Cocoa for Santa

By Michelle Plummer

Santa comes but once a year and it is a bit of travel from the North Pole to your home (can you figure out how far that is?) It is 3479 miles to my chimney.  WOW that is a long ride and I know when Santa comes down my chimney he will be COLD and hungry!  As the holidays approach Santa needs to have a safe and warm beverage that is also nutritious!  Here are a few recipes Santa may enjoy upon his arrival before getting back on the road to his next stop!

To make cocoa safe for Santa:

•             Make a mix that is nutritious that Santa can just pour hot water into the cup when he leaves

•             Use real ingredients—Santa is very busy tonight and may need the extra calories

•             Keep water hot by using a thermos and provide a traveling paper cup (remember, Santa recycles—he uses reindeer power…not gasoline).

Below are some great cocoa recipes that Santa is sure to love:

Hot Cocoa recipe courtesy of Alton Brown

Yield:  5 1/2 cups dry mix


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.


Creamy Hot Chocolate Courtesy of Eagle Brand


1 (14 oz) can sweetened condensed milk                              ½ cup unsweetened cocoa

1½ tsp vanilla extract                                                                      1/8 tsp salt

6½ cups hot water                                                                           Mini Marshmallows (optional)


In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired. If serving Santa, store hot mixture in thermos.

Tip: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.


Gourmet Hot Chocolate Mix


1 25-oz. box non-fat dry milk                                                      1 16-oz. jar non-dairy creamer

1 15- or 16-oz. container Nestle’ Quik                                      1 13-oz. jar malted milk powder

1 cup powdered sugar

1 cup Ghirardelli Sweet Ground Chocolate and Cocoa


Mix all of the ingredients in a very large container. Use a wire whisk to be sure it is distributed evenly. Divide mixture into jars with tight lids.

To make hot cocoa: place 1/3 cup of dry mix into a mug. Add near-boiling water (or hot milk for richer cocoa) and stir well. You may use more or less mix to taste or depending on the size of the mug.

NOTE:  these indulgences are for Mrs. Santa or when Santa gets back to the North Pole!


Hot Vanilla from Family Fun Magazine

Turn the classic hot-chocolate treat on its head by serving up steaming mugs of this vanilla-flavored tummy warmer — topped with dollops of chocolaty cream.


1/2 cup of whipping cream                                                          1 tablespoon of chocolate syrup

Dash of cinnamon                                                                            1 cup of milk (per hot vanilla)

2 teaspoons of sugar (per hot vanilla)                                     1/2 teaspoon of vanilla extract

(per hot vanilla)


Start with the topping. In a medium bowl, whip 1/2 cup of whipping cream until it’s frothy. Add 1 tablespoon of chocolate syrup and a dash of cinnamon, and then continue to whip the mixture until everything is well blended and peaks form. Makes enough to top about 6 drinks.

For each hot vanilla, microwave 1 cup of milk and 2 teaspoons of sugar in a mug for 90 seconds. Stir in 1/2 teaspoon of vanilla extract. Top with a dollop of chocolate cream, a drizzle of chocolate syrup, and a dash of cinnamon.


Hot Cocoa Recipe by Francois Payard

At its best, hot cocoa is sublime. At its worst, it’s chalky, watery, and too sweet. This version, provided by François Payard, of Payard Patisserie & Bistro in New York, is definitely in the former category: so creamy, rich, and chocolaty that it’s a suitable stand-in for dessert.


2 tablespoons cocoa powder (such as Weiss)

1/2 cup heavy cream

1/2 cup whole milk

Granulated sugar, to taste


Bring chocolate powder, fresh cream, and milk to a boil; stir; and pour in a cup. Add sugar if desired.

Note: For a lighter version, use 1/3 cup fresh cream and 2/3 cup skim milk.

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