Sunday, June 23, 2013
Sam is sensitive to corn and I haven't been able to find an instant hot cocoa mix without corn syrup in the ingredients in my local grocery store. So I decided to make my own. It took a lot of attempts to combine the perfect mix, but it was well worth the effort. This cocoa is really, really good. The two kinds of cocoa powder and the two kinds of sugar work very well together. It's great to have a jar of instant cocoa mix on hand because you can tailor the amount of cocoa mix in the cup depending on the size mug and how much water you are using. We really love this hot cocoa!
Instant Hot Cocoa Mix Recipe
2 cups instant dry nonfat milk powder
1/2 cup Hershey's unsweetened cocoa powder
2 tbsp Hershey's Special Dark cocoa powder
2/3 cup white sugar
1/2 cup Sugar in the Raw
1/4 tsp salt
Mix all of the ingredients together and store it in an airtight container (I use a large peanut butter jar). For best results, before storing in a jar, sift the mixture through a fine mesh collander (this will eliminate any dry milk lumps). Makes over 3-1/2 cups of cocoa mix. Shake the jar and/or stir the contents with a spoon before each use to make sure everything is well combined. Use 3 or more heaping tbsp of instant cocoa mix per cup of boiling water.