Recipes

Hot Cocoa

Name: Hot Cocoa
Ingredients: 2 quarts milk; 1 cinnamon stick; 2 strips of orange zest; 1 cup unsweetened cocoa powder, sifted; 3/4 cup sugar; 2 cups heavy cream; 1/2 pound bittersweet chocolate, chopped

Be the first to rate & review!

The secret to Gerry Moss's cocoa is infusing the hot milk with strips of orange zest. After that, two kinds of top-quality chocolate—cocoa and bittersweet bar chocolate—are whisked in.Plus: Ultimate Holiday Guide

By Gerry Moss

Updated on March 29, 2015

Yield:

10 cups

Ingredients

2 quarts milk
1 cinnamon stick
2 strips of orange zest
1 cup unsweetened cocoa powder, sifted
3/4 cup sugar
2 cups heavy cream
1/2 pound bittersweet chocolate, chopped

Directions

In a large saucepan, combine the milk, cinnamon stick and orange zest and cook over moderately high heat until bubbles appear around the edge. Remove from the heat, cover and let steep for at least 30 minutes and up to 2 hours.
Remove and discard the cinnamon stick and orange zest. Whisk the cocoa and sugar into the milk until thoroughly blended. Add the cream and bittersweet chocolate and cook over moderate heat, whisking constantly, until the cocoa is smooth. Serve piping hot.

Serve With

Cookies!