Title: The Best Hot Cocoa
Categories: Beverages
Yield: 1 Servings

6	tb	Dutch-process cocoa; (measured by dipping and sweeping level
4	tb	(heaping) sugar
	sm	Pinch of salt
1	c	Water
3	c	Whole milk; (or 3 cups low-fat milk plus
1/4	c	Half-and-half or cream)
1	ts	Vanilla extract
		Marshmallows or whipped cream for garnish
		(optional)

In a heavy 2-quart saucepan, whisk together cocoa, sugar, salt and water over low heat until smooth. Simmer, whisking continuously for 2 minutes, making sure whisk gets the edges of pan.

Add milk, increase heat to medium-low, and cook, stirring occasionally with whisk, until steam rises from surface and tiny bubbles form around edge, 12 to 15 minutes. Do not boil.

Add vanilla (and half-and-half or cream if using low-fat milk). for foamy hot cocoa, beat with hand mixer or transfer to blender and blend until foamy. (You may have to do this in batches.) Divide among 4 mugs; top with whipped cream or marshmallows, if desired. Serve immediately. Makes 4 servings.

Hot Cocoa Variations:

For an adult hot cocoa, add a tablespoon of Grand Marnier or other good-quality orange liqueur.

For a hint of mint, garnish with peppermint stick stirrers instead of marshmallows or whipped cream. From: Bobbie Beers Date: 06-02-98 (17:11) The Once And Future Legend (1) Cooking

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