Come Christmastime, we would gather and carol from house to house. Neighbors would gather at the windows and doors and wave a greeting or offer cookies. Our spirits were high through the chill of night knowing the reward of a comforting warm cup of Mom’s Homemade Cocoa was waiting.
Quick Classic Hot Chocolate – From Mom’s own recipe book
2 cups water
2 tall cans evaporated milk (14 ounces, or 1-3/4 cups each)
1 tsp. vanilla
1 cup chocolate syrup
Combine water, evaporated milk, vanilla and chocolate syrup in saucepan. Heat to serving temperature. Do not boil. Top with marshmallows, if wished. Makes 6 servings.
Mexican Hot Chocolate – Mexican chocolate is renown for its cinnamon flavor and frothiness.
1 quart milk
1 4-ounce package sweet cooking chocolate
Cinnamon
Heat milk and dissolve chocolate in it. Add cinnamon. Beat with egg beater until foamy. Top with cinnamon-sugar. Makes 4 servings.
Peppermint Hot Chocolate – A festive and refreshing warmer upper
7 peppermint sticks;
3 crushed (1/4 cup), 4 left whole
1 quart milk
1/3 cup unsweetened cocoa powder
1/2 cup semisweet chocolate chips (3 ounces)
pinch of salt
Place cocoa in a medium saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.
Bring to a boil and immediately remove from heat. Add salt. Ladle into 4 mugs; serve each with a peppermint stick.
Here are some tasty Retro Christmas Cards that you might like…
