We all have our own favorite breakfast drink. I know of a few people who say they can’t function in the morning without their cup of coffee. Others prefer tea, while still others would rather have hot chocolate.
I belong to the latter group, because a cup of hot chocolate was almost mandatory at breakfast when I was growing up.
Over the years I’ve experimented with various recipes for hot chocolate. Here’s my latest: hot chocolate perked up with a bit of coffee and a bit of vanilla. In addition, instead of using fresh milk, for this recipe I used full cream evaporated milk.
The result is a brew that’s thick, silky and almost extravagantly rich. For this reason, serve this in demitasse or small cups, like the ones used for serving espresso, so as not to overwhelm the drinkers.
Perky Hot Chocolate
½ c sugar, or to taste
¾ c unsweetened cocoa powder
3 c full cream evaporated milk
½ tsp instant coffee powder
½ tsp vanilla
Combine sugar and cocoa powder in a large saucepan. Pour in milk. Bring to a boil, then lower heat to simmer, stirring occasionally. Add the coffee and vanilla. Continue simmering until the cocoa powder is completely dissolved and liquid is smooth.
Ladle into individual cups or demitasse and serve immediately.
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Cook’s tips
If desired, serve this with whipped cream on top.
You may use decaffeinated coffee.
Fresh milk can be used in place of evaporated milk. However, the taste will be slightly different.