- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 1/4 cup instant espresso powder
- 1 tablespoon vanilla
- 6 cups milk
- 2 cups half-and-half
- In a large heavy saucepan combine the cocoa powder, the sugar, the espresso powder, the vanilla, a pinch of salt, and 1 cup cold water and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the milk and the half-and-half, both scalded, and heat the mixture over moderately low heat, whisking, until it is hot, but do not let it boil. (For frothy hot chocolate, in a blender blend the mixture in batches until it is frothy.)