Homemade Hot Cocoa Mix

Hot Cocoa Mix

Makes about 5 1/2 cups of hot cocoa mix, enough for 22 large drinks or 4 (12-ounce) glass jars of hot cocoa mix, plus a little extra for you!

Ingredients:
For the hot cocoa:
2 1/2 cups powdered milk
2 to 4-ounces (1/3 to 2/3 cup) semi or bitter-sweet (60%-70% cacao) chocolate, grated or pulsed in a food processor
2 cups confectioner’s sugar
1 cup Dutch-processed cocoa powder (see Ingredients Explained)
2 teaspoons cornstarch
1 teaspoon fine salt

For creating the jarred gifts:
2 cups mini marshmallows
4 (12-ounce) glass jars fitted with a lid, like Ball jars
Thin string or ribbon
1 large piece of card-stock paper (enough to make 4 small tags - cereal boxes works great!)
Blank adhesive labels/paper (optional)

For adding the flavorings:
For Mexican Hot Cocoa:
1 1/4 cups hot cocoa mix (taken from recipe above) 
3/4 teaspoon ground cinnamon 
2 pinches ground cayenne

For Peppermint Hot Cocoa:
1 cup hot cocoa mix (taken from recipe above)
1/4 scant cup crushed peppermint candy canes or candies (about 3 candy canes)

For Gingerbread Hot Cocoa:
1 1/4 cups hot cocoa mix (taken from recipe above)
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon ground clove

For Mint Chocolate Hot Cocoa:
1 cup hot cocoa mix (taken from recipe above)
1/4 scant cup finely chopped Andes Candies (about 8 candies)

Steps:
1. (Optional) If you choose to make your hot cocoa mix a bit richer, heat the oven to 300°F. Line a rimmed half baking sheet (or a large rimmed baking sheet) with parchment paper. Spread the powdered milk evenly on the half baking sheet (or over half of the large baking sheet). Bake until golden brown, about 20 minutes. Let cool completely. 

2. Meanwhile, finely grate the chocolate with a grater or puree it in a food processor until finely ground. Transfer the chocolate to a large bowl. Then add the confectioners sugar, cocoa powder, cornstarch, salt, and the cooled powdered milk. Whisk together until fully combined.

3. Pour 1 cup (if making Peppermint or Mint Chocolate cocoa) or 1 1/4 cups of the mixture (if making plain, Mexican or Gingerbread cocoa) into a medium bowl. Add the mix-ins, except for the Peppermint or Mint Chocolate (see flavorings in above ingredients list). Whisk again, then pour the mixture onto a piece of wax paper. Fold the wax paper up and lengthwise in half to move the hot chocolate mixture to the middle of the paper. Place one end of the wax paper over the opening of a clean, 12-ounce jar, and pour the contents into it. (If making Peppermint or Mint Chocolate Hot Cocoa Mixes, add them now.) Add 1/4-to-1/2 cup of marshmallows and seal it with the lid. Repeat with the remaining 3 jars and remaining hot chocolate mix. You will have a little hot chocolate left. That is for you!

4. Create a label with a hole towards the end, and thread it onto the string. Include instructions for how to make a cup of hot chocolate on your label. If using an adhesive sticky paper, design a label and add that to the jar. 

5. To make a cup of hot chocolate, place 1/4 cup of hot chocolate mix into a mug. Heat 3/4 cup (6 ounces) of water or milk to a boil. Stir roughly 1/4 cup of hot water or milk into the mug of hot cocoa mix, and stir with a spoon or mini whisk to combine. Then add the remaining 1/2 cup water or milk and stir again. Top with some marshmallows. Recipe adapted from Alton Brown.

Create a tag with the following info for each flavor hot cocoa:

To prepare a cup of REGULAR Hot Cocoa (gingerbread or Mexican, too):
1. Remove marshmallows from the jar; set aside.
2. Scoop 1/4 cup of mix into a mug. 
3. Bring 3/4 cup of water or milk to a boil. Stir 1/4 cup of it into the mug with cocoa, and mix to combine. 
4. Add the remaining 1/2 cup water or milk and stir again. Top with some marshmallows.

To prepare a cup of PEPPERMINT hot cocoa:
1. Remove marshmallows from the jar; set aside.
2. Crush up the peppermint with a butter knife, and shake it into the hot cocoa mix to incorporate.
3. Scoop 1/4 cup of the hot chocolate mix into a mug. 
4. Bring 3/4 cup water or milk to a boil. Stir 1/4 cup of it into the mug with cocoa until combined. 
5. Then add the remaining 1/2 cup water or milk and stir again. Top with some marshmallows. Serve!

To prepare a cup of MINT CHOCOLATE hot cocoa:
1. Remove the marshmallows from the jar; set aside.
2. Crush up the mint chocolate with a butter knife, and shake it into the cocoa mix to incorporate.
3. Scoop 1/4 cup of the hot chocolate mix into a mug. 
4. Bring 3/4 cup of water or milk to a boil. Stir 1/4 cup of it into the mug of cocoa until combined. 
5. Then add the remaining 1/2 cup water or milk and stir again. Top with some marshmallows. Serve!