Man has this week been so long! In between Thanksgiving, making pies, shopping and working, blogging has not even been on my to do list. Hopefully by Christmas I will have a compiled list of 25 gifts for Christmas. That will be my main goal coming into the holidays.
Today I have compiled a typical mason jar gift- diy hot cocoa. I got the recipe from one of my favorite books, A Year of Cozy by Adrianna Adarme.
To make this diy hot cocoa, you will need:
- Mason jar
- Two Ghirardelli Baking Chocolate Bars 60% Cocoa
- Ancho chili powder
- Vanilla extract or vanilla bean
- Baker twine
- Ziplock bags or lollipop bags
Here are the full directions for the recipe:
- 4 cups whole milk or coconut milk
- 2 tablespoons sugar
- 1 stick cinnamon
- 1/4 vanilla bean, scraped, or 2 teaspoons pure vanilla extract
- 6 ounces dark chocolate (60% cacao content)
- 1/4 teaspoon ancho chili powder
- Pinch of salt
- In a medium saucepan over low heat, add the milk, sugar, cinnamon stick, and vanilla bean scrapings and pod or vanilla extract. Heat to a very gentle simmer, then take the saucepan off the heat and allow the liquid to steep for 10 to 15 minutes. Remove the cinnamon stick and vanilla bean pod and discard.
- Meanwhile, create a double boiler by setting a stainless steel or glass bowl over a saucepan filled with simmering water. Add the chocolate to the bowl and heat until the chocolate is melted.
- Place the saucepan with the steeped milk over medium-low heat and pour in the melted chocolate. Whisk until completely incorporated and hot.
- Add the chili powder and a pinch of salt. Divide among 4 mugs and top with marshmallows, if desired.
Thank you for reading. Keep up for updates!