Vanilla Hot Chocolate Mix
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
40
Spice
66
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
4 cups
Granulated SugarDirections:
1
Place sugar in large bowl
2
Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod
3
Work seeds in with your fingers
4
Cover snugly with plastic wrap and let stand overnight at room temperature
5
In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses
6
(Process in two batches if necessary
7
) Remove pod from sugar
8
Add ground chocolate and cocoa powder to sugar and whisk to blend
9
Store mix airtight at room temperature for up to six months
10
Place sugar in large bowl
11
Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod
12
Work seeds in with your fingers
13
Cover snugly with plastic wrap and let stand overnight at room temperature
14
In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses
15
(Process in two batches if necessary
16
) Remove pod from sugar
17
Add ground chocolate and cocoa powder to sugar and whisk to blend
18
Store mix airtight at room temperature for up to six months
19
To serve: For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power)
20
Whisk in 1/4 to 1/3 cup mix
21
Serve with unsweetened softly whipped cream or marshmallows
22
For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power)
23
Whisk in 1/4 to 1/3 cup mix
24
Serve with unsweetened softly whipped cream or marshmallows