Hot Chocolate Mix

There is nothing better on a cold January day, after shoveling the driveway or helping the kids build a snowman, than sitting in front of the fire with a piping hot cup of cocoa. That call-back to childhood never gets old, unlike the motivation to ‘play in the snow’. When I was young, winter was hands down my favourite season. Now it just feels cold and never-ending, coupled with extra bouts of shoveling the driveway. Winter’s magic seems a little lost in adulthood. The last two years have done nothing to improve that situation. Windsor is notorious for its lack of snow and general grey pallor. And COVID has sucked out most of the winter fun with its endless restrictions, lockdowns, and angst. The last two years has in many ways felt like one long, grey winter.

While we may not be able to hurry spring, we can embrace the cold, light a fire (or realistically flick the switch to our electric/gas fireplaces), and curl up under a thick blanket with a cup of hot chocolate.

Unlike the pre-made mixes you buy at the supermarket, this hot chocolate is rich, almost decadent without being too sweet. The mix comes together quickly and keeps in the pantry all winter. Once you try it, you won’t go back to pre-packaged mixes! Some recipes include milk powder, but this one omits it on the assumption that you will mix it into milk. This way, you can use whatever milk you like (including soy, almond, etc.) so it is versatile for any company you may have over. And for those of you who have failed at Dry January (myself included) a shot of Bailey or Kalua would be quite a welcome addition.

Hot chocolate mix also makes a great hostess gift. Find some pretty decorative jars, tie a ribbon on it, and suddenly you are Martha Stewart with your thoughtful and delicious gift.

Hot Chocolate Mix

From Smitten Kitchen

Yields 1 3/4 cup of mix, enough for 10 cups of hot chocolate.

1/2 cup (100 g) granulated sugar
1 Tbsp (8 g) cornstarch
3 ounces (85 g) bittersweet chocolate roughly chopped
1/2 cup (40 g) cocoa powder
1/4 tsp vanilla extract or the seeds form a tiny segment of fresh vanilla bean
1/4 tsp kosher salt

Combine all ingredients in a food processor and blend until powdery. If you don’t have a food processor, you can finely chop or grate the chocolate until it is as fine as you can get it, and stir into the remaining ingredients. Mixture keeps in an airtight container at room temperature for at least 2 months, and if you’re in my house, most of the winter season.

To make hot chocolate: Heat one cup milk (all milk alternatives are find here) in a saucepan over medium heat until steamy. Add 3 tablespoons of the hot cocoa mix. Whisk over the heat for another minute or two, until it begins to simmer and the mix is completely dissolved. Pour into a mug, top with marshmallows or a dollop of whipped cream.

Want to mix it up? Add some chile powder, cayenne and cinnamon to make Mexican Hot Chocolate, substitute mint extract for the vanilla for Mint Hot Chocolate, or add a couple Tbsp of espresso powder for Mocha Hot Choloate.