Alton’s Hot Cocoa Recipe

This ingenious Alton’s Hot Cocoa Recipe creates a pantry-ready mix that produces a cup of chocolate far superior to store-bought packets. By utilizing cornstarch for a velvety, Italian-style thickness and a pinch of cayenne to wake up the palate, this dry blend turns simple hot water into a luxurious, intensely chocolatey experience.

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Alton’s Hot Cocoa Ingredients

The Dry Mix:

• 2 cups Powdered Sugar: Dissolves instantly in hot liquid, preventing the gritty texture often found in granulated sugar mixes.
• 1 cup Cocoa: Dutch-process is preferred here. It has been alkalized to reduce acidity, resulting in a darker color and a smoother, mellower chocolate flavor.
• 2 1/2 cups Powdered Milk: Provides the creamy dairy base, making this mix “just add water” friendly.
• 2 teaspoons Cornstarch: The secret weapon. It thickens the liquid slightly, giving the cocoa a rich body and improved mouthfeel.
• 1 teaspoon Salt: Essential for popping the chocolate flavor.
• 1 pinch Cayenne Pepper: Adds a subtle background warmth that amplifies the cocoa without making the drink spicy.

For Serving:

• Hot Water: Or hot milk for an extra-decadent version.

How To Make Alton’s Hot Cocoa

1. Sift and Combine: In a large mixing bowl, combine the powdered sugar, Dutch-process cocoa, powdered milk, salt, cornstarch, and cayenne pepper. Chef’s Tip: It is highly recommended to sift these ingredients together. Powdered sugar and cocoa tend to clump, and sifting ensures a uniform powder that dissolves evenly.
2. Whisk Thoroughly: Whisk the mixture vigorously to incorporate the spices and cornstarch evenly throughout the bulk ingredients.
3. Store: Transfer the mix into an airtight container (like a large glass jar or plastic tub). Seal it tightly. It keeps indefinitely in the pantry, ready for gifting or late-night cravings.
4. Brew a Cup: When ready to serve, bring a kettle of water (or a pot of milk) to a boil. Fill your favorite mug about half full with the dry mixture. Pour in the hot water.
5. Stir and Enjoy: Stir briskly to dissolve the mix and activate the cornstarch. Serve immediately.

Recipe Tips

• The Cornstarch Factor: Do not omit the cornstarch! It mimics the texture of heavy cream and prevents the drink from feeling “watery,” which is a common complaint with water-based hot cocoas.
• Dutch vs. Natural Cocoa: While natural cocoa works, Dutch-process (like Droste or Valrhona) gives that deep, Oreo-like color and fudgy taste. Natural cocoa will be lighter and fruitier.
• Mug Ratio: The recipe calls for filling the mug “half full” with mix. This creates a very intense, espresso-like chocolate hit. For a lighter drink, start with 1/3 of the mug and adjust to taste.
• Spice Adjustments: The pinch of cayenne is a nod to Mexican hot chocolate. You can also add a pinch of cinnamon or even cardamom to the dry mix for a custom flavor profile.

What To Serve With Hot Cocoa

• Homemade Marshmallows: The heat of the cocoa melts them into a frothy topping.
• Peppermint Stick: Use it as a stirrer for a festive touch.
• Biscotti: A crunchy hazelnut or almond biscotti is perfect for dunking.
• Shortbread: The buttery biscuit contrasts with the sweet drink.

How To Store Hot Cocoa Mix

• Pantry: Store the dry mix in a sealed container in a cool, dark place. Moisture is the enemy, so ensure the lid is tight to prevent clumping.
• Shelf Life: As long as moisture doesn’t get in, the mix will last for 6 months to a year (or “indefinitely” as Alton suggests, though flavor potency may fade slightly over time).

Alton’s Hot Cocoa Nutrition Facts

• Calories: 190 kcal
• Fat: 2g
• Carbohydrates: 40g
• Sugar: 35g
• Protein: 6g

Nutrition information is estimated per prepared cup made with water.

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