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.
