It is Christmas, the time we celebrate the birth of our Savior. During this time, Hot cocoa offers a wonderful treat for Christmas morning, after church, when the family comes together and opens gifts. Hot cocoa is not Hot Chocolate, they are different, though frequently used interchangeably.
Hot cocoa, traditionally, is made from cocoa powder, milk, spices and added sugar. Many things can be added, see my recipe below, but this is the basic recipe.
Hot chocolate on the other hand is made from milk and shaved or grated chocolate. There is usually no sugar added. There are many types of “hot chocolate”. Mexican, Italian, French, even Middle Eastern, and others. I prefer Hot Cocoa, classic and simple as the recipe below shows, albeit with my own twist.
The packaged varieties in the stores contain all kinds of things that are un-prounceable, much less knowable, so making this wonderful drink at home is well worth the minimal effort.
One issue, make sure to serve this with a spoon or long cinnamon stick. The drink needs to be stirred continuously or it forms a thin film of chocolate. Still tastes good, but the presentation changes.
Hot Cocoa Ala Peppin
- 2 cups Whole Milk
- 2 cups ½ & ½
- 4 ounces Sweet baking chocolate, broken into smaller pieces
- ½ cup Honey
- ½ cup Cocoa powder
- 1½ tsp Pure Vanilla extract
- 2 tsp Ground Cinnamon
- 1 ounce Good quality Rum per mug
- Place the milk, ½ & ½, sweet baking chocolate, honey, cocoa powder, vanilla and cinnamon in a large enough sauce pan.
- Place over medium low heat. Heat until steaming, but don't let it boil.
- The sweet chocolate will melt. Whish the mixture continuously and well.
- When all the ingredients appear to have mixed, using a wand mixer, mix the cocoa well.
- Pour the hot cocoa into mugs and add 1 ounce of rum.
- Add a spoon or long cinnamon stick.