I wonder if any of you have experienced what we used to call Concession Stand Hot Chocolate—the good kind?
My first encounter with it was when I was in a high school singing group called Melody Misses. Our practices were held at our director’s home. One wintry afternoon, right after school, we all filed into her kitchen before settling into rehearsal. She pulled out this enormous Tupperware tub and told us we could all mix up a cup of hot cocoa with a large scoop of the tub’s contents. It was a powdery chocolate with tiny white granules. And when mixed with a mug of hot water, it was creamy, velvety, and such a treat.
I later learned that this recipe is often made at small school concession stands, so full containers of each ingredient get dumped right into a large bin, then mixed to combine. I like to use my old Tupperware gigantic bowl to mix it in. I cover it with the lid and simply shake, shake, shake to combine all the contents into a dreamy cocoa mix.
I don’t always need the volume one would make for a concession stand, so I tend to scale back. My sweet neighbor makes the same cocoa, and suggested we just split the ingredients for the original large recipe. Excellent idea, if you know someone who would like to go in together and make a big batch to split. However, I am listing the way I make a smaller batch that makes about 30 servings, depending on how rich you like to make each cup.
This makes a wonderful, thoughtful gift, too, that you can scoop into smaller containers. Anyone who loves cocoa would be thrilled to get their hands on some of this. You can dress it up by adding marshmallows to the top of the containers you give as gifts, or even add more flavor with chocolate chips.
If you plan to make up a large batch for giving, be sure to save yourself plenty to enjoy during the holidays.
Enjoy food made fresh!
Tupperware Tub Cocoa Mix
5 cups powdered milk 10 ounce jar powdered coffee creamer 10 ounce container powdered chocolate milk mix (such as Nesquik) 2 cups powdered sugar ½ cup granulated sugar ½ cup unsweetened cocoa powder (Optional additions: chocolate chips, crushed peppermint, marshmallows) Simply pour the powdered milk, powdered coffee creamer, chocolate milk mix, sugars, and cocoa powder into a container that will leave some room for mixing. The easiest way to combine the ingredients is to have a container with a lid so you can seal it and shake until all is incorporated. (Add any optional ingredients, as well.)
Serving size is a heaping 1/3 cup of the mixture. Place it into a mug with 8 ounces hot water. Stir to dissolve. Keep in a sealed container in a dry place for up to 3 months. Makes 30 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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