Butterscotch-Mocha Hot Cocoa Mix
ByPublished on January 25, 2013
Time
9 minutes
Yield
Serves 20
Ingredients
3 cups (9 ounces) nonfat dry milk powder2 cups (8 ounces) confectioners' sugar1 ½ cups (4½ ounces) Dutch-processed cocoa powder½ cup instant coffee powder1 ½ cups butterscotch chips¼ teaspoon salt
Instructions
- Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.
Time
9 minutesYield
Serves 20Ingredients
Ingredients
Ingredients
Why This Recipe Works
We wanted a recipe for hot cocoa that was creamy, rich, and big on chocolate flavor. Nonfat dry milk lent our Butterscotch-Mocha Hot Cocoa Mix recipe a sweet dairy flavor, especially when we reconstituted the mix with hot milk instead of hot water. Confectioners’ sugar worked best in our recipe because it dissolved quickly, and it helped thicken the hot cocoa.
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