Add ½ cup sugar, ⅓ cup unsweetened cocoa powder, and 3 tbsp cornstarch to a small sauce pot.

Homemade dark chocolate hot cocoa mix recipe. In a large bowl, whisk all of the ingredients together. Shake until everything is well combined. To prepare the hot cocoa, put ¼ cup to ⅓ cup of the mix.

I use 60% bittersweet chocolate chips, hershey’s chocolate bars, and dark chocolate cocoa powder. For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4. Heat one cup of milk in a saucepan until it starts to simmer.

Add 3 tablespoons of the mix to the milk and stir until it’s thoroughly combined. Store cocoa mixture in an airtight container. You can also mix ingredients in a large bowl and then pour into the mason jar.

Store cocoa mix in well sealed jar the pantry until use. 2 cups non dairy creamer, at least 11 oz. Store the cocoa mix in an airtight container for up to 6 months.

Place over medium heat until steaming, whisking constantly to avoid burning the chocolate. Add one cup of water, milk or nut milk you like. Pour the heated cocoa into your heat proof cup and garnish as you desire.

Web first, whisk together the brown sugar, cocoa, molasses, spices, and salt in a medium saucepan. Remove saucepan from heat and stir cream and cinnamon into milk mixture. Food processor makes it easy preparing hot chocolate for a crowd why it works