I love hot cocoa. I mean, really love it. But I feel like a lot of people are willing to count any warm brown liquid off as the real deal. It’s disappointing to me, when I’m shivering around a camp fire to watch someone tear open a pack of Swiss Miss. The powdered stuff just doesn’t have real cocoa flavor. It’s all the sadder because great cocoa is only 1 extra step.
- 1/3 cup cocoa powder. I like to use a mixture of regular and dutch process cocoa
- 1/3-1/2 cup sugar
- 1/2 cup water
- 3 1/2 cup milk
- 2 tsp vanilla
- pinch salt
- Combine the sugar, cocoa powder, salt, and water in a sauce pan.
- Stir over high heat until the mixture begins to boil. Stir to dissolve all the sugar and break up lumps in the cocoa.
- Add milk, reduce heat to medium, and cook, stirring frequently, until the temperature reaches ~135F.
- Serve with marshmallows.