Another Cup of Hot Cocoa Please ...

OK, so something less than wonderful is happening lately. It's the weekly NYC snowstorm.
Really? Another one today? AND another on the horizon for next Wednesday?

We're sure all our California readers are enjoying a smug sunny smile, but have a heart! That's why this week is all about hot cocoa served in a never ending mug. Because one of the truly positive aspects to weekly snowstorms should be cozy afternoons and evenings with a mug of hot cocoa and a great book, stack of magazines or Netflix subscription - pick your own distraction.

So to that end.... following is a recipe for HomeMade Instant Cocoa Mix with several variations. Once you make this, pop it in a air tight container and it will easily last until the first sprouting of the crocus bulbs...

Traditional Hot Cocoa Mix
1 1/2 Cups Unsweetened Cocoa Powder
1 1/2 Cups Confectioner's Sugar (Powdered Sugar)
1/3 Cup Granulated Sugar
6 Ounces Semisweet Chocolate (coarsely chopped)
1 2 inch Piece of Whole Vanilla Bean (optional, but recommended)
1/4 teaspoon salt

Place all ingredients in the bowl of a food processor, fitted with the steel blade. Process until all ingredients are chopped into a smooth powder. Transfer into an air tight container. Store at room temperature for up to 6 months.

Hot Cocoa
8 ounces Milk (Whole, 2% or Skim - your choice)
3 Tablespoons Hot Cocoa Mix

Place milk in a large mug and warm milk in the microwave. (Or warm the milk in a pan on the stove) Add the Cocoa Mix and stir until completely combined. Continue to warm until hot. Garnish with whipped cream or marshmallows if desired.

Note: Occasionally a small amount of Rum, Brandy, Frangelico, etc. has accidentally spilled into the cup of cocoa with no apparent ill effects.

Variations
Sugar Free: Replace the 1 1/2 cups of confectioner's sugar with 1 3/4 of a 'cup for cup' style sugar replacement. Follow the procedure as printed. (We used bulk Splenda. The Stevia in the Raw Cup for Cup product would also work, among others)

Mocha: Increase the granulated sugar to 1/2 cup and add 1/3 cup of instant coffee to the mix before processing. Then follow the procedure as written.

Mexican Hot Chocolate:Prepare the Traditional Hot Cocoa Mix, adding 2 teaspoons ground cinnamon, 1/2 teaspoon whole anise seeds and 1/4 teaspoon ground cayenne to the mix before processing the ingredients.

Peppermint : Reduce the granulated sugar to 1 Tablespoon and add 2 roughly broken "Starlight" peppermint candies to the mix before processing.