Hot Cocoa Mix
Hot Cocoa Mix
- 120 g confectioners icing sugar
- 100 g cocoa powder
- 400 g milk powder
- 1/2 tsp salt
- 1 tbsp cornstarch corn flour
- Pulse the confectioners sugar, salt, corn flour and cocoa powder in a food processor.
- If the milk powder isn’t fine texture, blitz it too.
- Shake it up all in a big container (currently I’m using an old massive costco sized peanut butter jar).
- 4-6 teaspoons/~20g of cocoa mix
- hot water and a splash of milk or… all hot milk
- add your flavours, sweeteners, mix-ins, what have you and go
This recipe is inspired by Alton Brown’s from his Good Eats: The Early Years book (Season 5 Episode 9 “Art of Darkness II: Cocoa” to be exact). I’ve just halved the sugar, added a little more cornstarch, and kept out the cayenne pepper, and measured with grams.
Why those changes
Grams because it saves on the washing up, less measuring utensils, and it’s just faster and more precise for me. A little more cornstarch for a little more rich cup of cocoa.
Half the sugar and no cayenne pepper so that we can give a cup of hot chocolate (clockolate to our wee one) and feel slightly less guilt, and because sometimes I want a cardamom hot chocolate, or a hazlenut hot chocolate, salted caramel maybe? treacle (molasses) is a nice one, honey with cinnamon AND cardamom, or a dash of almond extract, or maybe something harder… nom… and as intended the spicy hot chocolate is nice too – starting with no cayenne pepper and half the sugar means I can flavour my hot cocoa however I want to that day.
Nice with the cardamom sugar…
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