Mmmm, I love me some hot cocoa! Especially when it’s rich and warm, accompanied by chocolate chips and peppermint pieces. Here in Texas, October means cooler weather, but when we say “cooler” down here we mean mid-80s. But with Christmas comes winter weather, and then you don’t really have an excuse anymore, do you?
To be honest, we don’t even really care if it’s cold or not. Hot cocoa is awesome any time you want it, even if it’s hot outside. People don’t only drink hot coffee in cooler weather. Why not cocoa, right?
And I love it even more when it’s something I can put together in a matter of minutes, enjoy in my favorite mug, and share with my closest friends.
This recipe is easy and inexpensive and so much fun to play around with. You can really do anything with the recipe base. This specific recipe is for Peppermint Cocoa, but I’ve also made Pumpkin Spice Hot Cocoa, Marshmallow Hot Cocoa, even Cinnamon Hot Cocoa. Just omit the peppermints and stir in your add-ins of choice!
This is a perfect gift for friends, family, and coworkers, and it’s so easy to customize to anyone’s favorite flavors. Who doesn’t love hot cocoa? Jazz it up a little with a mason jar and ribbon, and you’ve got yourself an easy, thoughtful gift. We even put a festive bit of scrapbook paper on the lid to add more Christmas spirit.
- 2 cups powdered sugar
- 1 cup cocoa (Dutch-process preferred)
- 2 1/2 cups powdered milk
- 1 teaspoon salt
- 2 teaspoons cornstarch
- 1/2 cup peppermint pieces
- Combine all ingredients in a mixing bowl and incorporate evenly.
- Store in an air-tight container for up to a year. (But don't worry, it won't last that long 😉 )
- When ready to enjoy, add 3-4 TBS to a mug and stir in 6 oz warm milk (or water).
What’s you favorite hot cocoa? Let us know in the comments! Check out our other 31 Days of Handmade Christmas Projects – visit our 31 Days 2016 Landing Page. You can also find us on Facebook and Twitter!