Dark Hot Cocoa Mix

March 2012 | By Melanie Jimenez
Dark Hot Cocoa Mix
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Main Ingredient




Preparation Time


Date Published

March 2012

Hot cocoa is easy and comforting. This basic recipe lends itself well to modifications and additions. Add some cayenne or ancho chile powder for spice, or stir the recipe below into a hot cup of coffee to make a quick mocha. If giving as a gift, attach a small bag of miniature marshmallows to your hot cocoa jar, with instructions on how to prepare a mug.

Makes 1 (640-gram) jar 
Prep Time 10 minutes


2 1/2 cups confectioners' sugar, sifted
2 1/4 cups Dutch-processed cocoa, sifted
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1/3 cup bittersweet chocolate, chopped finely
      (for a more premium mix, increase the
       chocolate  to 1/2 or 2/3 cup)


1  Combine all ingredients in a large mixing bowl. Whisk to incorporate the mixture evenly; the mixture should be one uniform color.

2  Store in airtight containers in a cool, dark place. This will keep indefinitely, as long as mixture stays dry.

To make a single serving of hot cocoa:  Combine 3/4 cup water and 1/4 cup milk in a small pot over medium heat. Bring to a rapid simmer. Whisk in 3 to 4 tablespoons of the dark hot cocoa mix until completely dissolved and foamy. Pour into a heatproof mug and enjoy.


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