I love hot chocolate when it’s cold outside. We like it best made with milk on the stovetop, but sometimes I like having it available at the drop of a hat, in powdered form. But have you read the list of ingredients on a hot cocoa box? Well, don’t. It’ll make you cry in the grocery story. I kept seeing homemade cocoa mixes galore before Christmas to act as gifts, but I didn’t make any – they all called for white powdered sugar. Since we don’t eat that anymore, I crossed it off my list. But THEN it started getting cold in Northeast Tennessee, and I wanted some cocoa. And when Mama ain’t happy, ain’t nobody happy. Amen. So I decided to make it my way.
Simple list of ingredients for ya – powdered skim milk, cocoa powder, and sucanat. Now, let’s just nip something in the bud right here. I know there are hard core foodies out there who say I should never use powdered milk. Why? Because rumor has it that it’s full of oxidized cholesterol which is the worst type – so you should avoid it. However, after reading a ton of information online, I feel pretty safe using skim powdered milk. Since most fat is removed from skim milk, then the threat of cholesterol in oxidized form is pretty low. If you don’t have a clue what I’m talking about, read those two links above. Very informative. And plus, I sorta choose not to live in fear. Amen.
Now, we’re going to have some fun. Do you know why they call it powdered sugar? Cause it poofs up like powder when you make it – that’s my story and I’m sticking to it. Pour 1 cup of sucanat into your blender and turn it on. It won’t take long before it becomes powder. Then take the lid off, let it poof and giggle. Annie and I enjoyed this part. It really is fun – try it sometime when you’re bored.
When the sucanat is powdered, add 2 cups nonfat powdered milk and ¼ cup cocoa powder. Turn the blender back on and let it do it’s thang until it looks uniform in it’s powderedness. Did you know that powderedness is not a word?
This won’t make quite a quart, but almost. Pour into glass for storage – I love my jars…and that might be an understatement. You will need four tablespoons per eight ounces of hot water to make your magic happen. By the way, this would make a great hostess gift! I try to never go anywhere without a hostess gift – but I’m old school like that. And somehow, I bet you’re not surprised.
Oh, and did you know I was a Domestic Diva? My mug says so.
If you really want to make some happiness, add about ¼ teaspoon of vanilla extract to your liquid. It really does make a huge difference. I try to add vanilla at every opportunity….even in scrambled eggs. However, Barry was NOT a fan. Weirdo. Don’t you mess with that man’s scrambled eggs y’all.
Homemade Hot Cocoa Mix
- 2 cups powdered nonfat milk
- ¼ cup cocoa powder
- 1 cup sucanat
- Vanilla extra per serving
- Pour 1 cup of sucanat into your blender. Turn on and blend until powdered. Take off lid and try not to breathe.
- Add cocoa powder and milk. Return lid and blend again until completely mixed.
- Store in a quart-sized jar.
- Use 4 tablespoons of mix per 8 ounces of water.
- Add ¼ teaspoon of vanilla extract to each serving if desired.
What a simple recipe! I might try it with powdered coconut milk 🙂
I didn’t even know they made that!
When I found out I was so excited! They sell it on amazon.com 🙂
Awesome! I’ll pass that along! 🙂 Thanks!
Great option. I’ve been making it with powdered sugar knowing that was still better than store options! Now I can try it with the turbinado sugar I get from TJ’s. Thx
Oooooh. You have Trader Joe’s. I’m jealous.
It’s 3 hrs away. So not a frequent trip
🙂 It’s only 1 hour away from my mom, so that’s why I go.
How do you make it on the stovetop?
Like this: http://www.stacymakescents.com/hot-cocoa
yum! I’ll have to try this using carob powder. I know that you have been using carob more, any reason why you didn’t use carob???
On the subject of hostess gift…we love our taco seasoning! Yum! Thanks again, I’ll get the recipe from you one of these days!
Keep up the great work, love ya!
Cynthia
Good, I’m glad! 🙂 And I just use cocoa sometimes when it’s really important to me. 🙂 Hot Carob sounds weird. LOL But if you try it please let me know so I can make a note in the recipe. Thanks!
Ill have to try it but I’m not sure about having the molasses flavor in hot cocoa. Is it really noticeable?
I didn’t notice it at all – and I asked Barry and he said he didn’t either. Maybe because it’s such a small amount in comparison to the other ingredients?
Yum! It just so happens I bought some Dutch cocoa from the Mennonite store a couple weeks ago, too….
Sounds like fate to me.
Thanks for sharing! That sounds tasty! The Man wants us to live in fear, doesn’t he?
You ain’t kidding.