Description
This hot chocolate mix combines both chocolate and cocoa for a best-of-both-worlds mix you can whip out any time you need it. Make a large batch, you’ll want lots!
Ingredients
- 2 (4-oz) bars 100% cacao baking chocolate
- 1 C Dutch process cocoa powder
- 1 C sugar
- 2 Tbsp cornstarch
- 1/2 tsp kosher salt
Instructions
- Process all ingredients in a food processor for about 1 minute until all of the chocolate is ground into bits small enough to resemble powder. That’s the mix! Easy, right?
To serve:
- Bring 8 oz milk for every portion you plan on serving to a simmer, 180°F (82°C).
- Add 1–2 Tbsp mix to your mug. Pour in the hot milk, stirring briskly as you do so. It works well to pour in about 1/3 of the milk per portion, stir that into the mix to melt the chocolate, then add the rest of the milk, stirring well.
- Garnish with whipped cream, homemade marshmallows, shaved chocolate, peppermint sticks, or whatever you like!
Notes
After pouring the hot milk into a room-temperature mug with hot chocolate mix, and adding whipped cream, our hot chocolate quickly came down to a more palatable, burn-free temperature slightly below 140ºF (60ºC).
That said, to cool down the temperature of your hot chocolate quickly (especially if the mug of hot chocolate is for a child), use about an ounce or two less hot milk when adding it to the mix, and pour in the same amount of cold milk at the end to cool it down. You’ll have enough heat to melt the chocolate and dissolve the sugar quickly, and still be able to drink it without needing to wait for it to cool.