Bunyan's Steaming Hot Cocoa

Bunyan's Steaming Hot Cocoa

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Paul Bushay


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 vote

10 Min
10 Min
Stove Top


  • 1
    vanilla bean
  • 6 Tbsp
    splenda blend
  • 6 Tbsp
    good quality unsweetened cocoa
  • 1/2 c
  • 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

Printable Recipe Card

About Bunyan's Steaming Hot Cocoa

Course/Dish: Hot Drinks Other Drinks
Main Ingredient: Dairy
Regional Style: American
Other Tag: For Kids

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