Holiday Hot Cocoa Mix

Generally speaking, I am not a fan of hot cocoa mix. My experience is limited, so perhaps there is one commercial brand out there that is absolutely delicious and one I must try, but why bother when it is just so darned easy to make your own?  This recipe was inspired by Jamie Oliver from his new Christmas cookbook (A fantastic tome that you simply must own, and can do so by clicking here), but I think mine is better than Oliver's, and one heck of a lot easier because, instead of having you grate the chocolate (a messy job at best), I use dark chocolate chips that are pulverized in the food processor.

You can double or triple this recipe if you plan to give it this season as gifts (something I strongly encourage). It looks adorable when poured into a small milk bottle, or other spring-top jar or container. Include a tag with instructions, and consider tying a small bottle of liquor (such as Kahlúa, Crème de Menthe, or Cointreau) as a nice adult addition to this decadent treat.

Holiday Hot Cocoa Mix
Makes one big jar (24 servings)

7 ounces dark chocolate chips
10 tablespoons unsweetened cocoa powder
5 tablespoons vanilla malt powder
5 tablespoons cornstarch
5 tablespoons confectioners’ sugar
1/4 teaspoon espresso powder
A pinch of ground cinnamon

Measure out 7 ounces of dark chocolate chips. Put them into a food processor, and pulverize. This is going to take a little while, so be patient. You can pulse until the desired consistency is reached, or you can just turn it on and let it rattle like a bunch of pea gravel in a mixing bowl, until it's powdery. Put the rest of the ingredients into the food processor with the pulverized chocolate, and pulse until combined. Decant into jars or other festive containers. Attach a label with instructions:

Place two tablespoons of mixture into a cup of simmering whole milk. Pour into mug and enjoy.

PRINT RECIPE

This post is linked to:

Dream, Create, Inspire

Dishing It & Digging It

Full Plate Thursday

Grace at Home

Friday at the Fire Station
Foodie Friday & Everything Else

Create, Bake, Grow and Gather

Weekend Inspiration Party
Share Your Style

Simple Saturday Blog Hop

A Bouquet of Talent

Happiness is Homemade Sunday

Celebrate Your Story

Inspire Me Tuesday

The Scoop

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Pumpkin Pie Cocoa

I spent a good bit of time the past couple of days "whipping up" (and yes, I did use the term facetiously here) the meal we enjoyed for dinner tonight, and that graces the cover of the October 2011 issue of Bon Appetit.  It is a good one (stay tuned later in the week for the results and step-by-step tutorial), but it took up so much time that I thought I deserved a break.  

So I decided to enjoy the beautiful day, put my feet up, and peruse the latest issue of Everyday with Rachael Ray (I do seem to have a one-track mind, don't I?).  Craving something pumpkin (as I tend to do this time of the year), this recipe leapt off the page at me, and sent me right back into the kitchen.  Pumpkin and chocolate (for those of you know don't know) is an excellent combination. It was nearly a year ago when I first acquainted you with this combo in the recipe for Harvest Pumpkin Loaf. Now here I am again acquainting you with yet another and, people, this one is DECADENT! I groaned when I took my first sip, that's how good it is. Since I only wanted to make one cup I cut the recipe in half.  I used Williams-Sonoma's Sweet Ground Chocolate instead of hot cocoa mix (pricey but well worth it), and added a pinch of pumpkin pie spice to the whipped cream.

Try it.  Go ahead.  I'm sure you deserve it.

Pumpkin Pie Cocoa

2 1/4 cups low-fat milk
1/2 cup hot cocoa mix
3 tbsp. canned pure pumpkin puree
1 1/2 tsp. pumpkin pie spice
1/2 cup whipped cream

In a saucepan, whisk milk, cocoa mix, pumpkin puree and pumpkin pie spice; heat until steaming. Pour into mugs and top with whipped cream.

This post is linked to:

Dr. Laura’s Tasty Tuesdays
Tuesdays at the Table
Slightly Indulgent Tuesdays
Tasty Tuesdays with Balancing Beauty and Bedlam
Tempt My Tummy Tuesday
Tasty Tuesday

Happy Birthday, Sherlock! (and a recipe)

My love for mysteries that began with the very early reading of Nancy Drew and Sherlock Holmes has continued to this day.  I've been collecting items related to mystery and Holmes, in particular, to such an extent that, at one time, I had a Sherlock Holmes guest room complete with a miniature recreation of his digs at 221 B Baker Street!  I have enough ornaments (and the search, as any true Holmes fan can tell you, continues), and used to erect a Sherlock Holmes Christmas tree each Christmas.

The mug in this picture was acquired at the Sherlock Holmes Museum in London, the spoon at a gift shop in Oxford, and the cookie was created from a cutter that I had custom made.  Some of my fondest memories are associated with Holmes, including the weekend I spent as Jeremy Brett's (portrayer of Holmes in the highly successful and long-running Granada television Sherlock Holmes series) escort when he was in town as a part of a ten-city U.S. tour.  I was in heaven!

Jeremy Brett as Sherlock Holmes

The love of mystery becomes a part of you.  It has worked its way into my art...

Scrapbook page that was published in The Rubber Stamper magazine

my jewelry...

A Sherlock Holmes bracelet of my own design

my knitting...

A scarf of my own design soon to be available in my Etsy shop

and, as you saw above, my cooking.

While it's unclear if Holmes had any particular favorite food or beverage, I certainly have a favorite hot drink to which I will hoist and offer him the happiest 157th birthday a guy could ever have.  I hope you'll join me.

MALTED HOT CHOCOLATE

Serves 2

2 cups whole milk

1/2 cup Ghirardelli milk chocolate chips

1/4 cup malted milk powder

1 tsp. vanilla extract

1/2 cup heavy whipping cream

1/4 cup sugar

In a medium saucepan over medium-high heat, heat milk until hot but not boiling.  Whisk in chocolate chips and malted milk powder until smooth.  Remove from heat and whisk in vanilla.  Beat the cream until thick in a small bowl, gradually adding sugar and then beating until soft peaks form.

Pour hot chocolate into your favorite mug and top with generous dollops of whipped cream.

Enjoy this wonderful winter warmer while contemplating the passions of your life.

This is linked to Tablescape Thursday and Sunday Favorites