Hot Cocoa Breakfast Shake


Breakfast in a glass—and is it ever good! SAM

1/2 cup Dutch processed cocoa
1/4 cup sugar
1 teaspoon cinnamon
Dash of freshly ground nutmeg
4 cups milk, divided
2 cups half-and-half
2 eggs
2 teaspoons vanilla extract
Whipped cream or vanilla ice cream for garnish

In a medium saucepan over medium heat, combine the cocoa, sugar, and cinnamon. Gradually add 1/2 cup of milk, stirring until smooth. Stir in the remaining 3 1/2 cups milk and the half-and-half. Heat the mixture thoroughly, stirring constantly, but DO NOT BOIL. In a small bowl, beat the eggs lightly with a fork. Temper the eggs by adding very gradually 1/2 cup of the hot cocoa. Stir the egg-cocoa mixture into the hot cocoa and cook over low heat for 2 to 3 minutes, stirring constantly. Remove from heat and add the vanilla extract. With an electric mixer on high speed, beat the cocoa mixture until frothy. Top with whipped cream or ice cream, if desired.
Makes 7 cups.


2 Responses to Hot Cocoa Breakfast Shake

  1. Tutuk says:

    I loveee chocolate

    If you love chocolate, you’ll love this.

  2. lakshmi says:

    I have recently discovered that cinnamon and chocolate are wonderful together – i think cinnamon lends a very oriental flavour, makes any chocolate dish taste traditional 🙂 – this must taste damn good

    Cinnamon and chocolate together take flavor to another a higher plane. I don’t know why, but it’s true. Even a pinch of cinnamon can transform a drink. I have niece who puts cinnamon in sangria, a light, fun red wine-fruit drink. I’ve never put cinnamon in my chocolate cakes, but I’m considering it.

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