I tried Alton Brown’s Hot Cocoa Mix recipe and liked it very much. I added a teaspoon of coffee to a cup I was drinking and liked that very much too. So, I made another batch and added powdered espresso coffee to the mix. The result has a smooth coffee-chocolate flavor. Recipes for mixes like these always say to add hot water to the powdered mix, never the other way around. Why is that? If the water is very hot, won’t the mix dissolve regardless?
Café Mocha Mix (adapted from Alton Brown’s Hot Cocoa Mix, Food Network)
1 1/2 – 2 cups powdered sugar (it tends to be sweeter at full strength)
1 cup cocoa powder (Dutch-process preferred)
2 1/2 cups powdered milk (low fat is recommended)
1/4 – 1/2 cup powdered espresso coffee
1 teaspoon salt
2 teaspoons cornstarch
1/4 teaspoon cayenne pepper, more or less to taste
Sift the powdered sugar. Combine all ingredients in a mixing bowl and incorporate evenly. If it is lumpy, process in two batches in a food processor until smooth.
In a small pot or in a microwavable heat-proof cup, heat 1 cup of water.
Fill a mug one quarter to one third full with the mixture and pour in the hot water. Stir to combine. This can also be made with warm milk.
Seal the mix that remains in an airtight container as it keeps indefinitely in the pantry. In Bangkok where it is hot and humid, it is best to freeze the remaining mix in plastic one-quart bags or refrigerate it in a glass jar with a rubber sealing ring.