Stop Blogging and Cook

PART OF VALENTINE’S DAY MENU
DAILY POST JAN 28th: SNOWSMILES TODAY!

GLUTEN-FREE & VEGETARIAN, VEGAN OPTION

S H O P

GROCERY
Milk VEGAN OPTION:  Rice, almond or soy milk
100% Cocoa, or  chocolate bar of 100% cocoa
Sucanat

T I M I N G

SERVES 1/2 c = 1 child serving; double for adult serving

PREP TIME:  1 min
HEATING TIME:  10 – 15 min

Combine sugar, cocoa & milk; heat in double boiler.

EQUIPMENT
Double boiler
Air-tight shaker
Double boiler & burner wire

C O O K  /  P R E P A R E

INGREDIENTS
2/3 c milk
1 TBSP powdered cocoa OR 2 oz chocolate bar, melted
1 TBSP sucanat

PREPARATION

1. Bring water to boil in bottom of double boiler.
2. Combine sugar, cocoa & milk in shaker, shake to dissolve sugar & cocoa; add to top of double boiler.
3. Cover & heat until hot, stirring occasionally.

S E R V E

Serve in mug warmed with hot tap water.

W O R K P L A C E   L U N C H

A jar of sugar (or some sugar packets from morning take-out coffee), a tin of cocoa, a carton of milk (or rice, almond or soy milk) makes hot cocoa workplace-ready.  If using the microwave, heat milk & sugar.  Then stir in cocoa to preserve anti-oxidant content of cocoa.  It will be more difficult this way, so if you must use the microwave, you must.   Just don’t try to shake warm ingredients in a shaker – it will explode!  Real hot cocoa microwaved is still better than ingesting the packaged stuff.  And the best thing is that you will taste what mother nature intended when she created cocoa.  Enjoy!