Cook’s Country – Recipes That Work

Best-Ever Hot Cocoa MixMakes about 20 servings
3 cups  nonfat dry milk
2 cups  confectioners’ sugar
1 1/2 cups  Dutch-processed cocoa powder
1 1/2 cups  white chocolate chips 
1/4 teaspoon  Salt 

Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.

Forget about the watery hot cocoa with dehydrated marshmallows you sipped as a kid. Our “instant” hot cocoa recipe is creamy, rich, and big on chocolate flavor.

Test Kitchen Discoveries
* Nonfat dry milk adds a sweet dairy flavor to the cocoa, especially if you reconstitute the mix with hot milk instead of hot water. 
* Confectioners’ sugar works best in this recipe. It dissolves quickly and the cornstarch (an ingredient manufacturers add to the sugar to prevent clumping) helps thicken the cocoa. 
* White chocolate provided our cocoa with a soft, creamy texture and pushes the chocolate flavor to new heights.