The Easiest Hot Chocolate Mix

by Anne Maxfield on January 29, 2015

Accidental Locavore Hot Chocolate MixIt’s taken the Accidental Locavore almost two years to de-tox from excessive amounts of hot chocolate. However, this year, it seem like I’m ready to get back into it. This recipe was on Smitten Kitchen (which I will forever think is Smitten Kitten…) and since I had the food processor out…Makes about 1 ½ cups of mix (which will give you about 9 cups of cocoa) and takes longer to assemble the ingredients, than it does to toss them together.

  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 3 ounces semi-sweet or bittersweet chocolate, roughly chopped
  • ½ cup cocoa powder (like Droste, or Scharffen Berger)
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Combine all ingredients in a food processor and pulse until powdery. Store in a jar or airtight container.

Accidental Locavore Cocoa SuppliesTo use: heat a cup of milk in a small pan or microwave (about 2 minutes) until steamy. Add 3 tablespoons of the mix and stir really well until it’s melted and combined. Serve with marshmallows, whipped cream or just plain and enjoy!

My verdict: On first taste, the resemblance to Swiss Miss (or any other commercial cocoa mix) was pretty good—which in my book, is not a glowing recommendation. If that’s how you like your cocoa, go for it! I want mine richer, with darker chocolate and not so sweet. If you’ve ever been to Angelina’s in Paris, you’ll know what the gold standard is. What’s good about the recipe, is that you can easily tweak it. Next time I’ll be sure to use bittersweet chocolate (or the super bittersweet I just bought) instead of semi-sweet and I’ll cut back the sugar to 1/3 cup or less, since you can always add it back in if need be. And since I’ve been buying chocolate in 4 ounce bars, I might just toss the whole bar in. If you wanted, you could add some instant espresso, mint or chilles, just don’t try to sneak it by me, ok?

Update: Second batch used bittersweet chocolate and a better (darker) cocoa powder–much better!



{ 4 comments… read them below or add one }

Anne Maxfield February 8, 2018 at 10:59 am

As you can see it’s super easy and you can tweak it to your liking. It took a couple of tries until I got it as dark as I generally like it. The next time you go to Mexico, go to Oaxaca. At the market there. they grind chocolate to order (mostly for mole) and it all smells heavenly!!

Sandi Webster February 8, 2018 at 9:36 am

I’m a hot chocolate freak, Anne – no tea or coffee for me. I’ve made from picking the beans, drying and grinding them, but never used cornstarch! I have some cocoa that Larry and I made in Cozumel so will have to try this recipe as I sit here and drink my Nestle’s Quik with condensed milk, cinnamon, nutmeg and peppermint candy stick version.

Anne Maxfield February 10, 2015 at 11:46 am

I’m ready!! Can I come this weekend 🙂 Too much need for hot chocolate here!

Judy Schroffel February 10, 2015 at 11:28 am

Love your blog Anne – you always crack me up! Next time you’re here I’m going to take you to my favorite & mind boggling hot chocolate & churro place – better than Angelina in Paris!!

So – are you up for the challenge??

Sending love & In & Out Burgers!


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