Hot Chocolate Mix

Adapted from Cook’s Illustrated

This hot chocolate is just right – not cloyingly sweet yet very creamy and rich, even when made with lowfat milk. Package this hot chocolate mix in a pretty container and add a bow. For those on your list who’ve been very good this year, add a few homemade marshmallows* to top off your already thoughtful gift.

1-1/2 cups dry nonfat milk
1 cup confectioners’ sugar
3/4 cup Dutch-processed cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/8 teaspoon kosher salt

Combine all ingredients in a food processor. Process until all the chocolate chips are very finely ground.
To make hot chocolate, pour 1 cup of hot milk into 3 tablespoons of mix. If you are giving this mix as a gift, be sure to include the instructions.
Store in an airtight container in a cool, dry place for up to 3 months.
*I had intentions of making homemade marshmallows, but every recipe I came across called for corn syrup. I have a personal hang-up with corn syrup and do not use it, so I tried to create a work around by using my own simple syrup substitute. Not surprisingly, corn syrup is a critical ingredient to marshmallows and the whole experiment was a complete flop. If you’ve been reading WG for a while, you may recall that I had attempted granola bars recently and had the same problem for the same reason. Sigh.
Quick Tips
1. I tried this mix with hot water and with hot milk. It works with hot water (sort of) but it’s not nearly as rich or creamy. I strongly recommend you use milk.
2. Since my silly marshmallow experiment didn’t work (you don’t really have the time to make those anyway, do you?), I put these into a container and topped it off with store-bought mini-marshmallows (first ingredient listed: corn syrup).

Preparation time: 15 minute(s)

Number of servings (yield): 10

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