Prep 5 mins
Cook 0 mins
The key to this recipe is the cayenne, an ingredient hearkening back to the way the Mexican Indians used to make it. Recipe from Alton Brown's Good Eats.
- 2 cups powdered sugar
- 1 cup cocoa (Dutch process preferred)
- 2 1⁄2 cups powdered milk
- 1 teaspoon salt
- 2 teaspoons cornstarch
- 1 pinch cayenne pepper, to taste
- Mix all ingredients together and store in an airtight container.
- To make, fill cup 1/4 to 1/2 full with mix and pour in hot water or warm milk.
I drink this almost daily in the winter. I make a big batch of it and leave it in the cupboard. The trick to this is to pour enough BOILING water to make a paste and stir until it's smooth. Then pour more boiling water to fill the cup and stir some more. It makes the richest creamiest hot chocolate ever!
I've made this for years. I actually prefer granulated sugar over powdered. I've even tried Splenda. They all taste great.
Could have been a little more chocolaty and a little sweeter for my tastes--next time I will use less powdered milk in the ratio and see what happens. After I mixed it up, I didn't like the chunky powdered milk balls, so I dumped it all into the food processor and gave it a whirl. I highly recommend that--it turned the whole mix into a fine powder that dissolved beautifully in my mug. No clumping or floating lumps that don't dissolve in this mix!