A couple weekends ago, we had some stormy weather, so I thought I’d break out this new cocoa recipe. It was fairly quick, though it’s not a set-it-and-forget kind of recipe. You need to be stirring this fairly frequently to keep a skin from forming and to make sure that all the chips melt into the mixture.
It also makes a LOT of cocoa. I had two mugs full fresh out of the pot and was able to fill one of my large Pyrex bowls AND a Glad storage container. I popped the plastic storage in the freezer to enjoy later, which was also delicious. This is way richer than my normal Swiss Miss packet, but I’m sure the calories reflect that as well!