Salted Caramel Hot Chocolate Mix
Merry Christmas Eve! As we all run around putting the final touches on our wrapping, making that final trip to the grocery store and picking up that last stocking-stuffer (or finishing half your shopping, if you’re me), I encourage you to take a moment to ponder why you are doing what you are doing. Christmas is by definition about giving rather than receiving (or stressing!). Think beyond just tangible gifts this year and see how you can reach out and be a blessing to someone who has been placed in your life. Make a difference this Christmas.
Makes enough for 6 1/2pint jars.
- 3 ½ cups granulated sugar
- 3 Tbsp vanilla
- 1 ½ cup good Dutch processed (alkalized) cocoa powder
- ¾ cup brown sugar
- 1 cup nonfat milk powder
- 1 ½ cup good dark chocolate or semi-sweet chips
- 1 ½ Tbsp sea salt
Heat the granulated sugar in a heavy saucepan until the sugar melts. This will take a while, be patient. As it melts it will turn a deep amber color—be sure to swirl the pan as it melts so it doesn’t burn.
Once the sugar has melted, remove from heat and stir in vanilla. Stir until the caramel is smooth again.
Pour into a parchment-lined rimmed baking sheet. Let stand for about an hour or until hardened.
Tap the caramel with a wooden spoon so it breaks into chunks. Place about half of the caramel into the bowl of a food processor and process until dust.
Feed the rest of the caramel through the tube while processing, making sure all of the caramel turns into powder.
Add the remaining ingredients to the food processor and pulse until the mixture is mixed throughout and has a consistently powdery texture.
Divide and enjoy! To prepare: add about 2 tablespoons of the mix to an 8 oz glass of hot milk.