It only seems fitting that the girl who lives off hot chocolate share the secret recipe that will make you crave hot chocolate. My friend requests this every winter and I’m always more than happy to oblige.
This is my mom’s recipe. I don’t know where she got it, but it’s filled with plenty of memories.
Growing up in Southern California, the weather was usually mild and very nice. But nighttime can get a little nippy, especially come October and November. With brothers who played high school football, there was more than one time that we were out in the cold during those months, cheering them on. Mom would always brew this recipe and put it in a large thermos for us to enjoy during at least the second quarter of the Varsity game (sometimes we had to sit through JV and Varsity).
Mom also made this recipe every Christmas morning. We’d have this along with a maple pecan ring (well… there were actually 2—one with pecans and one without). Every time I make it now, I’m brought back to those memories and sometimes I hope that one day, I can make the hot cocoa for my kids.
Anyways, here’s the recipe:
Note: spoonfuls in this references regular spoons, not measuring spoons.
Measure these ingredients into large pan:
8-10 spoonfuls sugar
4 heaping spoonfuls of unsweetened cocoa
pinch of salt
Add just enough water to mix into a paste. Make sure to get all the lumps out.
1 can of evaporated milk
2 cans filled with water (just reuse the can from the evaporated milk)
Heat over medium heat, stirring frequently. Don’t let the chocolate burn to the bottom of the pan! Do not boil! When hot, turn off stove and cover with lid so that a “skin” doesn’t form on top. If skin does form, use a spoon to carefully lift off skin and throw into sink. Add regular milk if it’s too chocolatey or if you need more. Refrigerate leftovers and shake well before reusing.