Matcha white hot cocoa is the holiday drink of the season for all the matcha latte lovers out there. Whip up a batch for gift giving!

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I may not make a new flavor of homemade hot cocoa mix every year, but I’ve certainly made my fair share. After the chai hot cocoa I made two years ago I knew what had to be next – matcha!

Normally there is 1-1/2 cups of cocoa powder in the basic hot cocoa mix recipe but I wanted to make this matcha version with a white hot cocoa base. However, a little bit of matcha goes a long way and you only need 1/2-1 teaspoon per serving which if we use the high end equates to 1/2 cup for 2 dozen servings for this mix.

Due to the decreased volume I did consider increasing the amount of dry milk powder to make up for it but in the end decided to just leave it as is and reduce the amount of matcha white hot cocoa mix needed for each serving – reducing from 1/3 cup to a slightly mounded 1/4 cup.

The result was even better than I imagined, even though I already imagined the combination of a matcha latte and white chocolate to be delicious. And the color is extra fun for the season/holidays! I plan to bring this one along with a few other fun flavors to make a little holiday hot cocoa bar for family when we visit this coming week. Maybe serve them with some festive cookies because ’tis the season!

Other Homemade Hot Cocoa Mix Flavors:

• Brownie Batter
• Cake Batter White Chocolate
• Chai
• Cinnamon
• Dark Chocolate
• Malted
• Peanut Butter
• Red Velvet
• Salted Caramel

MATCHA WHITE HOT COCOA MIX

Print

Yield: 2 Dozen Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups nonfat dry milk powder
• 2 cup powdered sugar
• 1/2 cup matcha powder
• 1-1/2 cups* white chocolate chips

Directions

1. Whisk together all ingredients in a large bowl.
2. Working in two batches, pulse the ingredients in a food processor until the white chocolate is finely ground.
3. Store in an airtight container for up to 3 months.
4. To make matcha white hot cocoa, put a slightly mounded 1/4 cup of the mix in a mug and whisk in 1 cup of hot milk**. Top with whipped cream or marshmallows.

Notes

*About one 12 oz. bag. **Not boiling, preferably 140-175F (60-80C).

Source: Adapted from my Homemade Hot Cocoa Mix.

What happens when you blend together homemade chai mix with hot cocoa? You get a deliciously warm homemade chai hot cocoa mix!

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Just like my varieties of buckeye candy, every year I try to come up with a new flavor spin for my homemade hot cocoa mix. This year, I had a serious light bulb go off while in NYC last weekend to combine the forces of chai and hot cocoa into one.

I am not sure how or why it took me this long to come up with this combination. After all, I knew chocolate chai was already a thing, and I make my own homemade chai and hot cocoa mixes, so why not combine them? And that’s precisely what I did.

The result is exactly what you would expect from a chai hot cocoa – creamy chocolate with extra warmth from the combination of spices and a little boost from the black tea. So be aware that there is instant tea powder in there if you or someone you are gifting this to has a sensitivity to caffeine.

Speaking of the added instant tea powder, Normally my hot cocoa recipes use 1/3 cup of mix per cup of hot milk, but with the extra dry ingredient you have to add a little more to get the same proportions. Yes you can use water because there is dry milk powder in the mix, by why make a sub-par version?

HOMEMADE CHAI HOT COCOA MIX

Print

Yield: About 2 dozen servings Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups nonfat dry milk powder
• 2 cups powdered sugar
• 2 cups unsweetened instant tea powder
• 1-1/2 cups cocoa powder
• 1-1/2 cups white chocolate chips
• 2 tsp ground ginger
• 3 tsp ground cinnamon
• 1-1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice

Directions

1. Whisk together all ingredients in a large bowl.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months.
4. To make chai hot cocoa, put 1/2 cup of the cocoa mix in a mug and stir in 1 cup of hot milk

Source: Adapted from my Homemade Vanilla Chai Mix and Homemade Hot Cocoa Mix.

