Prep Time: 2 minutes | Cook Time: 10 minutes
- 2/3 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 2/3 cup water
- 6 cups milk (Can substitute non-dairy alternatives)
- 1 tsp vanilla extract
- Half and half, optional
- Cinnamon sticks, optional
In a medium saucepan (4 quarts or larger), whisk together the cocoa powder, sugars, salt, cayenne pepper, and water. Stirring constantly, bring to a boil on the stovetop. Simmer at a medium heat for 2-3 minutes.
Slowly, add in the milk and the vanilla extract and stir until combined over medium-low heat. Don’t bring to a boil again; instead store the hot chocolate in a slow cooker on a low warming setting if keeping out.
If you prefer a very creamy drink, add about 1 ounce of half and half to your mug until the desired color and taste is reached.
Our Homemade Hot Chocolate borrows a hint of heat from a traditional Mexican Hot Chocolate with the addition of cayenne pepper. Brown sugar also adds a richness and depth typically not found in hot chocolate recipes that we love.
If you like the taste of cinnamon, bring the mixture to a simmer with 2 cinnamon sticks inside. Make sure to remove them before serving, or add to individual mugs!