Hot Stuff

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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