How is the weather in your parts? We’ve been freezing our tooshies off here in the Midwest. Most days are spent indoors, trying to keep warm by baking up lots of goodies and drinking warm cups of deliciously milky chai and hot cocoa.
I’ve been on the lookout for a recipe for hot cocoa mix that not only keeps well, but also has the perfect amount of chocolate flavor without being overly sweet or thick. When I saw this recipe on Smitten Kitchen, I knew I had to give it a shot. The resulting cup’o cocoa is just the right thing to help combat the winter blues 🙂
Hot Cocoa Mix
Yield: Enough For 8 Cups
- 4 ounces semi-sweet chocolate, roughly chopped
- ½ cup unsweetened cocoa
- ½ cup sugar
- 1 tablespoon cornstarch
- ¼ teaspoon vanilla
- ¼ teaspoon salt
Combine all ingredients in the bowl of a food processor, and pulse until powdery. If a food processor is not available, finely grate the chocolate and mix with remaining ingredients.
Store in an airtight container at room temperature.
To use: In a saucepan over medium heat, warm one cup of milk until steamy. Add 3 tablespoons of prepared hot cocoa mix and stir or whisk until dissolved. Serve warm, topped with whipped cream or marshmallows.