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Love licking the spoon after making a cake? You simply must try this homemade cake batter white hot cocoa mix. Serve topped with whipped cream and sprinkles!

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Today is National Cocoa Day! But then I noticed that National Hot Chocolate Day is January 31t which got me to thinking – what is the difference?

Hot Cocoa vs Hot Chocolate

Did you know that there technically is a difference between hot chocolate and hot cocoa? I think most people use the two interchangeably, verified by the mixed information I found online when looking up the difference.

Hot cocoa is usually made from cocoa powder, sugar, and milk. As a result is it sweet and light in body. Sometimes it may also have vanilla or cinnamon added. The perfect example of hot cocoa are those packets of Swiss Miss.

Hot chocolate on the other hand is melted chocolate in hot milk. No added sugar needed. Sometimes you cannot tell the difference between the two because the chocolate is so finely chopped so it melts quickly, that is looks just like the stuff in hot cocoa packets. This is also sometimes called drinking chocolate.

Since my homemade mixes usually contain both cocoa powder and finely chopped chocolate, I am not entirely sure which to call it. I supposed since I add sugar to mine they are hot cocoa, but just like the internet I use them both to mean the same thing.

White Hot Cocoa Mix

As such, today’s recipe is called cake batter white hot cocoa mix. Although it does not contain cocoa powder, it does have added sugar, and some would argue that white chocolate isn’t “real” chocolate anyway. But I don’t care cause I love it as made evident by my slow cooker white hot chocolate, white hot chocolate pods, and white hot chocolate cupcakes.

It also has actual white cake mix in it as well. So if you are like me and love raw cake batter, this hot cocoa is for you. Serve with whipped cream and sprinkles! It would also make a great gift/stocking stuffing ;-).

Other Flavors of Hot Chocolate:

• Brow Batter Hot Chocolate Mix
• Cinnamon Hot Chocolate Mix
• Dark Hot Chocolate Mix
• Malted Hot Chocolate Mix
• Peanut Butter Hot Cocoa Mix
• Red Velvet Hot Cocoa Mix
• Salted Caramel Hot Chocolate Mix
• Traditional Hot Cocoa Mix

Four years ago: Easy BBQ Pulled Pork Dip

Six years ago: Bloggers’ 40+ Favorite Holiday Cookies

Seven years ago: Chocolate Peanut Butter Cup Cookie Dough Dip

Eight years ago: My Favorite Chewy Chocolate Chip Cookies

Ten years ago: Ron’s Chili

Eleven years ago: Oven-Fried Onion Rings

CAKE BATTER WHITE HOT COCOA MIX

Print

Yield: 2 dozen Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups nonfat dry milk powder
• 2 cup powdered sugar
• 2 cups white cake dry mix (heat treated*)
• 1-1/2 cups white chocolate chips
• Sprinkles, for serving

Directions

1. To make the hot cocoa mix: In a large bowl whisk together all the ingredients.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months.
4. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream and sprinkles.

Notes

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F - about 1 minute stirring every 15 seconds.

Source: Adapted from my Red Velvet Hot Cocoa Mix.

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This post is sponsored in conjunction with ChristmasSweetsWeek and by participating received product samples from sponsor companies to be use in the creation of my ChristmasSweetsWeek recipes. All opinions are mine alone.

Who else loves eating raw brownie batter? Well now you can drink it in hot cocoa form without any raw eggs.

I have to admit, when it comes to eating raw dough or batter I’ll gladly take the risk for cookie dough or funfetti batter. Being someone who is not a huge chocolate fan, I was never partial to chocolate cake better or brownie batter, however hot chocolate that tastes like brownie batter? Yes please.

All I did was take my recipe for red velvet hot cocoa and swapped the red velvet cake mix for brownie mix. I did add a bit of instant espresso powder because I find that adds depth to homemade brownies so why not hot chocolate? So very unlike me as a non-coffee drinker.

If you can handle parting with some of it, this would also make a great gift for anyone on your list. Place it in a cute mug such as the Joyjolt double walled glass mugs I used to serve it in these photos. Get 25% off a purchase with promo code Sweets25!

