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Holiday Hot Cocoa

First the quick way, then the “real” way.

Basic but nice:

  1. Hot chocolate mix and hot water
  2. Tea spoon of decaf instant coffee
  3. Cream or half n half or almond milk to bring it down to drinking temperature
  4. 2 drops peppermint extract OR two shakes ground nutmeg
  5. Stir gently and thoroughly
  6. Whipped cream topping and sprinkles

Fancy way:

  1. 2 spoons baking cocoa with just enough boiling water to dissolve it
  2. Confectioners sugar to taste, gently stirred in
  3. 2-3 spoons brewed decaf coffee
  4. Cool milk or cream added to desired drinking temp
  5. (Optional: Stir in using a milk frother for more of a latte texture)
  6. Peppermint extract 2-4 drops, OR 1/2 teaspoon of 1:1:1 mixture nutmeg, ginger, and all spice (Not everyone likes the added flavor, though)
  7. Pure heavy cream, beaten until you have God’s greatest creation, homemade whipped cream
  8. Top with whipped cream and either sprinkles or nutmeg

A few afterthoughts:

  • You can leave out the coffee if you can’t stand coffee flavor no matter how slight. Most people will not even taste it, but rather it will potentiate the chocolate flavor.
  • When I say spoons I mean the ordinary eating utensil. Our cutlery set has larger and smaller spoons and we use the smaller ones 99% of the time. Ultimately those measurements are to taste and the size of the mug used will affect this, too.
  • I am experimenting with salted caramel and maple syrup versions.
  • Chocolate syrup drizzle could be a nice addition.
  • In the quantities listed, you could use regular coffee and the caffeine would still be negligible for most people.
  • For plain hot chocolate without added flavors, I’d recommend a pinch of sea salt on top. This is also a good hack for coffee that is too bitter whether from over-brewing or imperfect beans.