Hot Stuff

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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.

{printable recipe}

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