Hot Cocoa Mix

You’re probably wondering what the heck that is in the photo. Unless you read the title for this post, in which case you may have guessed that it is a hot cocoa mix.

Is there anything better than a big, steaming mug of cocoa on a cold day? Well, I’m sure there are some things (world peace, etc.), but it is pretty high up on the list. It is chocolatey, sweet and not nearly as heavy as hot or drinking chocolate, which is typically made with melted chocolate instead of, or in addition to, cocoa powder.

The proportions I used here have enough sugar to make a really creamy ice blended coffee drink when you add it to a cup full of ice, half milk and half strong coffee. I know that some of us won’t be thinking about iced coffee drinks for a while, but if you’re south of here – oh, say in Australia or something – this is probably a usedful tip. The powdered milk makes any drinks extra creamy when they’re made with milk, but it also allows you to make the cocoa with water instead without loosing too much flavor. Vanilla powder is made from ground vanilla beans. It can be a bit difficult to get ahold of because your neighborhood market isn’t likely to carry it. It adds a hint of vanilla flavor and boosts the cocoa if you use it, but the mix tastes great without it, too.

This mix makes a great gift because it will keep for quite a long time. Just pack it into a tin with some marshmallows and cookies and you can check someone off you holiday shopping list.

Hot Cocoa Mix

3 tpbs unsweetened cocoa powder
7 tbsp sugar
4 tbsp dry nonfat milk powder
1 tsp vanilla powder (optional)

Combine all ingredients in a lidded container and shake well. Store covered
Makes about 1 cup.

For gift giving, make sure to include this information on the label:
For hot cocoa, mix 2 spoonfuls into a mug of hot water or milk.
For ice blended cocoa, fill a cup with ice to the top, then halfway with mik and halfway with strong, cold coffee. Add two heaping spoonfuls of cocoa mix and blend in a blender until smooth.

8 comments

  1. This looks great. I love your blog and read it often, I think I may have to make this with my daughter for gift-giving.

  2. Have a look at my sister-in-laws website her sweets are out of this world…

    http://www.motherruckers.com/

  3. Another way to make cocoa without the nonfat dry milk (for those of us with dairy allergies):

    Mix 2 parts sugar to 1 part baking cocoa. Add a pinch of salt. You can also add vanilla powder, or cinnamon for Mexican hot chocolate.

    When you want to make cocoa, put a heaping tablespoon of the mix in a mug, add a bit of hot water and stir to make a paste. Add soy milk, stir well, and heat in the microwave. :)

  4. Blair – It’s a fun and easy activity for kids. She would probably like decorating the jar for a gift, as well!

    Karen – Thanks for the tip. I use soymilk often, myself.

  5. I make my hot cocoa extra strong and use 1 T each of cocoa and sugar. :-) So much tastier and cheaper than the pre-mixed variety. I wonder why Swiss Miss and Carnation don’t just make their mixes with sugar, cocoa and dry milk powder. It’s not rocket science. Why do they add all that hyrdrogenated fat in for? It’s gross to look at the nutrition info and see that there’s almost no calcium in a cup of their hot cocoa. So it’s not milk powder that makes it creamy!

  6. People think Im weird, but I dont like hot drinks, even though Im now living in canada and its freezing. Id rather have an iced drink. Maybe its all the years of living in hot climates.

  7. Yep, most definitely iced coffee season down here :-)

  8. Hey, Im making your WW pretzels right now, looking through the site, any ideas how to add a mint flavor to the mix, rather then adding it to the liquid afterward?

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top