Homemade Hot Cocoa Mix – World’s Best

• Vegan
• Gluten free

• Baking & Spices

  • 3 cups Cane granulated sugar, organic pure
  • 2 cups Cane light brown sugar, organic pure
  • 3 cups Cocoa, fine quality unsweetened
  • 1 tbsp Kosher or natural sea salt

Found on wickedgoodkitchen.com

Description

Ingredients

• 3 cups (600 grams) organic pure cane granulated sugar, such as 365™ Everyday Value by Whole Foods Market®
• 2 cups (400 grams) organic pure cane light brown sugar, such as 365™ Everyday Value by Whole Foods Market®
• 3 cups (336 grams) fine-quality unsweetened cocoa, such as Pernigotti, available at Williams-Sonoma
• 1 tablespoon (24 grams) kosher or natural sea salt, such as 365™ Everyday Value by Whole Foods Market®

Directions

• To Make the Hot Cocoa Mix: In a large mixing bowl, blend the sugars together with a rubber spatula until well combined. Using a wire whisk, add cocoa and whisk until well blended. Using a mortar and pestle, or salt mill, process the salt to as fine of a grind as possible. Whisk in salt and blend until fully incorporated.
• To Make Hot Cocoa in a Saucepan: In a medium or large saucepan over medium heat, warm the milk (do not boil) for the number of servings desired, using 1 cup (8 ounces or 240 ml) for each serving. While the milk warms, gradually whisk in 2 tablespoons (30 ml) of Homemade Hot Cocoa Mix for each cup of milk. Cook, whisking often, until heated through. Divide servings among mugs and garnish with fresh whipped cream or marshmallows.
• To Make Hot Cocoa in Mugs: For individual servings in mugs, add 2 to 3 tablespoons (30 to 45 ml) of Homemade Hot Cocoa Mix to each mug before stirring in hot milk until dissolved. Generally, use 2 tablespoons of cocoa mix for 8-ounce (240 ml) mugs and 3 tablespoons for 12-ounce (360 ml) mugs.