Hot Cocoa

Hot Cocoa - Full of antioxidants and oh-so-good on a cold winter's night.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Drinks
Cuisine American
Servings 2 Cups


  • 4 teaspoons Unsweetened Cocoa Powder Organic
  • 2 teaspoons Granulated Sugar SuCaNat
  • 2 Tablespoons Heavy Whipping Cream Organic
  • 2 Cups Whole Milk Organic
  • 1/8 teaspoon Salt Pink Himalayan
  • 1/2 teaspoon Vanilla Extract Organic
  • 2 teaspoons Granulated Sugar SuCaNat


  • Add cocoa powder, sugar, and heavy whipping cream to a cold 4 quart pot.
    Add Cocoa and Sugar to Pot
  • Add heavy whipping cream and heat on medium
    Add Heavy Whipping Cream
  • Use flat whisk with lots of tines.
    Whisk Together
  • Whisk vigorously
    Whisk Vigorously
  • Continuously whisk until powder and sugar are completely dissolved and base is smooth.
    Continue Whisking Until Smooth
  • You should have a thick, creamy consistency.
    No Lumps. Now Ready for Milk
  • Add milk, salt, and vanilla.  Add extra sugar to taste.  2 teaspoons was just right for me.  
    Milk and other Ingredients Added
  • Keep whisking until your smooth and velvety cocoa is the temperature you would like to drink it at. Be careful not to boil it. 
    Smooth Velvety Cocoa


 One way to test if the hot cocoa is the right temperature is to hold your hand in the steam above the pot.  The cocoa is the right temperature when you cannot keep your hand in the steam for more than 4 seconds.
Pour in your favorite mug.  Marshmallows on top are optional.