Wintertime is the best time for hot cocoa. Although I do love instant hot cocoa packets (especially the ones with mini marshmallows), I still believe that homemade hot cocoa trumps instant packets every single time.
Here is a recipe for homemade hot cocoa, even down to the whipped cream! I believe that when making homemade hot cocoa, the key thing to remember is always use the best ingredients. So none of that Hershey’s baking cocoa! I do love baking with it, but I think the Dutch-process cocoa has a more cocoa taste, while the non-Dutch process ones will turn out to be more bland. We are using powdered milk here so you can use hot water to make your hot cocoa. But if you would like to use steamed milk for a richer cocoa, that’s fine too!
– 2 cups powdered sugar
– 1 cup Dutch-process cocoa
– 3 cups powdered milk
– 1 tsp sea salt
– 2 tsp cornstarch
Combine all the ingredients, mixing well.
Easy, right? Now to make your cup of hot cocoa! Scoop 1/4 cup of cocoa mix in your cup, and add 8 oz of hot water. Stir.
In the meantime, pour 2 tbs of heavy whipping cream and 1/4 tsp of sugar in a small mixing bowl. Whip the cream and sugar together until stiff peaks form.
Of course, you could always use the pre-made whipped cream if you’d like. But this is a 1-minute step that tastes so much better! Scoop the whipped cream on top of the hot cocoa, and sprinkle with cinnamon.