magic cocoa
Print recipe | Serves | 10-12 |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Total time | 20 minutes |
| Dietary | Gluten Free |
| Meal type | Beverage, Dessert |
cocoa, chocolate
Ingredients
- 1 package Baker's German chocolate (can use 1 c. nondairy chocolate chips)
- 1 can sweetened condensed milk (see my recipe for nondairy sweetened condensed milk if you need dairy free)
- 1 c. heavy whipping cream (for dairy free, skim fatty cream off top of canned coconut milk and whip)
Note
This is my mom's recipe that pretty much everyone loves. It can easily be converted to dairy free/vegan with a few tweaks. Use nondairy chocolate chips in lieu of the chocolate bar and skim the full fat cream off of the top of a can of coconut milk and whip that like you would heavy cream (don't get any of the coconut liquid in the mix). Then use your nondairy milk of choice for the drink base. I personally like to use almond milk.
Directions
| 1. | In a small saucepan, break up chocolate squares and mix with sweetened condensed milk. | |
| 2. | Stir milk & chocolate over medium heat until chocolate is completely melted. | |
| 3. | Remove pan from burner and allow to cool (I get impatient so I put the pan in the refrigerator). | |
| 4. | Whip the whipping cream in a stand mixer or with a hand mixer until it is light and fluffy. | |
| 5. | Fold chocolate mixture into whipped cream and thoroughly combine. | |
| 6. | To serve, fill a mug up 3/4 full with your milk of choice and heat. Add a generous scoop of the cocoa mix and stir until dissolved and frothy. Add marshmallows if desired. | |
| 7. | Store cocoa mix in the refrigerator and use within 5 days (though it never lasts that long!) |
