Alton Brown Comes Through for Me

Last night, after posting about Mom's instant Hot Chocolate Mix, I caught an episode of "Good Eats" on the Food Network. Mom didn't use cayenne pepper (or, probably, cornstarch), but check out those first three ingredients. Mom was - as always - ahead of her time!

"Dutch Process," by the way, means cocoa powder that has been treated with an alkali to neutralize its natural acidity. Dutch Process cocoa is darker and milder and, according to Mr. Brown, a better choice for recipes that don't contain enough fat to tame the acidity. I believe that the antique cocoa powder that I got from David is has been Dutched because it's brown rather than red and it tastes good in my hot chocolate.

Thanks, Alton!!

Hot Cocoa

Recipe courtesy Alton Brown
Show: Good Eats
Episode: Art of Darkness II: Cocoa

2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
Hot water

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.