When it comes to chocolate, I’m a fiend. In the winter, give me a hot cocoa & I’m good to go. I drink them before work, before bed — I swear Swiss Miss runs in my blood.
As someone who drinks it constantly, I’ve also played around with recipes quite a bit. From pre-made mixes to melting chocolate in a double boiler & whipping cream by hand, there’s a million ways to spice up your hot cocoa this winter.
Mix & match to create your own special recipe. Find one you love to make it a family tradition, or set up a hot cocoa bar for everyone to create their own!
Base: cream, half & half, milk, coffee, water (ew, why tho?)
Spice: cinnamon, chili powder, cayenne, star anise, nutmeg, allspice, orange zest
Flavoring: caramel, almond, vanilla, coffee, matcha, mint, fruit (orange or strawberry)
21+: Amaretto, Mint Schnapps, Whipped Cream Vodka, Vanilla Bean Bourbon, Cinnamon Whiskey, Hazelnut Liqueur, Bailey’s & Kahlua, Spiced Rum, Blackberry Brandy
Syrup: fudge, caramel, strawberry, butterscotch, maple syrup
Traditional: chocolate chips, chopped nuts, powdered sugar, cocoa powder, ground cinnamon, shaved coconut, crushed peppermint
Extra: donuts, cookies, candy bars, sprinkles, cereal, candied ginger, dried fruit,
Stirrer: chocolate covered pretzel rod, cinnamon stick, candy cane, Pirouette cookie, cereal & milk straw, sugar wafer spoon
How to Make Your Own Non-Perishable Hot Cocoa Mix:
- 2 Parts Cup Powdered Milk / Instant Milk
- 1 Part Unsweetened Cocoa Powder
- 2 Parts Confectioner’s Sugar
- Dash of spice (optional)
- Dash of salt (optional)
- Dash of instant coffee (optional)
Sift into a bowl. Fold mixture by hand until evenly combined. Store in airtight containers.
To make: Mix equal parts mix & liquid base. Heat & enjoy.