Hot cocoa has always been a favorite of mine, and I am not someone who always craves chocolate. Still, I appreciate good chocolate and cocoa and a really great hot cocoa is not to be resisted. This recipe marries both hot cocoa (thinner and sweeter) and hot chocolate (richer, less sweeter) and adds a little bit of a Charo cuchi-cuchi.
- 3 ounces milk chocolate, chopped
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- ¼ teaspoon Rubarama No. 4
- 1¾ cups whole milk
- ¼ cup heavy cream
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Whipped cream
In a medium pot, whisk together chocolate, cocoa, sugar and Rubarama and place over medium-low heat, whisking until chocolate begins to melt. Gently whisk in milk and then cream. Add in cinnamon stick and bring to a simmer for one minute. Remove from heat, cover pot, and steep for 1 hour.
Remove cinnamon stick. Whisk in vanilla. Taste for sweetness, add more sugar if you prefer. Strain.
Warm over low heat before before serving hot. Add whipped cream and sprinkle with cinnamon, nutmeg, or Rubarama.
What we used: The Original No. 4 Rubarama, Nói Síríus Icelandic Milk Chocolate.
Note: Use our Jack's Blend for a more subtle flavor. You may also use dark chocolate instead of milk chocolate if you prefer, but I like the smoothness of milk chocolate with the kick of the cayenne in our No. 4.