Another student favorite. Really a different kind of hot chocolate – with white chocolate chips! Now for some reason I can’t find the photo but as soon as I do I’ll post it.
Gift givers hot cocoa mix
Note this recipe uses Dutch processed cocoa. If all you have is regular or special dark cocoa, go right ahead and use either.
3 cups nonfat milk powder
2 cups confectioners’ sugar
1-1/2 to 1-3/4 cups good quality white chocolate chips
1-1/2 cups Dutch processed cocoa
1/4 teaspoon salt
Stir everything until combined. Then, working in 2 batches, process mixture in food processor until chips are really ground fine, powdery like, about a minute or so.
Store in airtight container up to 2 months.
Nice to give with a pair of mugs.
To serve: Heat 1 cup whole milk until steaming. Whisk in 1/3 cup mix until dissolved. Pour into mug and top with marshmallows or whipped cream.
Did you know there are several kinds of cocoa powder?
That’s what most of us grew up with. It’s a standard.
Dutch process powder starts with beans washed in an alkaline solution which neutralizes acidity. That process makes it darker in color than regular cocoa, more mellow in flavor and easily dissolved.
Special dark cocoa
That’s just a blend of regular and Dutch processed cocoa.
It’s more heavily alkalized than Dutch processed. That gives it the dark, almost black color. Someone told me Oreos contain a type of black cocoa which gives the cookies that dark color. Not a substitute one for one with the others.