Chef Ben Deinken's Homemade Hot Cocoa
(courtesy of Chocolate Bar, Reno and Lake Tahoe) ½ cup heavy cream
1/3 cup high-quality cocoa powder
3 tablespoons sugar (white, brown, or raw) Heat cream in 2-quart saucepan to 180 degrees F (just shy of simmering). Add cocoa and whisk until smooth. Add sugar and continue whisking. When cocoa is whipped smooth, pour into cup and kick back. To Make a Hot Peppermint Patty: Add 1 ounce of peppermint schnapps to 8 ounces of homemade hot chocolate. Yummy! Or relax and let The Chocolate Bar make one for you. For details, visit Thechocbar.com.

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