Rather than brave the drive-through line at Starbucks, we made our own, exactly to our specifications, and now we’ll share the secret with you.
Use skim, 2 percent, or whole milk, depending on your preference. Don’t drink milk? Use a substitute of your choice—we like unsweetened almond milk for its nutty flavor, extra calcium, and low caloric content. For extra indulgence, top with a marshmallow, a dollop of lightly sweetened whipped cream, chocolate shavings, or a splash of your favorite liqueur (it’s noon somewhere).
You can heat the components in the microwave as described below, or you can use a small saucepan set over medium-low heat. Make sure to stir!
Here’s how we do it at Sheridan Road:
2 TB cocoa powder
2 TB granulated sugar
¼ c. hot water
1 ½ c. milk or milk substitute
¼ tsp. vanilla extract
Combine the cocoa powder and sugar in a 16-ounce microwave-safe container (a 2-cup glass measure works well) and slowly stir in hot water until the mixture forms a syrup. Microwave until hot (30 seconds or less) and stir well. Add milk to the syrup and heat for 1 to 1 ½ minutes, until hot. Don’t let it foam over! Once the milk is heated, stir in the vanilla extract, pour into a pretty mug, add your toppings, and enjoy.
Makes two dainty servings, or one generous mug.
—Katie Rose McEneely