Hot Chocolate Recipe
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In a serving cup, combine together the cocoa powder, sugar, and cinnamon. Whisk in 1 tablespoon milk or cream and vanilla extract to make a paste; set aside.
In a small saucepan over medium-low heat, heat the 1 cup milk (being careful not to scorch it). Remove from heat and pour the hot milk into the cup with the cocoa mix; stir or whisk until well combined.
Place topping of your choice on top of the hot chocolate.
Variations: Peppermint or vanilla sticks may be added.
* I prefer Droste Chocolate powder, but use your favorite.
** To make marshmallow shapes, dust wax paper with confectioner's sugar. Place the marshmallow onto the wax paper and roll to flatted. Cut out desired shapes with a cookie cutter.
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria, Plaza Hotels, and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best-cultivated tea estates on the island.
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