Today is also the first day of #ChristmasSweetsWeek so if you scroll down you will find the rest of the recipes shared for today’s kick off! Once you’ve saved your favorites, make sure you check out the prizes up for grabs listed HERE and then enter the giveaway located at the end of this post. Good luck and happy holidays!

#ChristmasSweetsWeek recipes:

Beverages:

Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate’s Recipe Box
Salted Caramel Toffee Martini from Family Around the Table
Sparkling Snowfall Cocktail from Seduction in the Kitchen
Sugar Cookie Martini from The Redhead Baker

Breakfast:

Christmas Cranberry Bread from Hezzi-D’s Books and Cooks
Easy Cinnamon Roll Christmas Tree from Jonesin’ For Taste
Overnight Caramel French Toast from Rants From My Crazy Kitchen

Candies:

Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee
Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
Grinch Fudge Topped Brownies from Big Bear’s Wife
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas

Desserts:

Black Forest Tiramisu Parfait from A Kitchen Hoor’s Adventures
Chocolate Bundt Cake from Juggling Act Mama
Chocolate Eggnog Cupcakes from The Crumby Kitchen
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossom Cookies from Blogghetti
Eggnog cookies from Karen’s Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Gingerbread Cupcakes with Eggnog Buttercream from Tara’s Multicultural Table
Glazed Gingerbread Loaf from 4 Sons ‘R’ Us
Marbled Star Cookies from Eat Move Make
Mint Chip Cookies from The Mandatory Mooch
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Red Velvet Whoopie Pies from April Golightly
Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Ugly Sweater Cake from Mildly Meandering
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart

Four years ago: Peppermint & Dark Chocolate Peanut Butter Thumbprint Cookies

Five years ago: Chicken and Pesto Stuffed Shells

Six years ago: Sugar Cookie Spoons for Hot Cocoa

Eight years ago: Blueberry-Almond Turtles

BROWNIE BATTER HOT CHOCOLATE MIX

Makes about 24 servings

Ingredients:

3 cups nonfat dry milk powder

2 cup Dixie Crystals pure cane powdered sugar

2 cups brownie mix (dry)

1-1/2 cups cocoa powder

1 cup semisweet or milk chocolate chips

1 tsp instant espresso powder (optional)

1/4 tsp salt

Directions:

1. Whisk together all ingredients in a large bowl.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months.
4. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows.

Source: Adapted from my Red Velvet Hot Cocoa Mix.

a Rafflecopter giveaway

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

Homemade hot chocolate is the way to be, especially when there is malted milk powder involved! Whip up this easy malted hot chocolate mix to warm up on the next chilly evening by the fire.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Now that I have officially had 4 Thanksgiving dinners, I’m finally ready to dive head first into holiday baking – just in time for me to pack up my entire kitchen and move.

Yes, the time has finally come and this coming weekend we will be moving into the new place! Hopefully we can finish painting the interior of the house this week before moving all the furniture in and then it should be smooth sailing from there.

Moving to a new place in-town is so much easier, especially since there is overlap in the leases so many things don’t even have to be packed. I’ve just been loading up my car and dropping things off most days since it’s not too far off my normal route to and from work. But this weekend a moving truck will be required for the bigger stuff.

But I digress, back to the holiday baking train of thought.

Every year I make a batch of homemade hot chocolate mix and change up the flavor ever so slightly. Since I recently made peppermint marshmallows, it seemed like the opportune time to go ahead with this tradition of mine.

This year I added some malted milk powder to my regular hot chocolate mix recipe. That extra hint of richness made for one killer cup of cocoa and was especially welcomed after a long, cold day. Bag it up with some homemade marshmallows and place inside of a festive mug for a cute gift!

