Hot Cocoa Mix Ii Food

4 INGREDIENT HOMEMADE HOT COCOA MIX RECIPE

Steps:

• Put all ingredients in a blender and blend until mixed thoroughly with no visible milk powder left.
• Store in a container with a 1/4 cup scoop for up to a year.

HOT COCOA: RELOADED

Steps:

• Heat oven to 300ºF. Line a half sheet pan with parchment paper.
• Spread milk powder in a thin, even layer the prepared sheet pan and bake until golden brown and crumbly, about 20 minutes. Remove from oven and cool. Odds are good the milk powder will be stuck together in lumps and if that's the case, simply pulse it in a food processor a few times. (Toasting the milk powder is technically optional but personally, I think the flavor is worth it.)
• Transfer the toasted and cooled milk powder to an airtight plastic container and add the sugar, cocoa powder, cornstarch, fine salt, and cayenne, if using. Cover and shake to thoroughly combine. Tightly sealed, the powder will keep nearly indefinitely in the pantry.
• For one serving, heat 3/4 cup (6 fluid ounces or 175 ml) of water to a boil, then remove from the heat. Spoon 1/4 cup of the cocoa mix into a heavy mug and whisk in 1/4 cup (2 ounces or 60 ml) of the water to create a paste. Slowly whisk in the remaining hot water. Let sit about 30 seconds because otherwise you'll scald your face while attempting to chug the deliciousness.

HOT COCOA MIX

Steps:

• In a mixing bowl combine dry milk powder, powdered sugar, creamer, and cocoa.
• Store in airtight container.
• For each serving, place 1/3 cup of the mix in a mug and add 3/4 cup boiling water.
• NOTES : Mocha Mix: Prepare as above, except stir 1/2 cup instant coffee crystals into mix.

HOT COCOA

Steps:

• Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
• Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

BEST EVER HOT COCOA MIX

Steps:

• Combine ingredients in large bowl.
• Working in two batches, pulse ingredients in food processor until chocolate is finely ground.
• Store in airtight container for up to 3 months.
• Too make hot cocoa, stir 1/3 cup of the mix into 1 cup of hot (not boiling) milk.
• Top with whipped cream or mini marshmallows and a little chocolate powder. I sometimes use cinnamon or nutmeg powder, instead. A little brandy and a crackling fire make for a real treat!

HOT COCOA MIX

Steps:

• In an airtight container, combine all ingredients. Store in a cool, dry place up to 6 months. Yield: 13 cups mix (about 41 servings). , To prepare: Dissolve 4-5 tablespoons mix with 1 cup boiling water; stir well. , For spiced cocoa: Add 1-1/2 teaspoons ground nutmeg plus 1 teaspoon ground cinnamon to 3 cups of the basic cocoa mix. , For mocha cocoa: Add 1/4 cup instant coffee granules to 3 cups of the basic cocoa mix.

HOT COCOA MIX II

Steps:

• Combine all of the ingredients in a large bowl and mix well. Store in an airtight container.
• Combine 1/4 cup of mix with 3/4 cup of boiling water or milk. Stir well.