5 minutes
A rich and luxurious homemade hot cocoa blend featuring toasted sugar, white and dark chocolate, and a hint of vanilla.
White Chocolate, 30 to 35% cocoa butter, finely chopped
0 oz
Dark Chocolate, 75 to 80% cocoa solids, finely chopped
0 oz
Cacao Barry Extra Brute
0 oz
Malted Milk Powder
0 oz
Instant Espresso Powder
teaspoons
teaspoons
Pure Ground Vanilla Bean Powder
teaspoons
1. Gather Ingredients
First, gather all your ingredients: toasted sugar, white chocolate, dark chocolate, Dutch cocoa, malted milk powder, instant espresso, salt, and vanilla powder if you're using it.
2. Combine Ingredients in Food Processor
Place all these ingredients into your food processor. Pulse the mixture until it reaches a fine, uniform texture, looking like a cohesive, powdery blend.
3. Transfer to Airtight Container
Transfer the blend to an airtight container to keep it fresh. If using a leftover vanilla pod, add it to the container now to infuse the mix with a deeper vanilla flavor over time. Store at a cool room temperature.
4. Prepare Hot Cocoa
When ready to enjoy, stir 1 ounce (about 2 tablespoons) of the mix into 6 ounces of hot milk until the chocolate is thoroughly melted, creating a rich and creamy drink. Season to taste with a pinch more salt or a dash of vanilla, if desired, and savor while hot.
Experiment with single-origin chocolate powders or shavings for unique flavor profiles ranging from fruity to earthy.
A classic addition, a teaspoon of pure vanilla extract added after heating the milk can round out the chocolate flavor beautifully.
Adding a shot of espresso or replacing some of the milk with strong brewed coffee will appeal to coffee lovers, creating a mocha experience.
A classic addition to any hot cocoa, adding a quarter teaspoon of ground cinnamon and a pinch of nutmeg to your cocoa blend can evoke a warm, spiced flavor profile.
Add a pinch of cinnamon, nutmeg, and cayenne pepper to the core blend for a warming, spiced drink.
Use high-quality cocoa powder with a high cocoa butter content and Dutch-processed for smooth flavor.
Mix different types of chocolate like bittersweet and semisweet, with at least 60-70% cocoa content.
Use whole milk or a combination of milk and heavy cream for richness, or full-fat coconut milk for a non-dairy alternative.
Heat milk gently and whisk in chocolate after the milk is hot to avoid clumps.
Blend white sugar with brown sugar or maple syrup for depth and a balance of sweetness.
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