Directions
- 1Spread 1 cup of sugar on a parchment lined baking sheet.
- 2Toast the sugar in a 300° oven for 45 to 60 minutes, stirring every 10 to 15 minutes, until it turns a pale yellow and smells toasty.
- 3Transfer the toasted sugar to a blender or food processor.
- 4Blend the sugar until it is powdery to create caramelized powdered sugar.
- 5Dump the caramelized powdered sugar into a bowl.
- 6Add 2 cups of non-fat dry milk to the bowl.
- 7Add 1 cup of Dutch processed cocoa powder to the bowl.
- 8Add 2 tablespoons of corn starch to the bowl.
- 9Add 1/2 teaspoon of salt to the bowl.
- 10Add 1 teaspoon of dry vanilla powder to the bowl.
- 11Add 1/2 a cup of malted milk powder to the bowl.
- 12Whisk all ingredients together until well combined.
- 13Store the homemade cocoa mix in a container.
- 14To make a hot cup of cocoa, add 3 1/2 tablespoons of the mix to a mug.
- 15Pour in 8 ounces or 1 cup of hot water or milk.
Ingredients
- 1 cup sugar
- 2 cups non-fat dry milk
- 1 cup Dutch processed cocoa powder
- 2 tbsp corn starch
- 0.5 tsp salt
- 1 tsp dry vanilla powder
- 0.5 cup malted milk powder
- 1 cup hot water
- 1 cup milk
Equipment
parchment lined baking sheetovenblenderfood processorbowlwhiskcontainermug
Tips
- Stir the sugar every 10 to 15 minutes while toasting.
- Dutch processed cocoa powder is recommended.
- Dry vanilla powder can be found next to extracts.
- For a richer drink, use milk instead of water.
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