A delightful twist on traditional hot chocolate, this Brazilian-inspired recipe combines rich cocoa with warm spices for a comforting treat.
In a double boiler, combine the cocoa powder, sugar, salt, cinnamon, and instant coffee.
Using a double boiler prevents the cocoa from burning and ensures a smooth mixture.
Gradually add the hot water while whisking until the mixture forms a smooth paste.
Adding water slowly helps to dissolve the cocoa and sugar evenly.
Transfer the mixture to a saucepan and slowly add the milk while stirring.
Stirring continuously prevents the milk from scorching.
Heat the mixture over medium heat until hot but not boiling.
Avoid boiling to maintain the creamy texture of the milk.
Remove from heat and stir in the vanilla extract.
Adding vanilla at the end preserves its delicate flavor.
Pour the hot cocoa into mugs and serve immediately.
Garnish with whipped cream or a sprinkle of cinnamon for a festive touch.
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