| Football season in under way, the leaves are falling, and it's freezing in the valley. It's time for a good hot cocoa.
You can make better hot cocoa from scratch. Why? Because you can use better cocoa and more of it--rich and dark, milk chocolate, and more. And you're going to make it with fresh milk, not nonfat dry milk. You're even going to save money. - In a medium pan, combine 1/2 cup sugar and 1/3 cup unsweetened cocoa powder with a whisk until it is uniformly mixed.
- Add 1 cup milk and whisk until combined.
- Cook and stir over medium heat just until it starts to boil. Gradually add another 3 ½ cups milk while whisking.
- Heat through until hot but not boiling.
- Add a teaspoon of optional vanilla.
Really good cocoa is much richer and darker than store brands. If you want a smoother cocoa, use more milk. Medium cocoa will be more like milk chocolate than dark.
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