Can you think of anything cozier than a roaring fire and a nice, warm mug of hot cocoa? From grown up boozy versions and beloved classics to kid-friendly fun flavors, there’s a cocoa for everyone!
It’s hard to beat My Mom’s “Old School” Cocoa – warm milk whisked until foamy with sugar and good old fashioned dark cocoa powder. A dash of vanilla or a cinnamon stick were all the variation we needed to finish off this heartwarming marshmallow-topped winter treat.
But if you’re like me (and I think you probably are), you’ll have some fun jazzing up your favorite flavors a bit.
My Bollywood Spiced Cocoa is a fun take on classic Indian flavors. Dark chocolate is melted into milk that has been infused with fresh ginger, cardamom, and cumin. Then whole thing is finished off with some unsweetened coconut milk. This is a great after-dinner sip for some more adventurous chocolate lovers.
Want to turn your before-bedtime cocoa into a late night-cap? Try stirring a little honey whiskey or your favorite liqueur – yum!
So get out your favorite mug and whip up some winter-warming cocoas. -Kathy
Who can say no to rainbow sprinkles?
My Mom’s “Old-School” Cocoa
Makes 2 servings
1 1/2 cups milk
2 Tbsp. unsweetened cocoa powder
2 Tbsp. sugar
1/2 tsp. real vanilla extract
2 big marshmallows
Place milk in a small heavy-bottom saucepan over medium heat. In a small bowl, whisk together the cocoa powder and sugar, then whisk into the milk to incorporate. Then add the vanilla. Heat until hot but not overheated. Do not boil.
Serve in mugs and top with marshmallows.
Recipe by Kathy Casey Food Studios® – www.KathyCasey.com
Bollywood Spiced Cocoa
Made with Theo’s Fair-Trade-certified Ghana Panama Ecuador 75% Cacao dark chocolate bar and uniquely spiced with Indian flavors and unsweetened coconut milk for a very distinctive sweet-and-savory hot chocolate.
Makes 2 servings
1 cup milk
2 cardamom pods, crushed
2 1/4-inch-thick slices, peeled fresh ginger
tiny pinch ground cumin
1/2 cup unsweetened coconut milk
1/2 bar Theo’s 70%% Cacao bar*, grated, or use 1 1/2 ounces other high-cacao-content chocolate
In a small heavy-bottom saucepan, heat the milk, cardamom, ginger and cumin till hot but not simmering or boiling. Remove from the heat and let sit for 10 minutes. Then remove the cardamom pods and ginger and discard. Place the pan back on the heat and add the coconut milk and chocolate. Whisk and heat until hot—but do not overheat. Serve immediately.
*Available at markets like Metropolitan Markets, Whole Foods and PCC.
Recipe by Kathy Casey Food Studios® – www.KathyCasey.com
