Since I’m not a big coffee or tea drinker, I’ve always gravitated toward hot chocolate as my warm drink of choice, especially during the winter months. I first made a homemade hot chocolate mix four years ago, and I really, truly loved it. However, when I got my new Cook’s Illustrated magazine in the mail and saw that they had developed a version of hot cocoa mix, it didn’t take me long to throw everything in the food processor. (That’s the best part of making a homemade hot chocolate mix – it takes less than 5 minutes to throw it together – you can’t beat that!)
The verdict? While both are fabulous, this new version is definitely my preferred, and I think it’s simply due to the addition of cornstarch. I really like a thick hot chocolate; there’s nothing worse than one that tastes watered down, am I right? The cornstarch in this recipe really helps to create a rich and thick drink, which I love.
Whether you choose to keep this homemade hot chocolate mix on hand in your own kitchen for when a hot cocoa urge strikes, or package it up in pretty jars or cellophane bags for holiday gifts, this is absolutely a keeper of a recipe!
I foresee many, many mugs of hot chocolate in my future… pass the marshmallows!
One year ago: Decker Cake Four years ago: Pecan Tassies
Process all of the ingredients in a food processor until ground to a powder, 30 to 60 seconds. Transfer to an airtight container and store at room temperature for up to 2 months.
To Make Hot Chocolate: Heat 1 cup of milk (whole, 2% or 1%) in a small saucepan over medium heat until it starts to steam and bubbles appear around the edge of the saucepan. Add ¼ cup of the hot chocolate mix and continue to heat, whisking constantly, until simmering, 2 to 3 minutes longer. Pour into a mug and serve.