The image below is a recipe card that you can save or print by clicking on it.
Those of you who know me know that I have a bit of an obsession with hot chocolate. I own every flavor of Stephen's hot cocoa, own a hot chocolate maker, and make sure that I make it with milk because it's so much better than making it with water.
This year one of my good friends got me a hot chocolate cook book for Christmas. I was delighted and immediately started experimenting with homemade hot chocolate. Unfortunately, most of the recipes involved various forms of alcohol and I don't drink, so I went on a research spree online and created my own basic hot chocolate base that can be used to make numerous different types of flavored hot chocolate.
I went through twelve different iterations of the basic mix before I finally found one that I was happy with and the recipe for it is above. If you want to make just one or two cups, you can find a link to the recipe for a single cup here.
There are a couple of aspects to this recipe that differentiate it from most of the other ones that you'll find on the internet.
1) No powdered sugar. Most recipes use powdered sugar as a thickening agent for the cocoa powder. I have a couple of issues with that. The first is that powdered sugar is significantly less dense than normal granulated sugar. That means that you need to add more of it to get the same sweetening effects. The other major issue is that the thickening properties of the powered sugar come from the small amount of cornstarch that is mixed in with powdered sugar.
If you add just a little bit of cornstarch to the mix the thickening effect will be much greater than if you use only powdered sugar and no granulated sugar. That's why I use cornstarch and now powdered sugar. It makes the final product thicker and sweeter.
2) They only use white sugar. Don't get me wrong, I love standard sugar as much as the next guy, but if you use just it with just the cocoa powder you end up with a very two dimensional flavor for your hot chocolate. I solve this by adding brown sugar to the mix. It accentuates the slight bitterness of the cocoa with bring it's own unique sweetness to the final product.
I'll be posting lots of different variations on hot chocolate over the winter. Raspberry, hazelnut, mint, etc.