Redonklous you guys, that’s how good the recipe is this week. I get it now, when girl’s “can’t even”. I can’t even believe how chocolatey and decadent this amazing cocoa mix turned out. GAH! I’m dying for you to make this! Besides being a little messy (I somehow had cocoa powder all over my face, hands, counter, cat, and cabinets) the recipe is super simple, and it yields approx 3 mason jars filled with cocoa mix.
I made this recipe from America’s Test Kitchen, “DIY” cookbook. I tweaked the recipe a little, to my liking, but ATK gets full credit for this amazing homemade hot chocolate mix. Note, ATK is not sponsoring this point, I am not getting paid to talk about their cookbook, but holy freaking moly I strongly encourage you to check it out.
The ATK DIY Cookbook is the first cookbook I’ve drooled over, in a long time. Flipping through it’s pages, I became instantly giddy, wanting to make recipe after recipe. The cookbook teaches you how to make 100 recipes from scratch. You are taught how to can jams and jellies, cure bacon and beef jerky, churn butter and fresh cheese, and brew drinks like root beer and IPA’s.
Once I saw the recipe for IPA I geeked. Kieran and I got an array of brewing equipment from my family last Christmas and so far, we’ve only used it once. We attempted to make delicious hard apple cider, but ended up with hard apple “tastes like a smelly foot” cider. Kieran championed for our nasty creation, saying it wasn’t all “that bad”. He vowed to drink the entire batch, letting nothing go to waste. I watched as Kieran chocked down bottle after bottle of cider, trying to hold back a grimace after each sip. How in the world he finished the entire batch is unknown to me. I couldn’t have done it, gotta give him props to sticking to his convictions! So now I’m on a mission to redeem myself! When we get around to making beer, I’ll be sure to post about it (as long as the beer doesn’t taste like ass).
From the cookbook, I’ve already made candied ginger and hot chocolate mix. Both are extraordinary. Not only is the candied ginger amazing, but the recipe leaves you with a ginger flavored syrup that’s too die for. I can’t wait to attempt homemade ginger ale using the syrup!
Here’s a list of the homemade recipes I’m dying to make from scratch: vanilla extract, chocolate -hazelnut spread, mustard, Sriracha, American/Mozzarella/Feta/Ricotta cheese, greek yogurt, tofu, bacon, pancetta, chorizo, beef jerky, graham crackers, marshmallows, maple cream, root beer, ginger beer, tonic water, horchata, coffee liqueur, infused vodka’s, and IPA beer.
I’m REALLY stoked about the coffee liqueur, root beet, IPA beer, gram crackers, marshmallows, beef jerk, and cheese. I mean, how cool to make everything on that list from scratch! GAH! I’m dying with excitement.
As soon as I saw the hot cocoa mix in the cookbook I had to try it. I’ve made 3 batches already. With our cabin trip coming up in two weeks, making homemade cocoa to take along with us was a must. As I mentioned before, I slightly adapted America’s Test Kitchen’s recipe, along with making my OWN version of Salted Caramel Hot Cocoa Mix. The salted caramel hot cocoa turned out good, but I need to mess with it, it’s not Shock Munch worthy yet.
I adapted ATK’s recipe by adding more white chocolate chips, additional salt, cayenne pepper, and by using regular, non dutch processed cocoa powered…
~The original recipe called for 10oz of white chocolate chips, but you can only purchase them in an 11oz bag. So, fuck it, I added the entire bag. White chocolate chips provided a notable creamy texture as well as enhanced the chocolatey flavor of the cocoa.
~Both salt and cayenne pepper give chocolate flavor an extra sharpness, so I highly recommend adding them as well. Don’t panic, the cayenne pepper will NOT make the cocoa mix spicy, unless you add more than 1/4 teaspoon. I read somewhere that cayenne actually helps draw out the nutrients of the chocolate which means your body can absorb them faster, however, I haven’t the slightest idea on where the article found that information. So, it could be completely bogus, but whatever, adding a pinch of cayenne makes chocolate taste better, so I include it regardless of the supposed nutritional value.
~I also used normal, non dutch processed cocoa powder. I TRIED to find dutch processed cocoa, since it’s suppose to have a milder flavor, better suited for hot chocolate drinks, but after searching through 3 grocery stores, I gave up and bought normal Ghirardelli cocoa powder. If you can’t find dutch processed, don’t sweat it, you’re hot cocoa mix will STILL rock it.
This recipe has been enthusiastically approved by everyone who’s tasted it. The cocoa mix is rich, creamy, and chocolatey. I can’t get enough of this recipe. Kieran’s even caught me eating the mix, with a spoon, right out of the jar! The mix yields 3, 12oz mason jars, so unless you consume chocolate like you consume air, you’ll have plenty of mix to last a couple cold winter months!
As I said before, I’ve made 2 batches of this particular recipe. I wanted to ensure I had some on stock for the upcoming winter season, along with having enough to give as gifts at holiday parties. Mason jars are adorable dressed up with ribbon, so slap a big, red, Christmasy, ribbon on that bad boy, and you’ll have a hostess gift that’s guaranteed to be a hit!
Regardless if you’re giving the cocoa away as a gift, or enjoying a hot toasty mug yourself, this hot cocoa mix will delight and deliver!
I hope you enjoy it, and as always, thanks for stopping by!!
~Christina
Homemade Hot Chocolate Mix
Ingredients
Hot Cocoa Mix:
- 3 cups nonfat dry milk powder
- 2 cups powdered sugar
- 11 oz bag white chocolate chips
- 1½ cups cocoa powder (dutch processed if you can find it)
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper (not a joke, ADD if you have it on hand)
Preparation of hot cocoa:
- 1 cup milk (skim, 2%, or whole milk is fine)
- 2-3 tablespoons of homemade cocoa mix
- Whip cream and/or marshmallows for topping (optional)
Instructions
Hot Cocoa Mix:
- Add all the ingredients into a large bowl, gently stir (to prevent the cocoa from flying all over you and your kitchen) until the ingredients are well combined.
- Pour half the cocoa mixture into your food processor. Process the cocoa mixture until the white chocolate chips are finely ground and well mixed into the cocoa mix. Spoon the cocoa mix into air tight containers, like mason jars. Repeat with the second batch.
- *The cocoa mix will last 3 months in an air tight container.
Preparation of hot cocoa:
- Heat 1 cup milk in a saucepan over medium heat. Once the milk starts to steam, approx 3-5 minutes, whisk in 2-3 tablespoons of the hot cocoa mix. Continue whisking until the hot cocoa is fully dissolved in the milk.
- Pour cocoa into a mug and top with your favorite whip cream and/or marshmallows
Notes
Calorie Breakdown
3 cups nonfat dry milk powder…. 720
2 cups powdered sugar….. 934
11 oz bag white chocolate chips……1,540
1 1/2 cups cocoa powder (dutch processed if you can find it)….. 294
1/2 teaspoon sea salt…..0
1/4 teaspoon cayenne pepper (not a joke, ADD if you have it on hand)…..0
Total calories if you face planted into the cocoa mix, and ate EVERYTHING with a spoon…..3,488
I measured out the cocoa into 88 tablespoons
Each tablespoon equals 40 calories
I use 3 tablespoons per severing, which equals 120 calories (before milk and toppings)
*Note, I am not a nutritionist, nor am I trying to be. I get my calorie count by researching Google, using the nutrition labels on the foods I buy, and using my “Lose It!” calorie counting app.