January 25, 2023
It has been an unseasonably warm winter here in the Midwest but we may finally be getting some snow this week. Don't let anyone else know but I'm secretly hoping we get some snows that sticks around just for the simple fact I'm planning to get out skiing/ snowboarding with the kids. We've already had to cancel a couple of times so we're looking forward to it. I'll probably need to totally wrap myself in bubble wrap though it has been years since I've gotten to the slopes but I still fit in my cute outfit (priorities;)
The best part of any cold weather adventure of course is the big ol thermos of steamy hot cocoa right? I keep a stock of the disposable travel cups on hand just for these occasions and have 2 thermoses (for sharing) and some stirrers and things in a little tote. That just leaves the cocoa and homemade it the best! Snap up this recipe if you're looking for a little something besides a packet of powder and let me know what you think?
I've seen so many brands of canned whipped cream trending in the flavored versions for which make a primo topper for your hot drink too. Peppermint, vanilla, caramel and even a marshmallow one try them all! Scroll down to learn more about the different kinds of chocolate too.
Email your comments
HOMEMADE HOT COCOA
1 quart milk
1/3 cup sugar
1/4 cup cocoa
1/4 teaspoon vanilla, or 1/2 teaspoon cinnamon
whipped cream for topping
In saucepan, combine sugar and cocoa. Add a few tablespoons of milk and heat over medium high heat, stirring constantly. The heat will make it easier to dissolve the cocoa. When the sugar, cocoa and milk have formed a paste, add the remainder of the milk
and heat until steaming. Pour into mugs, top with a bit of whipped cream and serve immediately.
Yield: 4 servings
DIFFERENT KINDS OF CHOCOLATE:
Depending on what is added to (or removed from) the chocolate liquor, different flavors and varieties of chocolate are produced. Each has a different chemical make-up, the differences are not solely in the taste. Be sure, therefore, to use the kind the recipe calls for, as different varieties will react differently to heat and moisture.
* Unsweetened or Baking chocolate is simply cooled, hardened chocolate liquor. It is used primarily as an ingredient in recipes, or as a garnish.
* Semi-sweet chocolate is also used primarily in recipes. It has extra cocoa butter and sugar added. Sweet cooking chocolate is basically the same, with more sugar for taste.
* Milk chocolate is chocolate liquor with extra cocoa butter, sugar, milk and vanilla added. This is the most popular form for chocolate. It is primarily an eating chocolate.
* Cocoa is chocolate liquor with much of the cocoa butter removed, creating a fine powder. It can pick up moisture and odors from other products, so you should keep cocoa in a cool, dry place, tightly covered.
* White chocolate is somewhat of a misnomer. In the United States, in order to be legally called 'chocolate' a product must contain cocoa solids. White chocolate does not contain these solids, which leaves it a smooth ivory or beige color. Real white chocolate is primarily cocoa butter, sugar, milk and vanilla. There are some products on the market that call themselves white chocolate, but are made with vegetable oils instead of cocoa butter. Check the label to avoid these cheap imitations. White chocolate is the most fragile form of chocolate; pay close attention to it while heating or melting it.