Hot Cocoa

Hot Cocoa
2 users rated this recipe an average rating of 5.0
4 servings
Serving Size:
8 ounce
Start to Finish:
20 mins
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Hot Cocoa

cup sugar
cups half-and-half, light cream, or whole milk
teaspoon vanilla
Tiny marshmallows (optional)


    Tailgate day:
  1. In a medium saucepan combine sugar and cocoa powder. Gradually whisk in 1 cup of the half-and-half. Cook and stir over medium-low heat just until mixture comes to boiling.
  2. Gradually whisk in the remaining 3 cups half-and-half. Heat through but do not boil. Remove from heat. Stir in vanilla. Preheat a 1-quart insulated bottle; pour cocoa into bottle.
  3. Tote cocoa in the insulated bottle. Serve cocoa in cups. If desired, top with marshmallows.

From the Test Kitchen

Must-have equipment:

1-quart insulated bottle

Spiced Mexican Hot Cocoa:

Prepare as directed, except stir 1/2 to 1 teaspoon ground cinnamon into the sugar mixture. Add 1/2 teaspoon almond extract with the vanilla.

Mocha Hot Cocoa:

Prepare as directed, except stir 1 tablespoon instant espresso coffee powder or instant coffee crystals into the sugar mixture.

Irish Hot Cocoa:

Prepare as directed, except add 1/4 cup Irish cream liqueur with the vanilla.

Minted Hot Cocoa:

Prepare as directed, except add 1/4 cup peppermint schnapps or 1/4 teaspoon peppermint extract with the vanilla.

Nutrition Facts

(Hot Cocoa)
    Per serving:
  • 456 kcal cal.,
  • 29 g fat
  • (17 g sat. fat,
  • 89 mg chol.,
  • 98 mg sodium,
  • 37 g carb.,
  • 0 g fiber,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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