Decadent gourmet hot chocolate mix – perfect for holiday gift giving and to have on hand for the perfect mug of hot cocoa!
A quick housekeeping announcement:
Congratulations to Tara, who won the cookie spatula giveaway from last week! Please email your address to FoodieMisadventures(at)gmail(dot)com so I can get it in the mail to you!
Just in case you enjoyed that clip last week as much as I did, here is episode 2:
After the first one I wasn’t sure there would actually be more things that I say/do…oh boy was I wrong..
Other breaking news:
I finally got a flashy new pair of running shoes! Hooray! Mine were 4+ years old, so it’s a miracle that I didn’t break a foot while running in them. They are PureCadence by Brooks – from their new minimalist shoe line. I figured I’d try out this new minimalist shoe thing :) Either way they feel like heaven on my feet.
I first made this hot chocolate mix last year and fell in love with it. I ended up packaging it up with my other holiday goodies that I give out to friends and family, and it seemed to be a hit! I made it again this year to include with the packages, but was smart and saved a little for myself :)
This isn’t your standard cocoa mix, I like to think of it as gourmet hot chocolate. I think they are a couple key things that make this mix really delicious. The first is the use of vanilla sugar – heck any time you use vanilla sugar it’s almost a guarantee it will be good. Second there is the copious amount of good quality chocolate that is ground mixed in with the powder. And last, it’s the use of Dutch process cocoa powder. If you can’t find Dutch process, I would say that the Hershey’s Special Dark Cocoa Powder is an acceptable alternative.
- 2 vanilla beans
- 4 cups granulated sugar
- 20 oz semi-sweet chocolate, coarsely chopped
- 8 oz bittersweet or dark chocolate (60% cocoa or higher), coarsely chopped
- 4 oz white chocolate, coarsely chopped
- 2 cups Dutch process cocoa or Hershey's Special Dark cocoa powder
- Split vanilla beans in half lengthwise and scrape into a medium bowl with sugar and add in empty pods. Using clean hands, work the seeds into the sugar with your fingers to evenly distribute. Take extra time to work the pods into the sugar to get any seeds that remain into the sugar. Remove pods and discard or save for another use. Set sugar aside.
- In the bowl of a food processor, combine semi-sweet chocolate, dark chocolate and white chocolate. Pulse in 5 second increments until all of the chocolate is finely ground.
- Add cocoa powder and vanilla sugar to the food processor and pulse a few times to combine - or use a whisk to blend all the ingredients together.
- Store mix airtight at room temperature for up to six months.
- Heat 6 oz of milk in a pot or microwave until very hot. Whisk in 2 Tbsp of hot chocolate mix until combined.