Corby Kummer's Hot Chocolate Recipe

Every Day Is Hot Chocolate Day - The Atlantic Food Channel

Fair use?

"To make two generous or four modest cups, in a saucepan whisk together half a cup of cocoa powder, one teaspoon of cornstarch or arrowroot, a third of a cup of sugar, and half a cup of water, on or off a low flame—it will dissolve either way after thirty seconds or so. Add half a cup more of water and a cup of milk, of whatever kind you like. Keep stirring over low to moderate heat for about ten minutes, scraping the bottom to prevent scorching, until the mixture thickens. I wish I could recommend scooping up some of the dry mix from a canister, stirring it with water or milk, and putting the mug into a microwave oven for a minute or two. But every time I have tried preparing hot cocoa in a microwave, no matter how much headroom I leave in the cup it boils over and makes a mess. I think my recipe provides the ideal dark brew, to be sipped from small cups (proper chocolate cups are somewhere between demitasse and teacups in size). To bring the liquid to a more familiar consistency, simply add another cup of hot milk or a half cup each of water and milk. Optional additions are a teaspoon of vanilla, a pinch of salt, or a sprinkling of freshly ground nutmeg (which accentuates chocolate better, I think, than cinnamon)."

Remember that is Kummer's recipe, not mine. Credit where credit is due. It is worth clicking through on the link above.

Sometimes, you just need some theobromine.