The nights are starting to get longer and the cold weather is settling in from the north. And that means curling up in a soft blanket to watch the snowflakes fly while sipping from a cup of hot cocoa. Yes, there are a million hot cocoa mixes out there. Trust me, I looked at many of them. They were all the same. Cocoa powder and sugar. But this low sodium hot cocoa mix adds a touch of warmth and adds a depth of flavor by adding cinnamon.
To prepare the mix, add 2 tablespoons for every 8 oz of water or hot milk and stir until everything has dissolved. And of course, topping with marshmallows never hurts!
Ingredients
2/3 cup cocoa powder
2/3 cup sugar
1/2 tsp cinnamon
1 tsp powdered vanilla (optional)
Combine ingredient to a container that has an airtight lid. Shake until well combined.
There are endless combinations you can try. While I typically use powdered vanilla, you substitute a teaspoon of any extract. Just add everything to a blender and blend so the extract can evenly distribute and then store in an airtight container for up to 2 months. Substitute the vanilla and cinnamon for mint. Or almond, even orange! Or, you can add some ancho pepper and blend the mix to get a spicy kick. Add a 1/4 cup of instant espresso powder for a nice mocha twist.
And I know it's tempting to leave the cinnamon out of the original. But even Nesquik has "spices" listed as an ingredient. So don't miss out on what it really brings in flavor.