Best Vanilla Hot Chocolate Mix Recipes

Vanilla Hot Chocolate Mix image

Provided by Tracey Seaman

Yield Makes 24 to 32 servings (10 cups mix)

Number Of Ingredients 5

4 cups granulated sugar
1/2 vanilla bean, split crosswise (see tips, below)
1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
8 ounces milk chocolate, coarsely chopped
2 cups unsweetened cocoa powder, preferably Dutch process (see tips, below)

Steps:

Place sugar in large bowl. Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod. Work seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses. (Process in two batches if necessary.)
Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend.
Store mix airtight at room temperature for up to six months.
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). Whisk in 1/4 to 1/3 cup mix. Serve with unsweetened softly whipped cream or marshmallows.

Vanilla Hot Chocolate Mix image

Yield makes 10 cups mix, serving 24 to 32

Number Of Ingredients 6

4 cups sugar
1/2 vanilla bean, split crosswise (see Note)
1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
8 ounces milk chocolate, coarsely chopped
2 cups unsweetened cocoa powder,
preferably Dutch process (see Note)

Steps:

make mix
Place the sugar in a large bowl. Split the vanilla bean in half lengthwise, scrape the seeds into the sugar, and add the pod. Work the seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
In food processor fitted with the metal blade, process the chocolates until finely ground, using 4-second pulses. (Process in 2 batches if necessary.)
Remove the pod from the sugar. Add the ground chocolate and cocoa powder to the sugar and whisk to blend. Store mix airtight at room temperature for up to 6 months.
to serve
For each serving, heat 8 ounces milk in a small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 1/4 to 1/3 cup of the mix. Serve with unsweetened softly whipped cream or marshmallows.
cook's note
Save the other half of the VANILLA BEAN for another use, such as a second batch of vanilla sugar, which keeps indefinitely and can be used in baking, coffee, or simply to sprinkle on fruit or waffles.
The DUTCH-PROCESSED COCOA has been treated with an alkaline solution, which gives it a darker color and less bitter flavor and makes it dissolve more easily. Dröste is a good brand.