I love coffee. But sometimes I want a hot beverage and I don’t want caffeine, and I don’t want tea, and I don’t want decaf coffee, and I don’t want super sugary syrupy café hot chocolate, and I don’t want flavorless weak powder crap, or delux expensive hot cocoa mix… gee, I am hard to please.
So I make my own. It’s super easy.
Actually I’m enjoying some right now. Just after a snowy winter evening run, what could be better than a mug of hot chocolate and pajamas?
The original recipe with all the good science is from Cooks Illustrated. (A “duh” reference for regular readers.)
I just dump all the ingredients into my Ninja blender.
The bold items you shouldn’t skip or you’ll be sad. The other ones are totally optional.
7 oz unsweetened chocolate (I use Ghirardelli 60% Cacao chips)
3 oz (1c) unsweetened cocoa powder7 oz (or 1c) sugar
.6 oz (5t) corn starch
3/4 t salt
2 0z (>1/2c?) malted milk powder
1 t vanilla extract
1 t almond extract
.6 oz (1/3c) instant coffee (I use the decaf Mount Hagen freeze dried stuff).
.5 oz chicory (which I grind to a fine powder in my coffee grinder first).
Other optional variations that I don’t do…
nonfat dry milk powder instead of malted milk powder
Cinnamon, chile and cayenne powder for a Mexican twist.
Mint extract, or orange, or…
I just keep blending away until it’s a nice powder. It makes about 3 cups of mix.
To serve, Cooks Illustrated says to heat 1 cup milk in a sauce pan and when it starts to steam and bubble add 1/4 cup chocolate mix and whisk constantly until simmering.
I just add boiling water to a generous scoop of the mix. Stir until dissolved. Then I add a little cold milk so I can drink it without scalding. Sometimes I bring the powder to work and don’t even bother with the milk. Less decadent, but it’s good enough for me.
HMMM..Sounds good! My boys love hot chocolate so much!
Please visit and follow my blog (www.lazymomcooking.wordpress.com) or my Instagram (lazymom_cooking) for some recipe ideas
Thanks! My particular version isn’t very kid friendly (it’s not very sweet and I favor the more bitter flavors of dark chocolate and coffee). But the beauty of Cook’s Illustrated is that they explain why the base recipe works well so you can tinker with it without destroying it.
I enjoyed browsing your blog. I see that you’re moving over from BlogSpot, Welcome to WordPress! I’m partial to it myself 🙂
I’d love to know a little more about yourself in your About page. Perhaps you can share who’s in your household (who are you cooking for?) and where in the world is your home? On the internet you never know where people are! Obviously where you are will change what is in season for you to be cooking with.