“All you need is love. But a little chocolate now and then doesn’t hurt.” ― Charles M. Schulz
Way back in the day when I was a little kid, my mother would make me a packet of Swiss Miss Hot Cocoa when I came in from playing in the snow. Marshmallows were never optional and it was imperative to have little chunks of powered mix floating around in your drink. Flash forward some (muffled tone) years, I never progressed passed that image of hot chocolate.
Oh sure, Starbucks offers some hot chocolate concoctions, but it never occurred to me to order one for myself. That’s what the kids usually get, at kid’s temp of course. again, I was perusing Facebook one evening when I saw that the Savory Spice Shop posted: “Seriously who doesn’t love marshmallows?? Learn how to make homemade ones at our Hot Chocolate class Monday Feb 10th.” What’s that you say? Homemade marshmallows? Homemade Hot Chocolate? Class? Wow – talk about pushing all the right buttons with me.
So I did what any self-respecting sugar-addict foodie would do – I reserved a spot in the class. Apparently, there are many more of me, because the class was filled up with about 1 dozen people looking to score hot chocolate and marshmallows. First they taught us how to make the hot chocolate mix (easy-peasy) and then marshmallows (a little more than easy-peasy, but another blog post in the future).
Who knew it was that easy to make and that delicious to drink? The recipe they used was adapted from King Arthur Flour. I further refined it to my family’s tastes, size and availability of items from my grocery store.
Here is the recipe that I used:
Hot Chocolate Mix
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 – 3.5 oz. bar Lindt 70% cocoa
- 1-3.5 oz. bar Lindt 90% cocoa
- 1/4 cup Dutch Cocoa Powder (available from Savory Spice Shop
- 1/4 cup Black Onyx Cocoa Powder (available from Savory Spice Shop)
- pinch of salt
1) In the bowl of a food processor, combine the sugar and vanilla and pulse for 5 to 6 seconds until well combined.
2) Coarsely chop the semi-sweet and milk chocolates and add them to the bowl.
3) Add the dry cocoa and salt, pulsing again until everything is well mixed. The mix will be slightly coarse, like brown sugar. Pour into a large glass or plastic jar for storing.
4) For each cup of hot chocolate, combine 1/4 cup of mix with 8 ounces of hot milk. Stir until all of the chocolate is melted. Top with whipped cream, marshmallows or your favorite topping.
Store airtight for 6 to 9 months. Excellent for holiday gift giving. Try packing in pretty mason jars tied with bright ribbons. Be sure to add a card with the mix directions.