Heidi cocoa for comfort

Gimmewald-from-ridgePost trip blues are rough. Two weeks ago we were [fill in the blank here with special trip memory]. Now it’s, well, it’s just life. But it’s fall, and cold and rainy, and what’s better for a little irritability than a homemade cup of sugar and chocolate, hot, unless it’s said hot cocoa + a bit of alcohol.

Five years ago we sat in the Jungfrau mountains of Switzerland and sipped Heidi cocoas – a creamy, euphoria-inducing hot chocolate made from the milk of mountain-wandering cows, and generously spiked with peppermint schnapps. Yum.Me.

So looking for comfort tonight I rummaged up a box of store-bought chocolate baking mix, some skim milk and sugar – found the bottle of schnapps hiding behind our wine, and used a good old fashioned Hershey’s recipe. If it didn’t take me back to the Alps, it sure made a dreary evening a little nicer.


  • . 1/2 cup sugar
  • . 1/4 cup HERSHEY’S Cocoa
  • . Dash salt
  • . 1/3 cup hot water
  • . 4 cups (1 qt.) milk
  • . 3/4 teaspoon vanilla extract

Directions: Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.

Make it a Heidi! Pour the cocoa over a happy little pool of peppermint schnapps in the bottom of the mug you brought home from Switzerland.


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