Vanilla Hot Chocolate Mix
Thanks Tracey Seaman
4 cups granulated sugar
1/2 vanilla bean, split crosswise (see Tips, below)
1-1/2 lb. high-quality semisweet chocolate, coarsely chopped
8 oz. milk chocolate, coarsely chopped
2 cups unsweetened cocoa powder, preferably Dutch process (see Tips)
Place sugar in large bowl. Split vanilla bean in half lengthwise, scrape seeds into
sugar, and add pod. Work seeds in with fingers. Cover snugly with plastic wrap
and let stand overnight at room temperature. In food processor fitted with metal
blade, process semisweet chocolate and milk chocolate until finely ground, using
4-second pulses. (Process in 2 batches if necessary.) Remove pod from sugar.
Add ground chocolate and cocoa powder to sugar and whisk to blend. Store mix
airtight at room temperature up to six months.
To serve: For each serving, heat 8 oz. milk in small saucepan over medium heat
until scalded (or microwave 2-1/2 minutes at 100%). Whisk in 1/4 - 1/3 cup mix.
Serve with unsweetened softly whipped cream or marshmallows.
Makes 24 - 32 servings (10 cups mix.).
Tips: Save other half of vanilla bean for another use, such as a second batch of
vanilla sugar, which keeps indefinitely and can be used in baking, coffee, or
simply to sprinkle on fruit or waffles.
Note: Dutch process cocoa has been treated with an alkaline solution, which gives
it a darker color and less bitter flavor and makes it dissolve more easily. Droste
is a good brand. Dutch process cocoa has been treated with an alkaline solution,
which gives it a darker color and less bitter flavor and makes it dissolve easier.