The Eat Boutique Holiday Market is right around the corner. My head is swimming with all the little bits left to coordinate, but once it comes and goes and our bellies are full of small batch goodness and our gift lists are complete with indie maker products, I plan to take Tara’s advice and relax with a hot cup of my very own home-blended cocoa. –Maggie
I love a good homemade pantry staple. I see it as a game: what can I make instead of buy? There’s a new cookbook on the market for those like me, written by none other than the authority on the best recipes: America’s Test Kitchen.
When starting a large and daunting project like canning homemade tomato sauce, or making a ton of homemade chocolate hazelnut spread to give to friends and family for the holidays, it’s comforting to know that the final product won’t be wasted. The test cooks and editors at America’s Test Kitchen have compiled tried and true recipes that have gone through the ringer: you can count on your preserves to be perfect, every single time.
The DIY Cookbook: Can It, Cure It, Churn It, Brew It covers all of the basics: condiments, jams and jellies, beverages, cheeses, pickles, and meats. From making your own bacon to brewing your own beer, there’s something for everyone, no matter how much or little homesteading you already do. Super easy to follow, each recipe is introduced by an editor or test cook, who then shares step by step photos of the process, followed by the condensed recipe.
As a childhood Swiss Miss addict, I was really excited to try making my own Hot Cocoa Mix. I never thought to try making the creamy chocolate drink of winter weekends myself. But like many of the things in the DIY Cookbook, it was straightforward and simple. As the temperatures dip, I plan to curl up on the sofa with my hands wrapped around a steaming mug of my homemade cocoa, and you can, too.
The recipe is below for you to enjoy. With mug of hot cocoa in hand, why not enter our giveaway to win a free copy of The America’s Test Kitchen DIY Cookbook? There are FOUR ways to enter to win. Try all FOUR!
1) Enter once by leaving a comment on this post answering this question: Do you top your steaming mug of hot cocoa with: whipped cream, marshmallows, both, nothing at all or something else?
2) Enter again by following @eatboutique on Twitter and tweeting: I entered to win @testkitchen cookbook. They’ll be participating @eatboutique Holiday Market on 12/9! More here: http://bit.ly/ThuiIT
3) Enter a third time by “liking” Eat Boutique on Facebook and leaving a comment on the post that showcases this blog post.
4) Enter a fourth time by subscribing to the Eat Boutique email list at the very end of this post or in the right hand column and leave a message here to say that you did!
All entries must be made by Friday, November 30, 2012 at 11:59pm, and a winner will be chosen and notified by Monday, December 3, 2012. We can only ship to US residents. There’s not much time so leave your comment now!
(While America’s Test Kitchen has paid to participate in the December 9 Holiday Market, the taste-testing, cookbook review and food opinions expressed above are those of Tara Bellucci and the Eat Boutique team.)
Hot Cocoa Mix from The America’s Test Kitchen DIY Cookbook
Makes: 8 cups
- 3 cups nonfat dry milk powder
- 2 cups confectioners’ sugar
- 1 ½ cups white chocolate chips
- 1 ½ cups Dutch-processed cocoa
- ¼ teaspoon salt
- Stir all ingredients together in a large bowl until well combined.
- Working in 2 batches, process mixture in food processor until chocolate chips are ground fine and well incorporated into cocoa mix, about 1 minute. Hot cocoa mix can be stored in airtight container for up to 3 months.
- To make hot cocoa: Heat 1 cup of milk in a small saucepan over medium heat until steaming, 3-5 minutes. Whisk in ⅓ cup mix until well dissolved. Pour into mug and top with whipped cream or marshmallows.
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