After shopping in the new Geneva store today, I decided to share this. please let the folks at Geneva know this is on the site. I told them that I would let them know when I posted this.
I was inspired by something that I saw on a Food Network holiday special. I started out with Tyler Florence's recipe and created a formula that my family and friends really enjoy. My mother-in-law moaned when she tried it and asked me to make it every year.
Combine all the dry ingredients in a large bowl and mix well. Grate the chocolate using a micro plane gratter. Mix well and store in a dry airtight container.
To make the hot chocolate, add 1 cup of water per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes.
For a very rich hot chocolate, use milk instead of water when heating.
You can use as much or as little of the mix as you want.
*ed items denote what can be manipulated without throwing off the core formula.
*replace vanilla powder with regular chili powder and double the cinnamon.
*mix 1 teaspoon of lavender with 1 teaspoon of vanilla powder. Allow lavender scent to infuse before using.
*mix 1 teaspoon of orange zest and 1 teaspoon of cinnamon. Allow orange scent to infuse mix before using.
*mix 2 tsp of grated ginger (dehydrated ginger sold @ store-I use micro-place), 1 tsp cinnamon, 1/2 tsp grated whole nutmeg.
Note: if you want to make a sugar free version, use Splenda and an unsweetened dark chocolate. The additional sweetness provided by the Splenda will counterbalance the bitterness of the chocolate.
This recipe was provided by Julie C from Bartlett