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.
Photography by At Maculangan | Styling by Melanie Jimenez | Prop Styling by Rachelle Santos |
Props from the Saizen (jars), The Yummy Prop Library, and stylist’s own (checked fabric, wooden tray and utensils)
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