Saturday, December 24, 2011

BEST HOT COCOA EVER

I admit, around the holidays i crave chocolate out the wazoo. I don't know if it's a bad case of recurrent PMS, or if my tastebuds need a good dose of suger, but whatever it is, i like to quench it with hot cocoa. I've had almost every form of hot cocoa imaginable: hot cocoa coffee, hot cocoa toffee nips, white chocolate cocoa, dark chocolate cocoa, etc. But one day, i stumbled upon the motherload of awesomeness in hot cocoa form; the ultimate recipe, the child of many years of experimenting with my endless amounts of hot chocolate packets. And now, i gift unto you the recipe:
            You need: One packet of milk chocolate hot cocoa mix (Swiss Miss is the bomb, my friends); A bottle of almond extract; some ground cinnamon (none of that decorative stick crap); A regular canycane (mini or regular, they would both be fine); Whipped cream (i prefer the stuff out of the bowl for nitpicky reasons, but canned would be good too); Marshmellows (either mini or regular); Vanilla extract; Milk (whole, please, because diets don't exsist in my world!); and a carton of whipping cream.
            What you shall do: Heat the milk over the stove, or in the microwave, till it's hotter than you want it (becaue if will cool down by the time you get all the ingredients in), then add two drops of Almond extract, and two drops of vanilla. Stir in the hot cocoa mix slowly, until it's all dissolved. Stir in about two-three tablespoons of whipping cream to add richness and/or epicness. Meanwhile, take out the candycane from it's wrapper, then it's your choice now: you can either take a pounder and pound it into a fine dust and then add it, or just stick it in as is. Your choice, but i prefer to grind it. Lastly, add on two dollops of wipped cream, add three marshmellows (or about fifteen if you're using the tiny ones), and garnish with a dash of cinnamon.
ENJOY!!!!!!!!! and have a great holiday!!!!

Yours truley,
Not Athena

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