super bapo hot cocoa
notes
makes enough for all fall to winter yeay
ingredients
ghirardelli unsweetened 100% dutch process cocoa or a regular unsweetened baking cocoa :40 oz
jello brand dry chocolate pudding mix :8 oz
jello brand dry vanilla pudding mix :4 oz
french vanilla (or regular) coffeemate powder :30 oz
c&h powdered sugar :16 oz
medaglia d'oro instant espresso powder (optional enhancement) :6 oz
coffeemate (café mocha) refrigerated liquid creamer :1
love u :100%
section notes
u will need: giant mixing bowl, giant whisk, giant soup ladle
two empty gigantic protein powder containers, canning funnel
miniature whisk, boiling water, ceramic mug
makes a lot and this recipe favors a darker chocolate flavor. experiment with more or less powdered sugar and the amount of liquid creamer at the end. yeap
instructions
1 . mix all the powders together until the entirety is a uniform color throughout and all the white dots from powdered sugar are gone, divide total amounts in half for separate batches if you dont have an industrial size mixing bowl, be careful to not get it everywhere whisking too fast damnn
2 . use soup ladle into canning funnel into protein powder containers, beware of powder flare ups
3 . when ready to make the hot cocoa, add two tablespoons mix into 16 oz mug, experiment with amount to your liking
4 . add two tablespoons of the liquid creamer, experiment with amount to your liking
5 . whisk into a flowing paste with all dry incorporated
6 . add boiling water into mug, whisking as you pour and whisk until all clumps fully melt and mix in, there will be a foamy layer on top, keep the miniature whisk in the mug to mix again as the drink settles and cools
7 . yum