Milk’s favorite cocoa.
Happy Friday, all! I reshot this recipe yesterday morning with the hopes that I’d finagle a more satisfying aesthetic to match this lovely cozy drink. Well, this bitch got lucky, and today I get to share a wonderful weekend sip to pair with the chilly nights many of ya’ll are experiencing.
I say ya’ll because it’s Florida in my realm, and chilly nights creep in maybe this coming month if we’re lucky. Sniff. Though, that doesn’t stop me from pretending!
A mug of my Cookies and Cream Hot Chocolate is just the thing to stay the daily scaries. Black cocoa and regular cocoa heighten the intensity of this comforting mug, and crushed Oreos lend a decadent and creamy essence to an already delightful sip.
Good news for my vegan pals out there: you can customize your serving with nondairy milk to create a plant-based alternative, and it will be just as divine as a milk-based version!
Mug Shot
Hot cocoa is never a complicated fixture. I like to make mine on the stovetop for even heating and the best flavor outcome.
First, be sure your Oreo cookies are very finely smooshed into sand-like crumbles. You can pass the cookies through your food processor, or do as I do: place them in a ziptop bag, remove all air, seal tightly, and repeatedly step on the bag to smash up the wafers. Good way to expel some pent up frustration. Hitting the bag with a heavy rolling pin or meat masher also does the trick. Just be careful not to rip the plastic!
In your saucepot, combine whole milk, heavy cream or half and half, cocoa powder, black cocoa powder, brown sugar, and crushed Oreo cookies. Heat the cocoa, whisking often, until the milk starts to steam. Do not boil your milk! Surefire way to scald the cocoa and give it a nice burnt-metal flavor.
Tip #1: For vegan, use a creamy nondairy milk such as cashew, soy, or oat. If you’d like to keep the intensity of the heavy cream, use canned full-fat coconut milk or a plant-based heavy whipping cream alternative of choice.
Tip #2: If you don’t have black cocoa powder, you can use an equal amount of regular cocoa. The black cocoa gives the drink a deep, luscious hue and a more full-bodied Oreo taste.
Pull the pot off the heat and let sit for 5 minutes, whisking to incorporate the granules. Then, stir in some vanilla extract.
Pour your cocoa into a mug, scoop lots of whipped cream atop, and sprinkle with more Oreos!
Tip: If you’re not a fan of the texture of crushed cookies in your drink, you can strain the cocoa through a sieve into your mug, or carefully pulse the liquid in a blender to really incorporate the pieces. I did not find the Oreos bothersome, though some separation may occur.
That’s it, that’s all, folks! Enjoy your HALLOWEEN WEEKEND!
PS: I think a witch hat garnish on the cocoa would be a delightful ode to spooky day.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Coocoo for cocoa:
Campfire S’mores Hot Chocolate
Peanut Butter Cup Hot Chocolate
Espresso Martini Hot Chocolate
cookies and cream hot chocolate
Ingredients
- 1 1/2 cups whole milk, or milk of choice
- 1/4 cup heavy cream or half and half
- 2 tbsp dark brown sugar
- 1 tbsp cocoa powder
- 1 tbsp crushed Oreo cookies
- 1/2 tsp vanilla extract
- 2 tsp black cocoa powder (or more regular cocoa)
- whipped cream and crushed Oreos, for garnish
Instructions
- In a small saucepot, combine the milk, heavy cream/half and half, brown sugar, cocoa powder, Oreos, and black cocoa powder. Heat, whisking often, until the milk begins to steam. Do not boil the milk or it will scald and taste like ass! Remove the pot from the heat and continue whisking for 5 minutes. Stir in the vanilla extract.
- Pour the cocoa into your favorite cozy mug. Top with a generous heap of whipped cream and crushed Oreos.
