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Hot Cocoa Mix

by Stephanie Zonis

Four ingredients. Keeps for a couple of months if stored cool, dry, and airtight. Mixes up in a jiffy with hot water. No extraneous artificial ingredients. Don’t say I never gave you anything!!

This is a ratio recipe. The ingredients you need are instant nonfat dry milk powder (dated as far ahead as possible), Dutch process cocoa powder (this might work with natural cocoa powder, but I haven’t tried it), granulated sugar, and salt. For one cup of instant nonfat dry milk powder, you’ll need two-thirds cup of Dutch process cocoa powder (it’s easier to measure this if you sift it or stir it with a fork first), one-half cup of granulated sugar, and a pinch of salt. Combine all ingredients in a food processor fitted with a steel blade. Process in three “bursts” of about ten seconds each, until mix is an even color and in very fine particles. Store cool and dry in an airtight container. The recipe scales up easily.

For each cup of cocoa you want to make, place one-third cup of mix into a mug. Heat 6 ounces of water just until it boils. Add to hot cocoa mix and blend very thoroughly, for about a minute. Don’t forget the marshmallows!  Note: It’s possible to use milk instead of water to make up your cocoa, but milk results in a much sweeter cocoa and the mix doesn’t dissolve as well in milk as it does in water.

© Stephanie Zonis, 2002


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