Creamy Cocoa Recipes for Cold Days

• Artisanal Marshmallow Hearts from Art of Natural Living
• Dulce de Leche Hot Chocolate from Palatable Pastime
• Mexican Hot Chocolate from That Recipe
• S’mores Hot Chocolate from Hezzi-D’s Recipe Box
• White Hot Cocoa Mix from Jen Around the World

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

HOMEMADE MALTED HOT CHOCOLATE MIX

Print

Yield: 20 Servings Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups nonfat dry milk powder
• 2 cups powdered sugar
• 1-1/2 cups unsweetened cocoa powder
• 3/4 cup malted milk powder
• 1 cup white chocolate chips
• 1/2 cup semi sweet chocolate chips
• 1/4 tsp salt

Directions

1. Whisk together all ingredients in a large bowl.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months. (I like to use the empty cocoa powder tins to store the mix.)
4. To make, put 1/4 to 1/3 cup of the mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows.

Source: Adapted from Homemade Peanut Butter Hot Cocoa Mix.

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Never buy processed oatmeal packets again. Get the taste of homemade oatmeal in an instant with this homemade instant oatmeal mix recipe. Just add your favorite mix-ins to individual packets!

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When I left for college (12 years ago is it now? yeesh), I bought a Sam’s club sized package of the individual microwaveable oatmeal packets in the apple cinnamon flavor thinking they would be adequate substitutes for my dad’s homemade oatmeal that I was used to. Moving away from home to another state requires some reminders of home, right?

Just when I thought I had the cure for homesickness figured out, oatmeal now cooked in the microwave/mini-fridge combo that came with my dorm room, I took a bite and immediately regretted it. After my taste buds revolted my next thought was “how the heck do people eat this!?”. 

Yes, processed oatmeal packets made for the microwave were ruined for me because I was spoiled by homemade from scratch oatmeal, made with fresh and love. Or maybe I was saved, growing up knowing what oatmeal should taste like.

But sometimes I just don’t have the 20ish minutes in the morning to make oatmeal for breakfast during the week and yet still crave a nice warm bowl of homemade oatmeal, especially now with the temperatures slowly dropping. So I decided it was time to take matters into my own hands and make homemade instant oatmeal packets made with quick cook oats which are perfect for cooking in the microwave. Then I got to play with all kinds of flavor combos! 

I took pictures of my first 5 mix-in ideas but while writing up this post I thought of a couple more. Pictured are berries and cream, apple walnut, cherry almond, peanut butter and chocolate chip (the prepared version is the first photo), and chocolate coconut. Some other ideas include pumpkin pecan, banana bread, and even s’mores if you can get your hands on those dehydrated marshmallow bits.

Whatever flavor you choose, store them in zip-top baggies to take to work or throw it in a small glass jar and nuke the oatmeal in it too! You could even add fresh fruit when you make it if you prefer. Or if you’re not a planner, you can just make one portion of oatmeal as needed.

How to make rolled oats into instant oats?

If you only have whole rolled oats on hand, all you have to do it pulse them in a food processor or blender a few times to break them down into smaller pieces. Those smaller pieces allow them to be cooked faster or in this case “instantly”!

What mix-ins will you add to your homemade instant oatmeal mix recipe?

Outstanding Oatmeal

• Baked Oatmeal with Berries from Hezzi-D’s Books and Cooks
• Baked Oatmeal with Blueberries from Blogghetti
• Chai Tea Overnight Oats from Palatable Pastime
• Chocolate Baked Oatmeal from Jen Around the World
• Overnight Oats Lower Carb Option from Art of Natural Living
• Pebble Top Oatmeal Bread from That Recipe
• Rasmalai Oat Pancakes from Magical Ingredients

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

P.S. Don’t forget to fill out the first ever reader survey to have your voice heard! To reward you, I also have it paired with a great giveaway with some of my favorites. CLICK HERE. **CLOSED**

One year ago: Pear-Cranberry Sauce

Two years ago: Gluten-Free Chipotle Cornbread Muffins

Three years ago: Streusel-Topped Milky Way Apple Butter Bread

HOMEMADE INSTANT OATMEAL

Print

Yield: 1 serving Prep Time: 15 Minutes Cooking Time: 3 Minutes 3 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BASE

