Gazette Ceases Publication: Donates Archives to LHS

In 2010, the Larchmont Gazette ceased publication. In 2011 the publishers donated all contents to the Larchmont Historical Society, which will continue to make the Gazette archives available online.

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Lauren Groveman’s “Instant” Hot Cocoa Mix

Have you ever met a kid who didn’t welcome a hefty mug of rich hot cocoa on a chilly morning or after a day in the snow? For those of you that wonder what “real” difference it makes to use a homemade mix instead of a store-bought one, I urge you to try this recipe. "Hot Cocoa Mix"When you choose to use a bit of down time to make this dry concoction, in bulk, the benefits are not just limited to enhanced taste. For me, the biggest benefit has always been the nurturing “take away” as a parent, which is far greater than when tearing open a packet of those commercially prepared mixes (complete with dehydrated marshmallows, resembling space-rocks). So, if you have children or neighbors who have children, now’s the time to whisk, sift and store this terrific cocoa mix and make sure to stop and take notice at how different it feels, when you hear those wonderful words “This is so delicious!” Also, if you have friends who go skiing often, this cocoa mix makes a fabulous gift. Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

Special Equipment:

•Large triple-mesh wire sieve (not a fine-mesh sieve)
•5-quart canister, preferably airtight

For the Cocoa Mix:
•3 cups Dutch-processed unsweetened cocoa powder
•4 1/2 cups superfine sugar
•6 1/2 cups dry nonfat milk
•1/3 teaspoon salt
•1 to 2 teaspoons ground cinnamon (optional)

For One Mug of Hot Cocoa:
•1/3 cup Mom’s Hot Cocoa Mix (use a bit more or less, depending on your desire for richness)
•1 ½ cups boiling water or very hot milk, half and half or cream, or use a combination
•1/2 teaspoon pure vanilla extract

Suggested Garnishes:

•Cinnamon sticks, for stirring

•Whipped cream (or pulverize a few hard peppermint candies and fold them into whipped cream with a bit of pink food coloring and then sprinkle the top with some more peppermint candy that’s been cracked into coarser pieces.)

•OR Big Marshmallows

•OR Shaved bittersweet or semisweet chocolate (use a vegetable peeler) mini chocolate chips and a few mini marshmallows1)

To assemble the mix:

Whisk together all of the dry ingredients in a 6-quart bowl. Sift mixture through a large triple-mesh sieve into another bowl and then sift back into the original bowl. Store in an airtight 4- to 5-quart canister.

To make a mug of hot cocoa:

Place 1/3 cup of the dry mix into a mug. (Use less mix for a smaller cup.) Fill the mug with boiling water, milk, half and half or cream (or use a combination). Add vanilla and stir well, with a cinnamon stick, if using. Top with any of the suggested garnishes.

If serving to young children, you might want to stir in a bit of cold milk just to take some of the heat off.

Note: To shave chocolate, if using, run a regular vegetable peeler across a block of firm bittersweet or semisweet chocolate. Depending on the width of the chocolate you’re shaving, you will either get long curls or a fine dusting. Both are delicious. Store any extras in an airtight container.


From the supermarket shelf:

•Dutch-processed, unsweetened cocoa powder
•Superfine sugar
•Nonfat dry milk
•Marshmallows (optional)
•Peppermint candies (optional)
•Chocolate for shaving (optional)

From the spice section:
•Ground cinnamon (optional)
•Cinnamon sticks (optional)

From the dairy case:
•Milk, half and half or heavy cream (all optional)

From Lauren Groveman’s Kitchen

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