Growing up in warm southern California, we didn’t have to put up with nasty weather very often. It rarely rained, and we celebrated Christmas by visiting parks or riding bikes outside. Occasionally, the weather would take a turn for the worse.
MyMinnesota-native 4th grade teacher called it “picnic weather,” but we treated 55-degree rainy days like it was Buffalo in the dead of winter. We came home from school and didn’t even consider going outside. We’d quickly change our wet clothes and beg Mom to make us hot chocolate. She used a standard store-bought hot cocoa mix, but as kids, we didn’t argue with warm and chocolatey on days like those. Even now, cold days stir a Pavlov’s-dog-type reaction in me. The second I get home, I want hot chocolate. Living in snowy Utah, that’s like every day for me between October and April. 🙂
Unfortunately, hot chocolate had been a painful casualty of my newfangled real food diet. I’m (mostly) happy to give up junk food because I understand the tradeoff. I spend more time in the kitchen, a bit more money on ingredients, but I’m happier, skinnier, and more energetic.
But the real secret to sticking to your real food diet? Learn how to make the stuff you love, just with natural ingredients.
That’s why this past weekend, I spent 3 hours testing and tracking a dozen homemade varieties of hot chocolate mix until I found the right one. Copious amounts of my new hot chocolate will be my main defense strategy against winter. I tried out every combo I could think of that sounded tasty to me, and poured each variety in a different mug with a piece of blue tape to mark the recipe used. When the wife and I both agreed on a winner, we knew we were ready.
We both love the basic sugar + chocolate + warm milk tried-and-true hot chocolate formula, but I wanted something different, especially to give as gifts. We also wanted something that didn't require adding 3-4 more ingredients during prep. Just add to your milk of choice, and it's ready to go. It’s the perfect gift because you don’t have to make sure they have vanilla, peppermint extract, or honey at home before they can make it.
When making this hot cocoa mix recipe, resist the urge to cut down on the salt. Salt’s the secret ingredient to this mix, in my opinion. Have you ever tried salted dark chocolate? It’s kind of the best. 🙂 We experimented adding more and more salt until the flavors popped. Then we added too much and we had to chuck the whole batch we were working on… another casualty in the quest for culinary perfection, I suppose.
The cinnamon, ginger, and nutmeg complement the chocolate flavor. I tried a regular cup of hot chocolate mix at work after getting used to our homemade hot chocolate mix, and the lack of complexity disappointed me. In other words, don’t skip the spices!
This year for Christmas, we are giving our friends this mix in Mason jars! People get excited when we tell them there isn’t any bad sugar in the mix and it is pretty healthy. Erin created a Christmas tree gift tag printable so you can print them up on some cutesy Christmas paper and cut them out.
Open Christmas Tree Printable Gift Tags
Anyway, try this super easy mix at home – it’s healthy, organic, and refined-sugar free. Tell us what you think!
To prepare the hot cocoa mix, blend all ingredients together. Store in a sealed container. (Mason jars work great!) To make homemade hot cocoa, mix 3 tablespoons of the hot chocolate mix into 8 ounces of warm milk.
To prepare the hot cocoa mix, blend all ingredients together. Store in a sealed container. (Mason jars work great!) To make homemade hot cocoa, mix 3 tablespoons of the hot chocolate mix into 8 ounces of warm milk.
Notes
Organic spices are best if you have them. The flavor really does make a difference.
About the Author: Erin and Cameron Smith write at Eat Real, Stay Sane, where they teach people how to adopt a healthy lifestyle that includes eating real food, eliminating toxins, and overcoming chronic illness.
Though we think of hot chocolate as a simple chocolate drink, hot cocoa originates from Mayan and Aztec cultures where it was enjoyed with a little bit of spice. To give your hot cocoa a kick and depth of flavor, add 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/8 teaspoon chipotle or chili powder.
The secret ingredient commonly used in gourmet hot chocolate is often high-quality, finely ground chocolate. This can be in the form of cocoa powder or finely chopped chocolate, adding a rich and intense flavor to the drink.
A quick and easy way to add flavor to your hot chocolate is by adding a splash of your favorite extract. Coconut and almond extracts lend hot chocolate an Almond Joy-like taste, while vanilla adds dimension to the chocolate flavor. Peppermint extract instantly gives the drink a holiday flair.
Flavorful add-ins can transform simple hot cocoa into something special. Sweet add-ins include marshmallows, whipped cream, caramel, flavored spreads, and maple syrup. To transform cocoa into a co*cktail, add flavored liqueurs or traditional spirits.
You could also use oat milk or any dairy-free milk you'd like along with the coconut milk! Unsweetened cocoa powder: a high-quality cocoa powder or cacao powder is essential. I highly recommend using Ghirardelli's 100% cocoa. I think it has the best flavor for hot chocolate (and trust me, I've tried quite a few!)
The cornstarch version thickened quickly, making the hot chocolate very thick and creamy, and in the end we decided on a combination of cornstarch and confectioner's sugar, for the ideal texture and sweetness.
Ingredients: Hot chocolate gets its deep, chocolatey flavor from the base of thick, melted chocolate. Warm liquids like water, milk, or cream are added to make the drink liquid. Hot cocoa, however, is made from a powdered base of cocoa, sugar, and added flavorings.
The source of the chocolate flavour is different. Hot Chocolate is made using solid chocolate melted in warm milk or cream.Hot Cocoa, however, is made from a powdered base of cocoa with added sugar and dissolved in hot water or hot milk.
Rum: Dark or spiced rum can give your hot chocolate an exciting Caribbean twist. Rum's natural sweetness and spicy undertones complement the rich cocoa beautifully, creating a blend that is smooth, warming and deeply comforting. Brandy: A shot of brandy can lend an enticing depth of flavour to your hot chocolate.
Cocoa Powder: Hot chocolate starts with cocoa powder, which provides a chocolatey flavour. However, hot chocolate mix is distinct from plain cocoa powder, as it often contains added sugar, powdered milk, and sometimes additional flavourings like vanilla or spices.
Store in an airtight container at room temperature for up to 4-6 months. To make hot chocolate from the mix, add 4-6 tablespoons of hot cocoa mix to a mug and fill the rest of the way with about 1 cup of hot milk or hot water. Hot water works fine, but the hot chocolate won't be as creamy and rich.
Cocoa powder adds a rich depth of flavor to chili. There isn't a prominent chocolate taste, just extra deliciousness from something that you can't quite pinpoint. Use unsweetened cocoa powder or cacao powder so it doesn't make the finished dish sweet.
Typically, hot chocolate powder can maintain its optimal quality for about two years when stored in a cool, dry place and kept well-sealed to prevent exposure to moisture and air.
Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.
Final Notes On What Alcohol Goes With Hot Chocolate
However, for an adult spin on this classic, the world of alcohol offers a delightful array of possibilities. Adding a splash of alcohol like rum, brandy, or whisky can transform your hot chocolate into a truly indulgent and sophisticated drink.
Hobby: Shopping, Table tennis, Snowboarding, Rafting, Motor sports, Homebrewing, Taxidermy
Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.
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