"Hot cocoa has always been a favorite of mine, and I am not someone who always craves chocolate. Still, I appreciate good chocolate and cocoa and a really great hot cocoa is not to be resisted. This recipe marries both hot cocoa (thinner and sweeter) and hot chocolate (richer, less sweeter) and adds a little bit of a Charo cuchi-cuchi."
-- @rubarama
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  • Recipe Card

Recipe Card


  • 3 ounces chopped Milk Chocolate
  • 2 tabelspoons unsweetened cocoa powder
  • 2 tablespoons Sugar
  • 1/4 teaspoon Original Rubarama
  • 1 3/4 cups Whole Milk
  • 1/4 cup Heavy Cream
  • 1 Cinnamon Stick
  • 1 teaspoon Vanilla Extract
  • Whipped Cream


  • Step 1

    In a medium pot, whisk together chocolate, cocoa, sugar and Rubarama and place over medium-low heat, whisking until chocolate begins to melt. Gently whisk in milk and then cream. Add in cinnamon stick and bring to a simmer for one minute. Remove from heat, cover pot, and steep for 1 hour.

  • Step 2

    Remove cinnamon stick. Whisk in vanilla. Taste for sweetness, add more sugar if you prefer. Strain.

  • Step 3

    Warm over low heat before before serving hot. Add whipped cream and sprinkle with cinnamon, nutmeg, or Rubarama.

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