Dark AND white chocolates plus crushed candy canes make this a decadent, festive hot cocoa mix. Gift a jar with a big bundle of candy canes and maybe even a bottle of peppermint schnapps or Bailey's Irish cream. 'Tis the season!
5cupsDutch process cocoa powder
43.5-ounce dark chocolate bars (I use Lindt 90% cacao midnight dark chocolate)
43.5 ounce white chocolate bars (I used Lindt white chocolate bars)
Put the chocolate bars in the freezer for about 10 minutes. This will help you grind them in the food processor without the chocolate melting.
In a very large bowl, whisk together the cocoa powder, sugar, cornstarch, and kosher salt.
Break the dark chocolate and white chocolate bars into the food processor and pulse until the chocolate is ground into small crumb-size bits. Add to the cocoa powder mixture.
Break the candy canes into pieces and add to the food processor. Pulse until they are ground. Add to the cocoa powder mixture and chocolate.
Stir everything together, then add to the food processor in batches and grind until the mixture is a fine powder consistency.
Add to mason jars and gift away!
To make the cocoa, add two heaping tablespoons cocoa mix to one cup (8 ounces) warm milk and add a candy cane stir stick.