- 12 ounce can evaporated milk
- 1-1/2 cups hot tap water
- 1/4 to 1/3 cup sugar
- 1/4 cup unsweetened cocoa or carob powder
- Dash Salt
- 1/2 teaspoon vanilla
Measure the water into a 2-quart sauce pan. Add the sugar, cocoa and salt. Heat the water over a medium flame. Stir the mixture until the cocoa dissolves completely.
Gently bring the mixture to a boil. Reduce the heat to a fast simmer and simmer it for about 5 minutes. This will prevent the cocoa and sugar from sinking to the bottom of the cup when you serve it.
Finally add the evaporated milk and stir to blend. Reheat briefly, but don’t boil if you can manage not to. Pour the hot chocolate to smallish cups.
This recipe makes 4 6-ounce size servings. You can double it when you are serving a gaggle of cold children who have just come inside from sledding. It goes really well with cookies, or sandwiches for a good snack on a snowy day. Very Very Rich.