Thick Dark Chocolate Chestnut Praline Hot Cocoa
4 cups milk, whole or 2%
3 tbsp Ghiradelli unsweetened cocoa
1/3 cup sugar
2 tbsp cornstarch
1 tsp vanilla
1-2 tbsp Torani Chestnut Praline Syrup
*Vanilla Whipped Cream
In a large measuring cup or bowl, whisk together 1 cup if the milk and the cornstarch until it dissolves. Set aside.
In a medium sized saucepan, whisk together remaining milk, sugar, and cocoa. Over medium high heat bring to a simmer, stirring constantly to prevent scorching. Using a thin stream, slowly whisk in milk cornstarch mixture. Bring to a low simmer and cook while stirring constantly until thickened. Remove from heat and stir in Praline syrup and vanilla. Stir to cool slightly. Pour into cups and serve with a spoonful of cream.
Makes 4 servings
Recipe by Amy Richardson
*Recipe can be found on http://www.greattastebuds.wordpress.com