Mexican Hot Chocolate

Hot Chocolate Mix is a wonderful gift idea! There isn't anyone I know that will turn down a piping hot cup of cocoa at the right time! This version is a twist on the traditional mix, and will make an ENORMOUS amount. So you won't have to be stingy in your gift-giving with this one.

6 Cups dutch-process cocoa

6 cups granulated sugar

3 TBS orange zest (or the zest of one large navel orange)

3 TBS pure vanilla extract

3 tsp salt

1/3 cup cornstarch

1 1/4 tsp Ancho Chile Powder

The first step is to perfume the sugar. Start by mixing your orange zest and vanilla into the sugar. The sugar will now be damp and crumbly, and that's okay. Make sure to whisk this mixture for a good long white to thoroughly incorporate it. The next things we will be adding will help to dry the mixture out.

To your perfumed sugar add your cornstarch, salt, and ancho chile powder. Whisk the mixture well to thoroughly incorporate.

Now, working in three batches, add your dutch-process cocoa 2 cups at a time, making sure to thoroughly incorporate after each addition.

There you have it! Your Mexican Hot Chocolate Mix is now ready to package as gifts, or to store in the cabinet for yourself to use. If you intend on keeping some to use for yourself or your holiday entertaining, be sure to keep it in an airtight container or a mason jar with a properly fitting lid.

To Make the Hot Chocolate:

Mix 2 TBS of cocoa mix with 1 TBS of milk in a mug. Whisk together until thoroughly incorporated into a chocolate paste. To your chocolate paste, add an additional cup of milk, and mix. (This two step process will ensure complete emulsion of the cocoa mix and the milk and prevent any clumps.)

Heat cocoa on the stovetop in a saucepan until steamy, or in the mug in the microwave for 1-2 minutes until steamy. Serve immediately. Garnish with the toppings of your choice (marshmallows, cinnamon, crushed peppermints, etc).

To make a plain hot chocolate mix, withhold the orange zest and chile powder. Follow the rest of the steps the same way.

To make a peppermint hot chocolate variation do the following: withhold the orange zest and chile powder. Replace the vanilla with the same quantity of pure peppermint extract. Follow the same assembly directions.

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