A recent edition of the America’s Test Kitchen e-newsletter included a recipe for a cocoa mix that you can prepare ahead of time. So it’s basically instant, with the added bonus of being able to pronounce the ingredients when you are asked, *insert high-pitched Southern accent*: “Why, what is in this delightful beverage?”
.Best Ever Hot Cocoa.
This hot cocoa mix can be stored in an airtight container for three months. It uses two unusual ingredients: White chocolate chips give the cocoa a soft, creamy texture and escalate the chocolate flavor; and the cornstarch in the confectioners’ sugar (an ingredient manufacturers add to prevent clumping) helps thicken the cocoa.
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. To make hot cocoa, stir 1/3 cup mix into 1 cup hot milk. Top with whipped cream or mini marshmallows.
My notes: I did not do the food processor bit since I used Baker’s white chocolate baking squares. I just grated the chocolate and ate the teeny bits that were too small to grate. Since my aversion to pre-packaged instant cocoa is the bizarre ingredient list, it seemed counterproductive to buy the white chocolate chips that were available at my big box grocer, since they had hydrogenated this and xanthan gum that. Simple ingredients make Tricia the Red happy. Okay, but then I just saw this. Salmonella does not make Tricia the Red happy. What’s a person to do these days? I’ll have to check the UPC code when I get home. So, here’s a lesson: salmonella or trans fats. Take your pick.
Well, even if I did use contaminated white chocolate, the hot cocoa is damn good. It dissolves easily and is super creamy. Previously, I used the recipe on the cocoa box, but I could never get all the clumps out. It had a rich chocolate taste, but was too watery. I would have to agree that this recipe does make the best hot cocoa evah.