I got this recipe from Alton Brown, who extols it as almost as good for making cocoa as when you make the syrup yourself. It has the benefits of being considerably less expensive than packaged instant coca, tasting better, and the comfort of knowing what's in it.

Instant Cocoa Powder

2 cups of powdered sugar
1 cup of Dutch-processed cocoa*
2-1/2 cups of dry milk powder
2 tsp corn starch
1 tsp salt
1 pinch cayenne pepper (which I have never had the guts to try)

Mix all the ingredients together thoroughly and store in an air-tight container. (I use a 3-lb coffee can and a wire whisk.)

To make cocoa, fill a mug about 1/3 full with the powder mixture and then add hot water or milk. (In my microwave, 83 seconds for 12 ounces of milk works nicely. 90 seconds will boil the milk, which you don't want to happen.) Stir thoroughly and with great reverance while chanting praises to the god of chocolate.

I found Alton Brown's recipe to be too sweet for my taste, especially when mixed with milk, so I usually increase the amount of Dutch cocoa powder by about 1/3 of a cup.

A layer of little marshmallows floating on top adds sweetness, interest, and (most important) insulation that keeps your cocoa warm. It also makes an interesting mess in the cup that can be an adventure to clean if you let it harden.

For more fun and a Mexican flavor, add a stick of cinnamon as a stirrer.

Try sprinkling some of the instant cocoa powder on Haagen-Dazs chocolate ice cream. Sinfully good.


*Hershey's makes an excellent Dutch cocoa powder. It comes in the same kind of can as their regular cocoa but it might be hard to find in local grocery stores. Dutch cocoa is less acidic and darker than regular cocoa and has a stronger chocolate flavor.


Warning: This stuff is so good that it is contraindicated by moral statute in the 14 northeastern states and the Distrit of Columbia. It is also addictive and habit-forming. Known side effects include a wistful longing for more cocoa and in some rare case, uncontrollable foodgasms. If you experience these side effects, increase dosage until you don't care. This product is also effective as a solid rocket fuel when mixed with potassium permanganate and an aliphatic resin binder.

Loved your disclaimer! It's so rocket scientist like. You might want to try adding a scoop of Tang in your sugar cookie batter to make Astronaut cookies. I made a batch of those cookies to celebrate the return to Shuttle launches.

-SCG

I gotta try it! Do you substitute the Tang for some of the sugar?

I'll have to post the version of the Cocoa Powder that I use, once I manage to remember to bring it with me (still no internet at mom's house)...

Rose/Miros

No, I just add a scoop of Tang powder to the sugar cookie batter the rest of the recipe is the same. I use the little scoop that comes in the Tang container. It was a recipe I got from my Aunt who lives within walking distance of "the Cape".

Now I'm wondering what would happen if you put a scoop of Tang in the cocoa mix. Chocolate and orange go quite well together.

I'd experiment with a fractional teaspoon of Tang in a cup of cocoa first...

Hey, we're still waiting for your cocoa powder recipe!

Tip: All instant cocoas (even gourmet varieties) are improved by adding a bit of real milk...

Rose/Miros

I make Danny's hot chocolate with all milk, no water. Reason being he's always been a bit underweight and he's growing fast so needs the extra calcium otherwise his knees hurt him at night. He's in another growing spree right now. I can tell when he eats two suppers plus a snack and then goes to bed early because he feels tired. He's on a Ovaltine kick right now which he likes even better than hot chocolate provided it is the chocolate malt variety.

-SCG

Ok, here's my instant cocoa recipe (stolen from the USDA, I think):

2 c instant nonfat dry milk
1 c sugar OR 1/2 c Splenda for Baking
1/2 c unsweetened cocoa

Mix together and store in airtight container.

Combine 1/4 c mix with 1 c boiling water.

Makes approximately 14 cups.

I just made a batch with Splenda for Baking; I'll have some with supper and report back. I also bought some Brown Sugar Splenda and will try that in cookies and report back.

The mix with Splenda for Baking is completely indistinguishable from the basic mix.

Still haven't made the cookies, tho!

Gimme a hint. What is Splenda for Baking?

Splenda is the new artificial sweetner that's a) made from sugar and b) tastes like sugar, not chemicals.

Splenda for Baking is a Splenda/sugar blend that you substitute for sugar in half the quantity. Splenda by itself doesn't bake very well; things tend to come out dry.

Oh, that 'splains it. Being a determined curmudgeon, I stick with the basics. Good ol' sucrose is good enough for me.