Photo by Debra Samuels for the Boston GlobeDebra Samuels Globe Correspondent / February 11, 2009
Instant cocoa mixes are made for the moments when you come in from shoveling, can't feel your fingers or toes, and need something hot and nourishing - fast. This easy hot cocoa mix requires only boiling water. To make it, mix nonfat dried milk with high-quality unsweetened cocoa powder and a modest amount of sugar. Dried milk is made from milk that's fortified with vitamins A and D. Carnation brand yields the best results. After you stir your homemade mix into a cup of hot water, add mini marshmallows with a few chocolate chips for extra melting richness.
Turn the cocoa mix into a pudding treat by adding cornstarch. Pudding is one of the first things kids learn to cook, stirring the mixture with a long-handled wooden spoon, waiting for the magic moment when the chocolate liquid turns gooey and the wooden spoon turns into a chocolate lollipop. This pudding firms up in the refrigerator but still has a soft creamy texture. Add chocolate chips to this, too, for an intense kick. You'll defrost completely.
Recipes
Hot cocoa mix
Makes about six 8-ounce servings
1 1/3 cups (one 3.2 ounce packet) nonfat dried milk
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/4 teaspoon salt
1 cup mini marshmallows
1/4 chocolate chips
1. In a bowl, combine the dried milk, cocoa, sugar and salt . Store in an airtight container.
2. In a separate bowl mix the marshmallows and chocolate chips. Store separately in a plastic zipper bag.
3. Use as directed.
Hot cocoa
Serves 1
1/4 cup cocoa mix (see recipe)
1 cup boiling water
Handful mini marshmallows and chocolate chips
1. In a large mug, combine the cocoa mix and boiling water. Stir until combined.
2. Sprinkle with marshmallows and chocolate chip.
Chocolate pudding mix
Makes about ten 1/2-cup servings
1 1/3 cups (3.2 ounce packet) nonfat dried milk
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1. In a bowl, combine the dried milk, cocoa, sugar, cornstarch, and salt.
2. Store in an airtight container. Use as directed.
Chocolate pudding
Serves 2
1/2 cup chocolate pudding mix (see recipe)
1 cup cold water
1/4 teaspoon vanilla extract
8 bittersweet chocolate chips (optional)
1. Have on hand 2 ramekins or small bowls (1/2-cup capacity each).
2. In a small saucepan over medium heat, combine the pudding mix and water. Cook the mixture, stirring constantly with a wooden spoon, until it comes to a boil. Continue cooking for 30 seconds.
3. Turn off the heat and add the vanilla and chocolate chips, if using. Take a piece of plastic wrap and set it directly on top of the pudding. This will keep a skin from forming. Let the pudding cool for 15 minutes until it is room temperature. Spoon the pudding into the ramekins or bowls. Refrigerate for 1 hour.
