Like most people, DH and I are super-excited for the holidays this year and we’ve been talking about drinking cocoa while writing Christmas cards, since the weekend. We didn’t actually get to it until yesterday but, the cocoa was all the better on a cold night, after a long day at work. Here’s what I did:
Hershey’s Unsweetened Cocoa
Heavy Whipping Cream
Combine the first four ingredients in a small saucepan (I used 1/8 cup of cocoa, 1/4 cup of sugar, a dash of cinnamon and a pinch of salt).
Then mix in the water (1/4 cup, here), and stir until mixture is smooth and shiny.
Bring to a boil, stirring occasionally. Then add the milk (I use the mug I’m serving in to measure the milk, two servings=two mugfuls plus a couple sips).
Stir to combine well and allow to return to a simmer over medium heat. While the cocoa heats, you can use a small amount of the cream to make some fresh whipped cream.
With your hand mixer on high, whip the cream to form stiff peaks.
Add in just a touch of sugar to lightly sweeten.
Serve up the cocoa with a dollop of whipped cream and a sprinkle of cinnamon.
Lastly, be sure to ENJOY with someone you love.