hot cocoa
Winter has returned to the D.C. area and as a blustery wind sneaks up pant legs and down jacket collars, we reach for warm beverages to warm us from the inside out.
Coffee and tea are wonderful beverages. But if you're looking for a way to make your beverage into a full-out snack, I'd recommend a cup of cocoa.
Yes, yes. By all means rip into that packet of Swiss Miss or Carnation. I drink them all the time. But for only appreciably longer and with much more exciting results, I invite you to make your own.
To make one serving you will need:
- 3 heaping teaspoons (or regular spoons) unsweetened cocoa powder
- 5 teaspoons sugar
- a dash of salt
- a mug's worth of milk
- garnish, such as whipped cream, marshmallows, sprinkles, or a candy cane
If you have the time and the inclination, combine all your ingredients in a pot on the stove over low/medium-low heat. Stir it periodically to prevent the skin forming on the top of the milk. I would recommend multiplying the ingredients several-fold, because your neighbors will soon be stopping by for a long-awaited chat. Or you won't be able to stop at just one cup. Your home will soon acquire a heavenly scent that transports you across time to when you were small and just coming in at dusk from an afternoon of sledding and snowman-building.
If, on the other hand, you don't have time or you cannot wait one extra second to wrap your hands around a mug of chocolatey goodness, heat your cocoa in the microwave.
I've found the best way is to heat things in phases. Put in half your milk, one teaspoon of cocoa powder, and two teaspoons of sugar and heat for 30 seconds. Add the rest of the milk, two more teaspoons of sugar, and another teaspoon of cocoa and heat for another 30 seconds. Add the final teaspoons of cocoa and sugar and the salt (to bring out the sweetness) and heat for 45 seconds. Stir. Add any desired garnishes. Smile contentedly and wonder why you haven't done this in so long.