This rich cocoa warms the heart and soul like no other. After you’ve served the cocoa, the leftover amount makes a good base for chilly chocolate milk the next day. Store it in the refrigerator and just splash in cold, fresh milk to lighten it up.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Chocolate Choices:
Preparation
Mix the sugar and cocoa together in a small bowl and set aside. Combine the milk, cream, and malt syrup in a big saucepan over medium heat. As the milk starts to warm up, scoop up about a cup of it and slowly whisk it into the sugar and cocoa mixture to form a paste. Add the paste to the saucepan and whisk until incorporated. Add the vanilla and salt. Adjust the flavors to taste. Continue heating until it is hot but not boiling. Use a ladle to scoop out servings into a mug. Serve with artisan marshmallows or a dollop of whipped cream.
