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!
Vanilla Hot Chocolate Mix
From Epicurious
Author: Jane Maynard
Ingredients
- 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)
Instructions
- 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.
Notes
Tips:
ӢSave 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.
ӢDutch 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.
ӢSave 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.
ӢDutch 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.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
A few notes from Mindy, who made the mix! 🙂
“I changed the proportions of mix to milk ratio. I thought it was way too rich. (1/3 cup of mix with 2 cups of heated milk)
For the chocolates, I used the big pound plus dark chocolate bars from TJ’s, TJ’s milk chocolate chips, and Ghiradelli’s cocoa powder.”
so funny! i just made this over the weekend for a hostess gift. it is SOOOO good! (i used a whole vanilla bean in mine)
great minds think alike! 🙂