Hot Cocoa (Coco)

1 servings Prep: 2 m Cook: 5 m Total: 7 m Beginner
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Hot Cocoa (Coco)
Memaw use to make this for us but would always say “now remember this is for 1 cup ONLY”. Made with Hershey’s cocoa powder, sugar, and milk, this simple stovetop hot chocolate is a warm Louisiana kitchen memory.

Ingredients

1 servings
  • 1 tsp Hershey's Cocoa powder
  • 2 tsp sugar
  • 2 tsp hot milk
  • 1 cup milk - do not boil
  • dash of vanilla extract

Step-by-Step Instructions

  1. In a large mug mix the cocoa and sugar
  2. Add the two teaspoon hot milk, stir until smooth to create a paste
  3. Heat one cup milk until steaming but not boiling (about 3-4 minutes)
  4. Add the hot milk and vanilla to mug, stir well and enjoy
  5. Four Cup Recipe: 1 quart milk, 1/3 cup cocoa, 1/2 cup sugar, 3/4 tsp vanilla extract
  6. For four cups: Add all ingredients (excluding vanilla) to 1 quart milk in a saucepan
  7. Heat to just before boiling, remove from heat then add vanilla and whip until foaming occurs

Common Problems and Solutions

Q: Why does my hot cocoa have lumps?

A: Make sure to mix the cocoa and sugar first as dry ingredients, then add just a small amount of hot milk to create a smooth paste before adding the rest of the milk. This prevents lumps.

Q: Can I boil the milk?

A: No, don't let the milk boil or it will develop a skin and may scorch. Heat just until steaming and small bubbles form around the edges.

Tips and Techniques

The key is making a smooth paste first with the cocoa, sugar, and small amount of hot milk—this dissolves the cocoa completely before you add the full cup. For the four-cup version, whipping it after removing from heat creates a lovely frothy top.

Ingredient Substitutions

  • Hershey's Cocoa powder: any unsweetened cocoa powder
  • sugar: honey or maple syrup (use slightly less)
  • whole milk: 2% milk, half-and-half, or milk alternatives

Equipment Needed

  • large mug
  • small saucepan (for heating milk)
  • spoon or small whisk
  • whisk (for four-cup recipe, to create foam)

Historical Context

In South Louisiana kitchens, hot cocoa was a special treat during the rare cold snaps and a comforting drink for children. The careful ratios and paste-making technique show the same precision Cajun cooks apply to roux—getting the fundamentals right makes all the difference.