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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Alton Brown's Hot Cocoa Mix Recipe

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This recipe for Alton Brown's Hot Cocoa Mix is from The Balmain Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups confectioners' sugar
1 cup unsweetened cocoa powder, preferably Dutch process
2 1/2 cups nonfat dry milk powder
1 teaspoon fine-grain salt
2 teaspoons cornstarch
1 pinch (or more to taste) ground cayenne pepper*, optional
Hot milk or water to serve
Directions:
Directions:
1. Combine the confectioners' sugar, cocoa powder, milk powder, salt, cornstarch and cayenne in a large airtight container. Secure the lid and shake vigorously to combine, and remember to shake prior to every extraction.

2. To serve: Place 2 tablespoons of the mix in a mug and add about 2 fluid ounces hot water or milk. Stir to combine. Fill the mug with more hot water or milk and enjoy.

Notes
* The Aztecs always added chiles to their chocolate. Even a pinch ups the flavor ante quite a bit, and as called for here certainly won't be sensed as "heat."

No matter — this is fast, easy and will keep for a year if kept in an airtight container in a cool place.

Alton Brown, Good Eats: The Early Years page 300
Number Of Servings:
Number Of Servings:
Makes 4 1/2 cups Dry Mix

 

 

 

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