So many memories come with a warm cup of hot cocoa...
or for some of us hot carob,
poor deprived children.
In we'd come,
cold and wet from our hours of play in the snow,
to the delicious aroma flowing from the big pot of hot carob sitting on the stove.
We never understood why our friends never wanted a cup.
Even though I cherish the memories of the pots of carob,
it's the taste of Swiss Miss that we dream of when it starts getting cold...
You know, the one with the little marshmallows in it.
This year, at my husband's urging, I searched for
the perfect recipe...
and after some tweeking, I think I might have found it.
(Though it has been a while since we've had Swiss Miss.)
So, if you are away from your homeland and missing the Swiss too...
or if you just like to make up some gifts...
Here is a recipe for you to try.
6 c. Instant Dry Milk
1 1/2 c. Granulated Sugar
1 1/4 c. Baking Cocoa
1/2 ts. salt
2 ts. (10 gr.) vanilla sugar
(Do Americans have vanilla sugar or powder?
We missionaries talk a lot about American cruisine...
but that's just so you don't get too jealous
about all the great food we get to eat!)
Add 1/2 c. mix to every 1 c. of hot water.
(or for a little cup like mine above, 1/4 c. mix to every 1/2 c. water.)
My husband even found a store here that carries American style marshmallows! YUM!
Even though my husband thinks this is the best hot chocolate ever, and my girlies start singing every time I start to make it, I'm still having fun tweaking it. I'm still really tempted by those recipes calling for powdered sugar and flavored creamers or instant pudding, but alas, not the easiest things to get or cheapest things on the mission field.
Hope it makes your day a little warmer!