What do you all add to the standard hot cocoa mix to make it fabulous? I use nonfat dry milk, nondairy creamer, cocoa and powdered sugar to make my mix. I would like to have an improved mix to use as wedding favors, so would like to kick it up several notches. TIA for your ideas.
Hmm, not sure if this is what you are looking for, but I make hot chocolate and I used 4 oz. milk choc. chips, 4 oz. bittersweet choc. chips, 1 teaspoon instant coffee, 1 Tbsp. sugar, and two cinnamon sticks. That gets added to 5 cups of milk and 1 tsp. of vanilla extract. It is the best hot chocolate in the entire world, but would probably end up looking like a bag of chocolate chips rather than a pretty favor.
I use the America's Test Kitchen recipe. I keep a giant jar on hand at all times.
3 cups nonfat dry milk
8 ounces powdered sugar
1 1/2 cups cocoa powder, dutch processed
1 1/2 cups white chocolate chips
1/4 teaspoon salt
Pulverize in a food processor.
Stir 1/3 into 1 cup of hot milk.
Nonfat dry milk adds a sweet dairy flavor to the cocoa, especially if you reconstitute the mix with hot milk instead of hot water.
Confectioners' sugar works best in this recipe--it dissolves quickly and the cornstarch (an ingredient manufacturers add to the sugar to prevent clumping) helps thicken the cocoa.
White chocolate provided our cocoa with a soft, creamy texture and pushes the chocolate flavor to new heights.
http://www.rightathome.com/Food/Recipes/Pages/HotCocoaGiftswithaPersonalTouch.aspx?sid=email&cid=rah201011&rid=13245417&om_rid=AA$HvH&om_mid=_BM0EPCB8VgIMcE
I just saved the above the other day.
If you used powder creamers, what about using flavored ones? French Vanilla or Hazelnut would be with cocoa.
http://www.adamsextract.com/display.asp?DepartmentID=1406
Or maybe you can add in some powdered flavors. Adam's extract makes a mint one.
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