Belgian Hot Cocoa Recipe
dark cocoa, housemade vanilla, hazelnut syrup, whipped cream, half 'n' half
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Ingredients
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Cocoa Base
Flavoring
Toppings
Method
Cocoa Preparation
- 1
Combine Cocoa and Sugar
In a medium saucepan, whisk together the dark cocoa powder and granulated sugar until well combined.
- 2
Add Water
Gradually add the water to the cocoa mixture, whisking continuously to avoid lumps. Place the saucepan over medium heat.
- 3
Heat the Mixture
Continue to whisk until the mixture is heated through and begins to simmer, about 5-7 minutes.
- 4
Incorporate Half 'n' Half
Slowly stir in the half 'n' half and bring the mixture back to a gentle simmer while continuing to whisk.
Flavoring the Cocoa
- 5
Add Vanilla and Hazelnut Syrup
Once the cocoa is hot and well combined, remove from heat and stir in the housemade vanilla extract and hazelnut syrup until fully incorporated.
Serving
- 6
Serve and Top
Pour the hot cocoa into mugs and top generously with whipped cream. If desired, sprinkle chocolate shavings on top for added decoration and flavor.
