Sip of the Month: Mama Spivey’s Hot Cocoa
Since February is all about love, let me share with all of you my most cherished love. Her name was Charlotte Spivey. She was my grandmother. Growing up in the mountains of North Georgia, this
Since February is all about love, let me share with all of you my most cherished love. Her name was Charlotte Spivey. She was my grandmother. Growing up in the mountains of North Georgia, this woman trained me, challenged me and loved me with all the love she could muster. My favorite days were spending time with her. From cooking to picking potatoes to just riding to the store, she gave me life. So many wonderful recipes she left behind after her valiant fight against cancer, but her hot cocoa is the one recipe I cherish the most. I can still smell and feel the surroundings of my life with her when I make this cup of cocoa. Like the love within the memories, every taste brings a comfort. May you love on my grandmother like she loved on me with this recipe. I love you, Mama Spivey. Thank you for loving me.
1/2 C – Granulated Sugar (or other natural sweetener)
1/3 C – Unsweetened cocoa powder
3 1/2 Cups Whole Milk
1 C Half and Half
1/2 teaspoon vanilla
1 C heavy cream
1 teaspoon good vanilla extract
1 tablespoon confectioners’ sugar
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form.
In medium saucepan, combine sugar, cocoa and 1/2 C milk. Stir constantly over medium heat until mixture comes to a boil. Cook, stirring constantly for 2 minutes. Add milk and heat; do not boil. Remove from heat and stir in vanilla if desired. Top with a dollop of whipped cream and sit back to enjoy a chocolatey taste of heaven.