Hot Cocoa From Scratch from Chef David James Robinson
Posted at: 01/25/2013 8:44 PM
| Updated at: 01/26/2013 9:52 AM
Hot Cocoa From Scratch
from Chef David James Robinson
Don’t even think about comparing this to the powdered stuff in a pouch. This is rich, gorgeous cocoa with depth of flavor and a breath of cinnamon and vanilla. We did not make it sickeningly sweet. We deepen the chocolate flavor by adding brewed coffee and then we use two different kinds of chocolate: Unsweetened cocoa powder (which you can find in the baking aisle of the market) and chocolate-chips. The only two dangers with this recipe are walking away and allowing the mixture to boil over on the stovetop – and not actively whisking or stirring the mixture and having it stick or scorch the bottom of the pan. Other than that, it is E-Z! Add a splash of rum for your Super Bowl Party.
6 Cups of Milk (that’s one-and-a- half quarts, use whole milk, skim, 1%, or 2% – whatever kind of milk you like)
1 Cup of Brewed Coffee (regular or decaf – you may want to use decaf if you’re serving it to kids)
2 teaspoons of Vanilla Extract
½ Cup of Sugar
½ Cup of Unsweetened Cocoa Powder
½ teaspoon of Ground Cinnamon
1 Cup of Chocolate Chips (we use dark chocolate for a deeper flavor, but use milk chocolate if you prefer)
Marshmallows (for some this is optional, for me it’s a requirement!)
Rum, if you want to spike the cocoa. You can spike the whole batch, or spike it by the cup based on your guests’ preferences.
1. Put the 6 cups of milk into a kettle or stockpot and put over medium-high heat on the stovetop. You must keep whisking so the milk doesn’t scorch or stick to the pan. Turn down the heat or remove the kettle from the heat if it should start to bubble up and boil over.
2. Add 1 cup of brewed coffee (you can use a cup leftover from breakfast, if you want).
3. Then add 2 teaspoons of vanilla extract (keep whisking!).
4. Add ½ cup of sugar (are you whisking?).
5. Add ½ cup of unsweetened powdered cocoa (whisk, whisk, whisk).
6. Add ½ teaspoon of ground cinnamon (whisk that in).
7. Now add 1 cup of chocolate-chips (switch your whisk to a wooden spoon).
8. Keep stirring until the chocolate has melted, you don’t have to bring the mixture to a boil, you just need to melt the chocolate.
9. Turn the burner OFF.
10. Ladle into mugs, spike with rum or not, then add a marshmallow.
(Serves 4-6 People)
If your cocoa cools and you need to reheat and remelt the chocolate-chips, you can nuke a mug in the microwave and stir.
Kettle or Stockpot