I woke up this morning to find a heavy dusting of snow on the ground and I couldn’t have been happier. It’s been cold here for weeks, but not a single snowflake dropped until last night.I miss the snow we had growing up. We had big storms that would dump inches upon inches of the white stuff providing inspiration for all kinds of snowy fun. My brothers and I would bundle up in our snow pants, parkas, and moon boots to make the journey to a hill that offered perfect sledding conditions. My two brothers, both older than me, led the way on their cross-country skis while I brought up the rear on foot pulling my red plastic sled behind me. Looking back I’m pretty sure that walk was a short one, but at that time it felt like an epic journey. And the reward after arriving home? It was always a steaming mug of hot chocolate.
Hot Chocolate Mix
Even now, years and years (and years!) later when I take a sip of rich and creamy hot chocolate I still get those same fuzzy feelings I did all those years ago. It’s a good feeling which is why when cold weather rolls around I make sure I have a big batch of hot chocolate mix on hand. This recipe I’m sharing today is better than any storebought premade mix because it’s made with two kinds of real chocolate. With only four ingredients it’s so easy to make and (and!) it keeps for six months. I adapted the recipe from the Epicurious Cookbook – my version is a little easier and in about 15 minutes it all comes together. Save it for yourself or portion it out to give as gifts for the holidays.
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Give the gift of cozy hot chocolate to yourself or your friends and family. This mix is quick to make and keeps for six months in an airtight container. The original recipe comes from The Epicurious Cookbook and I’ve made a few tweaks like using regular sugar (as opposed to making vanilla bean sugar) and regular old Hershey’s unsweetened baking cooking instead of Dutch-process.
A food processor makes easy work of chopping the chocolate, but it can be done by hand. Just be sure to chop it as fine as possible.
- 2 cups granulated sugar
- 8 ounces bittersweet chocolate, chopped
- 6 ounces milk chocolate, chopped
- 1 cup unsweetened baking cocoa (I used Hershey’s)
- How to make the mix: Mix the sugar, chopped chocolate, and baking chocolate together. I like to use a large resealable bag and give it a few good shakes. From there you can store the mix in the same bag or portion it out into other airtight containers for gifting.
- To make a mug of hot chocolate: I think a couple generous tablespoons of mix per 8-ounces of milk makes the perfect serving of hot chocolate. Heat the milk in a small saucepan over medium heat until it’s warmed through. Add the mix and whisk until the chocolate has melted.
Nutrition estimates are for the mix only.
- Category: Drinks
- Serving Size: 2 tablespoons
- Calories: 132
- Fat: 4.8g
- Carbohydrates: 22.7g
- Fiber: 2.2g
- Protein: 1.8g