Delightfully Infused Hot Cocoa, it's Magically Delicious!

Of course, I am aware that there are a gazillion ways to make hot cocoa, and everyone thinks they have one that's the best.

That's cool, read the recipe and incorporate the magic from your recipe into it, and share your results with me and my readers.

This is the old school way my great grandmother used, right off the old cocoa tin, with just a couple of very minor adjustments.

Please feel free to reach out or leave comments based on your own experience with this recipe!

I truly appreciate any feedback or artistic/professional tips that I may receive from my readers. I am constantly improving upon these recipes, I strive to improve processes, make clearer steps, corrections, etc. Thanks in Advance.

INGREDIENTS

• 1/2 cup of heavy cream
• 4 cups milk (1 qt.)
• 1/4 cup Cocoa powder
• 1 TBSP Dark Chocolate (50% cocoa)
• 4 TBSP Infused Coconut Oil
• 1/3 cup turbinado or coconut sugar
• a dash of salt
• 3/4 tsp vanilla extract

When using herbs with psychoactive effects, be responsible:

• Keep your herbs and all products infused with them, safely out of reach of children.
• Never serve such libations or products to guests without their knowledge.
• Micro-dosing is always suggested, there is no way to predict how any single individual may respond or metabolize high levels.
• It is not wise to drive, operate machinery, or make any life-altering decisions for at least several hours after you have consumed your herbs and the effects have worn off.
• If you are intelligent enough to follow the recipes, you are intelligent enough to know better, don't break the law.

DIRECTIONS

• In a saucepan, mix sugar, cocoa, and salt.
• With a whisk, stir in 2 TBSP of the Infused Coconut Oil. Stir briskly over medium-low heat, stir about 2 minutes until everything is melted together nicely.
• Add 1/2 cup of heavy cream, and the dark chocolate. Whisk until smooth and creamy.
• Add the other 2 TBSP of Infused Coconut Oil, whisk until everything is incorporated and melted.
• Slowly add the rest of the milk. Remember to whisk constantly and do not let the mixture come to a boil.
• When it looks like it's ready to boil, remove it from the heat.
• Add vanilla, whisk until foamy and serve while hot!
  
  This yields approximately six, 6-ounce servings.

1. Mint Hot Cocoa: Add 1/2 teaspoon mint extract at the end after you've mixed in the vanilla.
2. Mocha Hot Cocoa: Add 1 TBSP instant coffee at the beginning and also with 1/3 cup water.
3. Cinnamon Hot Cocoa: Add 1/2 teaspoon ground cinnamon at the beginning with the cocoa.
4. Irish Hot Cocoa - Add 1/2 shot of Whiskey to the mug just before you pour the cocoa in.
5. Irish Cream Hot Cocoa - Add a shot of Bailey's to your mug at the end.
6. Italian Hot Cocoa - Add 1/2 shot of Sambuca to the mug just before you pour the cocoa in.
7. Mexicano Hot Cocoa - Add 1 shot of Kahlua after you pour the cocoa in.
8. KETO Cocoa - Eliminate the Dark Chocolate and Replace the Turbinado at the beginning for the Keto-friendly sweetener of your own personal taste, you may use infused butter or coconut oil in this recipe and you can replace the quart of milk for non-dairy milk like almond milk or unsweetened, canned coconut milk.
9. Add A Shot Hot Cocoa: Add a shot of flavored syrup of your choice and whisk it in at the end. Caramel, Butterscotch, Hazelnut, Vanilla...

Whatever your pleasure, have at it, just be sure to taste the cocoa before you start adding flavors to it.

Depending on the herbs in your infusion, you may find it has a nutty flavor or an essence of fruit or an aroma of whatnot.