Hot Chocolate Mix

WHY THIS RECIPE WORKS

Our goal was a dark, thick, and creamy mug of hot chocolate that packed a superconcentrated chocolate punch but left us able to drink more than a couple of sips. We chose a blend of cocoa powder, for its complex chocolate flavor, and unsweetened chocolate, which added richness with its high proportion of cocoa butter. Sugar and nonfat dry milk powder add sweetness and help create a smooth, creamy consistency. Cornstarch thickens the drink while salt and vanilla sharpen flavors.

INGREDIENTS

1cup (7 ounces) sugar

6ounces unsweetened chocolate, chopped fine

1cup (3 ounces) unsweetened cocoa powder

½cup (1 ½ ounces) nonfat dry milk powder

5teaspoons cornstarch

1teaspoon vanilla extract

¾teaspoon kosher salt

INSTRUCTIONSMAKES 3 CUPS; ENOUGH FOR TWELVE 1-CUP SERVINGS

This recipe can easily be halved or doubled. Our preferred unsweetened chocolate is Hershey’s Unsweetened Baking Bar. Both natural and Dutch-processed cocoa will work in this recipe. Our favorite natural cocoa powder is Hershey’s Natural Cocoa Unsweetened; our favorite Dutch-processed cocoa powder is Droste Cocoa. For one serving of hot chocolate, heat 1 cup of whole, 2 percent low-fat, or 1 percent low-fat milk in a small saucepan over medium heat until it starts to steam and bubbles appear around the edge of the saucepan. Add 1/4 cup of hot chocolate mix and continue to heat, whisking constantly, until simmering, 2 to 3 minutes longer. Pour the hot chocolate into a mug and serve.

Process all ingredients in food processor until ground to powder, 30 to 60 seconds. Transfer to airtight container and store at room temperature for up to 2 months.