Over the years, I’ve tried many hot cocoa recipes. Some, tasted like I’d opened a pouch and added boiling water, only to make chocolate flavored water. Yuck! Others, were waaaaay too rich for my stomach. My recipe is somewhere in between, and you can adjust it to your liking. Here goes…
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- pinch of salt (I use Kosher)
- 8 cups cold water, divided
- 3 cups powdered milk (I use this for 3 reasons, 1. It’s cheaper, 2. It saves the more expensive, refridgerated milk for drinking, and 3. It’s portable, (great for packing in the food supply for a camping trip.)
- a saucepot that comfortably holds 2-qts
- a 1-qt saucepot
- a whisk
- a long-handled spoon for stirring
1. In the 2-qt saucepot, combine the sugar, cocoa, salt, and 1 cup of the water. Over medium-low heat, stir occasionally until sugar is completely dissolved.
2. While the above mixture is heating, pour appx. 3 1/2 cups water into the 1-qt saucepot. Bring to a boil. DO NOT add it to the 2-qt saucepot at this time.
3. When sugar is dissolved in 2-qt saucepot, add remaining cold water.
4. With whisk, stir in powdered milk until dissolved.
5. Add the boiling water. Heat through.
6. Add vanilla.
8. P.S. Refridgerated leftover hot cocoa makes a great tasting glass of chocolate milk.
9. P.S.S. Yes, I know the pot is really full. Actually, by using a pot this size every time, I don’t have to measure the water. The quantities of the ingredients don’t change, so when the pot is full, I know the amount of water is just right. Did I mention that I like cocoa?