This was a dangerous discovery. While I was making chocolate syrup on Christmas Eve, I decided to reserve some of the dry ingredient mix to see whether it would work for hot chocolate. It does. And now I can make hot chocolate every night without dirtying a pan or measuring ingredients. Lord, give me strength . . .
Stir a tablespoon of the hot chocolate mix into 8 ounces of warm milk, and enjoy. If you are feeling extra decadent, add a splash of kahlua and forget about everything that bothered you during the earlier parts of the day. This is rich, cozy comfort in a mug.
Need a quick gift? This recipe makes a little too much for a pint-sized mason jar, so you will be forced to use the excess by making a cup or two for yourself while you are tying a bow on the mix. Here’s a Hot Chocolate Labels Printable, if you need one.* If you have a cute measuring spoon to tie onto the gift, all the better.
- 1.25 cups sugar
- 1 cup cocoa powder (use a high-quality product. Trust me.)
- 1 teaspoon espresso powder.
- 1/4 teaspoon salt.
Combine all ingredients in an airtight container. Seal and shake until thoroughly mixed.
I don’t know how long this will keep in an airtight container, but it should be shelf stable for a pretty long time. Not that it matters – once you try it, the mix won’t last for long.
* Have we discussed the wonder of picmonkey.com? That’s what I used to make these labels, and I use it all the time to add text or effects to photos. I just love that site, and most of their tools are free!