Pots & Plots

I love hot chocolate. It’s one of my passions in winter. It’s also a favorite gift in a jar. Last winter I discovered Hershey’s fancy hot chocolate in Mayan (basically dark chocolate) and LOVED IT. But I can’t quite bring myself to pay the steep price regularly. But I’ve been in search of a really great recipe. None of them were quite what I was looking for, many calling for top of the line brand name ingredients that just goes against my frugal nature. So I wound up taking aspects of several recipes and creating this one. I went brand specific for the two most important ingredients.

Ingredients:

• 1/2 cup Hershey’s Special Dark Cocoa Powder (this was the only Dutch process cocoa powder at Walmart)
• 1 1/2 cup Carnation Nonfat Milk Powder (and at $8.92 for the big one, I have pretty steep expectations)
• 1/4 fat free non-dairy powdered coffee creamer
• 1 cup Splenda (You can use sugar, I’m just trying to save some calories.  Granulated works fine but powdered is best)
• 1 tsp cornstarch
• 1/4 tsp salt
• 1/4 tsp cayenne pepper

Directions:

Mix all ingredients well and store in an airtight container. I haven’t exactly decided on the ratio of mix to water. Some say 2 Tbsps to 6 oz. of water, some say fill half the mug with mix and add water. You decide.

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