It’s freezzingggg and grey and no longer December, which means we don’t still have an excuse to eat cookies all the time. Do we really need an excuse? January is typically all about healthy eating and lots of green smoothies, but to be honest, all I really want is hot chocolate. I may also still want to just keep eating cookies, but shh, don’t tell anyone. This hot chocolate mix is perfection, but of course it is, because it comes from Deb of Smitten Kitchen. It comes together in seconds and lasts for months AND it has an entire chocolate bar ground into it!! I’d say that’s a step above a Swiss Miss packet any day.
For years, I’ve made homemade hot chocolate by combining hot milk, cocoa powder and a little sugar, but this is just so much better. The mix dissolves much more easily and is always ready to go on a freezing cold night. Deb calls for three tablespoons of mix per cup, but I found that to be a bit too rich. I prefer to use 1-2 tablespoons, but you can always start with less, taste it, and then add more. Since the mix lasts for a couple of months, I doubled the recipe to fit the container shown below. I’m sure all of it will be necessary to get me through long days of studying during this cold and dreary month!
Homemade Hot Chocolate Mix
Yield: enough for about 10 cups of hot chocolate
1/4 cup granulated sugar (I cut this down from the original 1/2 cup, so add more if you like it sweeter)
1 Tbsp. cornstarch
3 ounces semi-sweet chocolate, chopped
1/2 cup unsweetened cocoa powder
1/4 tsp. vanilla extract
1/8 tsp. sea salt
Add all of the ingredients to a food processor and blend until combined and powdery. Store in an airtight container at room temperature for up to 2 months.
To make one serving: Heat one cup of milk in a saucepan over medium heat until hot. Add 2-3 tablespoons of mix and whisk over the heat for another 2 minutes, until completely dissolved. Enjoy!