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bunyan's steaming hot cocoa

(1 rating)
chefbunyan avatar
Recipe by
Paul Bushay
@chefbunyan
Mesa, AZ

This is how I was taught to make cocoa by the chefs I worked for in St. Louis. It is by far the best cocoa I've ever had!

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For bunyan's steaming hot cocoa

  • 1
    vanilla bean
  • 6 Tbsp
    splenda blend
  • 6 Tbsp
    good quality unsweetened cocoa
  • 1/2 c
    water
  • 6 c
    1%, 2%, or whole milk (don't use skim, it's nasty)
  • 1/8 tsp
    good quality ground cinnamon

How To Make bunyan's steaming hot cocoa

  • 1
    Use a 3 or 4 quart heavy bottomed saucepan
  • 2
    Slice the vanilla bean open length wise & scrape out all the seeds with the tip of a paring knife
  • 3
    Put all of the seeds in the pan, and throw in the scraped bean as well
  • 4
    Add the water, splenda blend, cocoa, & cinnamon
  • 5
    Whisk with a wire whip to combine.
  • 6
    Heat to a boil over LOW heat, whisking frequently
  • 7
    As soon as it comes to a boil, add your milk and continue heating over LOW heat, whisking occasionally until the cocoa reaches 180 degrees. DON'T LET IT BOIL!
  • 8
    Take out the vanilla bean pod
  • 9
    Serve in warmed mugs with a dollop of whipped cream or mini marshmallows
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