It’s snowing. (Where I live, anyway.) That means hot chocolate season – that time of year when kids seem to have an insatiable need for frothy mugs of warm chocolate. I like to forego the packaged mix, which is full of ingredients I don’t recognize and can’t pronounce, for a homemade version that I can whisk together in seconds. Make it the same way you prepare other instant hot chocolates – using milk as a base, rather than water. It’s the best way to get your chocolate fix when the temperature drops – and packaged in a vintage jar, makes a delicious and inexpensive gift, too.
Of course homemade hot chocolate mix is completely customizable – add a pinch of cinnamon, or even chiles, to make spiced hot chocolate, or add a handful of mini marshmallows now so you won’t have to later. To get fancy, shave some dark chocolate into your mix using a vegetable peeler or box grater – or sprinkle some on top of your hot chocolate once it’s made.
Homemade Hot Chocolate Mix
adapted from Martha Stewart
- 3 1/2 cups sugar
- 2 1/2 cups cocoa
- 1 tsp. salt
- Milk, for serving
- In a large bowl or zip-lock bag, combine the sugar, cocoa and salt. Stir or shake to combine and store in airtight jars or zip-lock bags.
- To serve, stir a large, heaping spoonful into 1 cup of warm milk, or make a larger batch on the stovetop by whisking in 1-2 Tbsp. of mix per 1 cup of milk, or to taste. Serve warm.