11 January, 2020
Après-Ski Hot Cocoa
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.
Visit my Pampered Chef Store
for the products featured in my recipe.
pamperedchef.biz/tetontrekker
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Mom, wife, computer geek, web designer, musician, board member, ski bum, bicyclist, camper, glamper, fishing woman, treasure hunter, bookkeeper, office wizard, blogger, vlogger, foodie, and Pampered Chef Independent Consultant, trekking through life in Jackson Hole, Wyoming
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