Anyone for a cuppa cocoa?

'Tis the season to drink cocoa! Tra la la la la, la-la, la-la!

If ever there was a time to start learning to make your own hot chocolate, now is it!

Outside the snow is falling, and friends are calling cocooooa...

Yes they are! Because who doesn't want a nice hot cuppa cocoa in this weather?

So today I'm going to explain how to make the best ever homemade cocoa. And why homemade cocoa? Well, obviously it's a much more natural option than the packaged stuff. You might already know that chocolate with a higher cocoa content, according to studies, contains more antioxidants, therefore bringing plenty of health benefits http://www.astrologyzine.com/healthy-chocolate.shtml - well, with your mug of hot cocoa you can decide on the cocoa content - so it's eternal youth for you!

What's more, a good strong cup of cocoa will give you a natural lift - I'm not sure if studies show this but I can vouch for that fact myself - I had a cup this morning and here I am at two in the afternoon and still full of beans!

Other reasons?

It's a good option if you need a quick chocolate fix and don't have any chocolate in. Just make sure you've always got cocoa (pure cocoa with no sugar added) and brown sugar in from now. Oh, and milk, but most people tend to have that in all the time anyway. (Vegans, don't fret - you can use soya milk). Now, you noticed I said 'brown sugar' and not white so just a word here - I don't want to be a party pooper by talking about the evils of white sugar, I'm just passing the message on (http://macrobiotics.co.uk/sugar.htm) but I do say, that although you can't completely cut out white sugar (it's added in various quantities to so much of the food we consume) it's good to get into healthy habits. Replacing your white sugar with brown will cost you a bit more but it's much more natural.

To be fair and to balance out the white sugar argument I will say that my grandpa has only ever taken white sugar in his tea and has reached 93.  In the end, if you believe something is good for you it will be just that but I still say brown sugar is a lot healthier and tastier.

But enough chit-chat! Let's get that cocoa on the go!

Ok, get a good non-stick pan at the ready (preferably one that pours) and a nice big mug. Fill up your mug with milk (fresh milk is better but Long life is ok) and then pour the milk into the pan and leave it on a medium heat. While it's warming put a generous quantity of cocoa into the mug - anything from two to five tablespoons or even more (if you're going to be writing hubs all night) and less if you like your cocoa tasting milky. Now sprinkle in some brown sugar - you may need to put in a little more if you've used a lot of cocoa but if in doubt wait till the end and you can always add more. When the milk starts to warm pour out a few drops into the cocoa mixture and quick! get a teaspoon and mix it vigorously so that the cocoa becomes a sludgy paste. If it's not sludgy enough add a few drops more of milk. The milk should be back on the pan and you should still be mixing that paste because it needs a bit of beating to get any lumps out. When the milk is quite hot add it to your cocoa sludge, a bit at a time and stirring all the time. (I will add photos tomorrow I promise - I'm afraid I slurped this morning's cocoa and forgot all about taking the pics). If you want to add a dollop of whipped cream at the end it certainly won't hurt.

By now you should be clasping in your hands a steaming hot cup of natural cocoa - now comes the important part - put on an old Christmas film, find a comfortable spot on the sofa, wrap yourself in a fleece blanket, lift cup to mouth and slurp! Just wait for those antioxidants to get to work on you!

Once you've got the hang of making cocoa you'll find it's a versatile friend. You can use it as healthy alternative to manufactured chocolate syrups.

Hot banana split

To make the cocoa syrup for this banana split (again, photos will follow - munching took priority over photography again) just go through the above hot cocoa procedure but make sure you use plenty of cocoa powder and only go a little beyond the sludge stage. The cocoa shouldn't be too thick - it needs to be a little runny and so keep adding the hot milk until it's the right consistency. If it's a particularly cold day you can put the banana slices under the grill ten minutes and then combine them with the sauce. You'll be getting your potassium and antioxidants rolled into one - can't say fairer than that!

Chocolate squidge

Yes, I made up the name but it is delish. If you want something more filling and you happen to have some cream cheese in you could try this. Ricotta is a good cheese to use but something like Philedelphia will do (just as long as it's not flavoured) - the blander the cheese the better it will be teamed up with your cocoa syrup. Ah! It has to be tasted to be believed - but make sure the cocoa syrup is sufficiently runny and that there's more of it than there is cheese . And let the cocoa cool a wee bit if it's too hot otherwise the cheese will curdle - that's all.  (Again, photos to follow..you know the rest.)

And there you have it. For now.

So the weather outside is frightful, but the cocoa is so delightful!  Yes, we've got a big cup of cocoa! Let it snow! Let it snow! Let it snow!