I’m in Texas: I Should Cocoa

It’s that season again. Well, in Texas it’s that wild and whacky season again.

Hot

Cold

Hot

Icy followed by blistering sun in the afternoon

And all that was just on Tuesday!

I believe Texas has the highest number of suicides among weather forecasters over any other state (don’t fact-check me, it’s hyperbole – I don’t need a recipe-post flagged).

Given our intermittent and capricious cold weather, it’s time to pull out the old cocoa mugs.

I’m not going to do some big treatise over the difference between hot cocoa and hot chocolate; there are several million of them online, you don’t need me rehashing what you probably already know.

[EDIT: This post was flagged for overstating the number of articles regarding the difference between hot cocoa and hot chocolate. There are not several million, although there are many. In all likelihood, the total number of said articles is in the hundreds. It is possibly, but less likely, in the thousands.]

[EDIT: This post was flagged for stating that the reader already knows the difference between hot cocoa and hot chocolate. For clarity, hot cocoa is made with unsweetened cocoa powder which is naturally vegan & pareve but still needs a Kosher certification. Flavorings and sweeteners may be added to the drink, and it is made with either milk (plant-based or dairy) or water. Hot chocolate is made with grated chocolate that is typically already sweet, and either dairy or plant-based milk. Hot chocolate contains fat from cocoa beans while cocoa does not. Chocolate, even if vegan, may be processed on equipment used for dairy products, and so not all chocolate is considered pareve even if Kosher; be sure to check the label.]

[EDIT: This post was flagged for failing to state that some English-speaking countries use the term “Drinking Chocolate,” rather than the American “Hot Chocolate,” and that term does not apply to beverages that are primarily cocoa-based.]

For many years I was a hot chocolate proponent. This partially stems from being extremely allergic to chocolate as a child. Think of it as a knee-jerk reaction to having been raised on carob and white chocolate, then tasting the real thing for the first time. I do love white chocolate, but I was vehemently angry about the carob/chocolate swap for years.

In my fifties, I am finally past my prejudice to carob, but I don’t have any in the house. Having looked online at the price difference between carob & cocoa, I am seriously considering it.

I am drinking a cup of coffee as I write this and am shocked at every sip as my brain is full of chocolatey goodness (I only drink coffee medicinally for the caffeine). Creating this post has been nothing but a series of spit-takes.

Anyway, with my latent onset diabetes, I have moved over to cocoa for my snuggle-by-the-fire beverage of choice since I can sweeten it with whatever I want.

Years ago, I was inspired by the movie ‘Chocolat’ to start putting chipotle chili powder in my chocolate. What I’ve done here is keep the smokiness, but remove the heat, replacing the chipotle with sweet smoked paprika. It adds a fruity note, as well as smoke to the drink.

Cinnamon is a classic add-in, and blends well with the paprika.

The pinch of salt lifts the other flavors, providing a complexity behind the chocolate. I get it as a finishing note where I get a hint of salt flavor without experiencing saltiness.

- Flag me all you want; I stand behind this description!

I make a cocoa syrup, rather than adding cocoa powder directly to hot milk or water, to ensure there are no lumps or pockets of unpleasant powder in my finished drink.

The recipe below makes enough syrup for two 10-ounce mugs of hot cocoa with room for whipped topping. Add it to your coffee for a mocha, which is what I should have done before sitting at the computer.

Enjoy!

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Cocoa syrup for hot chocolate

3 tablespoons unsweetened cocoa
1 teaspoon cinnamon
Monk fruit to sweeten to taste (or sweetener of your choice)
Pinch kosher salt
1/2 to 1 teaspoon sweet smoked paprika (adjust to taste)
3/4 cup filtered water
1 teaspoon vanilla

Whisk the dry ingredients together

Add the water slowly, whisking until smooth

Add and whisk in the vanilla

Taste and adjust for sweetness

Store sealed in refrigerator or use right away