• 4 cup quick cooking oats
• 1/3 cup dry milk powder
• 1/3 cup ground flaxseed or oat bran
• 1/4 to 1/3 cup brown sugar
• 1-1/2 tsp salt
• 1-1/2 tsp cinnamon

MIX-INS

• 1/2 cup base
• 3/4 cup water

APPLE WALNUT

• 2 Tbsp chopped dried apples
• 1 Tbsp chopped toasted walnuts
• 1/8 tsp cinnamon
• Pinch of nutmeg

CHERRY ALMOND

• 2 Tbsp dried cherries
• 1 Tbsp slivered or chopped almonds

PEANUT BUTTER & CHOCOLATE CHIP

• 1 Tbsp peanut butter powder (I like PB& Co mighty nut original)
• 1 Tbsp mini semisweet chocolate chips

BERRIES & CREAM

• 2 Tbsp dried strawberries/cranberries/berry mix
• 1 Tbsp chopped white chocolate

CHOCOLATE-COCONUT

• 1 Tbsp cocoa powder
• 1 Tbsp toasted coconut

PUMPKIN PECAN

• 1 Tbsp chopped toasted pecans
• 1 Tbsp pumpkin spice flavored morsels
• 1/8 tsp pumpkin pie spice

BANANA BREAD

• 2 Tbsp chopped dried bananas, chopped
• 1 Tbsp chopped toasted walnuts
• 1/8 tsp cinnamon

S'MORES

• 1 Tbsp graham cracker crumbs
• 1 Tbsp marshmallow bits
• 1 Tbsp mini semisweet chocolate chips

Directions

1. In a large bowl, stir together the base ingredients. Divide into 1/2 cup portions, storing in zip-top sandwich baggies or 8 ounce glass jars. Add desired mix ins.
2. To cook, place mixture in a microwave safe bowl with 3/4 cup water. Microwave for 1 minute, stir, and then microwave another 1-2 minutes or until desired consistency.

Source: Inspired by Half Baked Harvest.

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Get your chai fix at home in an instant with this homemade vanilla chai mix that is ready in no time. Simple ingredients and a great gift too!

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My apologies for my lapse in posting the past couple days. It’s been a whirlwind with the holidays and preparing to move. In fact, today marks the beginning of the big move to Ohio! One week to move everything into the new place, unpack, and get situated before my new job starts on January 12th.

And do you know what the weather forecast for Columbus, OH is today? A steamy high of 18 degrees! What a stark contrast to my move to Memphis, TN where it was 115 degrees the day I moved there. Of course that was in August not January, but still a fun fact to note.

With the bitter cold, driving most of the day and unloading the truck, a warm cup of tea may be in order. Hopefully I will be able unpack some apparatus in order to warm water to do so. Conveniently I recently made this instant vanilla chai mix.

Homemade Vanilla Chai Mix Ingredients:

• instant tea powder
• sugar
• milk powder
• powdered creamer
• vanilla powdered creamer
• spices (ginger, cinnamon, cardamom, cloves, nutmeg, allspice)

It smells as wonderful as it tastes and makes a great gift during both cold and warm months. Honestly, who doesn’t love chai year round? Heck I’ll drink it warm no matter the temperature. Or you can use it baked into a sweet treat like a chai apple cake! or blend it into a homemade chai hot cocoa mix!

Welcome to day 4 of #SummerGamesWeek 2021 hosted by Amy from House of Nash Eats!  We are celebrating the start of the Tokyo Games with over 50 recipes representing more than 25 countries competing in the upcoming Summer Games! Come join me and my fellow Summer Games Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

Thursday #SummerGamesWeek Recipes

• Vegetable Tempura representing Japan by House of Nash Eats
• Spanish Flan representing Spain by Lemon Blossoms
• Pan Fried Gyoza representing Japan by Take Two Tapas
• Pimento Cheese Dog representing the USA by Our Good Life
• Hungarian Chocolate Torte representing Hungary by That Recipe
• Lutenitsa representing Bulgaria by Magical Ingredients

Post updated 7/21/21, photos above and below are the originals.

