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.
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.
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.
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4 comments:
Pattie,
I love cocoa! That cup looks so pretty, too. You're such a clever girl! ;) I'm saving this recipe. :)
This sounds fabulous, Pattie, and you've presented the hot cocoa in such a pretty way!
Pattie, this recipe looks like a winner. I'm interested to try it with the espresso powder in it too.Pinned for later!!
Thank you for sharing your recipe at Create, Bake, Grow & Gather this week. I'm delighted to be featuring it at tomorrow's party.
Merry Christmas x
Thank you for this recipe! I love that it can be put into a jar, and be given to someone for a gift. You can never go wrong with hot chocolate, and especially on a cold day! Have a nice Christmas!
- Natalie A.
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