You probably have everything you need to quickly make yourself a fantastic cup of hot cocoa, and you can do it easily, on a whim.
So easy!
Ingredients
4-5 tsp sugar
4 tsp unsweetened cocoa powder
Pinch of salt
1 Tbs cream, optional
1 cup milk
¼ tsp vanilla extract
Whipped cream, for garnish, optional
Directions
- Place sugar, cocoa, salt, (cream), and milk in a 24-oz. glass jar.
- Nuke for 30 seconds. Place the lid on the jar, and shake vigorously for 30 seconds. Remove the lid and repeat this step, nuking and shaking until the jar becomes so hot that you cannot shake it bare-handed.
- Add vanilla. Wrap the jar in a tea towel. Shake a final 10 seconds. Pour, garnish, and enjoy!
Notes
- Substitute 1 oz. dark chocolate for the cocoa.
- Any milk will produce a nice cup of cocoa. However, a shot of cream will definitely improve the texture – all the more so if your milk is anything less that whole. If you happen to have some cream, use it … but if you don’t, don’t not make cocoa just because of that.
- Whipped cream is gorgeous on a cup of cocoa, and the combination of cream and chocolate is incomparable. However, an island of cream atop your cocoa is bound to find its way into your beard, and you have to ask yourself if it’s worth it.
Social Learning
This method is simpler than stovetop methods, and yet produces a superior cup of cocoa, so that’s a double-win. It will produce a light froth on top of the cocoa, which is desirable in and of itself, but that froth will also prevent a skin from forming on your cocoa as it sits in the cup.
An old spaghetti sauce jar is perfect for this.
That same spaghetti jar will also accommodate two cups, should you decide to double the recipe. Note that if you do double it, you’ll need a few extra rounds of nuking and shaking. You’ll know it’s ready when the jar is too hot to hold, and you need to hold it in a tea towel to shake it.
It’s easy to adjust this to your preferences, using more or less cocoa and/or sugar.
To flavor your cocoa with peppermint, add one drop – literally a single drop … less than 1/8 tsp – of peppermint flavoring.
A single tablespoon of Cointreau, added along with the vanilla, will give the cocoa the most beautiful hint of something special. Garnish with a modest sprinkling of nutmeg.
Two tablespoons of rum seems about right if you want to nip it up a bit. One tablespoon will give it the barest – almost subliminal – hint of rummy flavor.
If you want to spice it up with cayenne, a little goes a long way. 1/16 of a teaspoon is plenty. Don’t go more; be shy instead.
The Backstory
My husband and I have a tradition of enjoying cocoa as we decorate our Christmas tree. Over the years, I’ve tried a variety of ingredients and methods, and this is the one I’ve settled on, because it’s both easiest and produces a first-rate cup of chocolate.
Hot Cocoa by the Cup
Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything.
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Jeff, I love your mug. I also love hot cocoa. although I make mine sugar-free these days. I’ve not tried the nuke and shake method, but as we’ll wake up to a major load of snow tomorrow I’ll be trying it in the morning…
This is the way. Hope you enjoy the snow!
What a nice tradition. I’m usually more into the bubbly, but obviously not too early in the day! Great recipe!
A bubbly alternative would be OK with me!
This is the season for cocoa and yours sounds good. Your cups are so adorable.
Thank you, Lori!
I wish I were holding that cup of goodness 🙂
Wish I could share one with you!
What a great tradition. I think we all have them around this time of year and I do love this one. Your hot chocolate looks so simple and quite yummy. I would definitely be adding that tablespoon of Cointreau. Happy tree trimming!
Thanks!
The method is different, but the ingredients are exactly those my mother advised when she taught me to make cocoa. We made it on the stove (there weren’t any microwaves in those days – c. 1950) and the one little trick she taught me was to combine the sugar and cocoa with just a bit of water and a pinch of salt, bringing that to a simmer until the sugar was dissolved, then adding the milk, cream, and vanilla. Since I was a kid, marshmallows went on top.
Now, I have a microwave and a preference for whipped cream — I can’t wait to try this!
I love your mom’s method! I use that same hot water trick when making cocoa cakes!
Wow Jeff! I absolutely love that this is a by the cup recipe, and you can’t beat the method! I am so making this hot cocoa. And what a fun tradition! Decorating the Christmas tree with a cup of this hot cocoa is truly the perfect way to start the season.
We also wear Santa hats…
I’m always down for a top notch mug of cocoa! We keep old spaghetti sauce jars around for storage, so this is perfect – in fact, I’ve got everything I need to make a mug. Putting it on the list to do mid-morning! Also, the Jeffrey and Chicago mugs are perfect. Cheers, buddy!
Thanks David! Those Chicago mugs we collect each year at a local Christkindle market.
Now this speaks to me! Especially as I’m reading it while drinking my morning cocoa. I will definitely try the method with the jar, but it’s not too different from my method in the microwave in a large bowl – just stirring instead of shaking. I tend to add a shot of cream on the weekends, but keep it pretty simple for weekdays. (As you may remember, I’ve never had coffee or tea… only cocoa!)
You’re probably a cocoa master! If you do try it, I’d be curious to know what you think!
Yum.. I do have everything I need to make this delicious simple recipe. It’s a wonder why everyone buys the hot chocolate packets when it so easy to make your own with no added chemicals. Looks adorable in that cup.
Right? And thanks for the cup compliment. My aunt made that mug for me (and one for each of my sibs) when I was a tiny little kid … I don’t know, maybe in kindergarten.
That’s the season of hot chocolate and cacao, that’s for sure. I will be sipping mine with some whipped cream and sprinkled with some festive spices like nutmeg or cinnamon please 🙂 beautiful mug, too!
Thanks, Ben!
You’re right! I have everything I need (but the Santa cup). GREG
Thanks, Greg!
What a lovely tradition, we usually do wine but this year we did apple cider because I was on some serious antibiotics. You have to be careful because there is quite a lot of pressure built up in the hot jar so using a tea towel to open it is a must.
Just to be clear, the jar never goes in the microwave with the lid on! I could imagine how you’d get pressure, though, once you start shaking, so thanks for that advice.
I love, love your Santa cup (and this hot cocoa!). I’m having my book club over next week and this is just the festive beverage to serve. The Cointreau is genius!
Thanks, Liz!
Cool mugs. And cool — well, i guess hot! — recipe. Haven’t had cocoa in ages, and this is by far the easiest way I’ve seen to make it. Must try — thanks.
Thanks, John!
Hot cocoa is such a treat. I will try your method using a microwave oven. I inherited a cup like yours from my mother-in-law. They are so cute.
Thank you, Gerlinde!
Delicious! And, I love your Santa mug. My family had similar ones when I was little.
Thank you!
What a beautiful tradition! Mug really looks very nice. Especially in winter, Hot cocoa and hot sahlep our favourite.
I’ve never heard of schlep, so I looked it up. Quite an interesting history!
I don’t have a beard, so whipped cream is always worth it to me LOL. Your cocoa recipe sounds a lot like the one my mama used to make when we’d watch holiday movies. Oh, the memories ♥
I’ll bet those are great memories!
I love hot cocoa — especially for decorating a Christmas tree. What a nice, cozy tradition. This version sounds delicious — and somehow I bet those cute mugs makes it taste even better. 🙂 ~Valentina
They do! Thanks!