Hot Cocoa

Once you make hot cocoa from scratch, the powdered packets lose their appeal. Real cocoa powder, sugar, a pinch of salt, milk, and a splash of vanilla come together into a deeper, richer mug of hot chocolate in about five minutes.

The trick to a smooth, lump-free cup is to combine the cocoa, sugar, and salt while they are still dry, before they ever hit the milk. That lets the cocoa disperse evenly instead of clumping on the surface. A whisk helps too, and it froths up the top.

Do not skip the dash of salt. It sounds odd in a sweet drink, but it sharpens the chocolate flavor and makes it taste more chocolatey, not salty. Heat the milk gently without letting it boil, which would scald it and form a skin. Finish with vanilla off the heat for a cozy drink any cold day calls for.

Kitchen Tips

• Mix the cocoa and sugar while dry before adding to the milk so the cocoa dissolves smoothly without lumps.
• Do not skip the pinch of salt. It deepens the chocolate flavor.
• Heat the milk gently and do not let it boil, which scalds it and forms a skin. Whisk for a frothy top.

Variations

• Add a pinch of cinnamon or cayenne for a Mexican-style hot chocolate.
• Stir in a spoonful of peanut butter or a drop of peppermint extract.
• Top with marshmallows, whipped cream, or a splash of your favorite liqueur.