Testing recipes for my culinary mysteries can be half the fun of creating the books–and this hot cocoa recipe is no exception. This one came out of my fourth Sweet Bites Mystery book, Eggnog & Extortion. It definitely takes longer than opening up a packet of Swiss Miss and mixing it in hot water, but the result is oh, so worth it. Rich, creamy, and utterly delicious, it only takes a few extra minutes to heat up and seriously deals with any sweet tooth. Now is the perfect time of year to enjoy some creamy hot cocoa.

a

Cocoa

Homemade Hot Cocoa

 

2 cups 2% milk

2 cups whole cream

3 ounce of chocolate, I used 60% cacao bittersweet chocolate chips

4 Tbsp granulated sugar

½ tsp vanilla

Heat milk, cream, chocolate and sugar on low, or medium low heat in a sauce pan until the chocolate is melted and everything is well mixed. Add the vanilla, mix it, and remove it from the heat. Don’t scorch the milk!

This makes three large or four one-cup servings of rich chocolaty cocoa.

Top it off with a dollop of whipped cream, marshmallows, or a little marshmallow fluff for extra deliciousness.

Check out Eggnog & Extortion for more great winter recipes and a holiday mystery!