While I take a few days off to handle a sick kid, taxes, and college paperwork, I’m sharing old posts for winter time. This one was first published November 2013.
My youngest son and I started a tradition last week when it was incredibly chilly here in the Philadelphia area – hot cocoa with marshmallows and whipped cream – after nursery school. Did I mention the little piece of chocolate we dropped in the bottom of the mug first? Delicious and such a treat when you get to the bottom of the mug!
Have your kids help you make up a big batch of this cocoa mix and keep it on hand for chilly, winter afternoons. I like to store mine in mason jars with the directions for making individual cups of piping hot chocolate written on a piece of masking tape stuck to the cap. Yes, not a Martha moment for me.
- 3½ cups Organic Sugar
- 2¼ cups Baking Cocoa
- 1 teaspoon Salt
- ¼ cup Cinnamon
- Mix together the organic sugar, baking cocoa, salt, and cinnamon in a large bowl. Store in a jar with an air-tight lid.
- To make individual servings, warm up 1 cup of whole milk. Add 2 tablespoons of the cocoa mix and stir until dissolved. For a larger batch, warm the milk in a sauce pan. Make sure it doesn’t boil over while warming. Stir in 2 tablespoons of mix for each cup of milk.