Hot Cocoa Mix Recipe -- Basic Tips and Templates

Your selection of a hot cocoa mix should be the only shortcut you take toward your destination of a rich, decadent, completely satisfying cup of warm chocolate bliss.

Hot cocoa mix is already diluted chocolate -- all mixes have cocoa powder blended with sugar, many of them have cocoa powder blended with milk solids and fat (some are meant to be added directly to water), and many of them are processed with additives that assist smoothness of texture (pure cocoa powder is very gritty). None of these facts by themselves prevent you from using hot cocoa mix to make some spectacular cups of cocoa, but if you cut corners in other areas, you're headed for disaster.

When using hot cocoa mixes meant for milk, forget that most common of all modern kitchen shortcuts -- the microwave. Sure, you can put a cup of water into the microwave, heat it up, and then put a water-ready cocoa mix into it to your heart's content -- it won't be the most spectacular cup of cocoa, or the warmest (because your mix will cool down the water), but it will work. But you just can't take chances with your milk.

In the first place, milk has a tendency to overcook quickly. Given the variation of strengths in microwaves, you are taking a big chance with the quality of your milk -- and nothing ruins a cup of hot cocoa like some overcooked milk. Nothing, that is, except overcooked chocolate, which also tends to overcook and scorch quickly. This is why chocolate is always melted in double boilers or water baths -- and it is also why you should take out a nice heavy-bottomed pan and heat your milk carefully within it, never, ever allowing it to boil.

Simmer is the word, and gently simmer at that, if you must -- and once you've added the hot cocoa mix, you'll need to be very gentle indeed. The chocolate does not need to cook in the pan -- once you've added it and gotten it mixed in, it's time to get the cocoa into the cups or mugs.

Take special care about sweetened soy milk or milk treated for those with lactose intolerance.

Many brands of soy milk are flavored, most often with "vanilla." Basically that boils down to added sugar.

By contrast, milk treated for consumption by those who are lactose intolerant is not sweetened, but the process by which the milk sugar -- lactose -- is broken down into two simpler sugars leaves the treated milk sweeter to the taste than regular milk.

Hot cocoa mix already contains sugar; adding it to sweetened soy milk or milk that has had its lactose broken down may lead to a cup of cocoa that tastes too sweet. I would avoid the sweetened soy milk entirely; there are plenty of unsweetened brands. As for the treated milk, you may have to add a touch of cocoa powder to balance out the perception of extra sugar -- or melt half a block of unsweetened chocolate into the pan.

Avoid all things "nonfat" like the plague.

I am now going to praise skim milk and its counterpart, nonfat soy milk, before I bury them. Skim milk and nonfat soy milk are wonderful for many things. With cereals, particularly those that tend to be better as they soak up liquid, they are delightful. As regular beverages for those of us that need to watch our cholesterol, they are honored staples, and make acceptable additions to our coffee and tea.

Skim milk has a further boon; because of its calcium, it makes wonderful fertilizer for tomatoes. But tomato season is usually well over when hot cocoa season begins, so when hot cocoa is in view, it is past time to put the nonfat stuff away.

A water-ready cocoa mix with water will be richer and rounder in taste than a milk-ready mix with skim milk. Nonfat soy milk would be even worse. Hot cocoa is about decadence, not denial -- save the nonfat items for your cereal or daily consumption, and use a reduced-fat milk or soymilk if you can't bring yourself to take the calorie hit of whole milk or half-and-half.

Color matters, before the pan and in the pan. I have my favorite cocoa mixes, and I have them for several complicated reasons, but for you I just put forward one point. You don't want a pale hot cocoa mix.

Before the pan, a light-colored mix means that the ratio of cocoa powder to the other ingredients is low, and you need an abundance of chocolate, not sugars, milk solids, fats, and other additives. In the pan, you will have to use a great deal more of a low-chocolate mix to get the flavor you want -- and then you still won't get that, because the other ingredients will be piling up as well. The whole brew will also begin to take on an uncomfortable thickness -- and while it is sometimes very desirable to serve yourself or your guests the equivalent of fudge in a cup, dark, thick, and just short of being warm chocolate mousse, it is emphatically not desirable to serve a sludge composed mainly of sugar, fats, milk solids, and other additives.

Just because you don't have to pull out your double-boiler does not mean you don't have to pay attention to the reality of chocolate -- whatever hot cocoa mix you pick should have a great deal of chocolate in it, and one of the ways to tell is by the mix's color.

For hot cocoa mixes requiring milk:

1. Eight ounces of reduced-fat milk (or whole if you can stand it)
2. Two heaping tablespoons of your chosen cocoa mix
3. Dash of cinnamon (optional)
4. Dollop of heavy whipped cream (optional)

In a heavy-bottomed pan, heat milk on the stovetop until it is very warm (not boiling!), continuously stirring. Add cinnamon if desired; stir. When milk is hot (again, not boiling!) and you can smell the cinnamon, put in the hot cocoa mix, turn off the heat, and stir until milk is a uniform color, with no lumps. Serve immediately, topped with whipped cream if desired. Makes one eight-ounce cup or two four-ounce cups (you know, those cute little teacups).

