The only thing better than rich, warm hot chocolate on a cold winter day is rich, warm, homemade hot chocolate. In addition to being cheaper than store bought mix, you can control the quality of the chocolate that you're using. If you want to buy high quality chocolate, you can create a superb mix that is normally only available at artisan chocolate stores. You don't have to get super fancy, though; any half decent chocolate will produce an incredible mix that will forever end your relationship with Swiss Miss.
Prep: 10 min Total: 10 min Yields 6 cups, about 48 servings
Hot Chocolate Mix
2 cups sugar
12 ounces semi-sweet chocolate (chips or coarsely chopped)
6 ounces bittersweet chocolate (chips or coarsely chopped)
1 cup cocoa powder
2 tablespoons vanilla extract
Combine ingredients in the bowl of a food processor fitted with the blade attachment. Pulse repeatedly until all of the chocolate is finely ground.
Store in an airtight container at room temperature. Mixture will keep for at least 6 months.
Preparing Hot Chocolate
1 cup milk
Unlike store bought mixes which are mostly sugar and can dissolve in lukewarm milk, the homemade mix you've made uses real chocolate and requires hot milk to properly mix. To do ensure that your mix fully dissolves, heat milk in a saucepan on the stovetop until it is steaming or just starting to boil.
Alternatively, for a single serving, heat milk in the microwave on high until steaming hot, about 3 to 5 minutes. (If you are making hot chocolate for a crowd, the stovetop will be faster.)
2 tablespoons hot chocolate mix
Add hot chocolate mix to milk and whisk or stir until fully dissolved.
Pour into mugs, or if making a larger batch, to reduce the chance of spilling, first pour into a measuring cup and then pour into mugs.