When I was in the 7th grade, my science teacher allowed us to bring in our own mugs and packets of hot chocolate to class every day. He would boil water in beakers and we thought he was the coolest teacher ever. We would sit around our lab tables sipping on hot chocolate and learning about elements and minerals. Even in middle school, it was a treat to take time to enjoy a simple pleasure in the middle of the day.
Nothing seems to bring comfort like a piping mug of hot chocolate on a chilly winter day. I don’t know what kind of weather you are having but here in Illinois there is snow on the ground and more in the forecast. I drink a cup of coffee every morning but as soon as snow is on the ground I feel the need to have hot chocolate every afternoon. The type of hot chocolate varies from Mexican Hot Chocolate, White Hot Chocolate or some other version of homemade hot chocolate. I typically just melt whatever type of chocolate that I have on hand with milk in a sauce pan over medium heat. I’ve served homemade hot chocolate to our students several times and they’ve raved about it.
Four years ago, we decided to make homemade hot chocolate mix for all our students for Christmas. This homemade hot chocolate mix produces rich and creamy cups of hot chocolate. In my opinion, the vanilla sugar is what sets this hot chocolate a part. Don’t be intimidated by the process! It’s so easy to make. I’ve developed a love of vanilla sugar and I now use it in baking and in my coffee. Once you try it I bet you’ll love it too. I typically buy vanilla beans (and dutch processed cocoa) at Penzy’s Spices. It’s cheaper to buy them in bulk than 1 at a time at the grocery store. If you can’t find dutch processed cocoa powder just use Hershey’s or whatever is available at your local grocery store. I’ve used both types with similar results.
Our students have raved about it so often that we’ve made them hot chocolate for the last couple of years. We’ve gifted this mix to friends and neighbors. I’ve given it to Blythe’s teachers too. I make triple batches of this mix all winter and gift it as occasions arise. My favorite way to wrap it is with a big bow on a Ball jar. I’m not known for my craftiness so that’s about as fancy as I get! The homemade hot chocolate mix is so amazing, no one will remember the packaging anyway!
ingredients
4 cups granulated sugar
1/2 vanilla bean
4 cups chocolate chips (any combination of white, dark, milk or semi-sweet chocolate)
2 cups unsweetened cocoa powder, preferably Dutch process
instructions
- Place sugar in large bowl or Tupperware container. Split half vanilla bean lengthwise. Using the flat side of the knife scrape vanilla seeds into the sugar. Using your fingers, work the vanilla seeds into the sugar. (I just rub the beans between my index finger and thumb with a pinch of sugar. This helps fully incorporate the seeds into the sugar.)
- Cover snugly with plastic wrap or Tupperware lid and let stand overnight at room temperature.
- In food processor fitted with metal blade, process chocolate chips until finely ground. Do in 2 batches if necessary.
- Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend.
- Store mix airtight at room temperature for up to six months.
- For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power).
- Whisk in 1/3 cup mix until completely combined.
- Serve with whipped cream or marshmallows.
Recipe from Epicurious