Hot Cocoa Mix And Variations 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.

DAIRY-FREE HOT COCOA MIX WITH FLAVOR OPTIONS

Steps:

• Put the dairy-free milk powder, cocoa powder, vanilla sugar, and salt in a bowl and whisk to combine.
• Store the hot cocoa mix in an airtight container.
• Put ¼ cup of the hot cocoa mix into a mug and whisk in 1 cup boiling water until smooth.

HOT COCOA MIX

Steps:

• In an airtight container, combine all ingredients. Store in a cool, dry place up to 6 months. Yield: 13 cups mix (about 41 servings). , To prepare: Dissolve 4-5 tablespoons mix with 1 cup boiling water; stir well. , For spiced cocoa: Add 1-1/2 teaspoons ground nutmeg plus 1 teaspoon ground cinnamon to 3 cups of the basic cocoa mix. , For mocha cocoa: Add 1/4 cup instant coffee granules to 3 cups of the basic cocoa mix.

HOT COCOA MIX AND VARIATIONS

Steps:

• Blend cocoa, sugar, chocolate and salt in a food processor using the knife blade.
• Process until almost a smooth powder.
• Be careful not to over process it.
• You should end up with about 3 1/2 cups of cocoa mix.
• Variations.
• Mocha.
• Prepare cocoa mix as directed above, adding 1/3 cup instant coffee powder or granules to the mixture before blending all in the processor.
• Mexican Spice.
• Prepare cocoa mix as directed above, adding 2 teaspoons ground cinnamon and 1/4 teaspoon ground red pepper (cayenne) to the mixture before blending all in the processor.
• Vanilla.
• Prepare cocoa mix as directed above, adding half a vanilla bean (pod and seeds) to the mixture before blending all in the processor.
• To Make hot cocoa:.
• Add 3 Tablespoons of cocoa mix and 1 cup of milk to a microwave-safe mug, stir to mix.
• Microwave on High power for 1 1/2 to 2 minutes or until blended and hot, stirring once.
• Top with a dollop of whipped cream or a few mini-marshmallows if desired.
• NOTE: Because everyone's microwave is different, watch carefully while microwaving (the first time) to prevent spillovers. Adjust microwaving time accordingly for your unit.

HOT COCOA MIX - VARIATIONS

Steps:

• In food processor, with knife blade attached, blend cocoa, sugar, chocolate, and salt until almost smooth. Store in tightly sealed container at room temperature up to 6 months.
• To Make: For each serving, in a microwave-safe mug, mix 3 tablespoons Cocoa Mix with 1 cup mil, microwave on HIGH 1 1/2 - 2 minutes or until blended and hot, stirring once. Swirl a dollop of whipped cream on top.
• Mocha Variation: Prepare cocoa mix, adding 1/3 cup instant coffee powder or granules before blending in processor.
• Mexican Spice Variation: Prepare cocoa mix, adding 2 teaspoons ground cinnamon and 1/4 teaspoon ground red pepper (cayenne) before blending in processor.
• Vanilla Variation: Prepare cocoa mix, adding a half of a vanilla bean (pod and seeds) before blending in processor.

BEST EVER HOT COCOA MIX

Steps:

• Combine ingredients in large bowl.
• Working in two batches, pulse ingredients in food processor until chocolate is finely ground.
• Store in airtight container for up to 3 months.
• Too make hot cocoa, stir 1/3 cup of the mix into 1 cup of hot (not boiling) milk.
• Top with whipped cream or mini marshmallows and a little chocolate powder. I sometimes use cinnamon or nutmeg powder, instead. A little brandy and a crackling fire make for a real treat!

HOT COCOA MIX

Steps:

• In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
• For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.