Winter’s getting an early start here in Vermont with chilly days and snow. Perfect for homemade hot chocolate! It’s a great way to incorporate hygge into these cold, dark winter days.

No better time to repost my recipe! It appears in my Swift River Valley Christmas novel, A Knights Bridge Christmas.

I use Dutch-processed Droste cocoa but here’s an interesting article on the different types of cocoa, from the King Arthur Baking Company. Their store and bakery (so good!) is just up the road from us. Worth a visit when you’re in the area.

HOT CHOCOLATE

Ingredients

1 cup cocoa (I use Dutch-processed Droste)
1/2 cup sugar (or to taste)
1/3 cup hot water
4 cups whole milk
1/2 teaspoon vanilla extract (optional)

Preparation

Combine cocoa and sugar a medium saucepan. Blend in water. Stirring constantly, cook over medium heat until mixture comes to a boil. Let boil, continuing to stir, for two minutes. Add milk, heat to desired temperature (don’t boil). Remove from heat and add vanilla. Serve by itself or topped with whipped cream and/or marshmallows.

Enjoy!