Start to finish: 10 minutes
- ½ cup cocoa powder (try using dark chocolate cocoa powder for an intensely chocolate experience)
- ½ cup granulated sugar
- ⅓ cup evaporated milk
- 1 teaspoon salt
- 1 cup Cass Clay whole milk, for serving
In a small bowl, whisk together cocoa powder, granulated sugar, evaporated milk and salt. Store the hot cocoa in a glass jar with a lid. When the craving for cocoa strikes, heat 1 cup whole milk in a small saucepot until just steaming. While the milk warms, add roughly 3 tablespoons cocoa mix to a mug. Pour the hot milk into the mug and mix well to combine. Top with a handful of mini marshmallows before serving, if desired.
Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at halfandhalfmag.com