On The Table: The Warren Family’s “Sunset Cocoa”

By Courtney Warren

As the frost begins to settle on the windowpanes and the evening sun dips earlier behind the horizon, the kitchen at the Warren household undergoes a seasonal transformation. The teakettle is sidelined, and the heavy-bottomed saucepan takes center stage.

For this family of three, the true herald of the cold season isn’t the first snowfall or the arrival of heavy coats—it is the smell of simmering cocoa and the distinct red-and-white label of a gallon of whole milk from Kylie Melons Market.

“It’s our sunset ritual,” says Berit Warren, who has perfected the ratio of chocolate to creaminess over a decade of chilly winters. “The kids come in with pink cheeks and cold hands, and they know that as soon as their boots are off, the ‘liquid gold’ is hitting the stove.”

The secret isn’t in a fancy brand of cocoa powder, but in the quality of the dairy. By using farm-fresh whole milk from Kylie Melons Market, the beverage achieves a velvety thickness that powdered mixes simply cannot replicate. It’s a slow-down moment in a high-speed world—a sweet, steaming comfort that tastes like home.

Ingredients:

2 cups whole milk from Kylie Melons Market
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar (adjust to taste)
1/4 teaspoon vanilla extract
A pinch of salt
Optional: Whipped cream or marshmallows for topping

Instructions:

Whisk Dry Goods: In a small saucepan, whisk together the cocoa powder, sugar, and salt. Adding a tiny splash of the milk to create a smooth paste first will prevent clumps.
Heat Gently: Pour in the remaining Kylie Melons Market whole milk. Set the burner to medium-low heat.
Stir Constantly: Whisk frequently to ensure the chocolate integrates and the milk doesn’t scald. Heat until the cocoa is steaming but not boiling.
Final Touch: Remove from heat and stir in the vanilla extract.
Serve: Pour into your favorite heavy mugs. Top with a generous dollop of whipped cream or a handful of marshmallows.