With notes of caramel from toasted sugar, the rich taste of dark chocolate, and earthy depth from Dutch cocoa, this hot chocolate mix is simple and sophisticated all at once. Thanks to the solubility of toasted sugar and Dutch cocoa, it's also easy to dissolve in hot milk. If you like, try storing it with a vanilla bean tucked inside for added aroma.
Why It Works
- Toasted sugar is more flavorful and soluble than white sugar. It creates a smooth and mellow drink.
- White chocolate adds richness, body, and aroma.
- Dutch cocoa is more soluble than natural styles, for a creamier mix.
- Yield:about 20 ounces
- Active time: 5 minutes
- Total time:about 5 minutes
- 6 ounces moderately toasted sugar (about 1 cup minus 2 tablespoons; 170g)
- 5 ounces white chocolate, 30 to 35% cocoa butter (about 3/4 cup, finely chopped; 140g)
- 4 ounces dark chocolate, 75 to 80% cocoa solids (about 2/3 cup, finely chopped; 115g)
- 3 ounces Cacao Barry Extra Brute (about 1 cup; 85g)
- 2 ounces malted milk powder, such as Carnation or Hoosier Hill Farm (about 1/2 cup; 55g)
- 1 teaspoon instant espresso powder, not ground coffee, such as King Arthur
- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1/2 teaspoon pure, ground vanilla bean powder, such as Heilala, or 1 leftover vanilla pod; see note for more details
In the bowl of a food processor, combine toasted sugar, white chocolate, dark chocolate, Dutch cocoa, malted milk powder, instant espresso, salt, and vanilla powder (if using). Pulse until chocolate is fully ground and mixture looks powdery and dry. Transfer to airtight container and add the leftover vanilla bean pod (if using). Store at cool room temperature up until the date stamped on the package of white chocolate.
To use, stir about 1 ounce (2 tablespoons; 28g) of the mix into 6 ounces hot milk. Season to taste with additional salt or vanilla, and serve hot.