This is one of our favorite hot cocoa mix recipes. We like to have it with mini marshmallows but it is wonderful just plain or with whipped cream.
The dry milk gives the recipe a sweet dairy flavor, especially as it is reconstituted with hot milk instead of hot water. Confectioners’ sugar works best because it dissolves quickly, and helps to thicken the hot cocoa. We use a combination of white chocolate and Dutch-processed cocoa powder to create a complex chocolate flavor with a soft, creamy texture. It’s perfect for the holidays and colder weather.
- 3 cups nonfat dry milk (I prefer Carnation Nonfat Dry Milk)
- 1 (3-ounce) box raspberry gelatin
- 1 1/2 cups confectioners' sugar
- 1 1/2 cups Dutch-processed cocoa powder (I prefer Droste Cocoa Powder)
- 1 1/2 cups white chocolate chips (I prefer Ghirardelli Classic White Baking Chips)
- 1/4 tsp salt
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Combine ingredients in large bowl.
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Working in two batches, pulse ingredients in food processor until chocolate is finely ground.
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Store in airtight container for up to 3 months.
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To make raspberry hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.