Hot Cocoa

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Fabulous! I used the NIDO milk as recommended by other reviewers and left out the pepper due to my kids being the primary consumers of this mix. Further, not only does it taste like old-school hot chocolate, not chemical laden packets, but it's a real money saver. Even with spending the extra money on the Nido milk (which I found in the Mexican food section of my local Kroger, I calculated that it's $.03 per 6oz serving (what a packet makes. When using the mix, I use 1TB mix for every 2OZ of water. YUMM! This cocoa is so much better than any recipe I've tried with the coffee creamer.

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If your used to packaged hot cocoa, this is much different. I found this recipe to need a lot of doctoring. I did find WHOLE powdered milk, that was horribly expensive. Spent $19 for a #10 can (not 10 lbs I had to double the sugar and chocolate to get it to be chocolatey. I also feel like it tasted too much like powdered milk. I will make it again, but only because i have to use up the $19 i spent on the powdered milk.

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Genius recipe! I will STRONGLY advise that before you start omitting the cayenne pepper that you try it first. Cayenne is a fruit that does have a unique fruity flavor that is usually completely covered by the heat, but in this case (in in a few cajun and creole recipes I know the heat is almost completely neutralized by the milk thereby allowing the fruitiness to come through. Also use just a pinch

Other than that, make sure you use the correct ingredients (whole powdered milk-it doesn't say fat free and the correct amounts.

For all my preaching about not changing anything. I think using a milk and cream mixture is just as good as powdered milk and cornstarch. Do NOT, FOR THE LOVE OF GOD, use coffee creamer!

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Awesome Recipe! Would make for great gift giving!

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Great recipe ....Mazak it is called a Molinillo =]

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Can anyone tell me what the name of the tool was that Alton used when he made the chocolate slurry? I think it was in this recipe, but perhaps it was the chocolate milk.

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I love this mix. I use Valrhona cocoa powder (a high quality Dutch cocoa and Nida whole milk powder (a Mexican product found in many Wal-marts and Targets here in the West. I add cinnamon and up the cayenne a bit 'cause I like it spicey. I find the sweetness and creamy texture (from the whole milk to be just perfect for the cocoa powder I use. If your mix tastes bland or bitter, you either forgot the salt in the recipe or you need to find a better cocoa powder. If you don’t care for non-fat dry milk powder (I don’t, you just might like the whole milk powder. It smells like sweet cream. Also, you can’t substitute granulated sugar for powdered sugar here. Not only will your hot cocoa have a grainy texture, but it’ll be too sweet.

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I love this recipe. I make it for myself and as a present for friends and family. It's still delicious without the cayenne, for those who are especially spice-sensitive. Here's the secret, in my opinion: Go to your closest store that stocks Latin American foods and get Nido powdered milk. It's powdered *whole* milk and tastes much better than the usual powdered non-fat.

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Really, really outstanding. The addition of cornstarch is brilliant. I have, however, discovered a few things. If use my grocery store's (i.e., cheap powdered milk, I have to use more than the recipe calls for or the cocoa powder is overwhelming. But, if I'm able to find a higher quality powdered milk, I use less than the recipe calls for. Also, I've added a teeeeny pat of butter to the hot water to make up for the lack of fat in the powdered milk.

Ginger is awesome with the cayenne, too.

A fabulous recipe. Thank you!

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This was easy to make, my first mug tastes good although a bit too rich for me (who knew something could be too chocolatey? Next mug will be less mix with my hot water, maybe tempered with Bailey's as it as after 5pm! All in all, yummy!