It’s almost that time. The time, of course, being when you realize Christmas is like, tomorrow and you haven’t finished shopping. At least that’s what happens if you’re me. Here’s a solution to general denial of the fact that time is a thing: Hot Cocoa Mix
A jar of Homemade Hot Cocoa Mix is a perfect gift.
Not that I love bringing a somber note to a post about chocolate and marshmallows, but: Please purchase fair trade chocolate. If you don’t, there’s a good chance child slaves are involved, and that is nothing short of atrocious. It’s a little bit more expensive, but the price difference is negligible when you consider the big picture.
This Hot Cocoa blend is on the subtly-sweet side. If you prefer a sweeter hot chocolate, or are gifting it to people who are used to the mix they buy in stores, just bump up the coconut sugar a bit. For the best mocha ever, add a big spoonful to some heated up Cold Brew!
To make these sweet little hot cocoa mix gifts even sweeter, I’ve whipped up some labels for you to print! Just punch a hole in the corner and tie them to the jar. Click the image to bring up the printable PDFPrint
Homemade Hot Cocoa Mix
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 12 servings
- Category: drinks
- 4 ounces dark chocolate, chopped
- 1 cup cocoa powder
- 1 cup palm sugar (or regular sugar)
- 1 tablespoon tapioca starch
- 1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- Place all ingredients in a food processor and pulse several times, or until the mixture is even textured. Transfer to small jars with tight fitting lids.
- To make a cup of hot cocoa: Heat 1 cup of your milk of choice in a small sauce pan. Once steaming, add two tablespoons of hot cocoa mix and whisk to combine. Heat one minute more, or until thickened slightly.
Keywords: hot cocoa mix
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Melissa Mortensen says
Is it possible to make a large quantity, maybe in a crockpot??
I would dump the full two cups in the crockpot and then add 8-10 cups of the milk of your choice, stir together and leave it on low for 2-3 hours before serving. Also, if you stick an immersion blender in right before you serve the hot chocolate, it makes it nice and frothy and feels extra fancy!
Ditto what tooheycarigan said! 🙂
Hi Simone, how long would the marshmallows stay good for? Should they be refigerated? Thinking of mailing these to my sis on the East Coast, but don’t want to swnd her flat, moldy cubes.
I made them days ago and have kept them at room temp and they’re still really squishy! The last batch I made I left out for at least a week and they didn’t mold. I think they’ll be great for days and days as long as they’re in a somewhat air tight container.
im not a big fan of cinnamon, can make the marshmallows without it?
Of course! It’s just a flavor I love with chocolate so added it to the marshmallows. But they’ll be great with it, too.
Meg Lemaire says
Do you think it would throw off the recipe if I added vanilla extract, and how much do you think would be safe to use? I do not have any powdered vanilla.
When do you put in the salt?
With the maple syrup and water, sorry! I edited the post. Thanks for pointing that out! 🙂
I made the marshmallows last night, and the cocoa mix this morning. So far today I’ve had 2 cups of tea, a few chunks of chocolate and several marshmallows…they are addictive 🙂
They are also fun. I forgot how much I love them. I also got cinnamon in my eye.
Nobody’s coming over for brunch until 1:00, so I’m gonna have to get my addictive self in order here, or there won’t be any left for the cocoa…time to make a coffeecake…Harpy HoliDaze!
Just for the record, this cocoa is 100% pure crack, highly addictive!!
The good thing is, made with canned cocoanut milk (Natural Value = bpa & guar gum free), it’s also very satisfying & I could barely finish 1 cup.
I plan to keep it around, for those rare occasions where I really feel the need for something decadent, because it is!