December 18, 2024
Hot Chocolate Mix
This easy hot chocolate mix recipe makes a terrific cool-weather gift. When packaged in airtight jars or festive tins, this mix will keep for at least six months stored at room temperature.
Ingredients:
- ⅓ cup confectioners’ sugar
- ¼ cup unsweetened cocoa powder, either natural cocoa or Dutch-process cocoa
- ¼ cup chopped bittersweet chocolate drops (or chop up a 56g bittersweet bar)
- ¼ cup chopped milk chocolate drops (or chop up a 56g milk chocolate bar)
- 1 tsp. vanilla bean paste (optional)
- pinch of fine sea salt
Makes 4 cups. This recipe doubles or triples nicely.
Directions:
-
In a blender or food processor, combine sugar, cocoa powder, both types of chocolates, vanilla paste (if using), and salt. Pulse to pulverize into a coarse powder. Transfer to an airtight jar.
-
To make the hot chocolate, pour 4 cups whole milk or your favourite alternative milk (almond, oat, rice, coconut, etc.), in a pot and bring to a simmer, stirring regularly. Be careful not to let the milk scald.
-
Gradually whisk in all of the cocoa mixture until blended and very smooth. Serve topped with whipped cream or marshmallows.
If you like making desserts with cocoa, you may like to read these articles:
What's the difference between natural cocoa and dutched cocoa?
What's the difference between hot cocoa and hot chocolate?
Download this recipe as a pdf
simply print the pdf from your desktop or mobile device