Hot Chocolate band reference aside, we are busting (BUSTING!) to give this homemade mix a whirl. With the season’s first snowfall today and turning clocks back this weekend, it’s the perfect time to get our cocoa on.
For the last few years, we’ve been dropping drips of peppermint extract into our homemade hot choc a la Starbucks peppermint mocha addiction. But we’ve always felt a wee bit guilty using chemical-laden commercial hot chocolate mix.
Williams and Sonoma’s gourmet chocolate shavings cocoa mix is pricy. And do we ever love those tin cannisters! Sigh. At $25ish bucks a tin, I think we will try making our own. Dollar store, here we come.
Perhaps adding a Skor bar to the mix will help us achieve a salted caramel flavour? Or coconut milk? Or, as we just learned Shake Shack does, create salted peanut-butter hot chocolate: add a spoonful of peanut butter and a sprinkle of sea salt.
BEST-EVER HOT COCOA
Adapted from America’s Test Kitchen
Nonfat dry milk gives this sweet dairy flavor, especially when using hot milk instead of hot water. Confectioners’ sugar dissolves quickly, and cornstarch helps thicken the hot cocoa. White chocolate and cocoa powder makes it creamy.
Makes about 20 servings
3 cups nonfat dry milk
2 cups confectioners’ sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground.
To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk.