Nothing satisfies the belly like a warm cup of hot chocolate when you come in from the cold. Or while you’re sitting in the cold warming up by a fire. Instead of buying a packaged mix, why not make this gourmet version instead? It uses vanilla beans, tons of real chocolate and Dutch-process cocoa powder. It makes a humongous batch so you’ll have plenty to give away while still keeping some for yourself. Package it up with some homemade mini marshmallows and you’ll have some very happy recipients.
I was instantly drawn to this recipe because it doesn’t use powdered milk. Powdered milk is not something I ever have on hand. And with all the milk sensitive people in my life, I really wanted something that everyone could enjoy. This way people can pick their favourite milk base and just stir in the love.
I’ll be checking out now to enjoy Christmas with my family. I hope you have a joyful, stress-free Christmas with plenty of shared moments with family and friends. Merry Christmas!
- 4 cups sugar
- 2 vanilla beans, split and seeded
- 24 oz. semi sweet chocolate, chopped
- 9 oz. dark (or bittersweet) chocolate, chopped
- 2 cups Dutch-process cocoa powder
- Mix together the sugar and vanilla bean seeds, in a large bowl. Rub the mixture between your fingers to help distribute it evenly. Nestle the pods into the sugar and let sit, covered, overnight.
- Remove vanilla pods from sugar. Pour sugar into the bowl of a food processor fitted with the blade attachment. Add chocolates and cocoa powder. Run the processor in 4 second bursts until the chocolate is finely ground. (If your food processor isn’t large enough for all of the ingredients you can process the chocolate on its own until finely ground, transfer it to a large bowl and then stir in the sugar and cocoa with a whisk). Store in airtight containers at room temperature for up to 6 months.
- To serve: stir together 2 tablespoons mix with 1 cup steaming milk (or milk alternative), until dissolved.
Adapted from Annie’s Eats. Originally from Gourmet, 2005.