Some time ago I started to make my own hot chocolate mix and this December, probably because a new wave of the pandemic and the holidays have descended on us at the same time, my hot chocolate making is in full force. I’ve been making it for the kids in the evenings when we read stories before bed and for just a few moments it makes me feel like everything is simple and perfect in the world. That, in my opinion, makes the effort completely worth it.
I’ve adapted this recipe from Smitten Kitchen and it couldn’t be easier. It lasts for quite a while in a repurposed 16oz nut butter jar. Coconut sugar works beautifully here; it’s just the right amount of sweetness without the blood sugar spike. I also use arrowroot powder rather than corn starch because it’s an easier starch to digest. If corn starch is what you have around, use that instead!
I love that this mix is dairy-free so you can choose what milk works for you and your family and go from there.
I hope you’re getting a little time to practice some self care during this holiday season in this most unusual year. xx
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Hot Chocolate Mix
Adapted from the Decadent Hot Chocolate Mix on smittenkitchen.com.
Special equipment:
Food processor
1/2 cup (80 grams) coconut sugar
1 tablespoon arrowroot powder
3 ounces (85 grams) 70% dark chocolate chips
1/2 cup (35 grams) unsweetened cocoa/cacao powder
1/2 teaspoon vanilla extract
1/8 teaspoon fine grain sea salt
Put all the ingredients in a food processor and blend until you have a fine powder. As mentioned above, I store the mix in a repurposed 16oz nut butter jar.
To make hot chocolate, warm up however much milk you’d like on the stove and whisk in 3 tablespoons of hot chocolate mix for every 1 cup of milk. Pour into mugs and enjoy and/or serve to some very excited kids :)
