2 tablespoon dutch process cocoa
2 tablespoons granulated sugar
pinch of salt
1/4 cup hot water
1 1/2 cup low-fat milk
Place cocoa, sugar, and salt in a sauce pan and gradually whisk in the hot water. Heat over medium-high to rapid simmer and cook for 2 minutes, stirring constantly. Gradually pour in the milk whisking to incorporate, and heat through but do not boil. Remove from heat and beat with a hand-crank beater (I did not do this as I do not have one) until slightly foamy, about a minute. Serve immediately.
Natalie and I topped ours with whipped cream and we broke up peppermint candy in a baggy with the rolling pin and sprinkled them on top of the whipped cream. Delightful!