13 December 2012

My Hot Cocoa

Mmmmm . . . what could be better than a snowy day at home with a cup of hot cocoa and a good book?  Now, if only it would snow and the baby would sleep long enough for me to grab that book!  Well, at least I can have the hot cocoa any time I want.

In searching for recipes, I realized that most of them include coffee creamer.  Huh?  Doesn't hot cocoa already have powdered milk?  In order to avoid the creamer (which has way too many un-pronouncable ingredients), I had to come up with my own recipe.  I decided to use malted milk powder to add some depth of flavor (possibly missing if I didn't use the creamer) since I already had some on hand.  Once it's gone, I might try making the mix without too, just to see if it's still yummy.

But in case you need some hot cocoa today, here's my first recipe:

Anita's Hot Cocoa Mix
yield: 4 cups of mix (16 servings)

2 cups powdered milk
2/3 cup cocoa powder
1 cup powdered sugar
1/2 cup granulated sugar
1/3 cup malted milk powder (plain, not chocolate)
1 tsp salt 

Mix together and store in an airtight container for as long as it will last!  I usually do half of the ingredients at a time in my food processor, so that any lumps are worked out nicely.  Then I stir it all together in a bowl.  Use 1/4 cup mix to 8-10 ounces of hot water (or add a little milk in place of some of the water to make it even creamier!).

Notesseems like maybe you could just use granulated sugar and skip the powdered sugar, but I haven't tried that yet.  The extra starch in the powdered sugar may add to the texture in a good way.  Also, I'm sure chocolate malted milk powder would be delicious too, though that's not what's in my cupboard.  Also, if you're not put off by coffee creamers, you could have lots of fun with different flavors (just use creamer in place of the malted milk powder).

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