Hot Cocoa Mix

Forget the powdered packets. This is hot chocolate the way it should be, made on the stovetop with real cream, milk, cocoa, and sugar for a cup that comes out thick, glossy, and intensely chocolatey.

The cream is what sets it apart, lending a velvety body that water-based mixes can never reach. A good measure of cocoa powder makes it deep and almost bittersweet, balanced by just enough sugar.

The trick to a smooth cup is to whisk the cocoa and sugar into a little of the milk first, forming a paste, before adding the rest of the liquid. That keeps the cocoa from clumping into stubborn dry pockets. Then heat it gently, whisking, until steaming but not boiling, and pour. It is rich enough to sip slowly, or to pour over a scoop of ice cream for an affogato-style treat.

Kitchen Tips

• Whisk the cocoa and sugar with a splash of milk into a smooth paste first, so the powder dissolves without lumps.
• Heat it gently and don’t let it boil; scorched milk turns bitter and forms a skin.
• Keep whisking as it warms, to stay smooth and build a little froth on top.
• For an even silkier cup, melt in a square of chopped chocolate as it heats.

Variations

• Add a pinch of cinnamon and cayenne for a Mexican-style hot chocolate.
• Stir in a splash of vanilla or peppermint, or a shot of coffee or liqueur.
• Top with whipped cream, marshmallows, or a dusting of cocoa.