January 11th is National Milk Day AND National Hot Toddy Day.
Who says we can’t celebrate both with one drink!! One of my favorite après-ski Hot Toddies is hot cocoa with a shot of Rumple Minze and fresh whipped cream!
I keep a flask of Rumple Minze in my ski pack for such occasions BUT home made hot cocoa is the bomb! Below is the recipe I used since the 80’s, you can read more about it in That Time I lived in a Ghost Town.
If you are like most of us ‘Fresh from the cow” milk is not available, so to get that rich flavor use whole milk and replace a little of it with heavy whipping cream. SURE it is full fat, but you earned it!
To modernize this recipe I use my Deluxe Cooking Blender, add all the ingredients except the vanilla, and press the per-programmed sauce button. When the blender beeps, add the vanilla and give it a pulse.
Pour your cocoa in a warm mug and add an ounce or so of Rumple Minze .
To top off the concoction I make some whipped cream in my Pampered Chef Whipped Cream Maker, it only takes in a minute. Best part is I can add a bit of flavor to is by adding my favorite spirit.
Treat yourself to this yummy Hot Toddy after any cold day, skiing not required.
‘From Scratch’ Hershy’s Hot Cocoa
Equipment
- Medium Saucepan
Ingredients
- ¾ tsp Vanilla Extract
- 4 Cups Fresh Whole Milk Mix in the layer of cream before measuring
- ⅓ Cup Hot Water
- ½ Cup Sugar
- Dash Salt
- ¼ Cup Hershey's Cocoa
Instructions
- Mix sugar, cocoa and salt in medium saucepan; stir in water. Bring to
boil over medium heat, stirring constantly; boil and stir 2 minutes. - Add milk; stir and heat until hot. Do Not Boil. Remove from heat; add
vanilla. Beat with whisk until foamy. About six 6-ounce servings.
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