Keeping a bag of Valrhona cocoa powder in your pantry just may be the secret to surviving winters in Canada. It’s good to have strategies and ingredients on hand to make the most of short days and long cold nights, and you may be surprised to discover how much better an excellent hot cocoa is than commercial hot chocolate mix. Valrhona’s cocoa powder is so smooth and rich one of our customers said “it’s almost like a completely different product.” Whole milk isn't essential of course, but if you have cream you can always add a splash to a lower fat milk to make up the difference.
1 cup whole milk (or unsweetened milk alternative)
2 tbsp Valrhona unsweetened cocoa powder
2 tbsp maple syrup (or to taste)
pinch salt
- Combine about 1/4 cup milk and cocoa powder in a small pot and whisk until cocoa powder is fully emulsified. Whisk in remaining milk, maple syrup and salt. Heat over medium-high until mixture is steaming and about to simmer. Remove from heat, pour into your favourite mug and serve.
Makes 1 Serving
