Need to warm up now that we’re in the dead of winter?
Then hop to it and make this great vanilla hot chocolate mix! Our friends the Neilsons brought this mix over the other night (we have been so spoiled this year by homemade yumminess from so many friends!). Nate and I have had hot chocolate the last two nights. I’m considering NOT sharing with Cate. Yeah, I’m a great mom, eh?
Here’s the recipe, if you want to make it for friends…or yourself!
- 4 cups granulated sugar
- ½ vanilla bean, split crosswise (see tips, below)
- 1½ pounds high-quality semisweet chocolate, coarsely chopped
- 8 ounces milk chocolate, coarsely chopped
- 2 cups unsweetened cocoa powder, preferably Dutch process (see tips, below)
- Place sugar in large bowl. Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod. Work seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
- In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses. (Process in two batches if necessary.)
- Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend.
- Store mix airtight at room temperature for up to six months.
- To serve:
- For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2½ minutes at full power). Whisk in ¼ to ⅓ cup mix. Serve with unsweetened softly whipped cream or marshmallows.
•Save the other half of the vanilla bean for another use, such as a second batch of vanilla sugar, which keeps indefinitely and can be used in baking, coffee, or simply to sprinkle on fruit or waffles.
•Dutch process cocoa has been treated with an alkaline solution, which gives it a darker color and less bitter flavor and makes it dissolve more easily. Droste is a good brand.