Hot Cocoa Mix and Cookbook Giveaway

by Maggie Battista on November 27, 2012

in All Recipes, Authors, Desserts, Food Gifts, Holiday

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:

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


  1. Stir all ingredients together in a large bowl until well combined.
  2. 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.
  3. 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.

All photos styled and taken by Tara Bellucci.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in our new shop. Sign up to be the first to get tickets for the Eat Boutique Holiday Market.

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's first-ever cookbook Food Gift Love will be published by Houghton Mifflin Harcourt in October 2015. You may pre-order now.

  • Kimberly Porter

    I follow Eat Boutique on Twitter and tweeted about the giveaway.

  • Kimberly Porter

    I top it with whipped cream.

  • Kimberly Porter

    I subscribe to the Eat Boutique email.

  • Helene K

    no marshmellows, just pan de yema on the side for dunking

  • Deanna

    Used to use frozen Western Family extra creamy whipped topping as it would slowly melt. However they changed the recipe so don’t do that. I did find an idea that whipped cream stabilized with a little powdered sugar can be frozen. So now make a mocha daily and put frozen whipped cream on to slowly melt. Lovely

  • Deanna

    I subscribe to your newsletter. Love it.

  • The Hungry Crafter

    I prefer it with marshmallows, but I don’t always have them around!

  • The Hungry Crafter

    I’m also an email subscriber :)

  • Shelby Kirsch

    teeny tiny baby marshmallows! carnation hot cocoa forever.

    also, i tweeted, already am an email subscriber, and liked on Facebook! thanks for the giveaway!!

  • Jessica Beets

    Peppermint schnapps :)

  • Maj-le

    Nothing!! Commando is the way to go!!

  • Michele

    Either plain or with whipped cream. Though my friend just made homemade marshmallows, so I would change pattern to try one of those.

  • Michele

    I am on the e-mail list and would like an entry for that in the cookbook contest, thanks.

  • Nicole

    Either plain or with marshmallows. But oh this cocoa mix sounds delicious.

  • Catherine Maticic

    I like to top my hot cocoa with whipped cream – yum!

  • jfer

    This will be a great recipe to use for the Hot Cocoa night I’m planning for later in December. We’ll have plenty of different boozes to mix in, especially the peppermint schnapps :) and I’ll have to get both marshmallows and whipped cream (though I prefer marshmallows)!

  • Sarah Fredrick

    I’ve finally learned how to make coconut milk whipped cream. That’s now my topping of choice. It’s amazing.

  • Maria C.

    Gotta be hot chocolate with those terrible, hard mini-marshmallows! It’s a nostalgia thing, I guess. These mixes are a great gift idea!

  • Cheryl W.

    I top my hot coco with tiny marshmallows. I have issues with it though because I find myself chasing them down when I take a drink, and they never really have a chance to melt into the hot coco. Thus causing me to throw in more… It is a vicious cycle. LOL! Thanks so much for the opportunity to enter.

  • Cheryl W.

    I like your Facebook page and commented. (Cheryl HeartnSoulmom)

  • Cheryl W.

    I am an email subscriber.

  • Liz Harty

    hi – where did you get those labels an the jar top stickers?

    • Tara Bellucci

      Hi Liz! The label stickers come on a packing tape roll, and that’s scrapbook paper on the lids- both I got at Michaels!

  • LittleNoteCrafts

    I love a scoop of vanilla ice cream in mine. It melts slower than whipped cream but is just as delicious.

    Mini marshmallows are also awesome in a pinch!

    I liked on Facebook and commented on the post regarding this blog post.

    I’m following on Twitter (@craftynote) and tweeted about the giveaway.

    And I subscribed to the mailing list!

  • Flynn


  • Sarah Camhi

    whip cream and marshmallows together!

  • Nappingpig

    I put nothing on my hot coco! I love it just as is.

  • Chelsea

    I definitely top with fresh homemade whipped cream!

  • Christina Conte

    Either nothing, or whipped cream!

  • Rosalyn

    Something else…a 1/4 or a 1/2 shot of rum w/ natural coconut flavor AND smal marshMELLOWs…OMG

  • Chris Speyrer

    just a shake of cinamon

  • Dee

    Marshmallows or peppermint schnapps.

  • Sarah Klein

    I love putting marshmallows in my hot chocolate!

  • Sarah Klein

    I tweeted.

  • Sarah Klein

    I’m subscribed to the email list already

  • Sherry

    Both, of course. But not at the same time (that’d be silly).

  • Sherry

    consider me subscribed!

  • Chef Jeff

    Whipped cream! Put it all over my chocolate. :-)
    Chocolate shavings if I feel fancy.

  • Chef Jeff

    I registered for the mailing list. :-)

  • Ginny Stanford

    I like a lot of whipped cream and a shot of almond and vanilla!!!!

  • Laura Gambee

    Whipped cream

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