Hi Paulette! That’s wonderful! Thank you so much for sharing!

My husband and I were invited to go with our grandchildren to cut a Christmas Tree down. I told them I would bring thermoses of hot chocolate. I checked Ina’s and Pioneer Woman’s recipe but just KNEW yours would be a winner!! I wasn’t wrong. I made enough for 10 servings and used the half and half for part of the milk. I used Ghirardelli Dutch press cocoa and followed everything in the recipe. I did add just 3-4 little pinches of kosher salt to balance and this recipe is perfection!! As I knew it would be! I’ve packed some whipped cream on ice and little snow man marshmallows for the kids to top it. Can’t thank you enough. P.s. when I was asked what I wanted for Christmas, I immediately said “Natasha’s Cookbook!!”

Yes, it just won’t be as rich and creamy.

Hi Sebastian. The sugar weighs more than cocoa powdered when weighed so it can’t be compared to the measurements in cups (volume).

In US Customary Measurement your recipe uses a 1:1 ratio of Sugar to Cocoa, but in the Metric measurement it shows a 2:1 ratio. Is there a reason for this? Which one is correct/better?

That’s wonderful, Caitlin!

Made this after a cold parade and everyone loved it. Made it will dairy free milk and dairy free semi sweet chocolate chips and you would never guess it wasn’t real dairy. Saving this for our next cold day.

Thank you for sharing, Suzanne!

Thanks for the easy recipe. I substituted powdered milk and sugar free sweetener. It seems to be good. I’ll have to experiment with the ratios a bit.