Homemade Hot Chocolate Mix
If you visited us during the Downtown Billings Christmas Stroll, you might have tasted our house-made hot chocolate. Rich and creamy, it hits the spot on a colder winter's day. The mix will keep in an airtight jar all winter long, so you can whip up a batch in the fall and always have hot chocolate on hand.
It also makes an excellent gift!
Homemade Hot Chocolate Mix
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Servings
Yields ~4 cups mix or 12-16 servings
Prep Time
10 minutes
We prepare this recipe in the Breville Sous Chef Pro 16 Cup Food Processor, and can easily double or even triple it. Make sure that you're food processor work bowl is at least 7 cups, as you need the extra room for the mix to properly circulate.
Author:Marguerite
Ingredients
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1 cup cocoa powder
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1 cup bittersweet chocolate chips or chopped into small pieces
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1 cup white chocolate chips or chopped into small pieces
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1 cup white sugar (can be adjusted to desired sweetness)
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1 teaspoon Nielsen-Massey Madascar Bourbon Vanilla Powder
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¾ teaspoon salt
Directions
Combine all ingredients in the work bowl of a food processor. Ensure that the lid is fitted properly, and if your food processor has an open chute drape a towel of the top to avoid a mess. Process on high until the mix is a uniform coarse powder.
To make hot chocolate:
We recommend a ratio of ¼ to ⅓ cup of mix to 1 cup of milk, depending on how rich you like your hot chocolate. Heat the milk over medium heat to 160º and add the mix. Using a milk frother or whisk if making a small batch of an immersion blender if making a large batch, stir well - making sure the scrape along the bottom of the pan - for about 2 minutes until the mixture thickens and bubbles.
Serve with whipped cream and Peppermint Bark as garnish.