I’m not sure I’ll get to run it this year, but either way, I’m incredibly excited about the expansion of the Hot Chocolate 15K/5K, which is coming up a week from today in Washington. (There are also editions of the race in several other cities, including Chicago and San Diego – here’s hoping for a Baltimore event next year.)
In celebration, here’s my favorite cocoa recipe.
My wife swears I showed her how to make this. I swear the opposite. I’m the one with the computer, so I win for now. Either way, it’s really good.
Renee Maynard’s hot cocoa
In medium saucepan, heat 3 Tbspn of water to boiling, then reduce so water is merely steaming.
Stir in 6-7 Tbspn of baking cocoa, forming a pudding-like mix.
Stir in 2-3 Tbspn of sugar.
Stir in 1 tspn cinnamon.
Stir in 1 tspn vanilla.
Keep stirring slowly and constantly. After mix becomes smooth, reduce heat further to avoid burning.
Add 4 cups of milk, with the first two cups being added a quarter-cup at a time, stirring thoroughly after each addition to keep consistency even.
If it’s not verboten in your house, I’d recommend serving this with marshmallows: The cocoa is wonderfully bitter – note that I don’t call it “hot chocolate” since it’s almost sugarless – and while I love it that way, I imagine some people would welcome the extra sweetness marshmallows can add. I'm not a fan of crushed candy canes, but if that's your fancy, feel free to add those as well.
What other potential cocoa condiments am I forgetting? I know I’ve tried whipped cream before, with varying results.