Hot Cocoa

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This stuff is incredible. Takes five minutes to mix it all up together. I followed the recipe exactly, and I used regular nonfat dry milk and plain old nestle cocoa powder from the supermarket. Nothing fancy or expensive. I mixed it up with boiling water (no milk or cream!, and this is super rich, chocolaty, and delicious. Sweet, but not too sweet. I only used a teeny pinch of the chili powder, and I think it adds a nice depth without tasting spicy.

Try this recipe! Don't let others lead you astray - try it yourself "as is" first, and then decide for yourself if it needs changing.

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This recipe was delicious!! We quartered to make two small cups which was perfect and added marshmallows. Also, we omitted the powdered milk and just used warmed milk in place of the water.

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Super delicious. We made it for an office party to go along with the homemade marshmallows (also unbelievable. It makes an enormous amount of mix! Big hit, nothing but good things to say.

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I used high fat dutch process cocoa... best hot cocoa I ever had

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My son is Lactose intolerant and he loves your mix recipe. We left out the powdered milk and added his Lactose free milk. This is a winner!

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Not sure what I love more,this recipe or you Alton! This recipe has made you my new hero. You rock dude!!!

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The reason a recipe exists is because it works. Of course granulated sugar won't work. Of course it won't be creamy without the cornstarch. Of course non-fat dry milk tastes terrible, there's no flavor in it. And coffee creamer? Really? If you're trying to get away from the chemical junk in commercial cocoas, why would you add more chemicals?

However, leaving out the powdered milk in the dry mix and just using warmed milk instead of water is an option. The cayenne is almost indistinguishable as pepper. It is really the key because w/o it, & the salt, the cocoa is bitter & unpalatable.

Try it with ginger and cinnamon or some mint schnapps for a kick.

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I had the same problem of not being able to find whole powdered milk, and took the advise of another commenter and used powdered cream in it's place. What I had on hand was Hazelnut flavored. Here is how to adjust the recipe if you should do the same...I used 2 c. Dutch processed cocoa, 1and 1/4 c. nonfat powdered milk and 1 and 1/4 c. flavored cream, eliminate the powdered sugar (flavored cream has enough sweetness, and I had to double to cocoa to taste rich chocolate as apposed to just tasting the cream, salt and corn starch as before. It took about 1/4 c. of the mix in my cups to get the right bang, but it is great! Good luck!

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Used a good grade of really dark cocoa and love the results -- not as sweet as conventional mixes but more like the real from scratch thing

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I do not know why some seem to hate this and others seem to love it. Must be the ingredients people use. As for me it turned out awful, sad to say since I love Good Eats and always find it's recipes to be awesome.

I followed the recipe but it mostly just tastes like water with cocoa in it? What could be the reason?

Could it be that I only found fat free powdered milk?
Could it be that I only had finely grained sugar, but not powdered?

I found I needed more sugar but maybe due it's grainier nature it is unevenly distributed and possibly the abomination that is fat free powdered milk ruined it.