Forget about the watery hot cocoa with dehydrated marshmallows you sipped as a kid.
Cook’s Country’s “instant” hot cocoa recipe is creamy, rich, and big on chocolate flavor.
Test Kitchen Discoveries
- Nonfat dry milk adds a sweet dairy flavor to the cocoa, especially if you reconstitute the mix with hot milk instead of hot water.
- Confectioners’ sugar works best in this recipe. It dissolves quickly and the cornstarch (an ingredient manufacturers add to the sugar to prevent clumping) helps thicken the cocoa.
- White chocolate provided our cocoa with a soft, creamy texture and pushes the chocolate flavor to new heights.
Makes about 20 servings
- 3 cups nonfat dry milk
- 2 cups confectioners’ sugar
- 1 1/2 cups Dutch-processed cocoa powder
- 1 1/2 cups white chocolate chips
- 1/4 teaspoon
- Salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months.
To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.
JE Baugh 