It’s been pretty chilly in Southern California lately. We’ve been waking up to 45-degree mornings, and I’ve even had to turn the heater on a few times (gasp!) Hot liquids are my jam this time of year; the holiday season is perfect for experimenting with homemade hot cocoa mix recipes, especially with family and friends around to enjoy the end result.
Homemade Hot Cocoa Mix:
- 3/4 cup powdered sugar
- 1/2 cup high-quality cocoa powder
- 3 ounces bittersweet chocolate, coarsely chopped
- 2 teaspoons cornstarch
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon vanilla extract
For the hot chocolate:
- 1 cup milk (almond, coconut, or soy milk can be substituted for cow’s milk)
- Whipped cream, marshmallows, and cocoa powder (for serving)
Add dry ingredients to a food processor* and blend until the mixture is combined. Warm the milk and add 3 tablespoons of hot cocoa mix to 8 ounces of warm milk. Whisk and pour into a mug, topping with marshmallows (optional). Store dry hot cocoa mix for up to two months in an airtight container.
*If a food processor is not available, Smitten Kitchen recommends chopping/grating the bittersweet chocolate until it’s as fine as possible, and stirring it into the rest of the ingredients.
Featured image credit: CreateHerStock