Homemade Hot Chocolate Mix

Homemade Hot Chocolate Mix

Today is just one of those days…I’ve been feeling seriously back-logged and have been in a bad mood all day.  My to-do list is miles long and the piles of laundry to be folded are mountain high.  I have no groceries for dinner and every room needs to be cleaned.  And the cold, rainy weather outside is not helping either.  However, this homemade hot chocolate mix was able to seriously change my mood around!

When I was a freshman in college, I remember there was a cafe in Harvard Square that had the most amazing hot chocolate.  It was so rich and creamy- the perfect cup of chocolate on a cold winter day.  I don’t even know if it exists anymore, but I often think back to that cup of hot chocolate.  I’m happy to report that this hot chocolate mix is up to par with my nostalgic memory.

Homemade Hot Chocolate Mix

Since it’s in powder form, this homemade hot chocolate mix would be a great gift to make for the upcoming holiday season.  I would say this mix would make 5-15 bags, depending on how small or large you bag the mix.  Or you could just keep it all to yourself to enjoy!

Homemade Hot Chocolate Mix
Author: 
Recipe type: Drink
Prep time: 
Cook time: 
Total time: 
Serves: 45
 
Ingredients
  • 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
  1. 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.
  2. 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.
  3. The homemade hot chocolate mix can be stored at room temperature in an airtight container for up to six months.

Source: Adapted from Confections of a Foodie Bride

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Chocolate-Covered Strawberries and Valentine’s Day Menu

Happy Valentine’s Day!  I had hoped to make heart cut-out cookies like Sara did at forever and a recipe, but I ran out of time.  I did decide at the last-minute to make chocolate-covered strawberries to go on the side of the dessert planned for tonight.  This is a very simple recipe, but I have a couple warnings:

1.  If you don’t have a double-boiler and are just holding a pot over another pot of boiling water, don’t freak out if the water bubbles out at you and fling a chocolate strawberry all over yourself and the kitchen.

2.  If you have already flung a chocolate strawberry all over yourself and kitchen, don’t answer the door for the dry cleaning delivery man.  I did not realize I had spilled chocolate all over my shirt.  Everywhere.  I must have looked like such a hot mess when I answered the door.

Chocolate-Covered Strawberries

Ingredients:
-1 pound strawberries, rinsed and patted dry
-8 oz 70% cacao chocolate bar, chopped into small pieces
-1/2 inch square paraffin
-1 tablespoon butter
-Any other ingredients you want to dip in chocolate (I used bananas and pretzels)

Directions:
Combine the chocolate, paraffin, and butter in the top portion of a double boiler (or a small sauce pan if you don’t have one).  Allow the water in the bottom portion of a double boiler (or a larger sauce pan) to boil.  Hold the small pan over the boiling water (don’t let it touch the bottom of the larger pan) and continually stir the chocolate mixture until everything is fully melted.

Holding the strawberry by the stem, dip the strawberry into the melted chocolate and roll it around until 85% of it is covered with the chocolate.  Place the strawberry on a baking sheet covered with wax paper.   Once the strawberries are done, dip any other ingredients you want in the chocolate. Place the baking sheet in the fridge for an hour or until chocolate has set.

I also made some chocolate-covered pretzels and bananas.  When I think of chocolate-covered bananas, I always think of the Bluth family banana stand on Arrested Development:

Tonight’s V’day dinner menu is:
-Whole Foods pre-made crab cakes with homemade tartar sauce
-Moroccan-spiced rack of lamb with pomegranate reduction (from the Bon Appetit Fast Fresh Easy cookbook)
-Couscous with pine nuts and mint
-Baked acorn squash with yogurt and mint
-Molten chocolate cake with chocolate-covered strawberries on the side

Do you have any plans for tonight?

-m

Three Easy Edible Stocking Stuffers

Still looking for some stocking stuffers or gift ideas for Christmas?  Check out these 3 holiday gifts you can whip up in your own kitchen:

1. Caramel corn- Check out this recipe for caramel corn from Annie’s Eats.  It will change your world.  I’ve already made it several time and this stuff goes fast!  I packaged some up in holiday Chinese take-out containers for an easy holiday gift:

2. Spice rub- There are some great spice rub mixtures to make in bulk and split out into small glass spice jars.  Personalize it by using a printable label that lists out the ingredients and recommended uses for the spice rub.  Top it off with a festive ribbon!  For recipe ideas, try Martha’s All Purpose Spice Rub or one of the many at Simple Mom.

3. Spiced nut mix- For this stocking stuffer, you just need a slightly larger glass jar (perhaps a Mason jar?)   Feel free to be creative and name your concoction with a fun name!  I’ve made this recipe from Cooking Light for a few parties and it has been a hit- Peanuts with Indian Spices.

What edible gifts do you like to give (or receive!) during the holiday season?  Check out The Naptime Chef for more homemade gift recipes!

-m

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