Dorval Premium Collection® Hot Cocoa

3 teaspoons Dorval Premium Collection® Dutch Processed Cocoa
3 teaspoons sugar
2 tablespoons warm water, cream or milk
8oz boiling water or hot milk

Combine Cocoa and sugar in a large mug. Add 2 tablespoons of the warm water or milk until a thick paste is formed. Add 8oz boiling water or hot milk and stir until well mixed.

VARIATIONS: Add one of the following with the sugar

Spiced Exotic Cocoa: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.

Mint Cocoa: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.

Orange Cocoa: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.

Swiss Mocha: 2 to 2-1/2 teaspoons powdered instant coffee.

Posted by Jenifer Stone