Christmas Cocoa
30 min. Recipe Yield:
1 l Difficulty:
Medium recipe
Christmas cocoa – we know hot chocolate as a warm spice-infused beverage topped with marshmallows and garnished with a caramel stick. The history of hot chocolate began quite a long time ago, and over the years the drink has changed from cold and spicy to warm and sweet. Until the 19th century, hot chocolate was used as a remedy for stomach and liver diseases. Today, however, we treat this warm concoction simply as a beverage to sip and savor. In America, hot chocolate is quite liquid and is often made by mixing hot water with sachets of powder, although you can find more authentic and sophisticated varieties in restaurants and cafes. Other countries have their own versions - thick chocolate in Spain, chocolate with spices from Latin America and choccolata calda in Italy, which is very thick.
Recipe Ingredients
Cooking Recipe
The recipe for Christmas Cocoa is very simple. Heat cocoa powder, water, sugar, cinnamon and nutmeg in a saucepan. Cook, stirring occasionally, until smooth.
When the liquid begins to boil, pour in milk, stir and cook over low heat for 5-10 minutes.
Pour hot cocoa into mugs, top with marshmallows, garnish with caramel stick and serve.