If I’m going to make hot chocolate, this stovetop recipe is my favorite. But for ease of use, or sometimes out of pure laziness, I want to use a mix instead. This version is from Alton Brown’s recipe with a couple very slight changes to amounts. I make a double-batch of this every fall and it lasts us until warm weather arrives. I like a slightly less chocolatey taste, so I add a scoop or two of vanilla powder or white chocolate powder to my mug and that helps mellow the taste for me.
2 cups powdered sugar
1 cup cocoa (best quality you can get)
2 1/2-3 cups powdered milk (whole milk if you can find it, Nido is one brand & I can usually only find it at Wal-mart or Latin markets)
3/4 teaspoon salt (not Kosher salt, stick with something finer)
2 teaspoons cornstarch
A pinch of cayenne pepper (it doesn’t add heat but if you’re worried, you can leave it out)
Combine all ingredients in an air-tight container.
To drink, use 3-4 tablespoons in each mug. Add warm water or milk & stir to combine.