Alton Browns Hot Cocoa Mix Can Do Dairy Free Recipes

HOT COCOA: RELOADED

Steps:

• Heat oven to 300ºF. Line a half sheet pan with parchment paper.
• Spread milk powder in a thin, even layer the prepared sheet pan and bake until golden brown and crumbly, about 20 minutes. Remove from oven and cool. Odds are good the milk powder will be stuck together in lumps and if that's the case, simply pulse it in a food processor a few times. (Toasting the milk powder is technically optional but personally, I think the flavor is worth it.)
• Transfer the toasted and cooled milk powder to an airtight plastic container and add the sugar, cocoa powder, cornstarch, fine salt, and cayenne, if using. Cover and shake to thoroughly combine. Tightly sealed, the powder will keep nearly indefinitely in the pantry.
• For one serving, heat 3/4 cup (6 fluid ounces or 175 ml) of water to a boil, then remove from the heat. Spoon 1/4 cup of the cocoa mix into a heavy mug and whisk in 1/4 cup (2 ounces or 60 ml) of the water to create a paste. Slowly whisk in the remaining hot water. Let sit about 30 seconds because otherwise you'll scald your face while attempting to chug the deliciousness.

COCOA NIB HOT CHOCOLATE

Steps:

• Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
• Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
• After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately.

HOT COCOA

Steps:

• Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
• Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

ALTON BROWN'S HOT COCOA MIX (CAN DO DAIRY-FREE)

Steps:

• Combine all ingredients in a large airtight container. Secure the lid and shake vigorously to combine, and remember to shake prior to every extraction. (I sift together into a bowl, then store in a one-quart mason jar with a reusable plastic lid).
• To serve: Place 2 tablespoons of the mix in a mug and add about 2 fluid ounces hot water (if using powdered milk) or milk/dairy alternative. Stir to combine. Fill the mug with more hot water or milk/dairy alternative and enjoy. (I found 3 tablespoons mix to approximately 6 oz hot coconut milk to be my preference).
• * The Aztecs always added chiles to their chocolate. Even a pinch ups the flavor ante quite a bit, and as called for here certainly won't be sensed as "heat.".
• No matter - this is fast, easy and will keep for a year if kept in an airtight container in a cool place.

ALTON BROWN HOT COCOA MIX (CAN BE DAIRY-FREE)

Steps:

• Combine all ingredients in a mixing bowl and incorporate evenly. Seal in airtight container till ready to use.
• Warm water or dairy-alternative.
• Alton's directions at the above-mentioned web address state to fill mug half-full with mix and add liquid. I can't do dairy so my experience is without the bulk of the pwd milk. I put 3 T in my mug, add a little of my warmed coconut milk and mix well. Add a bit more coconut milk, mix, and continue until filled and thoroughly incorporated.
• (Somebody else has posted his homemade marshmallows on food.com if you're so inclined. I haven't tried them yet.).

ALTON BROWN'S COCOA SYRUP

Steps:

• In a medium or large pot, bring water and sugar to a boil.
• Whisk in cocoa, vanilla, salt, and corn syrup until all the solids have dissolved.
• Reduce sauce until slightly thickened.
• Strain and cool to room temperature.
• Pour into squeeze bottles.
• Keep in the fridge.
• One serving equals about 1/2 cup.