I have been on the look out for a good hot chocolate recipe. The ones I have have tried, up until now, have been chalky. One of their ingredients has been powdered coffee creamer. I should have known, but I kept holding out hope that I would like one. Susy from Chiot’s Run posted her recipe back in October over at Not Dabbling in Normal.
I stumbled upon this recipe back in October and made my first batch in November. I found the recipe over at My Byrd House. Here is a link to go directly to her page with the recipe for Gingerbread Hot Cocoa. A big thank you! I really like this cocoa!
This recipe is easy to make and I had most of the ingredients at home already.
Gingerbread Hot Cocoa Mix:
1/2 cup sugar (can use sucanant)
1 T flour
1/4 cup cocoa
1 tsp ground cinnamon
3/4 tsp ground cloves
1/8 tsp ground allspice
1/4 tsp salt
Blend the mix ingredients together and store in an airtight container with a lid until ready to use.
Makes 3/4 cup mix.
To make hot chocolate:
Add 3/4 cup mix to 2 cups water and simmer for about 4 minutes.
Stir in 6 cups milk and reheat.
Add 1 tsp vanilla and serve.
For single serving:
Add 1 1/2 Tbsp mix to 1/4 cup water.
Boil until thickened. Add 3/4 to 1 cup milk and reheat.
Add a bit of vanilla and enjoy.
With our temperatures running in the mid-high 70’s during the day lately, I really haven’t felt much like hot coca lately. Friday night we had a front go through. It brought some much needed rain with thunder and lightning. It also brought some cooler temps. Sunday night I was ready for a nice warm cup of cocoa again.