Dry Mixes in a Jar... Homemade Hot Cocoa Mix

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Homemade Hot Cocoa Mix

Found on Bean Town Baker

YIELD: 76-2 TBSP SERVINGSIngredients:

2 vanilla beans 

4 cups granulated sugar 

24 oz high-quality semisweet chocolate, coarsely chopped 

9 oz dark chocolate, coarsely chopped 

2 cups Dutch process cocoa

Directions:

Split and scrape vanilla beans and place in a large bowl or jar with the sugar. Work seeds into the sugar with your fingers. Bury the pods under the sugar. Cover tightly and let stand overnight (or up to months–vanilla sugar keeps forever) at room temperature.

In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses. Process in batches, if necessary.

Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well. Store mix airtight at room temperature for up to six months.

Assemble your gifts: 

Scoop 1-1/2 cups of cocoa mix into a medium sized bag. Attach a tag with the following note: Heat 8 oz milk on med-high heat until scalded. Add 2 Tbsp cocoa mix and whisk until smooth. Top with a marshmallow. Makes 12 servings. 

Recipe as seen on Confections of a Foodie Bride, originally from Gourmet