Homemade Hot Chocolate Mix Recipe

Name: Homemade Hot Chocolate Mix Recipe
Ingredients: 6 ounces moderately toasted sugar (about 1 cup minus 2 tablespoons; 170g); 5 ounces white chocolate, 30 to 35% cocoa butter (about 3/4 cup, finely chopped; 140g); 4 ounces dark chocolate, 75 to 80% cocoa solids (about 2/3 cup, finely chopped; 115g); 3 ounces Cacao Barry Extra Brute (about 1 cup; 85g); 2 ounces malted milk powder, such as Carnation or Hoosier Hill Farm (about 1/2 cup; 55g); 1 teaspoon instant espresso powder, not ground coffee, such as King Arthur; 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1/2 teaspoon pure, ground vanilla bean powder, such as Heilala, or 1 leftover vanilla pod; see note for more details

www.seriouseats.com

Your recipes

Ingredients

Remove All · Remove Spices · Remove Staples

6 ounces moderately toasted sugar (about 1 cup minus 2 tablespoons; 170 grams)5 ounces white chocolate, 30 to 35% cocoa butter (about 3/4 cup, finely chopped; 140 grams)4 ounces dark chocolate, 75 to 80% cocoa solids (about 2/3 cup, finely chopped; 115 grams)3 ounces Cacao Barry Extra Brute (about 1 cup; 85 grams)2 ounces malted milk powder, such as Carnation or Hoosier Hill Farm (about 1/2 cup; 55 grams)1 teaspoon instant espresso powder, not ground coffee, such as King Arthur1 teaspoon (4 grams) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight1/2 teaspoon pure, ground vanilla bean powder, such as Heilala, or 1 leftover vanilla pod; see note for more details

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

In the bowl of a food processor, combine toasted sugar, white chocolate, dark chocolate, Dutch cocoa, malted milk powder, instant espresso, salt, and vanilla powder (if using). Pulse until chocolate is fully ground and mixture looks powdery and dry. Transfer to airtight container and add the leftover vanilla bean pod (if using). Store at cool room temperature up until the date stamped on the package of white chocolate. To use, stir about 1 ounce (2 tablespoons; 28g) of the mix into 6 ounces hot milk. Season to taste with additional salt or vanilla, and serve hot.