Hot Cocoa Mix and Variations

Made This Recipe? Add Your Photo

Total Time
21mins
Prep
10 mins
Cook
11 mins

This easy, yummy recipe comes from Good Housekeeping Magazine. Its easy to mix up a batch and will keep up to 6 months at room temperature, in a tightly sealed container. Place mixture in a decorative jar or tin for gift giving.

Skip to Next Recipe

Ingredients

Nutrition
  • 1 12 cups unsweetened cocoa
  • 1 14 cups sugar
  • 6 ounces semisweet chocolate, coarsely chopped
  • 14 teaspoon salt
  • whipped cream (optional) or miniature marshmallow (to garnish) (optional)

Directions

  1. Blend cocoa, sugar, chocolate and salt in a food processor using the knife blade.
  2. Process until almost a smooth powder.
  3. Be careful not to over process it.
  4. You should end up with about 3 1/2 cups of cocoa mix.
  5. Variations.
  6. Mocha.
  7. Prepare cocoa mix as directed above, adding 1/3 cup instant coffee powder or granules to the mixture before blending all in the processor.
  8. Mexican Spice.
  9. 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.
  10. Vanilla.
  11. Prepare cocoa mix as directed above, adding half a vanilla bean (pod and seeds) to the mixture before blending all in the processor.
  12. To Make hot cocoa:.
  13. Add 3 Tablespoons of cocoa mix and 1 cup of milk to a microwave-safe mug, stir to mix.
  14. Microwave on High power for 1 1/2 to 2 minutes or until blended and hot, stirring once.
  15. Top with a dollop of whipped cream or a few mini-marshmallows if desired.
  16. NOTE: Because everyone's microwave is different, watch carefully while microwaving (the first time) to prevent spillovers. Adjust microwaving time accordingly for your unit.