Hot Cocoa Done Right

To begin our little foray into theobroma cacao we’re going to start off with hot cocoa, the drink made using cocoa powder (not melted chocolate). I’d like to “introduce” my aunt (my mom’s sister) to you, as she is THE expert in hot cocoa production, the CocoaNut Queen, or CQ for short. If someone says hot cocoa I immediately think of her. If I were to write a chocolate encyclopedia, her picture would accompany the entry for hot cocoa. Ok, I guess you get the picture. Growing up her family lived about an hour away, so we would get together often for holiday celebrations and I remember CQ’s family ALWAYS had hot cocoa at their house. During my last year of undergraduate schooling CQ’s youngest daughter, J-girl, was one of my roommates (poor girl, how did she survive?) and was always willing to make up a steaming pot of hot cocoa for us (good medicine around final exam time I tell ya). So how did this all get started? I recently asked CQ a few questions and this is what she said:
FM: How did your hot cocoa tradition come about?
CQ: We started making hot cocoa using the recipe on the Hershey’s cocoa can around 1976. We were living in Minnesota and it was just the thing for our cold Minnesota winters. Also that was the same time period when we started drinking powdered milk. We were trying to learn how to use food storage items and we realized how vastly cheaper powdered milk was than fresh milk. And hot cocoa made with powdered milk was vastly cheaper than hot cocoa made with fresh milk. And powdered milk IS non-fat, after all. A major turning point was when we started buying Ambrosia Cocoa in 5-pound bags from Smart & Final. We no longer had to ration out the puny cans of cocoa, and the bulk purchase cut our costs. Smart & Final no longer sells single bags of Ambrosia Cocoa, but as recently as a few years ago, it was possible to special-order a case of six bags. Thirty pounds of top-notch cocoa powder! It makes my head spin!

(CQ’s co(coa)-conspirator Uncle P-diddy)

FM: How often do you drink hot cocoa?
CQ: During the cooler months, I drink hot cocoa several times a week. At least. Maybe more. Maybe almost every day. :)

FM: What is your hot cocoa philosophy?
CQ: My hot cocoa philosophy? I consider hot cocoa to be an essential part of a healthy diet. Chocolate is a fruit — it grows on trees. Sugar, which comes from cane or beets, is a vegetable. And then there are the anti-oxidants! Need I say more?! Well, yes I could say more. The cocoa bean is clearly the fruit on the Tree of Life. Why else would the major chemical compound in cocoa be called THEOBROMINE? (“food of the gods”)

Seriously, a nice mug of real hot cocoa is a sweet and welcome gift to offer a visitor. For most people, it conjures up pleasant thoughts of hearth and home. Tension is released and feelings eased as we pause to sip and savor. When I offer to make hot cocoa for someone (or when my husband has a batch waiting for me), it’s a gesture of love and sharing. The only offering that even comes close is a fresh loaf of homemade bread. Packaged cocoa mixes are a poor counterfeit.

Well said CQ! In your honor I whipped up a batch of hot cocoa the other morning and we reverently savoured it.
Because of CQ’s naturally benevolent nature, she thought you should all be able to try out the recipe she uses to brew the elixir of the gods–ENJOY!

CQ’s Hot Cocoa

1/2 c. REAL unsweetened cocoa powder (Hershey’s, Ambrosia, etc.)
1 c. sugar
1 c. water
2 quarts milk
1-2 tsp. vanilla (to taste)

1. Mix cocoa powder and sugar in large pot. Stir in water using a whisk. Bring to boil, stirring constantly.

2. Add milk and heat till steaming, stirring frequently.

3. Add vanilla. Enjoy!

* Great with mini-marshmallows.
* Holiday variation: Hang a small candy cane in each cocoa mug.