One of my favorite things about Christmas and the entire holiday season is baking all of the goodies. This year, I went with something a little different to put together as small gifts for friends and neighbors - hot chocolate mix and homemade marshmallows. Who doesn't like hot cocoa? I tried giving Caitlin some for the first time this year (the swiss miss packets), thinking she would be hooked and ask for more everyday. Actually, her reaction was just the opposite of what I expected...she took a big drink and spit it out all over her clothes. She reminds me often she does NOT like hot chocolate! I've even tried cold chocolate milk and she won't drink that either. She likes chocolate. She likes milk. She does not like chocolate milk. Strange. But, other than my picky child, I am sure everyone would love this rich, chocolately drink on a cold winter night.
Source: Confections of a Foodie Bride
- 2 vanilla beans
- 4 cups granulated sugar
- 24 oz high-quality semisweet chocolate, coarsely chopped
- 9 oz dark chocolate, coarsely chopped
- 2 cups Dutch process cocoa
Split and scrape vanilla beans and place in a large bowl or jar with the sugar.
Work seeds into the sugar with your fingers. Bury the pods under the sugar.
Cover tightly and let stand overnight (or up to months--vanilla sugar keeps forever) at room temperature.
In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses. Process in batches, if necessary (I broke the bars into chunks to process, not exactly a good thing to do during nap time. It sounds like you're processing rocks for the first several seconds!)
Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well.
Store mix airtight at room temperature for up to 6 months.
To serve, heat 2 Tbsp of mix with 8 oz of milk over medium heat.