9: Thick and Rich Drinking Chocolate

I keep my house pretty cool in the winter, which means I often like to have a warm beverage in the evening. Most of the time this is tea, but I love hot cocoa as well.

I like to make hot chocolate from scratch to use up milk when I get close to the end date on it. This usually means adapting the recipe in my cookbook to use cocoa and low-fat milk, but I had a new recipe to try.

Having Thick and Rich Drinking Chocolate was like sipping on hot chocolate pudding. It’s okay if you’re into that kind of thing. I like dark chocolate a lot, but I wish this chocolate had a roundness to it. It wasn’t bad by any means. I think it could have been improved if I’d added a dash of salt to it, or a little vanilla. I think it was just a little too thick for my liking.

This recipe was fine, but I really think I prefer regular hot chocolate, either from a mix or from scratch.

For a somewhat light hot cocoa mix, try Alton Brown’s Hot Cocoa Mix. If you want something to combine with milk, try Decadent Hot Chocolate Mix (which is darker/richer) or Monster Hot Chocolate Mix (which is sweeter).

Thick and Rich Drinking Chocolate
adapted from Eating Well Magazine
Servings: 6
Author: Leona Konkel
  • 2 1/4 cup nonfat or lowfat milk
  • 1/2 cup cocoa powder
  • 1/4 cup sugar
  • 1 1/2 tablespoons cornstarch
  1. Combine ingredients in a saucepan. Cook over medium heat, whisking constantly, until it comes to a boil. Remove from heat and serve.


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