This recipe is taken from the 2005 Milk Calendar. An amazingly delicious and satisfying homemade hot chocolate, and at a fraction of the cost of specialty coffee shops. Made of course with high-quality 100% Canadian Milk!
- Prep: 5 min
- Cooking: 8 min
- 3 cups (750 mL) Canadian Milk
- 1 cup (250 mL) Canadian 35 % cream
- 1/4 cup (60 mL) sugar
- 1/4 cup (60 mL) cocoa powder
- Pinch of salt
- 1 tsp (5 mL) vanilla extract
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In saucepan, heat 2-1/2 cups (625 mL) of Canadian milk and 3/4 cup (180 mL) of Canadian cream over medium heat, stirring often, until steaming.
Meanwhile, in bowl, whisk together sugar, cocoa and salt. Whisk in remaining 1/2 cup (125 mL) cold milk and vanilla extract to make a smooth paste. Reduce heat to medium-low and gradually whisk cocoa mixture into hot milk mixture until blended. Heat for about 2 min or until steaming hot.
In small chilled bowl, using electric mixer or whisk; whip remaining cream until thick.
Ladle hot chocolate into 4 warmed mugs. Dollop the whipped cream evenly into each mug; stir to swirl lightly. Serve immediately.
For the Adventurous: Add 1 tbsp (15 mL) coffee- or chocolate-flavoured liqueur and/or 1/2 cup (125 mL) strong hot coffee to each mug of hot chocolate before adding whipped cream.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||24 % / 264 mg|
|Vitamin A:||35 %|
|Vitamin B12:||46 %|
|Vitamin D:||63 %|