Hot Chocolate Mix

December 20, 2017
Hot Chocolate Mix

Hot Chocolate Mix

As I start to contemplate the “finish line”, I realize that life is too short to tolerate crap of any kind. Why did I ruin my feet with the flip flops of my youth? Why didn’t I start using expensive eye creams at the same time I started a retirement savings plan? Why did I wait to watch movies on video instead of in the cinema? Why did I wait for the paperback version of the book I wanted to read? Ugh. No more! I will spend good money on sensible, ethical, classic, well-made clothing. Now I stay warm in cashmere, not fleece. (That is a dirty lie, actually. I am wearing a leopard print fleece onesie at this very moment and I will continue to do so all winter long. It wasn’t, mind you, a cheap onesie.) I’ll pay extra for better seats at the theatre. Several years ago, after a miserable week at a cheap all-inclusive in Cuba, I decided that next time I would pay $100 a day more just for good food. I am fussier now about food than I used to be. Not grumpier or more difficult to please, not finicky or more picky. I just want all my food to be delicious. Always. If I’m going to have French fries, they’re going to be the thick-cut and triple-cooked homemade kind, not the soggy and mealy fries you get from a drive-thru window. When I have cereal, it’s homemade granola not Cap’n Crunch. If I’m going to have chocolate, I won’t waste the calories on a KitKat. And speaking of chocolate, I reject the watery, chocolate-coloured swill that most establishments call “hot chocolate”. Now I make my own. This recipe comes from J. Kenzie Lopez-Alt’s “The Food Lab”. With all the money that you will save by making your own hot chocolate mix, you will have enough money to buy the book too. Highly recommended.

I make a couple of batches at Christmastime to give away to friends and put in my kids’ stockings. I use 250 ml jam jars, not quite filled, and topped with mini marshmallows. A great teacher present too.

Hot Chocolate Mix
  • 8 oz very good quality (of course!) semi-sweet chocolate
  • 1 cup very good quality (of course!) cocoa
  • 1 cup sugar
  • 2 tbsp cornstarch
  • ½ tsp kosher salt
  1. chop chocolate into small chunks (bigger than chocolate chips is fine)
  2. freeze chocolate until completely frozen (about 10 minutes)
  3. put all ingredients in a food processor and process to a fine powder (about 1 minute)
  4. transfer to an airtight container and store in cool, dry place for up to 3 months (ha!)
  5. add 2 generous tablespoons of the mixture to one cup of very hot milk and stir until combined
  6. to thicken further, return pan to heat and simmer 30 seconds until thick and smooth


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