I love hot cocoa and drink it all year long. While some people only enjoy it during the cold winter months, I enjoy it anytime. If you are looking for a new spin on one of America's favorite hot beverages look no further than Colman’s Mustard to bring you a modern spin on a classic winter indulgence – hot chocolate! The soothing flavors of chocolate, cinnamon, and vanilla combined with mustard creates a perfect combination for spicing up this simple yet decadent treat.
2 cups milk
2 ounces (half a bar) of bittersweet chocolate, broken into chunks or grated
4 tablespoons cocoa powder
4 tablespoons sugar
1 teaspoon cornstarch
1/4 cup boiling water
1/2 teaspoon vanilla
1 stick of cinnamon or 1/2 tsp. ground cinnamon
1 teaspoon cocoa extra
A sprinkle of Colman’s Powdered Mustard
A pinch of salt
Optional: A dollop of brandy and a little whipped cream.
Mix the cocoa powder, sugar, salt, Colman’s Powdered Mustard and cornstarch together in a small pan. Pour 1/4 cup boiling water over the dry mixture and stir until everything is dissolved and you have a smooth paste. (You can skip this step and just add the dry stuff to the hot milk in the next step, but there will be cocoa lumps.)
Put the milk, cinnamon stick and vanilla into a pot you can pour out of. Slowly heat the milk. When you judge it to be hot – not simmering or boiling, just hot – add the 2 ounces of chocolate. Stir to dissolve. Add the sugar/cocoa paste to the milk. Keep stirring. When a ring of bubbles forms around the edges of the milk, turn the heat off. Remove the cinnamon stick. Pour the chocolate into two cups.
· Optional: A dollop of brandy and a little whipped cream.