Evaporated milk is the secret weapon to achieving a decadent hot cocoa with qualities of a drinking chocolate. This versatile recipe can be made ahead of time and reheated – or even served chilled like a milkshake.
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 our handheld milk frother for ultra-creamy and luxurious texture. Be sure to try out the delicious variations below.
12 oz evaporated milk
4 tsp Cocoa – Natural
¼ tsp Pure Vanilla Extract
1/8 tsp Petite Sea Salt
3 Tbsp Butterscotch Crème Sugar
1 to 1½ oz Tuaca Liqueur or Licor 43, optional
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, aerate mixture with our handheld milk frother until 2 to 3 times the original volume. Divide among 2 or 3 warmed mugs.
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