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Hot Cocoa: Behold its molten majesty

Today in upstate NY the weather is super gray and horrible. In other news, my ovarian operating system is currently being rebooted. If I'm going to make it to dinner, I need something warm and chocolately, and I need it now.

This is my go-to cocoa recipe, and it is decadent and heavenly and so, so rich.


Melt in small saucepan 1/4 c. each of Hershey's Special Dark Chocolate (or other dark chocolate powder), sugar, and water. Toss in a pinch of sea salt. Over medium heat, bring to a steady burble. It's like a witch's brew, because it's magical.

Reduce heat to low and add as much whole milk (feel free to use cream as a substitute; no holds barred here) as you are planning on drinking. In my case, about 1 1/2 cups. Watch how the froth on the top eddies as you stir. Divine the fates of anyone in your vicinity in the sibylline swirls.

Once heated to your desired temperature, remove from stove top. Add flavors of your choice. In my case this is a splash of vanilla, cayenne pepper, cinnamon, and nutmeg. (I suspect any range of liqueurs would also be lovely.) Serve in your favorite mug and go to your happy place.

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