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Homemade Hot Cocoa Mix – World’s Best ~ The perfect Homemade Hot Cocoa Mix! Makes exceptional rich and creamy classic “real deal” hot cocoa that can be customized with our many variations. Includes Top 10 Secrets to Make the Very Best Cup of Hot Cocoa. Kids and adults will love this recipe! | diy hot chocolate drink recipe

Homemade Hot Cocoa Mix – World’s Best

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: Makes about 8 cups of hot cocoa mix; enough to make 42 to 64 mugs of hot cocoa depending on size of mugs.

Description

The perfect Homemade Hot Cocoa Mix! The world’s best hot cocoa, according to our family, because we only use the finest cocoa powder and ingredients with the ideal ratio of sugar and brown sugar to cocoa as well as a touch of salt for a pleasing salty-sweet taste. This recipe creates an exceptional cup of “real deal” hot cocoa for family and friends to enjoy over the Christmas holiday season…and all winter long. Rich and creamy Classic Homemade Hot Cocoa Mix you can customize with our variations for the whole family. What could be better?

Ingredients

  • 3 cups (600 grams) organic pure cane granulated sugar, such as 365™ Everyday Value by Whole Foods Market®
  • 2 cups (400 grams) organic pure cane light brown sugar, such as 365™ Everyday Value by Whole Foods Market®
  • 3 cups (336 grams) fine-quality unsweetened cocoa, such as Pernigotti, available at Williams-Sonoma
  • 1 tablespoon (24 grams) kosher or natural sea salt, such as 365™ Everyday Value by Whole Foods Market®

Directions

  1. To Make the Hot Cocoa Mix: In a large mixing bowl, blend the sugars together with a rubber spatula until well combined. Using a wire whisk, add cocoa and whisk until well blended. Using a mortar and pestle, or salt mill, process the salt to as fine of a grind as possible. Whisk in salt and blend until fully incorporated.
  2. To Make Hot Cocoa in a Saucepan: In a medium or large saucepan over medium heat, warm the milk (do not boil) for the number of servings desired, using 1 cup (8 ounces or 240 ml) for each serving. While the milk warms, gradually whisk in 2 tablespoons (30 ml) of Homemade Hot Cocoa Mix for each cup of milk. Cook, whisking often, until heated through. Divide servings among mugs and garnish with fresh whipped cream or marshmallows.
  3. To Make Hot Cocoa in Mugs: For individual servings in mugs, add 2 to 3 tablespoons (30 to 45 ml) of Homemade Hot Cocoa Mix to each mug before stirring in hot milk until dissolved. Generally, use 2 tablespoons of cocoa mix for 8-ounce (240 ml) mugs and 3 tablespoons for 12-ounce (360 ml) mugs.

Recipe Notes

Tips:

To Store Hot Cocoa Mix: Keep stored in an airtight container at room temperature. Homemade Hot Cocoa Mix will keep all winter long.

Variations for Homemade Hot Cocoa Mix

For Maple Sugar Hot Cocoa Mix: Substitute granulated pure maple sugar in equal amounts for the sugars in the mix. Maple sugar can be purchased online or at specialty food shops or health food stores.

For Vanilla Bean Hot Cocoa Mix: With a sharp paring knife, on a small cutting board, carefully slice down the center of 4 fine-quality (plump and moist) whole vanilla beans, almost to the end but leaving the end intact, to split open. With the back of the paring knife, scrape seeds into bowl with sugar. Using fingertips, work the vanilla seeds into the sugars until well incorporated. From this point proceed with recipe as directed.

For Vegan Hot Cocoa Mix: Use organic and vegan granulated sugar and brown sugar, such as 365™ Everyday Value by Whole Foods Market®.

