We made cocoa and had it with some toast for breakfast this morning. I don't think I'd ever made cocoa from this recipe before, but it's surprisingly similar to the in-my-head, just-do-it "recipe" I've been using for a few years, with a dash of salt and some vanilla. In my own version, I occasionally substitute almond extract, to make it that much more decadent. Both my husband and I really like almond extract to flavor anything sweet. Within reason, of course. I don't think it would improve peppermint ice cream!
Bluebonnet poured almost everything into the saucpan, and stirred before I turned the heat on. I think she could have safely stirred with the heat, had she been able to reach fromt he angle where she was standing on her stepstool.
I think I would leave out the water from this recipe the next time; it made the finished product taste a trifle thin.
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