Name: Raspberry Hot Cocoa Mix
Total time: 9 min
Ingredients: 3 cups (9 ounces) nonfat dry milk powder; 1 (3-ounce) box raspberry gelatin; 1 1/2 cups (6 ounces) confectioners' sugar; 1 1/2 cups (9 ounces) white chocolate chips; 1 1/2 cups (4½ ounces) Dutch-processed cocoa powder; 1/4 teaspoon salt

Why This Recipe Works

We wanted a recipe for hot cocoa that was creamy, rich, and big on chocolate flavor. Nonfat dry milk lent our Raspberry Hot Cocoa Mix recipe a sweet dairy flavor, especially when we reconstituted the mix with hot milk instead of hot water. Confectioners’ sugar worked best in our recipe because it dissolved quickly, and it helped thicken the hot cocoa. And for complex chocolate flavor and a soft, creamy texture, we used a combination of white chocolate and cocoa powder.

Instructions

Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.