Hot Cocoa 1962 Recipe

Relive the nostalgic charm of 1962 with this elevated hot cocoa recipe! Inspired by a vintage Fry's cocoa can, this creamy concoction gets a boost of velvety texture from cornstarch and a hint of warm spice from optional cinnamon. Perfect for chilly evenings, this easy 7-minute recipe is sure to become a family favorite. Indulge in the rich chocolate flavor and comforting warmth – a classic made better!

Prep Time 5 mins

Cook Time 7 mins

Calories 278.3 kcal

Protein 19g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Hot Cocoa 1962

1/4 cup unsweetened cocoa powder
Granulated Sugar
Milk
1 tablespoon cornstarch

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How to Make Hot Cocoa 1962

In a blender, combine 1/4 cup unsweetened cocoa powder, 1/4 cup granulated sugar, 1 cup cold milk, and 1 tablespoon cornstarch. Blend until completely smooth.
In a small saucepan, heat 1 cup milk over medium heat until it just begins to simmer.
Gradually whisk in the cocoa mixture from the blender, stirring constantly to prevent lumps.
Cook for 1-2 minutes, or until the mixture is hot and thickened, stirring continuously.
Remove from heat and stir in a pinch of cinnamon (optional).
Pour into your favorite mug and top with marshmallows or whipped cream. Enjoy!