For hot cocoa mixes requiring water:

1. Eight ounces of water
2. Two packets of your chosen cocoa mix
3. Dash of cinnamon (optional)
4. Dollop of heavy whipped cream (optional)

Heat water in a pan on the stove (or a microwave it in a cup if you want and you're just serving yourself), then add cinnamon and two packets of your chosen hot cocoa mix. Use two packets because, tablespoon for tablespoon, there is generally less chocolate in a mix made to be used with water than there is for cocoa mixes that work with milk. Stir vigorously, serve immediately, putting whipped cream on top if desired. Makes one eight-ounce cup or two four-ounce cups (those same cute little teacups).

More recipes will be coming soon . . . in the meantime, if you're into all things chocolate and you want to learn how to make new chocolate desserts for the holidays, you might want to have a look at Dessert University, which will be well worth your investment!

1. 16 ounces basic hot cocoa (double one of the recipes above, but if you're starting with water, forget the microwave and use a pan on the stove since you're going to need the pan anyway)

2. 20-40 large marshmallows (depends on how many you want to fit into your pan, of course)

Once you have your basic hot cocoa done, you can either use one of those creme brulee torches or the broiler: put marshmallows into the pan on top of the chocolate and expose to an open flame. With the brulee torch the marshmallows will roast and blacken instantaneously; if you use the broiler, it shouldn't take more than a minute (and you should check in 15 seconds). Remove pan from broiler; set aside to cool, then ladle into cups or mugs. Top with whipped cream and serve with graham crackers. Makes 2-4 servings.

Side note: once the marshmallows have melted and roasted into a solid mass, the cocoa underneath will stay warm for a long time -- so if you have more guests, you can go right ahead and prepare another pan.

More recipes will be coming soon . . . in the meantime, if you're into all things chocolate and you want to learn how to make new chocolate desserts for the holidays, you might want to have a look at Dessert University, which will be well worth your investment!

This is essentially a doubling of the basic hot cocoa mix with milk, but with one essential difference:

1. 16 ounces of reduced-fat or whole milk

2. 4 large candy canes (or 16 of those little peppermint drops)

3. Four heaping tablespoons of your favorite hot cocoa mix

4. Two teaspoons of cocoa powder

5. Dash of cinnamon (optional)

6. Whipped cream (optional)

While candy is still in wrappers, lay it out on a flat surface and smash it into fine shards (makes less mess that way). Keep about a teaspoon of crushed candy if using the whipped cream (be sure to pull out all the wrappers!). Take the rest of the candy and put it into a heavy-bottomed pan with the milk. Heat milk gently and stir until candy is dissolved. Then add cocoa mix, cocoa powder, and cinnamon, stir until mix is smooth. Serve in two eight-ounce cups or four four-ounce cups; top with whipped cream if desired and put remaining crushed candy on top.

Now if it were me, and I were planning ahead, I'd buy some of those strong and uncolored peppermints the Italians make . . . that will get your guests' attention (in a good way)!

1. 16 ounces of reduced-fat or whole milk

2. One teaspoon of black pepper OR one teaspoon of white pepper OR 1/2 teaspoon of cayenne pepper

3. Four heaping tablespoons of your favorite hot cocoa mix (or four packets)

4. One teaspoon of cocoa powder

5. One-half teaspoon of cinnamon

6. One generous pat of butter

Please note the word "OR" in this recipe -- cocoa is about, well, cocoa. The pepper is supposed to enhance the experience, not become the experience. And I've found that folks spewing really hot cocoa all over the kitchen or living room does nothing to enhance a party . . .

In a heavy-bottomed pan, melt butter. Add chosen pepper, cook until aroma of pepper is obvious. This is called "blooming" peppers, and it is done with many spices. Black pepper's "bloom" will be sweet-peppery, white pepper will seem almost floral, and cayenne will seem somewhat fruity. This process will also cut down on some of the heat and develop more complex flavor -- don't skip it, or you'll be sorry!

When peppers have "bloomed," remove pan from heat immediately (if not sooner) and allow to cool until it is just warm before adding milk, cocoa mix, cocoa powder, and cinnamon. Stir vigorously while heating milk until it is very warm. Serve immediately; serves 2-4 people.

Note: You can do this recipe without adding extra cocoa powder, but I have found that to maintain the dominance of the chocolate flavor, the cocoa powder really helps.

