Easy Homemade Hot Chocolate Mix
I am highly aware that this may not be the right track to detox or cleanse the body after the festive joyful season, but this is positively the way to warm up on a cozy winter night. The one good thing about this homemade hot chocolate recipe, which I learned from Martha Stewart, is that, it has no chocolate! It’s a mix of cocoa powder, sugar and some salt to blend the flavour. All I do is heat a cup of milk in microwave, swirl couple teaspoons of the homemade hot cocoa mix and gulp it down with absolute pleasure.
Here is a piece of health information for you that you might or might not know. Cocoa contains a large amount of antioxidants which is said to helps prevent cancer or any heart disease. Believe it on not, there was a time when hot chocolate was served as a medicinal drink. How cool is that huh!
It would probably take less than 5 minute to make this mixture. Once done, store it in an airtight container and you are good to go for the whole season. You can swirl it with coconut milk or almond milk; flavour it up with cinnamon powder or nutmeg powder. I like mine with vanilla, so I added homemade vanilla sugar in the mixture.
If you never made vanilla sugar before, go ahead and give it a try. You will love it, not only in this drink but also in other sweet treats! I always have a sugar jar with couple of split vanilla beans in it and once the sugar gets over, I just pour in more sugar in the jar. It smells heavenly!
Vanilla Sugar: Split vanilla beans in the center. Scrape it and drop in an airtight container with the sugar. Dig the beans too in the sugar. Let it sit and flavour up for 2 weeks before you start using it.
Easy Homemade Hot Chocolate Mix
Yield: approximately 3 cups
- 1 3/4 cup cocoa powder
- 1 1/2 cup vanilla sugar
- 1 tablespoon salt
- Pour all the ingredients in a bowl and give it a good whisk.
- Store in it an air tight jar.
- While making hot chocolate, heat a cup of milk in microwave or stove top.
- Mix 2 teaspoon (more or less, depending on the size on the cup), swirl and drink.
Homemade Hot Chocolate Mix
Rich and decadent homemade hot cocoa/hot chocolate mix made with real chocolate.
2 vanilla beans
4 cups granulated sugar
680gr high-quality semisweet chocolate, coarsely chopped
255 gr dark chocolate, coarsely chopped
2 cups Dutch process cocoa (or any good quality cocoa)
Split and scrape vanilla beans and place in a large bowl or jar with the sugar.
Work seeds into the sugar with your fingers. Bury the pods under the sugar.
Cover tightly and let stand overnight (or up to months–vanilla sugar keeps forever) at room temperature.
In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses. Process in batches, if necessary (I started out with large bars so I first processed the chocolate using the grater attachment and then switched to the blade.)
Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well.
Store mix airtight at room temperature for up to six months.
To serve, heat 2 Tbsp of mix with 0.23 lt of milk over medium heat.
Yields: ~76 2-Tbsp servings
Chocolate Chunk Hot Cocoa Mix
Makes: 1 gift (4 cups in all)
Total time: 10 minutes
What You Need
2 cups unsweetened cocoa powder
¾ cup sugar
227 grams chopped semisweet chocolate
What to Do
In a bowl, combine the cocoa, sugar, and chocolate. Store in an airtight container. Keep at room temperature for up to 4 months.
How to Package Your Gift
Transfer the cocoa mix to a resealable airtight container. Handwrite or download the following instructions on a gift tag or label to include with your gift: “In a small saucepan, whisk ¼ cup cocoa mix with ¾ cup milk. Bring to a bare simmer. Serves 1.”
Tie a ribbon around the container, looping it through a measuring scoop and the gift tag with the instructions.
Salted Caramel Hot Chocolate Mix
Yield: 32 servings
The slightly burnt caramel magically transforms this hot mix into a sweet and salty chocolaty drink.
2 1/2 cups granulated sugar
3 tablespoons pure vanilla extract
1 1/2 cups good quality Dutch cocoa powder
1 to 3 tablespoons good sea salt (My preference is 1-tbsp)
1 cup dry milk powder
3/4 cup packed light brown sugar
10 ounces good quality bittersweet chocolate or chocolate chips
Line a rimmed baking sheet with parchment paper; set aside. Heat the 2 1/2 cups granulated sugar in a large heavy pan, over medium heat, without stirring. When the sugar begins to melt, take the handle of the pan and swirl it to melt without burning. The sugar might seem to crystallize, but it will eventually melt to a deep amber color. (Can take 15-20 minutes, so be patient.)
Remove the pan from the heat and carefully add the vanilla. Whisk the caramel until smooth again, then immediately pour it onto the lined baking sheet. Allow it to spread without touching it. Set aside and let the caramel harden, at least 1 hour.
When ready to make the mix, use the back of a large spoon to tap the caramel several times into small broken pieces that can fit into the feeding tube of a large food processor. Turn the processor on, and while running, feed the caramel pieces into the tube so the processor pulverizes the caramel into a fine powder. Continue to add the pieces, a few at a time, until it is completely powder (a cloud of caramel dust will float out of the tube). Turn the processor off and follow the next steps to complete the mix.
Add the rest of the ingredients, except the chocolate, into the food processor with the caramel powder. Replace the lid and process until smooth. Add the chocolate to the bowl and process again until the mixture is a fine powder.
Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.
Spiced Hot Chocolate Mix
Hot Chocolate has to be one of my favourite treats. After a bit of recipe hunting and experimenting in the kitchen I have come up with my all time favourite hot chocolate mix. I hope you enjoy it as much as I do!
What you will need:
3 cups milk powder
2 cups caster sugar
2 cups Dutch cocoa powder
2 cups dark chocolate, processed into a powder
2 tablespoons nutmeg
2 tablespoons cinnamon
What to do:
To make your hot chocolate mix simply sift together all your ingredients and store in an airtight container. Enjoy!
(Note: This recipe makes a huge batch of mix so feel free to reduce the quantities)
Hot Chocolate Mix(Dark & White)
100g milk chocolate
5 tablespoons of cocoa
5 tablespoons vanilla sugar
1/4 teaspoon ground cinnamon
1 pinch of ground cardamom
100 g white chocolate
4 tablespoons soluble chai latte powder (any chai latte powder)
4 tablespoons vanilla sugar
Grate the chocolate finely with a vegetable grater. Mix with a fork the other ingredients loosely. When the powder is cool and dry you can pack it for 3-4 months. Mix 2-4 tablespoons of mix with a cup of hot milk
Vanilla Sugar: Split vanilla beans in the center. Scrape it and drop in an airtight container with the sugar. Dig the beans too in the sugar. Let it sit and flavour up for 2 weeks before you start using it
Red Velvet Hot Cocoa Mix Recipe:
3/4 Cup Dry Milk Powder
1/4 Cup + 2 tablespoons Natural Unsweetened Hershey’s Bakers Powder
1/2 Cup Powdered Sugar
1/2 Cup Red Velvet Cake Mix
1 Pint size Mason Jar.
Measure each ingredient and layer in mason jar.
Top with sprinkles.
Seal and decorate.
Add an instruction tag to each jar of hot cocoa.
For preparation: dump entire jar of hot cocoa into a bowl and mix well.
Add 1/4 cup of blended mix to mug and top with 1 cup boiling water.
You could also use Soy Milk or Regular Milk for a richer hot cocoa.
Top with homemade marshmallows, sprinkles, or a dollop of whipped cream and enjoy!
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