Name: Van Gogh's Eeteries Belgian Hot Cocoa (Hot | Iced) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 1 cup dark cocoa powder; 2 tbs housemade vanilla extract; 3 tbs hazelnut syrup; 2 cups half 'n' half; 1 cup whipped cream

Merger of vodka with coffee, chocolate, and pistachio liqueurs, paired with espresso made with beans from Ohm Coffee, plus vanilla tahini.

Espresso Martini

A La Mode

à la mode

cranberry almond granola, vanilla greek yogurt, fresh fruit, whipped cream

BREAKFAST BANANA SPLIT

dark cocoa, housemade vanilla, hazelnut syrup, whipped cream, half 'n' half

In a medium saucepan, combine the dark cocoa powder and half 'n' half over medium heat. Whisk continuously until the cocoa powder is fully dissolved and the mixture is steaming, but not boiling.

Making the Cocoa Base

Once the cocoa base is steaming, add the housemade vanilla extract and hazelnut syrup. Stir well to combine and heat for an additional 2-3 minutes, allowing the flavors to meld.

Adding Flavors

Pour the hot cocoa into mugs. Top generously with whipped cream and serve immediately.

Serving Hot Cocoa

To serve iced, allow the cocoa base to cool slightly, then pour it over ice-filled glasses. Top with whipped cream and enjoy cold.

Serving Iced Cocoa

dark cocoa powder

housemade vanilla extract

hazelnut syrup

half 'n' half

whipped cream