New This Month

Hot Chocolate Mix

This mix will keep all winter if stored in an airtight container. A dollop of fresh whipped cream is a perfect complement to a mug of cocoa, but you can also add a pinch of cinnamon for Mexican hot chocolate or a candy cane for a taste of mint.

  • Yield: Makes 5 3/4 cups dry mix or 92 eight-ounce servings

Source: Martha Stewart Kids, Holiday 2001

Ingredients

  • 3 1/2 cups sugar
  • 2 1/4 cups cocoa
  • 1 tablespoon table salt
  • Whole milk for serving

Directions

  1. In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.

  2. For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.

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