It’s late December, that time of year when many of us are starting to go nuts because we can't go anywhere without hearing Christmas music, and this has been going on for at least a month. May G!d bless you and keep you if you want to sit in a cafe for several hours to work. The library is more and more of a blessing every day.
Anyway, ’tis the season for hot cocoa.
I’ve always really liked hot cocoa. I guess lots of people do. I grew up on SwissMiss even though (shhhh!) I’m pretty sure it’s not certified kosher, and I have strong and beautiful memories of that stuff. I’d come in from a cold day outside in the snow and sip from a hot mug, feeling the heat and sweetness warm me from the inside out. And what was that tasty treat without powdery lumps that never quite dissolved? I always had my hot cocoa with a spoon so I could get the little floaters on top, plus all the stuff that sank to the bottom and didn’t get mixed in. As a kid this never bothered me, but now it does.
What’s with the chunks?? Why is this acceptable? Why do we suffer unnecessarily?
Please allow me to share my hot cocoa hack, and may you be blessed with smooth cocoa drinking experiences from this day forth. This works whether you are using a mix or making your own powder from a recipe .
Step 1: Place powder in mug (or pot, if you’re making cocoa for a crowd).
Step 2: Pour in enough hot liquid (water or milk) to just wet the powder. Let it soak in for a few seconds.
Step 3: Mix well to form a nice paste. The thickness of the paste can range from hummus-like to tahini-like, just as long as it’s smooth and free from chunks.
Step 4: Keep stirring, and slowly pour in the rest of your hot liquid.