Jay's Hot Cocoa

The number one tip in this recipe is don't wonder too far away from your pot. Milk and sugar have a tendency to boil over fast which can be a danger, but can also leave you with a terrible mess. Keep stirring as often as you can to reduce lumps or risk a boil over. If you have a instant read thermometer, you can estimate when the cocoa is ready at the milks scalding point.

Secondly, this recipe is not designed to break the bank, but using better ingredients will only improve the cocoa and your experience. - Ghiradelli Chocolate chips or bar chocolate, as well as Ghiradelli Dutch Processed Cocoa are clutch and can be found in most stores. Nestle Chocolate and Hershey Cocoa is a fine alternative and are far more accessible. And, if you're feeling extra fancy, Guittard Chocolate Chips have the best buttery mouth-feel.

For the Cocoa

1. In a medium sauce pot over medium heat, combine the milk, heavy cream, sugar, cocoa powder, vanilla and almond extracts, salt and cinnamon. Have the chocolate ready on the side.
2. Using a whisk, thoroughly blend all the ingredients so that there are no lumps. Continue stirring vigorously on and off until you start to see steam rising from the milk. About 5 minutes.
3. Once the steam starts to rise and the milk feels quite warm, add in the chocolate and continue to whisk.
4. Have your instant-read thermometer at the ready as you want to bring the cocoa up to 83c (180-185F) to scald the milk. About 5-8 minutes.
5. Once this temperature is reached you can remove from heat and continue to stir for another 3-5 minutes. If you want thicker, and richer cocoa, try to maintain this temperature without letting the milk boil. This will reduce the cocoa until you get the thickness you desire. Just be very careful not to let it boil over. Once you see movement from boiling milk, you have about 5-10 seconds before it will start to boil over if your heat is too high.

For the Whipped Topping

1. Pour the cold cream into a small bowl and whisk vigorously by hand, or use a hand or stand mixer until the cream starts to foam. About 2-3 minutes.
2. Add the sugar and vanilla and continue to whisk until you have stiff peaks. About 3-5 minutes.

Serve

1. Carefully pour the hot cocoa into sturdy mugs about 3/4 full.
2. Add a dollop (1-2 Tbsp) of the whipped topping to float on top of the cocoa.
3. Sprinkle with cocoa, cinnamon, and/or fresh ground nutmeg over the cocoa and cream.
4. Garnish with a cinnamon stick (optional)

Storage

• This cocoa will keep well up to a week in the fridge. Store in a heat-proof container like a mason jar and let it cool before placing it in the fridge.
• Shake the cocoa up when removing from the fridge and simply reheat over the stove or in the microwave before serving.