If you’re going to make a batch of Cinnamon Marshmallows, you need a little something to go with em. Something with a little zip to it, a little depth, a little more oo-la-la than the everyday. Something like Spiced Hot Cocoa.
Thanks to a generous helping of cinnamon, a slightly-less generous amount of ancho chile powder (which is made from dried, mildly hot poblano peppers), and a hint of nutmeg, this cocoa is sophisticated enough for the grownups, but still chocolaty enough for the kids—Harry’s downed about a bathtub’s worth of the stuff since I first made this mix.
Packaged in sweet little Weck jars, topped with a baggie of mini-marshmallows, and tied up with brightly colored twine, a gift of Spiced Hot Cocoa will put a smile on the face of even the Grinchiest person on your list. I paired mine with these ridiculously adorable cards from inkylivie on Etsy.
Spiced (But Not Spicy) Hot Cocoa Mix
Adapted from Best Ever Hot Cocoa Mix
Makes 24 servings
3 cups nonfat dry milk
2 cups confectioners’ sugar
1 1/2 cups Dutch-process cocoa powder
1 1/2 cups white chocolate chips
1/2 cup bittersweet chocolate chips
2 tablespoons cinnamon
1 tablespoon ancho chile powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
- Combine all ingredients in a large mixing bowl. Working in 3 batches, pulse ingredients in a food processor until the chocolate is finely ground. Store in an airtight container for up to 3 months.
- To make hot cocoa, whisk 1/4 cup of the mix into 1 cup of cold milk (any percentage), and heat over medium-low heat.
- Serve with Cinnamon Marshmallows, if you’ve got em.
MAKE BABY FOOD: Yes, it’s safe. But no, I wouldn’t.