16 oz. high-quality semisweet chocolate (I used 3 large Ghiradelli bars)
5 oz. dark chocolate
2 and ½ cups granulated sugar
1 and ¼ cups Dutch process cocoa (I used a blend of natural and Dutch process cocoa)
Instructions
Using a food processor, pulse the semisweet and dark chocolate until finely ground (I first processed the chocolate using the mandoline attachment, and then finished off using the metal blade.) Add the ground semisweet and dark chocolate in a large bowl. Mix in the sugar and cocoa. Whisk hot chocolate mix together to blend.
To serve, mix 2 tablespoons of mix with 8 oz. of milk over medium heat. Alternatively, you can heat up the milk for 2-3 minutes in the microwave.
The homemade hot chocolate mix can be stored at room temperature in an airtight container for up to six months.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/11/homemade-hot-chocolate-mix/