My reality: 7 loads of laundry, a pile of dishes in the sink, and a floor that hasn’t been mopped in weeks. Ok, months.
On the rare occasion I do allow myself to take a time out (and the even rarer occasion that it rains), I love to indulge in hot chocolate. I’m not talking about tearing open a package of the boxed stuff, either. I’m talking about a rich, chocolatey concoction with the same properties as Calgon…it takes you away…
I mentioned this recipe in my blog about cinnamon rolls a couple of weeks ago, and now it’s time to share it. In my quest for awesome hot chocolate, I have tried several versions: the one where you melt chocolate chips with half and half (too rich, not sweet enough), the kind that requires powdered sugar, the kind on a stick that you make in a candy mold (cute, but not sweet enough), etc. They were all ok, but all of them left me wanting more; just not more of that kind.
I came across this recipe and it was so simple I had to give it a try. It was a winner! I ended up using it as Christmas gifts for my family, and devouring a jar of it myself. So, do yourself a favor. Make up a batch of this, and say adieu to Swiss Miss. You won’t regret it.
All you need is three ingredients: granulated white sugar, cocoa powder, and salt. I personally like using dark cocoa powder. I’m a big fan of dark chocolate, so I substitute it in recipes whenever possible. You can absolutely use whatever cocoa powder you prefer.
Add all three ingredients to a bowl and whisk well until combined. Don’t be afraid of the amount of salt called for. It really is just perfect and helps balance out all the flavors. Oh, and you will you use almost an entire box of cocoa powder, so make sure you have enough before you start.
Isn’t this the cutest vintage mixing bowl? It’s part of a set of three my mom gave me. She’s awesome.
This recipe makes quite a bit. I was able to completely fill one quart jar and a pint jar. You can choose how to distribute it in whatever containers you may have. Divide it into pint jars and give as gifts. Your friends will love you for it.
That’s it. Really. Simple, right?
Pour one cup of milk (whole milk makes the richest hot chocolate, but any milk works) into a mug and microwave for about 1 minute 30 seconds, until the milk is the temperature that you like. I prefer extra hot. I like to savor the cup, and if it cools too fast I lose some of that relaxation time. Yeah, I’ve really thought this through.
Add two tablespoons to the hot milk and stir until the hot chocolate mix is dissolved. You may want to use a little more or a little less, but this is the general guideline.
I like how dark and rich it looks. You know this is going to be good!
This is perfectly delicious as is, or you can add any toppings you like – whipped cream, marshmallows, mini chocolate chips, etc. – and enjoy! Macarons make a great accompaniment, I think.
- 3½ cups granulated white sugar
- 2¼ cups cocoa powder (I use dark cocoa powder)
- 1 tablespoon salt
- Add all ingredients to a mixing bowl.
- Whisk to combine.
- Pour into mason jars, or any container you prefer.
- To make hot chocolate, heat 1 cup of milk on the stove or in a mug in the microwave. Add 2 tablespoons hot chocolate mix and stir until mix is dissolved.
- Add any toppings you like, such as whipped cream, marshmallows, mini chocolate chips, candy cane pieces, etc.