This one requires real care . . . if you're one of those chefs that likes to tend to other things in the kitchen while something is on the stove, you'll need to break the habit for this one, but the results will be worth it. You'll need:

1. 16 ounces of reduced-fat or whole milk

2. Four heaping tablespoons of your favorite hot cocoa mix (or four packets, with 16 ounces of water)

3. Two tablespoons of white sugar (not brown, and I'll tell you why shortly)

4. One tablespoon of cocoa powder (to balance the sugar)

5. One teaspoon of cinnamon

6. One generous pat of butter

In a heavy-bottomed pan, put in sugar and cook at high heat until sugar begins to melt. Turn heat down and watch carefully. The melted sugar will begin to brown (which is why you don't want it to already be brown); turn off heat immediately. The pan's residual heat will continue to caramelize the sugar.

A digression here is necessary, for I know someone is wondering why all this fuss is being made over the color of sugar and caramel. The fuss is all here; when it comes to cooking sugar, the darker the caramel, the less sweet it is -- AND, when sugar reaches the point when it starts turning to caramel, it doesn't lose heat very quickly. Turning off the heat won't stop the caramelization process immediately; that has a momentum of its own. That's why you have to watch the whole process so carefully, and turn off the heat so soon. In the commercial world, that dark, dark, "caramel" color that you find in so many products is produced by using uncooked brown sugar (that's white sugar plus molasses), straight molasses, or dark corn syrup. In the world of turning sugar into caramel by cooking it, caramel that dark wouldn't be very sweet -- and, if you aimed for that color and missed (which you would, 99 out of 100 times), you would end up with a truly elemental problem. Sugar just happens to be a compound of hydrogen, oxygen, and carbon, and the cooking process cooks out more and more hydrogen and oxygen, leaving the carbon. Now, carbon is famously known in its form as a diamond, but don't expect those results if you overcook your caramel. You will instead have something that resembles carbon's most common form: coal. It tastes awful, and the cleanup is just as bad. So, please don't wait until your sugar is the color you think you want when you turn off the heat; please turn off the heat under your sugar when it begins to turn brown . . .

Back to the recipe; once caramel and pan have cooled completely, the caramel will be sitting like a big piece of hard candy stuck to the pan. Cover caramel with a paper towel, then hit hard with a blunt kitchen instrument. This should both break the piece of caramel into smaller pieces and dislodge it from the bottom of your pan. Remove paper towel, crush smaller pieces of caramel. Add butter, milk, cocoa mix, cocoa powder, and cinnamon and turn on low heat. Stir until caramel pieces are dissolved and milk is very warm. Serve immediately, serves 2-4 people.

Other inquiring minds may be asking, "Why not put the butter in first, so that the caramel won't stick to the bottom of the pan?" It's a good question, and here's the answer: Sugar caramelizes better and faster when not in the presence of a fatty substance. In addition, sugar requires such a high temperature for its magic trick (it's around 360 degrees Fahrenheit, if memory serves) and remains at or near that temperature for so long that you run the risk of burning your pat of butter -- and that would be a tragedy on its own merits, to say nothing of what it would do to your cocoa . . .

Hot tip from lensmaster ShireenJ: "You don't have to wait for the caramel to cool; you can add cream slowly to the caramel once it has reached its perfect colour point. But the pot needs to be large as it'll bubble up and produce lots of steam, and you don't want it to boil over! Once the bubbles subside, you can add the cream faster, stirring constantly. It'll cool down the caramel, and then you can add the rest of the ingredients." Thanks, Shireen -- I didn't know that!

You'll need:

1. 16 ounces of reduced-fat or whole milk

2. Two or three heaping tablespoons of SMOOTH peanut butter

3. Four heaping tablespoons of your favorite hot cocoa mix

4. Two teaspoons of cocoa powder

5. Dash of cinnamon optional

Now, let me say up front: There is nothing cute about lumps of peanuts at the bottom of a cup of hot cocoa. There's also nothing cute about peanut oil floating in gobs at the top of your cocoa. It is necessary to proceed with a little caution . . .

Take heaping tablespoons of peanut butter and examine them; if the peanut butter has visible oil floating on it, put it in a little cup and gently fill the cup with water. The excess oil will float to the top; gently pour it off along with the water. Then, take peanut butter and put in bowl with milk. Whisk peanut butter and milk until mixture has no lumps (which is why you shouldn't use chunky peanut butter). Then put milk mixture into pan with cocoa mix, cocoa butter, and dash of cinnamon. Heat until very warm, then serve immediately. Serves 2-4 people.

Want to have lots of different flavors to enjoy with your cocoa?

Brew your favorite herbal tea first (I like mint mixes in particular), then add two packets of cocoa mix. It's that simple!

Here's a KISS for you: Keep it simple, sweetheart. You need a good cocoa mix, some milk, a pan and tender loving care. That's it. I could have attempted to sell you some fancy cocoa-making equipment, but you don't really need it. Beware fancifications: nothing substitutes for good ingredients and time spent preparing good food. Trust me; people can taste the love!