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I left the word "homemade" out of this recipe because this is sooo much better

 

 

than any I've tried before.  And it can easily be doubled or tripled.  Plus it makes

 

 

the best gift!

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Even though this is a simple recipe, you can make it even better

 

 

by the addition of different ingredients and toppings. Hershey

 

 

now makes a dark cocoa and several companies now offer

 

 

powdered cream.  There are just so many options to the

 

 

traditional recipe.  

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About the Ingredients

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•  Sugar-Basic granulated sugar.

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•  Cocoa-Always use fresh and good quality.  

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•  Powdered Milk-You can use more than specified, will make it creamier.  Check out

 

 

    the powdered cream too.

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•  Cayenne-Just a tiny bit enhances the taste of hot chocolate.​​ The Olmec, Mayan

 

 

    and Aztec civilizations were the first to turn the cacao beans into chocolate and

 

 

    they enhanced the flavor by using hot peppers.

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I like using the flip-top jars (see below.  They keep the ingredients fresh for several

 

 

months. 

 

 

 

 

 

 

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Ingredients

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•  1½ cups sugar

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•  1 cup baking cocoa*

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•  1 cup powdered milk or powdered cream (I mix half of each one)

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•  A teeny tiny pinch of cayenne (optional)

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You will need a storage jar with a tight-fitting lid.  The size will

 

 

depend on the quantity.

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Instructions

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1.  Combine the ingredients in a jar; shake to combine.

 

 

 

2.  For each cup of hot chocolate, add 2 tablespoons of mix plus 

 

 

     hot water; stir and enjoy.

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Options (add per batch or cup)

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•  Mini chocolate chips, ¼ cup per batch or sprinkle on top

 

 

 

•  Pumpkin pie spice,  1 tsp per batch

 

 

 

•  Cinnamon, 1 tsp per batch

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•  Mini marshmallows, dehydrated, ¼ cup per batch

 

   

    Dehydrated work better when doing a batch; use the regular

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    mini marshmallows when doing it by the cup.

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•  Candy canes are great to use for stirring during the holidays.

 

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*For richer flavor, mix dark and regular cocoa together.