A Cup of Hot Cocoa—Rich in Flavor, High in Nostalgia

Nothing says Christmas more than a cup of hot cocoa, and it’s the perfect time to treat our family and friends to the hot chocolate recipes we remember from our childhood. My mother’s hot chocolate recipe brings back fond memories of simple Christmas’s spent sledding, making snow men, and coming in from the cold to a warm mug of hot cocoa. For me, nothing soothes the body and the soul quite like the silky, rich flavor of hot chocolate.

If you are serving hot chocolate for a crowd, I’ve converted my mother’s stovetop version to a slow cooker. Although it requires stirring every 30 minutes or so, it is easy as pie to prepare and fills the kitchen with the cozy smell of slow winter days.

Hot chocolate draws people together—around a table or a welcoming fire. It’s an unspoken rule. Sharing something warm makes conversation easier. When I make hot chocolate, I love setting up a Hot Chocolate Bar so that my guest can gather around the bar and garnish their drinks with their favorite accompaniments. Following the recipe is a list of suggested garnishes. Whipped cream and mini marshmallows top the list, of course. I use Christmas mugs or bowls to serve the garnishes, and for a festive touch I add some Christmas cookies. For adult guest, consider including a bottle of Peppermint Schnapps. A standard shot glass of Schnapps should be enough for an 8-ounce mug.

Wishing you and yours a very Merry Christmas!

Pauline’s Hot Cocoa Recipe

Makes about 10 cups

6 cups whole milk

2 cups heavy cream

½ cup granulated sugar

8 ounces semi-sweet chocolate, coarsely chopped (I use Ghirrardelli’s®).

¼ cup unsweetened natural cocoa powder (My mom always used Hershey’s®. I still do.)

1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

In a large slow cooker, place milk, heavy cream, sugar, chocolate, cocoa powder, vanilla, cinnamon, and nutmeg. Whisk vigorously for 2 minutes to combine all ingredients. Cook on low for 5 hours or on high for 3 hours, whisking every 20 to 30 minutes to keep chocolate from burning on bottom.

Tips on chopping chocolate bars: Use a serrated knife. A bread knife works well. Stand chocolate bar on a cutting board. Using a gentle, downward sawing motion, chop chocolate. Turn the chocolate bar as necessary to finish chopping. Consider holding the chocolate bar with a paper towel so your hand doesn’t get too messy.

For the Hot Chocolate Bar:

Suggested garnishes:

Whipped cream

Mini marshmallows

Mini chocolate chips

Cinnamon sticks

Candy canes

Toasted coconut

Sprinkles

Crushed peppermint sticks

Ground cinnamon for dusting

Chocolate syrup for drizzling

Peppermint Schnapps for spiking

To whip heavy cream:

2 cups heavy whipping cream, cold

2 to 4 tablespoons powdered sugar, or to taste

1 teaspoon pure vanilla extract, or to taste

Place mixing bowls and wire whisks in the freezer for 15 to 20 minutes before beating. Keep heavy whipping cream in the refrigerator until time to start beating. In a large mixing bowl or in the bowl of a stand mixer, place whipping cream. Beat with an electric mixer at a medium speed until the mixture starts to thicken. Add sugar and vanilla and increase the speed to medium high. Beat until you reach the desired consistency. The mixture should look thick and billowy. When you lift the wire whisks up, stiff peaks should form and stand up straight. Do not overbeat.

To toast coconut:

Coconut flakes

Place a large, dry skillet over a medium-low heat. Don’t use cast iron. Place coconut flakes in the skillet in an even layer. Constantly stir them with a plastic spatula until they turn golden brown, about 5 to 7 minutes. Remove from the skillet and place on a plate to cool.

To crush peppermint candies:

Peppermint candies or candy canes

Unwrap candies. Place peppermint candies or candy canes in a sturdy, resealable bag. Push out the air and seal the bag. Place the bag on a cutting board to protect your counter. Using a rolling pin, roll the candies or gently pound them until you reach the desired consistency.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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