Good Cocoa

After caroling on Sunday, we arrived back at church for hot chocolate and cookies. Julie and I figured it was the best cocoa we'd ever had. So we asked Anne what her special secret ingredient was. Nothing -- she just used 2% milk and Nesquick -- that's it. But she said she warmed the milk very slowly, on very low heat. All I can figure is that does something to the chemical composition of the sugars in the milk, because that was mighty delicious cocoa!