Instant Hot Cocoa Mix Food

HOMEMADE INSTANT HOT CHOCOLATE MIX

Steps:

• Place cocoa, sugar, salt, and cayenne in a bowl. Whisk until thoroughly combined. Store in glass jars.

INSTANT HOT COCOA MIX

Steps:

• Mix all ingredients together and store in an airtight container.
• To make, fill cup 1/4 to 1/2 full with mix and pour in hot water or warm milk.

HOW TO MAKE HOMEMADE HOT CHOCOLATE MIX

Steps:

• In a large bowl, sift the confectioner's sugar, then the unsweetened cocoa, to get rid of any lumps.
• Stir in the powdered milk, and whisk well until everything is combined.
• Add mini marshmallows to the container, if desired. This can be kept in the pantry for 6 months.

MAKE YOUR OWN INSTANT COCOA MIX - HOMEMADE SUBSTITUTE

Steps:

• Sift all ingredients together 3 times.
• Place in a tightly covered container and store in a cool place.
• Combine 1/3 cup mix with about 1 cup hot water to make one serving, or 1&1/3 cup of mix with 1 quart hot water to serve four.

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.

INSTANT HOT COCOA

Steps:

• Mix dry ingredients in the bottom of a mug.
• Add hot water.
• Enjoy!

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!

INSTANT MEXICAN STYLE HOT COCOA

Steps:

• Combine all ingredients in a mixing bowl. Stir slowly to combine.
• Sift mixture into your storage container. DO NOT skip this step. Sifting helps mix the ingredients, aerate, and break up the clumps.
• Store in a sealed container and be sure to give it a good shake before you use any of the mix. You can adjust the amount of cayenne pepper to taste as needed.
• To use mix.
• Fill a mug about half full with the mix and then slowly top it off with hot water, stirring the whole time. Use more or less to taste.

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.

INSTANT HOT COCOA MIX

Steps:

• In a blender or food processor, combine SPLENDA® Granulated Sweetener, powdered creamer, milk powder and cocoa powder. Mix well, and store in an airtight container.
• To serve, put 2 to 3 tablespoons of powder in a mug, fill with hot water, and stir.