Homemade Hot Cocoa Mix
Easy to make at home, this hot cocoa mix yields mugs that are extra rich and delicious. Make a big batch of the creamy base, then store in the refrigerator or freezer and scoop into mugs with warm milk for a warm treat on demand.
Ingredients
- 2 and 1/2 ounces (70 grams) unsweetened chocolate such as Baker's
- 1/2 cup water
- 2/3 cup (135 grams) granulated sugar
- 1/2 teaspoon table salt
- 1 cup (235 ml) heavy cream
- hot milk for serving
Instructions
- Combine chocolate and water in a small saucepan over low heat, stirring frequently until the chocolate melts and mixture is smooth. Add sugar and salt; stir well.2 and 1/2 ounces (70 grams) unsweetened chocolate, 1/2 cup water, 2/3 cup (135 grams) granulated sugar, 1/2 teaspoon table salt
- Increase heat to medium-high and bring mixture to a boil. Once it bubbles, reduce heat to medium and simmer for 4 minutes, then set aside and let the mixture cool to room temperature.
- While waiting for the chocolate mixture to cool, use an electric mixer to whip the heavy cream to soft peaks. Fold the whipped cream into the room temperature chocolate mixture until no streaks remain. This is your cream hot cocoa base; transfer to a container that can be sealed tightly and store in the fridge.1 cup (235 ml) heavy cream
- When ready to serve, scoop out 2-3 heaping Tablespoons of the cream cocoa base into each mug. Warm milk on the stovetop or in the microwave, pour on top of the cocoa, and stir well. Top with marshmallows or chocolate shavings, if desired. Enjoy!hot milk
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Notes
- Storage: Store the cream-cocoa base tightly covered in the refrigerator for 8-10 days. Scoop into mugs and add milk as desired.
- Freezing: You can also scoop out and freeze individual portions for longer-term storage. Place generous scoops on a plate or baking sheet and place in the freezer, uncovered, for 90-120 minutes to freeze mostly solid, then gently wrap the portions individually in plastic wrap or silicone storage containers. Place together in a larger freezer-safe container and freeze for up to 3 months. Remove from the freezer as needed, unwrap, place directly in a mug, and defrost with the hot milk. In my experience pouring the milk directly over the frozen scoop is sufficient, but if you want your cocoa to be warmer, you can always quickly microwave it prior to drinking.
Nutrition Estimate
Serving: 1 cup of cocoa, Calories: 289 kcal, Carbohydrates: 25 g, Protein: 8 g, Fat: 18 g, Saturated Fat: 11 g, Cholesterol: 51 mg, Sodium: 211 mg, Potassium: 385 mg, Sugar: 23 g, Vitamin A: 685 IU, Vitamin C: 0.1 mg, Calcium: 295 mg, Iron: 1.1 mg