After years of experimenting–and my kids growing out of the stage where they preferred things very sweet–this version has become my favorite hot cocoa recipe. It’s sweet, but not nearly as sweet as most store bought cocoa mixes.

This recipe is delicious as it, and also delightful topped with whipped cream or marshmallows. (I had it with rose marshmallows once. Yum!)

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Traci’s Favorite Hot Cocoa

After years of experimentation, this is my favorite hot cocoa recipe. My Great-Great Grandmother, Naomi, inspired me to add a little coffee. She was an excellent cook and often added a touch of coffee to her chocolate desserts!

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 2

Ingredients

• 2 tbsp unsweetened cocoa or cacao powder
• 3 tbsp sugar
• 1 pinch salt
• 3 tbsp boiling water
• 1.5 cups whole milk (or alternative)
• 1/4 tsp vanilla extract
• 1 tsp strong brewed coffee
• 3 tbsp cream (or alternative)

Instructions

• Put the dry ingredients (cocoa, sugar, and salt) in a saucepan, then whisk in the boiling water.
• Put the dry ingredients (cocoa, sugar, and salt) in a saucepan, then whisk in the boiling water.
• Stir in the milk, heating to very hot. Avoid boiling.
• Remove from the heat.
• Stir in the vanilla and coffee. Then, stir in the cream.
• Pour the hot cocoa into mugs.

Notes

For the best results, use a high quality cocoa powder.

There’s only a touch of vanilla and coffee in this recipe because the goal is to augment the deep cocoa flavor, not make other flavors share the stage with it.

If you use lactose-free cow’s milk, lower the added sugar from 3 to 2 tbsp for 2 servings.

From the kitchen of: Traci Levy

Adopted from: Allrecipe’s Creamy Homemade Hot Cocoa

Not sure whether to use cocoa or cacao powder? Here’s an article comparing them that could help you decide.

If you try this hot cocoa recipe, I’d love to know what you thought!

Looking for some cookies to pair with this hot cocoa, check out my Orange Zest or Earl Grey Shortbread recipe!

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