Growing up in Philadelphia, one of my favorite things in the winter was the hot cocoa my Aunt Nessa would make me. She didn’t just pull out a packet of that instant stuff. No, her hot cocoa was made from cocoa powder, cooked on the stove with milk, and was extra special. I remember watching her measure everything out, and how careful she had to be to make sure she didn’t scorch the milk. Then she’d pour it into a mug, and I’d breathe in the chocolaty steam, impatiently waiting until it cooled down enough for me to drink it.
I still love homemade hot cocoa, but now I’m the one making it. These days, I nuke it in the microwave instead of standing over the stove, though. Instead of using sugar, I add a little bit of Sweet’N Low. Oh, and I add a bit of whiskey to it. You know, to take the chill off! Of all of the drinks that I replace sugar with Sweet’N Low in, hot cocoa is probably the smartest choice. Because unsweetened cocoa powder is bitter, it usually takes a lot of sugar to take that bitterness away. Just one packet of Sweet’N Low (which contains the sweetness of 2 teaspoons of sugar) does the trick, though.
This is my last in my series of recipes made sweeter with Sweet’N Low. I hope you’ve enjoyed them! If you want more ideas on ways to use Sweet’N Low in your favorite recipe, check out the #SweetNLowStars hashtag on Twitter, and like Sweet’N Low on Facebook to stay up to date on new recipes.
Mommy’s Hot Cocoa
-1 packet of Sweet’N Low (about 1 tsp)
-2 tablespoons unsweetened cocoa powder
-1 cup milk
-dash of salt
-1/4 teaspoon vanilla extract
-1 tablespoon honey whiskey
-Combine all of the ingredients except the Sweet’N Low and whiskey in a microwave safe mug.
-Microwave on high for 1-2 minutes until hot.
-Stir well, and add whiskey and Sweet’N Low.
*Serves 1 large mug, or 2 small cups.