I am about to take you on a fun-filled, wondrous adventure to a magical land called filled with flavor and delicious delights and that ever-so-sumptuous food of the gods.
That’s right, we’re going to make hot cocoa.
Don’t say it. Don’t tell me that you make hot chocolate all the time–”All you have to do is open the packet of Swiss Miss and add hot water.” That’s not making hot cocoa. That’s just barely making it through the day and being willing to settle for something, anything with a mere wisp of chocolate in it before you go insane and take somebody with you.
Now, while I am a fan of melting down shaved chocolate into a pool of lightly simmering, frothy milk in the celebrated winter ritual that is settling down with a piping hot cup of hot chocolate whilst mentally praising those brilliant Mayans, sometimes you don’t want to spend the time, effort or money to do that and sometimes you’re at work, mentally (or physically—although in that case, you have more serious problems than chocolate-deficiency) to a desk, or snowed in at home behind 2 feet of frozen little water pellets. In those cases, you want–nay, you need–instant cocoa.
But that doesn’t mean you should rush headlong into the arms of the Swiss Miss. Not to impugn her honor or anything, but I hear she really gets around. You deserve someone more special than that. Someone unique and hand-crafted. And I am love to play matchmaker. Well, me and Alton Brown.
Alton Brown’s Hot Cocoa
* 2 cups powdered sugar
* 1 cup cocoa (Dutch-process preferred)
* 2 1/2 cups powdered milk
* 1 teaspoon salt
* 2 teaspoons cornstarch
* Hot water
Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container, keeps indefinitely in the pantry.
To make hot cocoa, fill half a mug with the cocoa mixture and then pour in hot water or milk. Stir, sip, smile.
If you want to make it even more betterer (yes, that’s right, even more betterer), you can make some snickerdoodles to dip into your cocoa.
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