Ingredients
- 1 cup milk of your choice, cow's or plant-based
- 1½ – 2 tablespoons Hot Cocoa Mix
- Marshmallows or lightly sweetened whipped cream, for serving (optional)
Optional spice add-ins:
- 2 crushed Baraka Green Cardamom pods
- ½ teaspoon Peni Miris Cinnamon and pinch of your favorite chilli powder
- 1 tablespoon Panneer Rose
- ½ teaspoon Chai Masala
- ½ teaspoon Pumpkin Spice Masala
Methods
- Place the milk, and any spices, if using, in a small saucepan over medium heat. When hot, whisk in hot cocoa mix, and bring to a gentle simmer. Continue to simmer, whisking occasionally to prevent the milk from scalding on the bottom of the pan, until the mix is dissolved, 1 to 3 minutes. (If you want a frothy cup, off the heat, use a milk frother to whip the hot chocolate before serving.)
- To serve, remove any whole spices, pour into a mug, and garnish with marshmallows or a dollop of lightly sweetened whipped cream.
