But I thought this was a cupcake blog, you say? In my defense, my favorite mug does have a cupcake on it.

Oh snow, we meet again. From the three large storms that have dumped over six feet of snow in New England, I’ve developed a serious case of cabin fever. I read Tim Geithner’s Stress Test: Reflections on Financial Crises, made more cupcakes than I can eat, and watched too many episodes of 30 Rock. The only thing I haven’t done is blogged about some phenomenal homemade hot cocoa.

I first thought of making homemade hot cocoa when I wanted hot cocoa but didn’t want to go to the store to get some. I found some overly complicated recipes online and others that took hours to make (though I hear making hot cocoa in a crock pot is delicious). I was looking for a quick and simple one serving recipe. It took a few tries to get the perfect ratio of sugar to unsweetened cocoa powder, but now I think I have perfected the easy-to-make-hot-cocoa.

This recipe is not only simple, but it is sure to be a crowd-pleaser. It’s rich, but not too sweet. Of course, you can add more sugar, depending on your preference. The friends that I have made it for all said they loved it. And I swear it wasn’t because a slip of hand on the Irish Cream.* 😉

Well, here is the recipe!

Xoxo
-JJC

Recipe, yield 1 serving

2 tablespoons unsweetened cocoa power
1 1/2 tablespoon granulated sugar
1 cup milk
1/2 oz vanilla extract
1 oz Irish Cream

1. In a small bowl, whisk together the sugar and cocoa powder.
2. In a saucepan over medium heat, add the milk, vanilla, and sweetened cocoa mix.
3. Whisk the mixture until the milk is JUST about to boil.
4. Pour hot cocoa and Irish Cream into your favorite mug.
5. Enjoy! Preferably with a good book or with the company of good friends.

* If you do not want to add Irish Cream, add a bit more sugar so the ratio of unsweetened cocoa powder to sugar is 1:1.