It’s April 4, and in typical Calgary fashion, it’s snowing. Yesterday, it was +16 degrees out and the perfect, sunny, spring day. Today, it’s only +3 (better than below zero, I suppose) and we will need to dig out our cars in the morning.
Driving home from choir tonight, I thought that the perfect thing to have would be a hot cocoa. What I ended up having was ice cream. As I sit here, writing and shivering, I’m still wishing for that cocoa. Here’s a recipe for lactose-free hot cocoa mix, so you’ll never have to go without.
To really warm things up, fire up your blow torch and roast some marshmallows. Place the marshmallows on a fork or skewer, and torch those babies until golden brown. Just be sure to wait for the marshmallows to cool down before eating, and definitely don’t lick whatever utensil you cooked them on (I’m foolish and did this, and had blisters on my lips for a good week or two after). Top your hot cocoa with these extra-special marshmallows, and enjoy!
Lactose-Free Hot Cocoa
Yield: About 5 1/2 cups of mix
Prep Time: 5 minutes
3 1/2 cups sugar
2 1/4 cups cocoa
1 tablespoon table salt
Lactose-free milk (or whatever milk alternative you’d prefer)
1. Mix cocoa, sugar and salt in a large, air-tight container. This will keep almost indefinitely. It’s the perfect thing to have lying around your pantry. Add 2 – 3 tbsp of mix for every cup of milk.
2. Add the cocoa mix to your coffee mug. Pour in your warm milk and gently stir. Top with foam if steaming milk, whipped cream or add a marshmallow or two. Feeling adventurous? Roast your marshmallows before topping your hot chocolate!
(From Martha Stewart. com)