Reviewer:

Reviewed: Jan. 30, 2012

good hot cocoa, brother really likes it. was out of milk so I had to use dry milk powder and water. I think it tasted too dry milk-y, but that is my problem. ********* made again with real milk, and tastes ALOT better.

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Reviewer:

Paeslee

Reviewed: Jan. 29, 2012

Easy to make and absolutely delicious! I did not add in the cream. Wanted to stick with the absolute cocoa taste!

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Reviewer:

Hilshinn11

Reviewed: Jan. 23, 2012

I thought this was delightful. The only substitution I made was Splenda for the sugar. I'm glad I saw this quick and simple recipe!

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Reviewer:

Andrea Powell

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Reviewed: Jan. 23, 2012

I made this using a mix of heavy cream and 1% milk. But the best change was the cayenne. While cooking the cocoa and sugar, I sprinkled about 1/4 to 1/2 teaspoon cayenne into that syrup. Perfectly rich cocoa with a zingy bite that lingers on the tongue after swallowing. That's probably why I didn't mind the amount of sugar as shown.

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Reviewer:

amazingpitbull

Reviewed: Jan. 22, 2012

WOW this is awesome! I'm sipping some right now as I review this recipe. Used only 1/2 cup sugar, dark chocolate cocoa and instead of vanilla I used flavored half & half. I topped it with frozen whipped cream. My picky son loved it and my 7 year old neighbor said it was the best hot cocoa he ever had. Thank you I will be using this again and again!

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Reviewer:

RAESQUARE

Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

This hit the spot on a cold winter night! I cut the sugar back to 1/2 cup as suggested by others, and it was the perfect amount. I didn't have any half-and-half, but I did have some heavy cream, which I used with milk instead. The kids really enjoyed this, topped with a nice mound of whipped cream. Thanks!

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Reviewer:

KIMSCOOKINGNOW

Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

Reviewed: Jan. 19, 2012

Great for a Wintry Day

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Reviewer:

tmurphy104

Reviewed: Jan. 16, 2012

Not bad.... While I enjoyed this, I prefer Verushka's candy cane cocoa just a smidgin more (I LOOOVE anything minty). What I did like aobut this was the addition of half-and-half cream. I like my cocoa lukewarm. Adding chilled half-half cooled it down to a perfect drinkable temperature! My only issue with this is how sweet it was (but that's an easy fix). I will definitely make this again, but will be SURE to decrease the amount of sugar (or use all sugar substitute or a combination of sugar / substitute instead). NOTE: This recipe will give you 4 VERY small cups of cocoa. If you use large mugs like I do, you'll find that this yields more like 2 servings worth. I halved this (just making a cup for myself) and it filled my large mug with about 1/4 c. leftover. Topped with whipped cream and chocolate sprinkles. Thanks for sharing, Jeanie Bean! This was a great way to warm up on this chilly Midwest afternoon! :-)

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