It's a gorgeous fall day out. Beautiful and chilly. The calls for hot cocoa have started and Whole paycheck stopped carrying our favorite hot cocoa mix. Probably best, as store bought is expensive and it was hard enough to find a mix with okay ingredients that didn't require heating up milk. I like a cocoa mix that is just-add-hot-water. I can make cocoa the other way, it's relatively easy, but I'm lazy and don't like to wash a pan too. So I wanted to come up with my own version that did not use white or powdered sugar. This whirls up quickly in a food processor and yields a nice fluffy mix for a rich cup of cocoa. Vanilla bean powder is expensive, so it's okay to omit it or add a splash of vanilla to your mug if you don't already have or know where to get some. I used a pouch of powdered goat milk since it was conveniently sized for my batch and the only available powdered whole milk. (I can't stand powdered nonfat dairy.) It does not have any off flavor to it and I will happily use it again.
4 oz dry whole milk powder (Enough to make 12 cups of milk/3 quarts)
¾ cup light brown muscovado sugar
½ cup dark unsweetened cocoa (or a mix of dark and Dutched)
1 tbsp tapioca starch
1 tsp vanilla bean powder (optional)
½ tsp cinnamon
½ tsp sea salt
Add all ingredients to a food processor and blitz until well combined. It should appear light and fluffy with no large crystals apparent. Store in an airtight glass jar for up to two months.
To make a cup of cocoa, add boiling water to a cup with about 4-5 heaping tablespoonfuls per mug. A standard coffee mug holds 8-9 oz while a larger mug holds closer to 10-12 oz. Add some marshmallows or whipped cream if desired. My kids each have their own little 6oz mug and they love them, I use 3 heaping spoonfuls for those.