One year ago: Pizza Quesadilla

Three years ago: Gluten-Free Brownie Cookies

Four years ago: Blue-Cheese Scalloped Potatoes

HOMEMADE VANILLA CHAI MIX

Print

Yield: Nine 8 oz. jars Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups unsweetened instant tea powder
• 1-1/2 cups white sugar
• 1-1/2 cups nonfat dry milk powder
• 1-1/2 cups powdered non-dairy creamer
• 1 cup vanilla powdered non-dairy creamer
• 2 tsp ground ginger
• 3 tsp ground cinnamon
• 1-1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice

Directions

1. In a large bowl, combine all ingredients. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder. Store in an air-tight container.
2. To serve: Stir 2 heaping tablespoons into 1 cup of hot water or milk.

Source: E + C

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Instead of buying from the store, try your hand at homemade hot chocolate mix. This version highlights dark chocolate and would make a great gift!

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Christmas is about a week away! Can you believe it? I certainly cannot as I’ve just started feeling the holiday-baking pull. There are too many festive things I want to make in such little time!

The most important thing I made every year is hot chocolate mix. To date, I have made six different kinds of hot chocolate mix: Regular, Peanut Butter, Red Velvet, Cinnamon, Salted Caramel, and now Dark Chocolate. Homemade hot chocolate mix makes great gifts if you’re looking for some last minute ideas!

This dark hot chocolate is not as sweet at the others I have created due to the use of dark and semisweet chocolate – no white chocolate in there this time. But the flavor of the dark chocolate truly shines. But if you need some extra sweetness, serve it with petite vanilla scones.

I thought it was exceptional, but if you know someone who prefers sweeter hot chocolate (like my dad), throw a healthy handful of marshmallows in there.

Try my other homemade hot chocolate mix flavors:

• Brownie Batter Hot Chocolate Mix
• Cinnamon Hot Chocolate Mix
• Classic Hot Cocoa Mix
• Malted Hot Chocolate Mix
• Peanut Butter Hot Cocoa Mix
• Red Velvet Hot Cocoa Mix
• Salted Caramel Hot Chocolate Mix

One year ago: Baked Mozzarella Chicken Rolls

Two years ago: Buttermilk Biscuits

Four years ago: Chocolate Chip Cookie Dough Dip

HOMEMADE DARK HOT CHOCOLATE MIX

Print

Yield: 20 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups nonfat dry milk powder
• 2 cups powdered sugar
• 1-1/2 cups unsweetened dark cocoa powder
• 1 cup dark chocolate chips
• 1/2 cup semi sweet chocolate chips
• 1/4 tsp salt

Directions

1. Whisk together all ingredients in a large bowl.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months. (I like to use the empty cocoa powder tins to store the mix.)
4. To make, put 1/4 to 1/3 cup of the mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Spice up your hot chocolate with a little cinnamon! Here is a homemade version for you to try.

Every winter I whip up a new hot chocolate mix. This year I decided to try two kinds, white hot chocolate pods and now cinnamon mix. This version was made on the fly while my parents were in town for my graduation. We were getting ready to go to a drive-thru Christmas light show and I realized I didn’t have any hot chocolate mix to prepare and bring for the show. So I pulled up my favorite mix recipe and added cinnamon. If you haven’t had cinnamon and chocolate together before, you’re missing out!

Two years ago: Salted Caramel Hot Chocolate Mix

Three years ago: Bacon and Cheese Egg McMuffin Cups

HOMEMADE CINNAMON HOT CHOCOLATE MIX

Makes 20 servings

Ingredients:

3 cups nonfat dry milk powder

2 cups powdered sugar

1-1/2 cups cocoa powder

1 cup semisweet chips

1/2 cup white chocolate chips

2 tsp cinnamon

1/4 tsp salt

Directions:

1. Whisk together all ingredients in a large bowl.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months.
4. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows.

