Instant Hot Cocoa Mix

Basic recipe we used for the last 26 years:
* 22 oz non-dairy creamer powder
* 32 oz powdered milk
* 1 1/2 lbs dry chocolate milk mix (the off-brand from any store chocolate milk mix works well)
* 1/4 c. powdered sugar (this is optional, but it makes the cocoa creamier)

Mix all. Store in a covered container. To make it creamier still, whirl it in a blender.

Healthier variation we discovered last year, and you lose the trans-fats in powdered creamer:

5 1/2 cups powdered milk
1 1/2 cup cocoa
3 cups sugar
dash of salt

Whirl this through the blender to make it smoother and creamier. Again, add powdered sugar to the blender mix for extra creamy sweetness. I picked that up here, at Linda’s Lunacy blog.

This, along with the Russian Tea, is a traditional winter treat at our house.

* We make the hot cocoa recipe based on a revised version in the Feed Me, I’m Yours Cookbook- a cookbook I used 25 years ago to make babyfood, whole wheat pancakes, and other healthful meals and snacks for my young family. There’s also a recipe for snow ice-cream, and about a hundred other useful recipes for the young mother.

* Russian Tea recipe modified from the recipe for Czar’s Toddy in the Drinks Without Liquor cookbook. There are many useful and fun recipes in this book.

Extra Elegance: The cocoa mix is especially decadently rich and delicious if you stir it with a cinnamon stick. In fact, sometimes we just put a cinnamon stick or two in the tea kettle we kept on the back of the stove all winter (until we built this house with its instant tea ready hot water tap) and use the same cinnamon sticks again and again all winter long. When the water stops tasting cinnamon-y, just toss the sticks and replace with new ones.

Another variation is to put a peppermint puff in each mug of hot cocoa. You can also stir with a candy cane, but I prefer the peppermint puff (pictured above) when I want peppermint in my chocolate.

This mix makes a lovely Christmas gift- put it in a pretty jar with pretty piece of fabric tied around the lid, accompany with a couple of nice tea cups or mugs picked up at a thrift shop and add a couple cinnamon sticks or a handful of peppermint puffs for those nice little extra touches that make a gift extra special.

Updated: we use about two spoonfuls of cocoa mix to a coffee mug of hot water. I wonder if stevia would work as a sweetener for those who want less sugar in their childrens’ systems?

This entry was posted in Celebrations/feasts/memorials/high holy days, cookery, cooking for a crowd, crafts, frugalities. Bookmark the permalink. Trackbacks are closed, but you can post a comment.

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