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
Rating 5.0 (5 Reviews)
Hot Cocoa 1962 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hot Cocoa 1962

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How to Make Hot Cocoa 1962

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

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

100g

Fat

31g

Carbs

13g