"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."
RUBARAMAYAN HOT COCOA
5
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ingredients
- 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
Method
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.