If, like me, you consider something chocolate essential for Valentine’s Day and always like to share an easy yet memorable treat with that special someone, this gourmet hot cocoa recipe is a great choice. It comes together quickly, and with little muss and fuss. Even better, it’s warming, filling, delightfully chocolatey and seems like a perfect winter indulgence. The secret is to add in a splash of lavender syrup and hint of vanilla for a gourmet touch. You can buy lavender syrup, but it’s a breeze to make yourself and keep stashed in the fridge. Check out a recipe in my free lavender newsletter here. And, oh yes, don’t forget to float a few mini-marshmallows on top for extra sweetness and charm.
Cocoa Powder Brands
At any given time I have four or five brands of unsweetened cocoa powder in my kitchen. While the ordinary supermarket offerings will do here, I’ve found that the Guittard Cocoa Rouge Unsweetened Dutch-Process Cocoa delivers a particularly delectable brew. Interestingly, this cocoa also delivers great taste in baked goods, so is handy to keep around for making brownies and chocolate cakes. It isn’t the easiest to find, but several large supermarket chains such as Walmart, Target, Whole Foods, and World Market often stock it.
- ¼ cup (4 tablespoons) pure, unsweetened cocoa powder (not a sweetened drink mix)
- ¼ cup granulated sugar (or sugar substitute if preferred)
- ½ teaspoon vanilla extract, optional
- 2 cups whole or 2-percent fat milk or unsweetened regular or low-calorie almond milk
- About 3 to 4 tablespoons homemade (or purchased) lavender syrup, or gourmet lavender-fruit syrup, to taste
- Mini-marshmallows for garnishing, optional
- Put ¼ cup hot tap water in a 4-cup or larger microwave-safe glass measure or similar-sized bowl or pitcher. Stir in the cocoa powder and sugar (and vanilla if desired) until smooth and lump-free.
- Stir in the milk; microwave on 100 percent power for 2 minutes. Stir well, and watching carefully to prevent boil-overs, continue microwaving on full power, stopping and stirring at 1 minute intervals until the cocoa is piping hot.
- Divide between two mugs and stir in lavender syrup to taste. Float mini-marshmallows on top and serve immediately. Makes 2 1 cup servings.
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