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Course: Drinks
Keyword: Chocolate, Drinks, Hacks, Holidays, Hot Cocoa Mix, Winter

Hot Cocoa: Reloaded

Hot cocoa in a white mug sitting on a black napkin.
ACTIVE TIME: 5 minutes
TOTAL TIME: 25 minutes
Yield: 5 1/2 cups
By simply toasting the milk powder before adding it to the hot cocoa mix, we can capture a wide array of flavors, including caramel, toffee, and malt. Basically, one extra step creates the best cup of hot chocolate ever. Just trust me.
And don't forget the homemade marshmallows...
This recipe first appeared in Season 1 of Good Eats: Reloaded.
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  • 2 cups confectioners' sugar
  • 1 cup unsweetened cocoa powder, preferably Dutch process
  • 2 1/2 cups nonfat dry milk powder
  • 1 teaspoon fine-grain salt
  • 2 teaspoons cornstarch
  • Pinch ground cayenne pepper, optional

Specialized Hardware

  • Digital kitchen scale
Hot cocoa in a white mug sitting on a black napkin.
ACTIVE TIME: 5 minutes
TOTAL TIME: 25 minutes
Yield: 5 1/2 cups

Procedure

  • Preheat oven to 300ºF. Line a half-sheet pan with parchment paper.
  • Spread the milk powder in a thin, even layer about 1/4-inch thick on the prepared half-sheet pan. Place the pan in the oven and toast the milk powder for 20 minutes. Remove from oven and let cool. If the toasted milk powder is stuck together in clumps, you may need to pulse it in a food processor to return it to its original, powdery state.
  • Combine all of the ingredients in a large airtight container. Secure the lid and shake vigorously to combine.
  • To make one serving, bring 6 ounces of water or milk to a boil and remove from heat. Put 1/4 cup of the cocoa mix in a mug, add 2 ounces of the hot liquid to the mug, and whisk into a smooth paste. Add the remaining liquid and stir again. Serve hot.
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