Description
You’ve never had instant hot chocolate like this!
Ingredients
- 6 ounces, weight Semisweet Chocolate, Finely Chopped (use A Good Quality Chocolate – I Used Callebaut)
- 2 ounces, weight Milk Chocolate, Finely Chopped
- 1 whole Vanilla Bean, Split In Half Lengthwise, With Seeds Scraped Out
- ½ cups Dutch Process Cocoa Powder
- 2 cups Nonfat Dry Milk (I Used Organic – It’s A Much Finer Powder)
- 1 cup Granulated Sugar
Preparation
Give the milk and semisweet chocolate a quick whirl in the food processor to chop it finely.
Dump the chocolate into a large mixing bowl. Scrape the seeds from the vanilla bean into the bowl. Add the cocoa powder, dry milk and sugar and whisk until everything is well combined.
Store in a tightly sealed container at room temperature for up to 3 months.
To make hot chocolate:
Scald 1 cup cream or milk in a small saucepan, then add 1/4-1/3 cup of cocoa mix and stir to blend well. Or simply microwave the cream or milk for 2 1/2 minutes on high, then add 1/4-1/3 cup cocoa mix and stir to blend well.
Top with marshmallows (homemade are especially delish), or whipped cream and a drizzle of caramel sauce for an extra rich treat.
