Finish with a dust of unsweetened cocoa powder, cinnamon, and flaky salt.

Using hot cocoa mix in recipes. This recipe makes a tasty, but basic, hot cocoa mix. When the liquid reaches about 140º f, remove from heat and transfer to a mug. This can be kept in the pantry for 6.

With over a half pound of butter, a block of cream cheese and a whole lotta chocolate. It will dissolve much easier than coarser kinds of sugar. Combine the flour, hot cocoa mix, and baking powder in another bowl.

Stir in hot milk until blended. If it’s clumpy, whirl it in a food processor to break up clumps. Web gather all ingredients.

Web sugar, modified whey, cocoa (processed with alkali), hydrogenated coconut oil, nonfat milk, calcium carbonate, less than 2% of: And hot cocoa most definitely needs to be topped with. Store in a cool, dry place up to 6 months.

Add more mix to taste. Spoon 1/4 cup of the cocoa mix into a heavy mug and whisk in 1/4 cup (2 ounces or 60 ml) of the water to create a paste. However, you could use regular unsweetened cocoa.

Web if you want to replace the cocoa powder, simply substitute 2 teaspoons of hot cocoa mix for every teaspoon of cocoa powder in your recipe. Hot cocoa mix makes this pudding extra creamy, and likely an excellent contender for frozen hot. Add ½ cup powdered milk for a more milk chocolate hot cocoa mix.