4 tablespoons unsweetened cocoa powder
2 to 3 tablespoons pure cane sugar
4 cups 1% or 2% milk
2 tablespoons semisweet chocolate, shaved
1 teaspoon vanilla (optional)
In a 1-quart saucepan combine the cocoa powder and sugar. Mix well. Cook over medium and add the milk, whisking constantly. Add the chocolate. Bring to a boil, whisking constantly. When the sugar has dissolved, remove from the heat. Let stand for 2 minutes. Add vanilla, if desired.
Makes 2 servings
Sheri Dollar-Carpenter, HRM Sprinkles
Frayed Knots Mad Hatters,
Colfax, California