I developed this recipe after learning the wonders of real hot cocoa at a wonderful chocolatier close by in Cambridge. Do try it and see what you think!
| 2 | tbsp | Water |
| 3 | tbsp | Chocolate morselsBe generous, or according to your taste preference for a deeper or lighter chocolate taste. I use either semi-sweet or double chocolate by Ghirardelli. |
| 1 | tsp | Cocoa, unsweetenedI use a slightly rounded teaspoon, but you should do this to taste preference. Also, I use a good grade, such as Ghirardelli. |
| 1 | pinch | SaltJust a hint. |
| 1¼ | cups | MilkScant, or to taste. I use whole milk which is what this requires to my sense, but you should feel free to experiment. |
| 1 | In a small sauce pan over the lowest heat possible, put the water. Let it just begin to steam. Then add the morsels and stir with a little spoon or wire whisk. Continue mixing until the morsels and water have liquified into a smooth syrup. Take the pan off the heat and add the cocoa and salt. Continue to stir until the mixture is creamy, and looking somewhat syrupy. This takes just a few minutes. |
| 2 | Then, with the pan back on the heat, gradually add the milk, stirring to keep the mixture smooth. Feel free to add the amount of milk to the desired strength of chocolate taste. I really like a deep dark chocolate flavor. |
| 3 | Continue stirring. When it gets really steamy, it's ready to pour into a waiting mug. I hope you enjoy every drop. |
| 4 | Sometimes we've added a dollop of whipped heavy cream, or a sprinkle of cinnamon, or a drop or two of almond extract, or perhaps peppermint. There's lots of room for your particular taste preference. |