It’s finally a little chilly here and some folks thoughts turn to hot chocolate. If you’re lazy like I am, or you have kids (shudder), then the realization that all you need for some great hot chocolate is this upgraded instant mix recipe and some boiling water should come as a very pleasant surprise.
It’s not gonna be the kind of spoon-standing, ultra rich 80% cacao cup of melted chocolate lusciousness like you get at Cacao Sampaka in Barcelona, but it makes a decadently rich and fast cuppa hotchoc, and it is far superior to any packaged brand on the market. This mix makes a great care package gift for college students.
Mick’s Instant Hot Cocoa Mix:
Yield: about 13 cups, or ~ 40 servings
4 cups powdered sugar
2œ cups Dutch-process cocoa powder (Droste or similar)
5 cups powdered milk
1œ cups heavy cream powder (or powdered non-dairy creamer)
4 tablespoons arrowroot
2 teaspoon salt
Dash cayenne pepper
To assemble the mix:
Sift all ingredients together into a large mixing bowl and distribute evenly. Portion into resealable bags and shake to re-distribute before measuring-out (in case it has settled); keeps indefinitely in the pantry.
To make hot chocolate:
Fill a mug half full (about 1/3 of a cup) with the dry mixture and pour in boiling water. Stir to combine. Want it thicker and stronger? Stir in a little more. Top with mini marshmallows, or whipped cream, and shaved chocolate.
PS: it’s also good with some Kahlúa or Tia Maria, Bailey’s, Amaretto, Luxardo Espresso Liqueur, Frangelico or Nocello, or Godiva added to the cup!
This article appears in Mitt Romney.
