Happy Mardi Gras! I love this hot cocoa mix. The best part is, that the hot chocolate solid bits melt and leave a nice but of melted chocolate in the bottom of your cup! It is great to make as gifts, and couldn't be easier.
Hot Cocoa Mix
Adapted from Confessions of a Foodie Bride
2 vanilla beans
4 cups granulated sugar
24 oz high-quality semisweet chocolate, coarsely chopped
9 oz dark chocolate, coarsely chopped
2 cups Dutch process cocoa
Split and scrape vanilla beans and place in a large bowl or jar with the sugar.
Work seeds into the sugar with your fingers. Submerge the pods under the sugar.
Cover tightly and let stand overnight (or for weeks) at room temperature.
In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses. Process in batches, if necessary. The chocolate should be as fine as you can.
Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well.
Store mix airtight at room temperature for up to six months.
To serve, heat 2 Tbsp of mix with 8 oz of milk over medium heat.
This makes about 76 servings.