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Hot Cocoa Three Ways
Three versions of your favorite winter drink.
It's hard to get bored of hot cocoa, but why not switch it up a little? Here are three versions of the same sublime winter drink, each perfect for sipping — or gifting!
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- Yields:
- 5 - 11 c.
- Total Time:
- 35 mins
Ingredients
Classic Hot Cocoa
- 2 1/2 c.
powdered milk
- 1 1/2 c.
confectioners’ sugar
- 1 c.
Dutch process unsweetened cocoa powder
- 3/4 tsp.
sea salt
Coconut-Almond-Malt Cocoa
- 3/4 c.
unsweetened shredded coconut
- 3/4 c.
sliced almonds (toasted)
- 3/4 c.
chocolate chips or malted milk balls (chopped)
Orange Spice Hot Cocoa
- 2
oranges
- 1/3 c.
granulated sugar
Directions
Classic Hot Cocoa
- Step 1In large bowl, whisk together powdered milk, confectioners’ sugar, cocoa powder, cornstarch and salt. Store in airtight jar or container at room temp for up to 3 months.
- Step 2To serve, spoon 1/2 cup cocoa mixture into mug and stir in 3/4 cup boiling water to combine.
Coconut-Almond-Malt Cocoa
- Step 1In small bowl, combine coconut, almonds, and chocolate chips or malted milk balls; transfer to small bag with twist tie.
- Step 2Make Classic Hot Cocoa.
- Step 3To serve, spoon 1/2 cup Classic Hot Cocoa mix into a mug and stir in 3/4 cup boiling water to combine. Sprinkle with some of the coconut-almond topping.
Orange Spice Hot Cocoa
- Step 1Bring small pot water to a boil. Meanwhile, using vegetable peeler, remove strips of zest from oranges and thinly slice lengthwise. Boil orange zest 2 minutes, then drain.
- Step 2Make Classic Hot Cocoa.
- Step 3To serve, spoon 1/2 cup Classic Hot Cocoa mixture into a mug and stir in 3/4 cup boiling water to combine. Sprinkle with some of the candied orange zest.
Store in airtight jar or container at room temperature for up to 3 months.
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