Sincerely, Emily asked about my homemade hot chocolate recipe last week. I had been planning on writing a post about how I do it this winter, but figured it would be fitting today – after all we are participating in October Unprocessed.
Being a Real Food person and avoiding things that come in bags, packets and boxes when it comes to things I eat – I do not use those little packets of powder to make my hot chocolate. Sure they’re supposed to be instant, but making it from scratch really doesn’t take any longer and isn’t any more work and it’s much healthier.
Here are the ingredients in Swiss Miss: SUGAR, CORN SYRUP, MODIFIED WHEY, COCOA (PROCESSED WITH ALKALI), HYDROGENATED COCONUT OIL, NONFAT MILK, CALCIUM CARBONATE, LESS THAN 2% OF: SALT, DIPOTASSIUM PHOSPHATE, MONO- AND DIGLYCERIDES, ARTIFICIAL FLAVOR, CARRAGEENAN.
The ingredients in my homemade hot cocoa: RAW MILK, 80% DARK SOY-FREE CHOCOLATE (cocoas, cane sugar, cocoa butter, bourbon vanilla pod)
It’s this simple:
heat milk until desired temp, about 150
add chocolate to taste (use whatever kind you have that you like, dark chocolate, chocolate bars, chocolate chips, etc)
mix with whisk until chocolate is melted, pour into cup and enjoy
There are some folks that use powdered cocoa, I’ve tried that before, but I really hate all the chalky cocoa at the bottom of the mug, and I always feel like it’s grainy and gets stuck in my throat. If you do like to use cocoa and are looking for a great source for organic cocoa, look no further than Mt Rose Herbs. I keep some soy free dark chocolate on hand and simply add a few squares, sometimes I add more chocolate if I want it really chocolaty, sometimes less. On occasion you’ll also find me adding a cinnamon stick, cardamom pods, or some other warming spices while warming the milk. Every now and then I get a little crazy and add a few drops of vanilla to my mug too, which really enhances the chocolate flavor. It really is that easy to make hot chocolate from scratch!
What do you think hot chocolate with or without marshmallows?
I can also be found at Chiot’s Run where I blog daily about gardening, cooking, local eating, maple sugaring, and all kinds of stuff. You can also find me at Your Day Magazine, and you can follow me on Twitter and on Facebook.
I make a chocolate syrup that then I add to milk…it makes it quicker for the kids. I add a 2:2:1 ratio of cane sugar, water, and cocoa and then boil for about 5 min. I keep it in a jar for about a month (if it lasts that long) but it’s a great change from chocolate syrup from a store.
Great recipe, I think my mom did this growing up, would be nice for quick recipes for hot or cold chocolate milk!
Can you make unprocessed marshmallows?
You certainly can, here’s a great recipe from with no corn syrup and only REAL ingredients!
Hi Susy – THANKS! It is amazing it is that simple. I remember my gram doing that when I was young. I have seen a recipe like Citysister mentioned and another that adds the warming spices like you mentioned. It is still too hot here for me to really be thinking about hot chocolate, but I was to be prepared when the time comes. Thanks a lot! Emily
[...] Susy just posted her hot chocolate recipe over at Not Dabbling in Normal a few days ago. Go check it out. There is nothing more simple than milk and chocolate heated. [...]
[...] hope that I would like one. Susy from Chiot’s Run posted her recipe back in October over at Not Dabbling in Normal. Making Gingerbread Hot [...]