Nanny’s Hot Cocoa

If you live on the East Coast you are probably also dealing with the first blizzard of the year.  DC has, well lets say “issues” dealing with snow.  I have lived here for over a decade and I am still surprised by how paralyzed the most powerful city in the world becomes with just a few flakes of snow.  As a Bostonian it took me a while to adjust but I have learned not to fight it and pretend that we are better at this than we are.  The smart thing to do is hunker down, have plenty of food and wine on hand and ride it out.  One of the best ways to do that is with a nice mug of my Nanny’s hot cocoa – especially post shoveling.  I like to buy some cans of evaporated milk right at the start of winter so I have it on hand, it’s perfect for a storm like this when you want to ration fresh milk.  One of my earliest memories is making this cocoa with my Nana.  When you mix the cocoa and sugar together it creates almost a little cocoa facial and the smell always brings me right back to being with her.  Hopefully we can get out of here soon but in the meantime I am going to sip this cocoa and binge on Homeland.  Stay safe and warm!

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Another option to stay warm!   

Nanny’s Hot Cocoa (printable version at the end of the post)

Inspiration:  5 days snow bound and counting…
Special Equipment: none

  • 1 cup of sugar
  • 4 tablespoons unsweetened cocoa powder
  • 2 cans of evaporated milk (regular or reduced fat)
  • mini marshmallows (optional)

In a large saucepan whisk the sugar and cocoa together until completely combined.

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Shake  up the evaporated milk and whisk in.  Use the empty cans to add 2 cans of water.  Whisk until the sugar has dissolved and all the ingredients are combined.  Heat over medium high until hot to your liking.  Any leftover cocoa will last in the fridge for several days.

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Nanny's Cocoa

  • Servings: 6
  • Print

Special Equipment: none

  • 1 cup of sugar
  • 4 tablespoons unsweetened cocoa powder
  • 2 cans of evaporated milk (regular or reduced fat)
  • mini marshmallows (optional)

In a large saucepan whisk the sugar and cocoa together until completely combined.  Shake  up the evaporated milk and whisk in.  Use the empty cans to add 2 cans of water.  Whisk until the sugar has dissolved and all the ingredients are combined.  Heat over medium high until hot to your liking.  Any leftover cocoa will last in the fridge for several days.

2 Comments

  1. Pingback: The Only Way to Celebrate National Banana Bread Day | A Capitol Contessa

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