I made this up and put two tablespoon on saran wrap and tied it up with a red or green ribbon and typed the instructions where it says to put the cup of milk in the saucepan and stir. This was very good. I gave the two tablespoon with a cup and a candy cane in the cup for christmas gifts. Thank you for sharing this because it was a nice gift to give. Chef #220151
Very good, and different. Made to give as a gift, but DS and I had a cup also. We both really liked it and that it was really chocolately. Will be making another batch for us to keep! Made for PRMR.
Wow, one of the best hot chocolate mixes I have ever made. It has a perfect balance of spicy, chocolatey and sweet. Love that it doesnt call for powdered milk. I didnt use a food processor so simply grated the chocolate which worked out very well. Used a non-dairy milk (oat) to make this and it was soooo good!
THANKS SO MUCH for sharing this treat with us, Sharon! I will definitely make this again.
I think I messed up on the recipe somehow. I had sediment floating in it, and the mix wasn't entirely absorbed by the milk. Also, when it cooled off, it had this "skin" on top. The taste was somewhat bitter (I used semi-sweet chocolate). I will try this again sometime to see if I get the same results. Just be warned that this recipe isn't foolproof!
Yay no powdered milk or creamer! This was great just as written. I'm sure you could grate the chocolate without a food processor, but I'm not so sure the vanilla will incorporate. You could try making vanilla sugar and subbing that. I figured out the cost per serving and it costs a little less per ounce than the Ghirardelli mix, which I think is comparable in richness.