Best-Ever Hot Cocoa Mix

My husband doesn't normal care much about food. To him, it's either edible or not. There are some staple foods he enjoys, but most of the time I think he eats to humor me and stay alive. When he tells me something is delicious, then, I listen up. And when he tells me something is delicious over and over again, you know it's because its so good he's afraid I'm never going to make it again. That is what happened with this hot cocoa mix.

I had never thought much about making my own cocoa mix because I happen to think Carnation does a pretty good job. Hot chocolate is just a watery, warm drink you make after ice skating or shoveling the driveway. When I found this recipe I decided to give it a try to see how it would stack up against a mix from the store. There's no competition. It's just that much better. It's not watery at all, but rich and so chocolatey and smooth. Given that it is also easy to make, we might never be buying the mix stuff again. At least if my husband has any say in the matter.

Best-Ever Hot Cocoa Mix

Makes about 20 servings
3 cups  nonfat dry milk 
2 cups  confectioners' sugar 
1 1/2 cups  cocoa powder (preferably Dutch processed)
1 1/2 cups  white chocolate chips 
1/4 teaspoon salt

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. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.

Recipe Source: Cook's Country

2 Click For Comments:

I'll second your comments about this recipe. I made it and we loved it. I was going to share it on our blog, but the color of it was not very pretty, at least when I made it. Pretty lame excuse. I think I also tried to do it all in one batch in the food processor. Big mistake.

I'm so glad you mentioned the color, because that was the biggest surprise to me. The first batch I made was a half batch because I wasn't sure how it would turn out. I used a Hershey's "special dark" cocoa because that's all we had on hand and the resulting hot chocolate was a little grey-ish. Delicious, but not golden brown. I tried it again with a different cocoa (Saco brand cocoa; has a picture of a chef on the front and is usually cheap, go figure) and it was a pretty golden brown. I had a little bit of Dutch process cocoa on hand and doing a little test of it in water I imagine that it would turn out golden brown, too. It's just so darn expensive and hard to find that I'm going with the Saco brand instead.

Haha, yes, you definitely need to pulse it in batches. As it was, I still made a powdery mess and it takes a little patience to get the chocolate finely ground.

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