This hot cocoa is rich and chocolaty without the overly sweet taste of some packaged mixes. We give it a luxurious Frother with a whisk or blender - or use a cappuccino frother if you have one.
Servings: 1 serving, 1 cup
2 tablespoons sugar
4 teaspoons unsweetened cocoa powder
1 cup 1% milk, divided
1 / 4 teaspoon vanilla extract Pinch of ground cinnamon
1. Mix sugar, cocoa and 2 tablespoons cold milk into a mug until smooth. Heat the remaining milk in a small saucepan on the stovetop or in a 2-cup glass measure in the microwave until steaming hot but not boiling. Stir in the cocoa mixture and vanilla.
2.To frother the hot chocolate, whirl a whisk in it by Rubbing your hands back and forth. (Alternatively, pour the hot chocolate into a blender, cover with the lid and a kitchen towel and blend until frothy.) Pour it back into the mug and Sprinkle with cinnamon.
Chocolate Ice Cream
1 1 / 2 oz unsweetened cocoa powder, approximately 1 / 2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 tsp pure vanilla extract .
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally , and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1 / 3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.