Tuesday, January 11, 2011

Homemade Hot Cocoa

Since it’s been cold outside lately, I’ve been drinking a lot of tea.  But sometimes, ya just need something different.  Like hot, liquid milk chocolate in a cup.  So here’s an easy recipe for a hot cocoa mix using stuff you probably already have in your pantry.  It’s nothing like Kathy’s REAL hot chocolate, but I have to make do with what I have right now.  Although if you’re in the vicinity of Downer’s Grove in the winter & want a treat, go to Louisa & Millie’s Chocolates (http://www.lmchocolates.com/) for a cup of hot cocoa.  To.  Die.  For.
So back to the recipe:
6 cups powdered milk, 1 cup cocoa powder, 1 cup sugar, 1 cup chocolate chips.  Put the sugar in a blender with the chips & whiz away until the chips are chopped up pretty fine.  Dump the sugar & chips into a bowl, add the cocoa & powdered milk & mix thoroughly.  3 – 4 Tablespoons of mix per cup of hot water.  Adjust amount to your taste (and the size of your mug).
....or adjust to Rhiannon's taste

Store in a canning jar or zippy bag & when the chocolate mood strikes you’ll be ready.  If you keep the mix in the fridge it should keep for about six months, longer in the freezer. 
And don’t forget to leave room for toppings!  As if a hot liquid concoction of sweetened milk & cocoa isn’t enough. 
Of course, there’s the old standby, marshmallows.  But by far my favorite hot cocoa topping would have to be whipped cream.  Would you believe that up until this year, my Sister had never graced her cup o’ cocoa with whipped cream?  What a sad thought.
How about chopping up some of those leftover Christmas candies like Andies mints, peppermint patties and peppermint sticks?  Toss the chopped sweets into a hot cup of cocoa & stir away.  Heaven.  Or if you have company over and want to be really fancy-pants, melt some chocolate chips in a double-boiler (or the microwave) and dip a peppermint stick into the chocolate, let the chocolate harden & then serve it with your hot cocoa to use an edible stirring stick. 

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