Pacific Northwest | January 4, 2004Pacific Northwest MagazineJanuary 4, 2004seattletimes.com home
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PLANT LIFE
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NORTHWEST LIVING
NOW & THEN
PREVIOUS ISSUES OF PACIFIC NW


Best Hot Cocoa

Makes four 6-ounce servings

This cocoa gains extra body from the addition of cornstarch. When you surprise your family with a vacuum bottle full of the stuff, you don't have to tell anyone what makes it so good.

1/4 cup dark (European-style) cocoa powder
1/2 cup brown sugar
2 tablespoons cornstarch
1 pinch (about 1/16 of a teaspoon) salt
1/3 cup water
2 cups milk
1 teaspoon vanilla extract

1. Put the cocoa powder, brown sugar, cornstarch and salt in a saucepan and stir with a whisk to mix. Add the water and whisk until smooth. Put the pot on a burner over high heat and continue whisking until the mixture comes to a full, rolling boil.

2. Gradually stream in the milk, whisking all the while. While adding the milk, keep the mixture hot and steamy, just below the boil.

3. Reduce the heat to medium and stir gently for 3 to 5 minutes, or just until the mixture is thickened and beginning to boil. Remove the cocoa from the heat and stir in the vanilla extract. Ladle it into cups and serve right away, or pour it into a vacuum jar to keep it hot.

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