I've gotten tired of instant hot chocolate / hot cocoa with artificial sweeteners and ingredients that I can't pronounce in them. I can find one local store brand that has sugar, but it still has some ingredients that I can't pronounce. So I did some internet searches and came across a few recipes. After some trial and error I have come up with a recipe I like:
2.5 cups of dry milk (Preferred: Hoosier Hill Farm dry whole milk / alternate: half no fat & half Nestle Fortificado Nido)
2 cups powdered sugar
1 cup cocoa (For "Hot Cocoa": Hershey's Natural 100% Cacao, not the Special Dark / For "Hot Chocolate": Dutch processed cocoa)
Pinch of salt
2 teaspoons cornstarch
Pinch of cayenne pepperUPDATE:
For a traditional "Hot Cocoa" use Hershey's. For "Hot Chocolate" use a Dutch processed cocoa. Links to the cocoa and milk powder I used a few posts below.
Mix it up in a big container, I use a large Rubbermade container with lid. I use a fork to mix it - slowly or you'll get cocoa all over the place. Once I have it mixed pretty good I put the lid on the container and shake it for a minute. Leave it to settle for a while.
To make a cup of cocoa:
Get some water boiling
Fill your chosen mug up 1/4 to a 1/2 with your cocoa mixture (depends on taste - you can always add more)
Pour enough boiling water into the cup to cover the cocoa mixture
Stir with a fork making sure to get it mixed well
Fill the rest of the way with water
Drink and enjoy
Notes and Comments:
I tried the recipe with all no fat dry milk and it wasn't creamy enough. I tried it with Nestle Fortificado Nido and it was too creamy, it had too much of that "oily" taste that canned whipped cream gives it. A half and half mixture was just right, low fat dry milk may be right but I haven't tried that yet.
The recipe originally called for a teaspoon of sugar, it was too much so the next batch was just a big pinch and it was just right for me.
The cayenne pepper doesn't really do anything for the taste, but according to the guy who did the original recipe the capsaicin of the cayenne pepper helps with the flavor on a chemical level. Seems to work so I keep it up
Most of the recipes out there call for Dutch processed cocoa. The difference between natural and Dutch processed is the PH level and thus flavor, Dutch processed cocoa has a neutral PH and has more of a chocolatey taste from what I've read. I'll have to order some and make a batch and report back.
I'll be doing a weekend with the guys at the end of the month and will have both batches (Hershey's and Dutch process) for the guys to try and give me some feedback. I'll report back on what they have to say.