Ultimate Hot Chocolate
The Spice & Tea Exchange
Evaporated milk is the secret weapon to achieving a decadent hot cocoa with qualities of a drinking chocolate. Natural Cocoa’s lighter, slightly acidic profile lets the flavors of the sugar (and optional liqueur) shine. But if you like your cocoa intensely chocolaty, feel free to swap for (1 Tbsp) Dutched. This versatile recipe can be made ahead of time and reheated – or even served chilled like a milkshake. Just before serving, take this recipe to new heights (literally!) by foaming with a handheld milk frother to achieve an ultra-creamy and luxurious texture. Be sure to try out the delicious variations below.
Ingredients
- 12 oz evaporated milk
- 4 tsp Cocoa - Natural
- ¼ tsp vanilla extract
- 1/8 tsp Petite Sea Salt
- 3 Tbsp Butterscotch Crème Sugar
- 1 to 1½ oz Tuaca Liqueur or Licor 43, optional
Love this recipe? Get everything you need in one easy kit.
- Ultimate Hot Chocolate (Kit)
Directions
Combine all ingredients in a small saucepot. Whisk on low heat until combined and heated through (do not allow to simmer or boil).
**For Best Results**
When warmed, use a handheld milk frother to aerate mixture until it is 2 to 3 times the original volume. Divide among 2 or 3 warmed mugs.Delicious Variations
Roasted Espresso Sugar + Kahlúa
Bourbon Black Walnut Sugar + Frangelico
Cinnamon or Chai Sugar + RumChata