homemade hot cocoa

i love. some. cocoa. as a kid i used to drink it year round, and it’s that much cozier now that we live somewhere routinely cool enough to enjoy it. i also think my head about spun last year when starbucks introduced 3 or 4 new hot chocolate beverages. i wish they would sell them like a beer flight so i could taste test them all, then order a cup to go.

however, if you’re looking for a fix closer to home (or super cute christmas gifts!!!! it’s not too late, promise.) check out this recipe from sprinkle some sugar

the recipe below is halved, and yet it still yielded a substantial amount of powder. for gifts however i would probably revert to the original quantity (by doubling the ingredients listed below.) my food processor is a tiny one, so i need to work in smaller batches.

| ingredients |

1.5 cups nonfat dry milk powder

1 cup confectioner's sugar

3/4 cup cocoa powder

3/4 cup white chocolate chips

pinch salt

optional add-ins: crushed candy canes, mini chocolate chips, cinnamon

to prepare hot chocolate:
3 heaping tablespoons hot cocoa mix
1 cup warm milk
toppings: marshmallows or whipped cream

| method |

add ingredients to a large mixing bowl and whisk to combine. i have a small food processor, so in two batches, add the mix to the processor and pulse until well combined, and the white chocolate chips are broken into tiny pieces.

optional: mix in crushed candy canes for peppermint hot chocolate, mini chocolate chips for double hot chocolate, or cinnamon for cinnamon hot chocolate.

decant into an air-tight jar and store for up to 3 months. (these are adorable as gifts in small mason jars with a cute bow!)

to make a cup of cocoa, heat a cup of milk (whole milk yields the richest cocoa) until steaming and warm. stir in 3 tablespoons of cocoa powder, and top with your desired toppings: whipped cream, marshmallows or cinnamon.

classic christmas shortbread

i’ve dug for this recipe 1, 2, 3 times this season:

1.// shared at this year’s christmas cookie exchange
2.// coworker gifts for the hubs’ people
3.// for use in this year’s virtual “cookie swap” (a hangover from my days in texas - we have a little group who mails recipes, cards and sometimes samples all over the country to each other.)

the recipe is from nordicware, and you can use it (traditionally) in a shortbread pan if you have one. it comes out in thick squares, with flaky layers that rival a croissant (ok - hyperbole, but it’s really good), and is pure heaven dipped in coffee or tea.

-or- you can do as i did for this year’s coworker gifts and roll the dough out sugar cookie style and bake for 9-12 minutes. i dipped the cooled cookies in chocolate with a tiny bit of coconut oil and decorated them with sprinkles, hazelnuts and crushed peppermint. the shortbread flavor is classic enough that i don’t think you automatically bite into them and think something is off, but it’s also not as obsequious as a sugar cookie. the flavor is just a little more buttery, which stands equally beautifully on it’s own or when paired with something sweeter like dipped chocolate.

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