J+M+J
I was sitting at a little table outside with Landon, John, Alexander, and Joseph drinking hot chocolate. Before we drank any, we all howled at the full moon that was just rising, even Joseph. I had to help him drink his. He was sure it was going to be too hot, even when I had tested it to be sure it wasn’t. He flinched when he took a drink, yet he really wanted to. He kept coming back for more.
I think I have finally gotten the recipe just about right. It took quite a while. The biggest thing was that for three years I have been adding cinnamon to hot chocolate. When I do, I have to stir it a lot because the cinamon separates itself from the mixture. I have just realized that cinnamon adds a gritty texture and a bad taste to hot chocolate. What I confused with a missing ingredient was really one ingredient to many. I want to put the recipe here, but Landon thinks it should be secret, so I will leave a couple ingredients out for now. Maybe I will put them on later.
1/2 cup boiling water
2 T butter
1/2 cup unsweetened cocoa powder
1 cup white sugar
1 pinch of salt
5-1/4 cups milk (Whole if you want a scrumptiously creamy treat.)
1 T vanilla extract
3/4 cup half-and-half cream (Only if you don’t use whole or two percent milk.)
Bring water and butter to boil in a saucepan. Combine the cocoa, sugar and pinch of salt. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but not boiling. Remove from heat and add vanilla. Divide between 6 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature. (optional)
A+M+D+G