- 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.
- 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.
- Tote cocoa in the insulated bottle. Serve cocoa in cups. If desired, top with marshmallows.
From the Test Kitchen
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