Sandra This creamy, toffee-infused Alton Brown Hot Chocolate is made with toasted milk powder, Dutch-process cocoa, and powdered sugar, ready in about 30 minutes. The milk powder is baked until golden brown, creating a deep caramel flavor that completely transforms the drink from standard cocoa into something gourmet. I personally keep a jar of this mix in my pantry all winter because it yields the richest cup I’ve ever had—just by adding water.
The Secret To Getting It Right
What I learned making this recipe is that the extra step of toasting the milk powder isn’t just a suggestion—it is the entire point. When I first read the instructions, I was tempted to skip the oven time and just mix everything together, but that would have resulted in a flat, ordinary cocoa. By roasting the nonfat dry milk, you undergo the Maillard reaction, unlocking nutty, complex toffee notes that mimic the flavor of slow-cooked liquid hot chocolate.
My biggest mistake was assuming the toasted powder would dissolve easily on its own. It doesn’t; the heat makes it clump into hard little pebbles. You absolutely must process the toasted milk with the other dry ingredients in a food processor or blender to get a fine, soluble powder. Once I did that, the texture was velvety smooth without any gritty bits.
Alton Brown Hot Chocolate Ingredients
- 2 1/2 cups nonfat dry milk powder
- 2 cups powdered sugar
- 1 cup Dutch-process cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon fine salt
- 1 pinch cayenne pepper (optional)
- Boiling water (for serving)
How To Make Alton Brown Hot Chocolate
- Toast the Milk Powder: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and spread the nonfat dry milk powder in an even layer. Bake for about 20 minutes, stirring occasionally, until the powder turns a golden, toasty brown. Watch it closely near the end so it doesn’t burn.
- Cool and Process: Remove the pan from the oven and let the milk powder cool completely. It will likely harden into clumps. Transfer the cooled milk powder to a food processor along with the powdered sugar, cocoa powder, cornstarch, salt, and cayenne.
- Blend Until Smooth: Pulse the mixture repeatedly until everything is combined into a fine, uniform powder. This step is crucial to ensure the toasted milk solids dissolve properly in water later.
- Serve the Hot Chocolate: To make a drink, combine 1/4 cup of the mix with 3/4 cup of boiling water in a mug. Stir vigorously until dissolved.
Recipe Tips
- Watch the oven: Milk powder can go from golden to burnt very quickly. Stir it every 5-7 minutes during toasting to ensure even color and prevent scorching.
- Use Dutch-process cocoa: Alton specifically calls for Dutch-process cocoa because it has lower acidity and a darker, fudgier flavor profile than natural cocoa powder.
- Don’t skip the salt: It might seem like a lot, but the salt is essential to cut through the sugar and highlight the chocolate and toffee flavors.
- Sift if needed: If you don’t have a food processor, you can try grinding the clumps in batches in a spice grinder or blender, but a food processor works best for the large volume.
What To Serve With Hot Chocolate
This rich cocoa pairs perfectly with homemade marshmallows, which melt slowly into the hot liquid and create a creamy foam. For a crunchy contrast, serve it alongside biscotti or shortbread cookies that can be dipped without falling apart. If you want to cut the richness, a simple bowl of tart berries or a slice of orange loaf works surprisingly well.
How To Store
Store the finished mix in an airtight container in a cool, dark pantry. Because all the ingredients are dry and shelf-stable, the mix will stay fresh for at least 3 months, making it excellent for gifting. Do not store it in the refrigerator, as condensation can cause the sugar to clump.
FAQs
Can I use whole milk powder instead of nonfat?
Yes, but whole milk powder has a shorter shelf life due to the fat content. If you use it, store the mix in the fridge or freezer to prevent spoilage.
Why is there cornstarch in the recipe?
The cornstarch acts as a thickener, giving the hot chocolate a fuller body and a texture that feels more like melted chocolate than watery cocoa.
Do I have to use boiling water?
You can use hot milk if you want an incredibly rich drink, but the recipe is designed to taste creamy using just water thanks to the high amount of milk powder.
Can I skip the cayenne pepper?
Absolutely. The cayenne adds a very subtle warmth rather than heat, but if you are sensitive to spice, you can omit it without ruining the recipe.
What if my milk powder stays clumpy after blending?
If your blender isn’t powerful enough, sift the final mixture through a fine-mesh sieve to catch any stubborn toasted milk pebbles before storing.
Nutrition
- Calories: 120
- Total Fat: 1g
- Saturated Fat: 0.5g
- Cholesterol: 2mg
- Sodium: 110mg
- Total Carbohydrate: 25g
- Protein: 4g
Try More Recipes:
- Alton Brown Chocolate Ice Cream Recipe
- Alton Brown Chocolate Mousse Recipe
- Alton Brown Chocolate Chip Cookies Recipe
Alton Brown Hot Chocolate Recipe
Description
A sophisticated, shelf-stable hot cocoa mix that utilizes the Maillard reaction from toasted milk powder and the thick-bodied texture of cornstarch to mimic the richness of premium melted chocolate.
Ingredients
Instructions
- Toast the nonfat dry milk powder on a parchment-lined baking sheet at 300°F for 20 minutes, stirring occasionally, until it reaches a deep golden hue and smells nutty.
- Cool the toasted milk powder completely at room temperature; the powder will likely form brittle clumps as the sugars and proteins stabilize.
- Combine the cooled milk powder, powdered sugar, Dutch-process cocoa, cornstarch, salt, and cayenne in a food processor.
- Pulse the mixture repeatedly until it is reduced to a fine, uniform, and aerated powder that will easily dissolve in liquid.
- Store the mix in an airtight container for up to six months in a cool, dry place.
- Serve by whisking 1/4 cup of the prepared mix into 3/4 cup of boiling water until completely smooth and frothy.
Notes
- Toasting the dry milk powder triggers the Maillard reaction, which converts the simple lactose sugars into complex, nutty-tasting flavor compounds that provide a deep, malt-like background note often missing from commercial cocoa mixes.
- The addition of a small amount of cornstarch acts as a thickening agent; when hit with boiling water, the starch granules gelatinize, creating a viscous, silky mouthfeel that mimics the luxurious texture of traditional European “drinking chocolate.”
- Including a pinch of cayenne pepper and a full teaspoon of salt doesn’t make the cocoa spicy or salty, but rather functions as a chemical enhancer that suppresses bitterness and amplifies the perception of the cocoa’s natural fruity and roasted notes.
