Hot Cocoa for Cold Winter Nights

Christmas is my favorite time for a warm mug of hot cocoa. I'm not sure why we don't enjoy the flavors all year long, but it seems you hear more about hot cocoa during the Christmas season. I am not a chocolate lover, but I love hot cocoa. My dad is the hot cocoa maker in our family and I use his recipe. We always opened gifts with a cup of hot cocoa in one hand and a present in the other! Dad adapted his recipe from an old Hershey cookbook. It's similar to the one you see on the side of the Hershey's Cocoa can, but with a few twists. No package mixes and hot water at our house!

This is a perfect hot cocoa to prepare and place in a coffee dispenser or a big crock pot as part of a Hot Cocoa Bar. I love pouring it into my insulated pump dispenser and placing all the delicious toppings in mason jars. Add some greenery and twinkling fairy lights and your Hot Cocoa Bar is not only delicious, but magical!

It's cold and wet here today, so this is a perfect day to make a pot. It's really easy and quite delicious!

Still Woods Hot Cocoa Recipe

Ingredients:

-1 cup of White Granulated Sugar (We like it less sweet so I often use ¾ a cup)

-½ cup Hershey’s Unsweetened Cocoa Powder

-2/3 cup Hot Water

-Pinch of Sea Salt

-6 cups of Whole Milk

-2 cups of Half and Half

-2 Teaspoons of Pure Vanilla Extract

-Reddi Wip or Cabot Whipped Cream in a Can for the Topping

Directions:

Whisk together sugar, cocoa and salt in a large pot until combined.
Pour hot water into dry ingredients and whisk together until the dry is fully incorporated into the water. .
Cook and whisk over medium-high heat until the mixture begins to boil.
Whisk or stir the mixture making sure it does not stick to bottom of the pan.
Slowly pour in the whole milk and the half and half into the cocoa mixture.
Continue whisking the mixture until it is blended completely.
Add the vanilla.
Reduce the temperature to medium-low heat and continue heating until you achieve the desired temperature, whisking every now and then. Do Not Allow to Boil.

Serving Suggestions:

1. Use a ladle and pour the hot cocoa into pretty Christmas mugs.

2. Use a canned whipping cream such as Reddi Wip or Cabot Whipped Cream and dispense on top of the cocoa in a swirling pattern. Add additional topping on top of the whipped cream if desired.

3. Toppings Suggestions:

a. Shave semi-sweet chocolate from a bar and sprinkle on top.

b. Crush peppermint candies and sprinkle on top of the whipped cream.

c. Sift a fine layer of powdered cocoa on top.

d. Mini marshmallows.

e. Top with Hersheys caramel syrup

4. Serve with a peppermint stir stick on the side for a festive look!

Substitutions:

1. You can use skim milk, but it’s not as good. It’s Christmas, so enjoy the good stuff!

2. Omit the half and half and use 8 cups of whole milk instead.

3. Use 7 cups of whole milk and 1 cup of heavy cream.

4. The recipe can be halved easily.

Stay safe and warm my friends!

Blessings from Lynda at Still Woods Farmhouse

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