Homemade hot cocoa

**anonymous1** · 11-20-2007, 11:43 PM

I am looking for a way to make homemade hot cocoa without using non-dairy coffee creamer. Anyone out there with any ideas? I just hate adding hydrogenated oils to my hot cocoa. The recipe I have uses powdered milk, powdered sugar, unsweetened cocoa and non-dairy creamer. Is there a substitute out there for the creamer? I wondered if I could just mix it up without the creamer and when I make a cup of hot cocoa maybe add some silk liquid creamer or maybe even half and half or something like that to thicken it.

Often I just heat milk and mix it with Ovaltine but it is so expensive and the premixed hot cocoa is loaded with hydrogenated and partially hydrogenated oils.

Ideas would be much appreciated!

Stephanie

**Odilia** · 11-21-2007, 12:28 AM

You can mix baking cocoa and sugar with milk. I like to add a pinch of cinnamon and just a wee bit of cayenne to mine.

I don't really have a recipe, but I use about 1 part baking cocoa to 3 parts sugar and heat this in a little milk just to boiling while whisking briskly. Then, I add the rest of the milk and heat. You can play with the amount of baking cocoa and sugar to get the richness you like.

**acidcookie** · 11-21-2007, 12:45 AM

I don't know why the non-dairy creamer has to be in there. I too try to avoid the trans fat. I just add cocoa powder & sugar to (soy)milk too.

**Becci** · 11-21-2007, 02:31 AM

What about using skim (or full fat) milk powder instead of the creamer. Don't know if this has the oils in it or not as mine ius kept in tupperware so don't have the packaging to check.

**LizaZ** · 11-21-2007, 07:33 AM

I have a really basic hot cocoa mix recipe that doesn't use the creamer, chocolate drink mix or powdered sugar. It's pretty much just cocoa powder, granulated sugar and powdered milk and has to cost less. It has a stronger chocolate flavor (more of a dark chocolate) than the other recipe we're all familiar with but I like it better.

4 c. nonfat dry milk
1 c. sugar
3/4 c. unsweetened cocoa

Mix all ingredients together.

To serve: Measure 1/4 c. mix in a mug. Fill w/ hot water and stir. Makes about 6 c. mix or 25 cups of cocoa.

Of course nothing beats good old fashioned hot chocolate made fresh on the stove with milk from the fridge.

**anonymous1** · 11-21-2007, 09:52 AM

Thanks! I knew someone out there had already experimented. I wasn't really sure why it needed the creamer either other than to maybe thicken it a bit and of course add the trans fats.

I am going to mix me up a cup right now cause it has turned cold in Oklahoma!

Stephanie

**guest002** · 11-21-2007, 12:05 PM

Thanks for this thread! I needed a homemade recipe so I could avoid corn based ingredients!

**DixieJ** · 11-21-2007, 03:21 PM

I don't know if it's still on there, but Hershey's cocoa has a good receipe on the box. It's just cocoa, dash of salt, sugar and milk and I think maybe a little vanilla flavoring. My mother used to make a huge pot of this when we were growing up--it didn't last long around our house.

Dixie Jean

**anonymous1** · 11-24-2007, 11:22 PM

I ended up making up some hot cocoa mix. The recipe I used is as follows.

10 cups dry milk powder
4 3/4 cups sifted powdered sugar
1 3/4 cups unsweetened cocoa powder

It also called for 1 3/4 cups of powdered non-dairy creamer but I omitted that. I also used Hersey's special dark cocoa powder. When I mix up a mug, I add about half water and half milk so it is a little thicker. I also added a little more cocoa and powdered sugar to mine. I think the recipe can be tweeked to your tastes by even adding things like cinnamon. It turned out to be really good without that nasty non-dairy creamer and partially hydrogenated oil.

Stephanie

**Libby** · 11-25-2007, 10:08 AM

Originally Posted by LizaZ

I have a really basic hot cocoa mix recipe that doesn't use the creamer, chocolate drink mix or powdered sugar. It's pretty much just cocoa powder, granulated sugar and powdered milk and has to cost less. It has a stronger chocolate flavor (more of a dark chocolate) than the other recipe we're all familiar with but I like it better.

4 c. nonfat dry milk
1 c. sugar
3/4 c. unsweetened cocoa

Mix all ingredients together.

To serve: Measure 1/4 c. mix in a mug. Fill w/ hot water and stir. Makes about 6 c. mix or 25 cups of cocoa.

Of course nothing beats good old fashioned hot chocolate made fresh on the stove with milk from the fridge.

This recipe sounds great! But I think you can substitute the 1c sugar for 1/2c splenda and should be the same no? (thinking of the diabetics)

**LizaZ** · 11-27-2007, 05:34 PM

I won't use Splenda, but I have used Equal and it works. As long as you use a sweetener that is not a liquid it should be okay. You do have to know the equivilencies for the different sweeteners to determine the amount you need. Some substitute one for one, some don't.

I can't say if that would be okay for diabetics -- I just don't know.

**kaykwilts** · 11-27-2007, 06:15 PM

I did not realize that the non dairy creamer has trans fats in it. I guess I need to read the lables.

**Michelle** · 11-27-2007, 06:25 PM

Originally Posted by DixieJ

I don't know if it's still on there, but Hershey's cocoa has a good receipe on the box. It's just cocoa, dash of salt, sugar and milk and I think maybe a little vanilla flavoring. My mother used to make a huge pot of this when we were growing up--it didn't last long around our house.

Dixie Jean

Yup, it's still on there

I think maybe the nondairy creamer is on some of the recipes because people often make it as a gift in the jar kind of thing where one would want to have it as "complete" as possible so the recipient wouldn't need to add anything (I realize that this is not the case with cookie and brownie mix in a jar where adding eggs and maybe other perishable ingredients right before making is necessary)

**many houseapes** · 11-27-2007, 07:26 PM

This is similar to yours...I make a huge ice cream bucket full(doesn't last long, though)...10 cups of powdered milk,7 cups of sugar(reg,not powder) & 2 cups of cocoa.Mix it up. Add as much as you want to a cup of hot water.

**LizaZ** · 11-28-2007, 09:53 AM

Maybe someone can help me out -- I'm a bit confused. When I first read the initial post I assumed we were talking about hot cocoa mix -- because of the coffee creamer. But later it seemed like she was looking for a regular hot cocoa recipe -- the kind you make on the stove with fresh milk. I've never heard of using coffee creamer in that kind of cocoa. Is that something people do? What is the purpose? Just curious. For regular hot cocoa on the stove I use my Betty Crocker Junior cookbook I've had since I was 7. The french toast recipe is really good too.