For Small-Batch Hot Cocoa Mix: To make a small batch of Homemade Hot Cocoa Mix, to yield 2 cups of mix, simply reduce the ingredients thusly:

• ¾ cup (150 grams) organic pure cane granulated sugar
• ½ cup (100 grams) organic pure cane light or dark brown sugar
• ¾ cup (84 grams) fine-quality unsweetened cocoa
• ¾ teaspoon (6 grams) kosher or sea salt

For Half-Batch Hot Cocoa Mix: To make a half batch of Homemade Hot Cocoa Mix, to yield 4 cups of mix, simply reduce the ingredients thusly:

• 1½ cups (300 grams) organic pure cane granulated sugar
• 1 cup (200 grams) organic pure cane light or dark brown sugar
• 1½ cups (168 grams) fine-quality unsweetened cocoa
• 1½ teaspoons (12 grams) kosher or sea salt

Variations for Hot Cocoa

For Dairy-Free and Vegan Hot Cocoa: Prepare variation for Vegan Homemade Hot Cocoa Mix as well as use full-fat coconut milk and/or homemade almond milk in lieu of the dairy milk called for in the recipe. If desired, dilute the full-fat coconut milk slightly with purified (filtered) water. The sugars recommended in this recipe, 365™ Everyday Value by Whole Foods Market®, are both organic and vegan.

For Extra Rich & Creamy Hot Cocoa: Use part whole milk and heavy cream in lieu of just whole milk for a richer and creamier hot cocoa. Or, for nondairy and vegan option, use full-fat coconut milk (not diluted slightly with water or blended with homemade almond milk).

For Extra Thick Hot Cocoa: Add ¼ teaspoon tapioca starch to each mug and stir in with hot cocoa mix before stirring in hot milk.

For Irish Hot Cocoa: Add 1 to 2 tablespoons Irish whiskey to each mug after stirring hot milk into hot cocoa mix. Reheat each mug in microwave until heated through, about 30 to 40 seconds.

For Irish Cream Hot Cocoa: Add 3 to 4 tablespoons Baileys® Irish Cream to each mug after stirring hot milk into hot cocoa mix. Reheat each mug in microwave until heated through, about 30 to 40 seconds.

For Luscious Caramel Hot Cocoa: Add 2½ to 3 tablespoons caramel sauce to milk before heating and whisking smooth. Stir mixture into mug with hot cocoa mix.

For Mexican Hot Cocoa: Add a dash of ground cinnamon and freshly grated whole nutmeg to each mug with hot cocoa mix before stirring in hot milk. For a little heat, add a tiny pinch of cayenne and/or chili powder along with the other spices before stirring in hot milk.

For Mocha Latte Hot Cocoa: Add ½ to 1 teaspoon instant espresso powder to each mug with hot cocoa mix before stirring in hot milk. Alternatively, add 1 to 2 tablespoons Kahlúa® to each mug after stirring milk into hot cocoa mix. Reheat each mug in microwave until heated through, about 30 to 40 seconds.

For Nutella Hot Cocoa: Add 2 to 2½ tablespoons chocolate hazelnut spread to milk before heating and whisking smooth. Stir mixture into mug with hot cocoa mix.

For Nutty Irishman Hot Cocoa: Add 2 tablespoons Frangelico® hazelnut liqueur and 2 tablespoons Baileys® Irish Cream (or 1 tablespoon Irish whiskey) to each mug after stirring hot milk into hot cocoa mix. Reheat each mug in microwave until heated through, about 30 to 40 seconds.

For Orange Hot Cocoa: Add 1 to 2 tablespoons orange liqueur (Cointreau®) and/or brandy (Grand Marnier®) and sprinkle fresh orange zest on top of whipped cream.

For Peppermint Hot Cocoa: Stir 1 drop of 100% pure peppermint oil, such as LorAnn Oils, to each mug of prepared hot cocoa. Top with whipped cream, sprinkle peppermint crunch on top and garnish with a small sprig of fresh mint or a small peppermint candy cane.

For Pumpkin Spice Hot Cocoa: Prepare Maple Sugar Hot Cocoa Mix (above) and then add ¼ teaspoon pumpkin spice to each mug with hot cocoa mix before stirring in hot milk.

Original Recipe Source: WickedGoodKitchen.com