Is it weird to talk about hot cocoa in April? Is hot chocolatey goodness governed by the seasons, only be to enjoyed in the cold days of winter? What about a wet spring morning? Or a late summer night under a starry sky? Or a crisp fall afternoon? Do marshmallows melting into a pool of rich cocoa tell the difference between daylight savings time and standard time? I say it’s time to stop the discrimination; time to stop treating hot cocoa as a seasonal beverage. With only four ingredients, most of which you may already have, you can enjoy a cup of hot cocoa anytime you like. And if you really can’t bring yourself to even think about drinking a hot beverage in the dog days of summer, put a few ice cubes in a blender and whip yourself up an icy cocoa treat.
Hot Cocoa
Alton Brown
BAH Note: The mix can be stored indefinitely in an airtight container according to Mr. Brown. I found that the mix doesn’t dissolve completely in hot liquid. So I tried sifting it through a fine mesh strainer with only marginally better results. However, when I took my tiny pestle to the mix in a plastic container and gave it a good mashing, I was quite happy with my cup of hot chocolate. I also prefer to add a bit of half and half, but that’s just me.
- 2 cups powdered sugar
- 1 cup cocoa, preferably Dutch processed
- 2 1/2 cups powdered milk
- 2 teaspoons corn starch
- 1 pinch cayenne pepper, cinnamon, or five spice powder
Whisk all the ingredients together in a medium bowl. Fill a mug half full with the cocoa mixture. Add heated water and stir to combine.
Bon Appetit Hon 