Dear benevolent beings of the Christmas season,
Slush, rain, snow, and dark nights call for hot, thick, steaming mugs of cocoa.
You may find yourself in dire need of this warming drink if you have to trek through the snow to get to Grandmother's house, or play football in the backyard after Christmas lunch, or go for a frosty evening walk. Make a jar of mix for New Year's festivities! Give some away to the neighbors and share the joy of chocolate. This is without question the creamiest, heavenliest cocoa I've ever had.
Cook's Country Hot Cocoa Mix
makes about 20 servings
3 cups nonfat dry milk
2 cups confectioners' sugar
1-1/2 cups Dutch-processed cocoa powder
1-1/2 cups white chocolate chips
1/4 teaspoon salt
Combine ingredients in a large bowl.
Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months (as if it would even last that long at my house!). To make hot cocoa, stir 1/3 cup of this mix into 1 cup hot milk (whole milk is excellent but any milk will do). Top with whipped cream or marshmallows.
I have only tried the mocha version of these variations; you can see there are many, many possibilities for variety!
Raspberry Hot Cocoa Mix
Add 1 (3-ounce) box raspberry gelatin and reduce confectioners' sugar to 1-1/2 cups.
Peanut Butter Hot Cocoa Mix
Substitute 1-1/2 cups peanut butter chips for white chocolate chips.
Butterscotch-Mocha Hot Cocoa Mix
Substitute 1-1/2 cups butterscotch chips for white chocolate chips and add 1/2 cup instant coffee to mix.
Back to last-minute Christmas Eve food preparation for the big day ...