We’re very lucky that Hadley loves going to preschool and dance each week, and really looks up to all of her teachers. I know that we’re just starting in school (ahh!), but I’m thankful for the here-and-now; supportive teachers and a happy kid who does well in the classroom.
I toyed with making a bunch of different cookies and doing a cookie tin for each of the teachers, but that would be a ton of work. With a full-time work schedule, holiday parties and two little ones to take care of, the thought of making five or six different kids of Christmas cookies wasn’t in the cards (but I really wish it was!). I found this DIY Hot Chocolate Mix on Smitten Kitchen and knew it would be perfect. I’m going to attempt my own homemade marshmallows on Wednesday night to go along with these mixes.
The hot chocolate is rich and has a much deeper chocolate flavor than the mixes you get in the store. I used whole milk in mine so it was just that much more rich and creamy.
Read on for the recipe.
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 3 ounces semi- or bittersweet chocolate, roughly chopped
- 1/2 cup cocoa powder, any kind you like
- 1/4 teaspoon vanilla extract or the seeds from a tiny segment of fresh vanilla bean
- 1/4 teaspoon kosher salt
- Combine all ingredients in a food processor until its a consistent texture. The chocolate mix keeps for about 2 months in an airtight container (I used Mason jars). To make hot chocolate: Mix 1 cup of your favorite milk heated on the stove with 3 tablespoons of this mix. Heat until the chocolate is thoroughly melted. Serve with marshmallows!