Yesterday I came in from the cold and wanted a great cup of hot chocolate. Luckily, there was a jar of great homemade cocoa mix waiting for me. It’s from Smitten Kitchen and makes about 1 ½ cups of mix (which will give you about 9 cups of cocoa). It so quick, it takes longer to assemble the ingredients, than it does to toss them together. If you’re looking for an easy hostess or holiday gift, this is a winner.
- ½ cup sugar
- 1 tablespoon cornstarch
- 3 ounces semi-sweet or bittersweet chocolate, roughly chopped
- ½ cup cocoa powder (like Droste, or Scharffen Berger)
- ¼ teaspoon vanilla extract
- Pinch of salt
Combine all ingredients in a food processor and pulse until powdery. Store in a jar or airtight container.
To use: heat a cup of milk in a small pan or microwave (about 2 minutes) until steamy. Add 3 tablespoons of the mix and stir really well until it’s melted and combined. Serve with marshmallows, whipped cream or just plain and enjoy!
My verdict: On first taste, the resemblance to Swiss Miss (or any other commercial cocoa mix) was pretty good—which in my book, is not a glowing recommendation. If that’s how you like your cocoa, go for it! I want mine richer, with darker chocolate and not so sweet. If you’ve ever been to Angelina’s in Paris, you’ll know what the gold standard is. What’s good about the recipe, is that you can easily tweak it. Now I use bittersweet chocolate (or super bittersweet) instead of semi-sweet and I cut back the sugar to 1/3 cup or less, since you can always add it back in if need be. And since I’ve been buying chocolate in 4 ounce bars, I might just toss the whole bar in. If you wanted, you could add some instant espresso, mint or chilles, just don’t try to sneak it by me, ok?
Yes and their hot chocolate mix is really good.
Didn’t know there was an Angelina’s in NYC. Of course!
As you can see it’s super easy and you can tweak it to your liking. It took a couple of tries until I got it as dark as I generally like it. The next time you go to Mexico, go to Oaxaca. At the market there. they grind chocolate to order (mostly for mole) and it all smells heavenly!!
I’m a hot chocolate freak, Anne – no tea or coffee for me. I’ve made from picking the beans, drying and grinding them, but never used cornstarch! I have some cocoa that Larry and I made in Cozumel so will have to try this recipe as I sit here and drink my Nestle’s Quik with condensed milk, cinnamon, nutmeg and peppermint candy stick version.
I’m ready!! Can I come this weekend 🙂 Too much need for hot chocolate here!
Love your blog Anne – you always crack me up! Next time you’re here I’m going to take you to my favorite & mind boggling hot chocolate & churro place – better than Angelina in Paris!!
So – are you up for the challenge??
Sending love & In & Out Burgers!
J