After you try this hot cocoa, you’ll never open a packet of mix again!
Add milk powder, confectioners’ sugar, cocoa powder, chocolate chips, and salt to food processor. Lock lid into place. Hold down pulse button for 1 second, then release. Repeat until chocolate chips are finely ground, about ten 1-second pulses.
Remove lid and carefully remove processor blade (ask an adult for help). Use rubber spatula to transfer cocoa mix to airtight storage container. (Cocoa mix can be stored at room temperature for up to 3 months.)
To make hot cocoa: Use ⅓-cup dry measuring cup to scoop ⅓ cup cocoa mix into large mug. Pour 1 cup milk into mug. Heat in microwave until hot, about 2 minutes. Use oven mitts to remove mug from microwave. Stir with spoon until well combined. Top with whipped cream or mini marshmallows (if using).
This recipe calls for Dutch-processed cocoa powder. How is that different from regular unsweetened cocoa powder? A process called Dutching, which was invented in the 19th century by a Dutch chemist and chocolatier named Coenraad Van Houten, raises cocoa powder’s pH level, which gives the cocoa a fuller flavor and deeper color. Dutch-processed cocoa (sometimes called “alkalized” or “European-style” cocoa) is the best choice for this recipe.
Hot cocoa mix makes a great gift, especially in the wintertime. Package it in a jar or other airtight container—maybe with some mini marshmallows on top. It’s nice to include instructions for how to make hot cocoa from the mix, too.