Recipe by Chef Krissy Scommegna, Table 128

Sweet and decadent home made hot cocoa with the warmth of cinnamon and just the right kick. No pre-made mix can compete with this. Krissy's genius recipe makes your own home made mix that can be enjoyed all winter long ...or until you have to make another batch. Warning, it's irresistible! 

2/3 cup cocoa powder

1 1/3 cup sugar

1/2 Tbsp cinnamon 

1/2 Tbsp Piment d'Ville

1 vanilla bean, split

1/2 tsp fine black pepper

1/2 tsp chili de arbol

1 cup milk

Mix ingredients and store in an airtight container.

To make one cup of hot cocoa, whisk together 1 heaping tablespoon of cocoa mix and about 2 tablespoons of milk in a small saucepan over low heat until the cocoa mix is dissolved. Over medium heat add the rest of the milk, stirring occasionally until hot.

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Beer Braised Lentils and Sausage
Beer Braised Lentils & Sausage

I created this hearty one pan dinner with Octoberfest in mind. Braising lentils with beer and sausage gives them an irresistible flavor. You'll be saying Danke Shoen! 
pasta e fagioli recipe
Pasta e Fagioli

This beloved Italian classic is a testament to the country's artful simplicity in the kitchen. As we delve into this cherished recipe, we'll honor the time-honored traditions of Italian cuisine by starting with dried cranberry beans, which infuse the dish with unparalleled depth of flavor and an exquisite, creamy texture.
Olive Oil Braised Beans
Olive Oil Braised Beans

In the Basque region of France they don't soak their signature Tolosa beans, they slowly braise them with just water, salt and olive oil. Time and heat to transform even the dense beans from dry to creamy masterpieces. This method works just as well for all heirloom beans! Read more about my bean braising experiments...

SAVE 10%