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Friday, February 13, 2015

Hot Chocolate Mix with Variations

In my neck of the woods we are having a very mild winter, so much so that it feels like spring and I'm afraid the trees are going to flower. Before the chill is completely gone from the air, I wanted to share my new favorite hot chocolate recipe.

The mix has both chocolate and cocoa powder, so it's very chocolatey. There is a slight bit of graininess in this hot chocolate, especially at the end of the mug, but the flavor and ease of preparation make it worth it to me.

Smitten Kitchen posted a modification of this recipe here, in case you're interested in a sweeter, non-dairy version.


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Hot Chocolate Mix


Source: Cooks Illustrated
Yields 3 c mix, enough for twelve 1 c mugs of hot chocolate

1 c sugar
6 oz unsweetened chocolate, chopped (Cook's Illustrated recommends Hershey's baking bars)
1 c unsweetened cocoa powder (my preference is Dutch processed, but either will work)
1/2 c nonfat dry milk powder
5 teas cornstarch
1 teas vanilla extract
3/4 teas kosher salt

Place all ingredients in a food processor and process until powdery, 30-60 seconds. Store in an air-tight container at room temperature. The original recipe says it will last 2 months, but at my house the mix has been consumed too fast to verify that claim!

To serve, heat 1 c milk over medium heat in a saucepan. When it starts to steam and bubbles appear around the edge, add 1/4 c mix. Whisk constantly and continue to heat until simmering, 2 or 3 min longer. Pour into a mug and enjoy.

Variations:

Mocha Hot Chocolate Mix


Add 1/3 c instant espresso powder to the processor with the other ingredients.

Orange Hot Chocolate Mix


Process the zest of 3 oranges with the sugar for 15 seconds before adding the other ingredients. 

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