Hot Cocoa Mix and Variations

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.

• Ready In: 21 mins
• Serves: 18
• Yields: 3 1/2 cups

Ingredients

• 1 1⁄2 cups  unsweetened cocoa
• 1 1⁄4 cups sugar
• 6  ounces  semisweet chocolate, coarsely chopped
• 1⁄4 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.