How to make a real hot chocolate to sip during this chilly weather

While Baton Rouge missed out on this week’s Louisiana snowfall, we’ve still been doing anything we can to warm up from some of the season’s coldest temperatures.

225 contributing food writer Maggie Heyn Richardson recalls when her grandparents used to buy industrial-size boxes of Butter-Nut Hot Cocoa packets, a Houston brand later bought by Smucker’s that’s been sadly discontinued. It was amazingly creamy.

No matter what kind of cocoa you grew up with, we’re sure you have memories of holding a hot mug in your little hands, blowing soft ripples across the surface to make it cool. We’ve all been there and sipped too soon, paying for it with scalded tongues. Didn’t stop us from going back for more.

This time of year, your pantry probably includes store-bought hot cocoa, but why not give this timeless winter beverage some extra love? Richardson says there are a couple of ways to make it from scratch, which include using grated chocolate or cocoa powder. Combine the melted chocolate or cocoa with sugar and whole milk, and add a touch of vanilla extract for extra depth. A shot of bourbon, rum or flavored vodka makes it adult-friendly, and everyone loves garnishes like homemade marshmallows, cinnamon sticks or whipped cream. The great thing about hot chocolate is its adjustability, so have some fun playing around.

Read on for the full Homemade Hot Chocolate recipe, which originally appeared in a November 2018 edition of 225 Dine.