Instant Hot Cocoa Mix

"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."
 
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photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
Ready In:
5mins
Ingredients:
6
Yields:
cups
Serves:
8-11

ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. I've made this for years. I actually prefer granulated sugar over powdered. I've even tried Splenda. They all taste great.
     
  3. 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!
     
  4. This is the best instant cocoa I have ever had! I replaced the powdered sugar with 1 cup of splenda since I am diabetic. Also, I sifted the cocoa and powdered milk for a smooter mix.
     
  5. I made this without the cayenne spice because I don't care for the spiciness. <br/><br/>Overall this was a good recipe. Next time I make this I will add a little more cocoa powder and maybe some powdered creamer so that it is a little more creaminess. <br/><br/>I highly recommend putting this through the food processor to keep it from getting clumpy and mix together really well.
     
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