Hot Cocoa Deluxe
Real chocolate, heavy cream, and vanilla — van Houten's 1828 Dutch cocoa press richness restored in an elevated non-alcoholic hot chocolate.
- 2 cupswhole milk
- 2 tbspcocoa powder(Dutch-process preferred)
- 2 tbspsugar
- 2 ozdark chocolate(chopped)
- ½ tspvanilla extract
- whipped cream(for topping)
- 1Whisk cocoa powder and sugar together in a saucepan
- 2Add milk gradually while whisking
- 3Heat over medium until steaming
- 4Add chopped chocolate and stir until melted
- 5Remove from heat and add vanilla
- 6Pour into mugs and top with whipped cream and marshmallows
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Hot Cocoa Deluxe elevates the humble hot cocoa — the American simplification of European drinking chocolate, typically made from powdered cocoa mixed with hot water or milk and sugar — into something closer to the rich, indulgent hot chocolate traditions of Europe. Hot cocoa as a commercial product owes much to the Dutch chemist Coenraad Johannes van Houten, who patented a cocoa press in 1828 that separated cocoa butter from ground cacao, producing a dry powder that mixed readily with water. This Dutch-process cocoa became the global standard for hot cocoa. The Deluxe version returns to the richness that van Houten's process removed: real chocolate, heavy cream, quality vanilla, and toppings like whipped cream, chocolate shavings, or a cinnamon-dusted marshmallow that transform the everyday drink into something genuinely special.
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