Hot Cocoa Mix
- 1.5 c dry milk (nonfat)
- 1 c Sugar (Icing)
- 3/4 c Dutch-processed cocoa powder
- 3/4 c white chocolate chips
- 1/8 t Salt (Table)
Combine ingredients in large bowl. Working in batches as necessary, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months.
To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.
Notes from source: Why this recipe works: We wanted a recipe for hot cocoa that was creamy, rich, and big on chocolate flavor. Nonfat dry milk lent our Hot Cocoa Mix recipe a sweet dairy flavor, especially when we reconstituted the mix with hot milk instead of hot water. Confectioners’ sugar worked best in our recipe because it dissolved quickly, and it helped thicken the hot cocoa. And for complex chocolate flavor and a soft, creamy texture, we used a combination of white chocolate and cocoa powder.