In honor of the frigid temperatures across the U.S. this week (except in California, to whom I think we all want to say pthhtt!), I thought I’d share a couple more hot cocoa recipes!
It’s so easy:
Make a batch of chocolate syrup. (Recipe for that is at the very bottom of the linked post.)
Then get some safe milk, pour it in a pan and add arrowroot starch to help thicken it.
Once it is warm but not boiling, add some maple syrup and chocolate syrup, stir, and return to a simmer. Then serve and enjoy!
I’ve yet to find a hot cocoa that Jed doesn’t thrill at, so this will be an easy winner in your house if you find yourself out of the instant version some day!
- 1 c. safe milk
- ¼ tsp. arrowroot starch
- 2 tsp. maple syrup
- 3-4 T. chocolate syrup
- Put the milk and starch in a sauce pan and heat to a simmer.
- Add maple syrup and chocolate syrup, return to simmer.
- Serve and enjoy!
Go here for the chocolate syrup recipe!
Tomorrow: the awesome coconut milk hot cocoa I talked about before!
Stay warm, y’all!