Before I came to Bend, my son had one request–could we make the hot cocoa we used to make when he was a boy? He loved the cinnamon in it. I hadn’t thought of that cocoa mix in years. It was full of things he wasn’t likely to eat now–Cremora, Nestlé Qwik, and lots of confectioners sugar. But if a son wants something at Christmas, a mom does almost anything she can to make it happen. I was surprised to find easily the little sheet of paper with the recipe given to me by a good friend years ago.
Last night my grandson, Austin, and I made Jacob’s favorite cocoa mix with some minor contemporary adjustments.
Just like it did twenty years ago, there was plenty to share with friends and loved ones.
Here’s our 2012 adaption of my friend Kathryn’s recipe:
8 quart size nonfat dry milk
1 pound Ghirardelli double chocolate cocoa mix
1 pound powdered sugar
6 ounces Coffeemate
1 heaping tablespoon of cocoa
The original recipe says to fill a cup half full with mix and add boiling water. Jacob used hot milk instead of water and it was delicious.
It’s snowing outside tonight, so it will be especially delicious tomorrow.