Source: Adapted from Brown Eyed Baker.

Make your own red velvet hot cocoa mix complete with cream cheese frosting marshmallows!

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When I first posted this recipes, it was my fourth hot cocoa mix recipe. First I made a regular version, followed by Salted Caramel, then Peanut Butter, and shortly after this Red Velvet flavor! I have also made: Brownie Batter, Cake Batter White Chocolate, Cinnamon, Dark Chocolate, Malted, and Salted Caramel.

In case that isn’t enough, since I also made special peanut butter marshmallows to pair with the peanut butter hot cocoa, I decided to go ahead and make cream cheese frosting marshmallows to complete the full flavor of a red velvet experience. What’s red velvet without the cream cheese frosting/marshmallows?

I think I am now officially in love with homemade marshmallows. You’d think that would’ve been solidified when my first was the peanut butter version, but cream cheese marshmallows? Holy freaking awesomeness.

When I made these a second time I even cut out the marshmallows into heart shapes so now they will literally melt your heart with cuteness. And if you want to pump up the red color of the hot chocolate, use red candy coating instead of white chocolate chips.

If you notice in the background of my older photo below, I packaged up single servings of hot cocoa and a marshmallow in mini red containers to give away as Valentine’s/Galentine’s Day presents. It’s a present that warms the heart, body, and soul! It would also be cute gifted in a decorated coffee mug.

Post updated 1/29/21, photo above is the original.

One year ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream

Two years ago: Guiltless Fettuccine Alfredo

RED VELVET HOT COCOA MIX & CREAM CHEESE FROSTING MARSHMALLOWS

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Yield: 2 dozen servings Prep Time: 4 Hours 30 Minutes Cooking Time: 1 Minute 1 Minute

Nutrition facts: 200 calories 20 grams fat

Ingredients

RED VELVET HOT COCOA MIX

• 3 cups nonfat dry milk powder
• 2 cup powdered sugar
• 2 cups red velvet cake dry mix (heat treated*)
• 1-1/2 cups cocoa powder
• 1 cup white chocolate chips (or red candy coating)
• 1/4 tsp salt

CREAM CHEESE FROSTING MARSHMALLOWS

• 3/4 cup of water, divided
• 3 (.25 ounce) packages unflavored gelatin
• 3 oz. cream cheese, softened
• 2 cups sugar
• Dash of vanilla extract
• 1/4 cup cornstarch
• 1/4 cup powdered sugar

Directions

1. To make the hot cocoa mix: In a large bowl whisk together all the red velvet hot chocolate ingredients.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months.
4. To make the marshmallows: Line a 9×9 inch baking dish with plastic wrap that’s sprayed with non-stick cooking spray. Spray additional piece of plastic wrap to cover the top and set aside.
5. Place 1/2 cup of water in the bowl of an electric mixer and add gelatin to water to soak.
6. While gelatin is soaking add remaining 1/4 cup water, and white sugar to sauce pan. Bring mixture to boil over medium heat for 1 minute. Add in softened cream cheese stirring until completely dissolved.
7. Pour hot sugar and cream cheese mixture into gelatin and beat on high using a whisk attachment. Beat for 12 minutes or until mix is fluffy and forms stiff peaks. Add in dash of vanilla extract and mix until combined.
8. Pour mixture into baking dish using a greased spatula to smooth top. Cover marshmallow mixture with remaining prepared plastic wrap, pressing down lightly to seal.
9. Allow to rest for at least 4 hours, preferably overnight.
10. When marshmallows have set, mix together cornstarch and powdered sugar in a dish. Using greased knife, or cookie cutter to cut the marshmallows and then dredge lightly in the cornstarch mixture. Shake off excess.
11. If packaging the marshmallows for gifts be certain that they are stored in an airtight container. Keep time is 2 weeks.
12. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with homemade cream cheese frosting marshmallows!

Notes

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F - about 1 minute stirring every 15 seconds.

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