Super Thick Hot Chocolate (Anne Burrel's recipe)

I had decided I would not post any baking recipe for a while after Bake-A-Thon. And at the same time, I had decided not to post any rich, dessert kind of recipe which has good amount of sugar in it too. But, this is something I made when we had a snow storm and it was so good that my kids were asking me to make again. I thought why not share it since it is pretty easy for anyone to make it. I warn you though; after drinking this hot cocoa, you will probably never like Swiss Miss or Nesquick hot cocoa mixes where you just add it to milk or water and heat. This is worth making particularly if you are a chocolate lover.

 One Year Back - Carrot Kurma
Two Years Back - Cranberry Thokku
Three Years Back - Thengol
Adapted from foodnetwork.
Ingredients: Makes 4 generous servings or 6 moderate servings.
Evaporated Milk - 1 can (12 Oz)
Milk - 2 1/2 cups (See Notes)
Natural cocoa - 1/4 cup
Sugar - 1/4 - 1/2 cup (I used 1/4 cup initially and it wasn't sweet enough. I used 1/2 cup)
Corn starch - 2 TBSP
Vanilla - 1 tsp

Method:
In a saucepan, combine the milk, evaporated milk and heat up over a low heat.
Combine the cocoa powder, sugar, cornstarch  in another bowl.  When the milk has warmed up, take few spoonfuls of it and combine it with the cocoa and sugar mixture. Mix it well so that there are no lumps. Use more milk if needed and transfer back into the saucepan. Whisking the contents of the saucepan frequently, bring it to a boil. When it starts boiling, turn off the heat and add vanilla. The mixture should be rich and thick and it gets more thick as it cools. This is so thick that you can add a spoon to the mug while serving, but delicious. If you feel it is too thick for your liking, you can only use 1 TBSP of corn starch.

Notes:
The original recipe calls for 1 cup of evaporated milk and 3 cups of whole milk or 2 % milk. Since all I had was 1 % milk, I increased the evaporated milk by 1/2 cup (using the whole can) and reducing the milk to 2 1/2 cups.

Enjoy.