Show: Good EatsEpisode: Art of Darkness II: Cocoa
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Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.
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By tifs_mom_1896313
Champaign, IL
on January 28, 2012
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This is my "go to" hot cocoa recipe. Droste cocoa is the secret. I also omit the cayenne and use cinnamon instead. I even make batches to give at Christmas, with a cute mug and airplane sizes of pepermint schnapps.
By PracticalFrugalCook
on January 18, 2012
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Omit the cayenne pepper. It totally makes you gag when you gulp the last swig and you get a grain stuck to your tonsil. I found that the cayenne does not dissolve, and I only used the tiniest partial pinch of the Spice Island brand powder in a whole recipe. I also found that even the Nido powdered milk brand still had a funny taste unless you mixed up the cocoa in a mug with regular milk.
By grandmaspinner
on December 30, 2011
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I use the whole powdered milk made by Nestle called Nido. I found it in our Mexican grocery. The trick to get rid of the powdered milk taste is to whip the hot chocolate.
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