Testing recipes for my culinary mysteries can be half the fun of creating the books–and this hot cocoa recipe is no exception. This one came out of my fourth Sweet Bites Mystery book, Eggnog & Extortion. It definitely takes longer than opening up a packet of Swiss Miss and mixing it in hot water, but the result is oh, so worth it. Rich, creamy, and utterly delicious, it only takes a few extra minutes to heat up and seriously deals with any sweet tooth. Now is the perfect time of year to enjoy some creamy hot cocoa.
Check out Eggnog & Extortion for more great winter recipes and a holiday mystery!
- 2 cups 2% milk
- 2 cups whole cream
- 3 ounces of chocolate (I used 60% cacao bittersweet chocolate chips)
- 4 tbsp granulated sugar
- ½ tsp vanilla
Heat milk, cream, chocolate and sugar on low, or medium low heat in a sauce pan until the chocolate is melted and everything is well mixed.
Add the vanilla, mix it, and remove it from the heat. Don’t scorch the milk!
Top it off with a dollop of whipped cream, marshmallows, or a little marshmallow fluff for extra deliciousness.
I used 60% cacao bittersweet chocolate chips for the chocolate.
Nutrition Information:Yield: 4 Serving Size: 8 oz
Amount Per Serving: Calories: 682 Total Fat: 56g Saturated Fat: 35g Trans Fat: 2g Unsaturated Fat: 17g Cholesterol: 149mg Sodium: 108mg Carbohydrates: 37g Fiber: 2g Sugar: 33g Protein: 10g