Sipping hot coca and eating hot buttered toast is one of my guilty pleasures. I have shared some wonderful moments with my children, and now grandchildren, over a cup of cocoa and toast. When I took my oldest grandson, Dillan, to the Shakespeare Festival in Cedar City, Utah we saw Peter and the Star Catchers (it was fabulous) and for a souvenir we got mugs blazoned with the USF logo. What a wonderful memory to share, along with the cocoa we sip as he tells me about school, his friends, and his sports team. Simple things can mean a lot.
This is my friend, Melissa’s recipe for hot cocoa mix. I love, love, love hot cocoa, so this will be perfect to make it myself, and it will be a lot less expensive than buying the mix at the store. A good thing, because I suspect that hot cocoa and toast will continue to be a comfort food for me.
Hot Cocoa Mix
(Recipe by Melissa Lawrence)
2.5 cups powdered milk
1.5 cups sugar (more or less to taste)
1 cup cocoa (I prefer dark Rodelle cocoa and add another 1/4 cup, my daughters like Hershey’s baking cocoa)
2 t cornstarch (helps with blending)
1 t salt
Blend in food processor if possible, or whisk well. Store in airtight container. Use 1/4 cup mix to 1 cup hot water, mix well.
Stir with a peppermint stick to add a festive touch.