Itsy Bitsy Foodies

It’s a hot cocoa {with marshmallows} kind of snow day.  If my boys could have their way, every day would be a hot chocolate kind of day.  But today was special because we took part in the age-old ritual of playing in the snow until we couldn’t feel our toes and then warming up by wrapping our hands around a mug of steaming hot chocolate.  Hot cocoa is one of those comfort foods that I would venture to say takes all of us back to our childhood, for at least one fleeting moment.  For me, I remember hot cocoa breaks in ski lodges.  And I remember freezing cold rides up the chairlift {leading up to those hot chocolate breaks}, when my dad would tell me to close my eyes, hum and think of hot chocolate.  Surprisingly, it did the trick.  Mind over matter, or something like that.

If you have time and are making hot chocolate to order, you can get extravagant and melt any combo of gourmet chocolates and mix with steamed milk, adding any number of garnishes.  For a staple pantry ingredient, however, I have started making my own instant hot chocolate mix.  It is really simple and can be stored long-term in a jar so you can make one big batch to be set for the winter.  It also packs up nicely for party favors and winter holiday or Valentine’s gifts, making quite the gourmet treat when paired with homemade marshmallows and/or fancy stir sticks.

I have tried several homemade hot chocolate recipes and settled on this one that is extremely easy and contains only two ingredients: cocoa powder and powdered sugar.  {I make my hot chocolate with milk so I don’t add powdered milk to the mix.  However, if you plan to mix with boiling water then you can add dry milk to the mix.}  For extra depth in the chocolate department you can blend it with bits of white or dark chocolate but at its base – cocoa powder and sugar – it is rich and satisfying.  Doctor it up.  Add marshmallows.  Add homemade whipped cream, or even better hot chocolate whipped cream.   Add sprinkles.  Dunk chocolate chip cookies in it.  Most importantly, savor each sip.

You can control the sweetness by using less chocolate mix per cup of milk, according to your taste.  And when compared to store-bought versions, I feel a bit better about indulging in this treat when I can pronounce all of its ingredients.

**For my son’s 5^th birthday party last fall, hot chocolate was the perfect party favor given that it is one of his all-time favorite treats.  I filled snack sandwich bags with the mix and placed them in {recycled} decorated tin cans, topped with candy cane chocolate-dipped marshmallow stir sticks.  You could also gift the hot cocoa mix in Mason jars or other small decorative jars tied with a ribbon.

Recipe adapted from: Martha Stewart