HOT CHOCOLATE RECIPE POWDERED MILK NESTLE QUICK RECIPES

I can’t remember the first time I tasted my grandmother’s homemade hot chocolate mix, but I know I will never, ever forget the warm comfort it brings me with every sip. For my family, that’s what the holiday season smells like. Made with just four ingredients and a whole lot of love, her signature blend comes straight from her own recipe card, in her own handwriting. The recipe itself is simple and requires very little instruction, but it turns out a big batch that will last you for months. Just make sure to store it with a secure lid! (My grandmother jokes that we’d always run out, no matter how much it makes.) One thing’s for sure: You’ll be set with enough hot chocolate mix to bag up as holiday food gifts for all of your friends and family. Follow her recipe for the best homemade hot chocolate below. Happy sipping!

Provided by Kaitlyn Yarborough

Total Time 5 minutes

Prep Time 5 minutes

Number Of Ingredients 4

• Ingredients

While sharing a Bundt cake one day in 1997, amateur bakers and close friends Dena Tripp and Debbie Shwetz realized they could do better. After much experimentation, the duo discovered a batter that produced a moist, delicious cake, which was a huge improvement over the dense, dry cake usually associated with Bundts. But they weren’t done yet. The next step was to decide how to best frost their new Bundt cake. Traditionally, Bundt cakes are glazed by drizzling warm icing over the top, which drips down the sides and dries there. But the pair didn’t want to use glaze. They had a cream cheese icing they thought tasted better than any glaze, but it took some time to figure out how to apply it. They eventually settled on frosting their Bundts with large piped vertical ropes, so the icing looks like it’s dripping down the outside of the cake. To make a Bundt cake that matches the moistness and crumb of the real thing, it’s important to start with the right flour. The cake has more bite to it than one made with only cake flour, but it isn’t as tough as one made with all-purpose flour. That’s why I settled on pastry flour, like the one from Bob’s Red Mill. Pastry flour contains more protein than cake flour, but not as much as all-purpose flour, so it works perfectly here. If you can’t find pastry flour, no need to worry. I’ve got a way for you to hack it by combining cake flour with all-purpose flour in a 2-to-1 ratio. The raspberry puree is made from scratch using frozen raspberries and it’s swirled into the batter before the cake goes into the oven. While the cake cools you can make the cream cheese buttercream icing. Get a 1A tip, which is a wide, circular tip for a pastry bag or gun, to make ropes of icing over the top and down the sides of the cake all the way around, just like the original. Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.

Provided by Todd Wilbur

Total Time 3 hours 0 minutes0S

Prep Time 45 minutes0S

Cook Time 2 hours 15 minutes0S

Number Of Ingredients 3

• Ingredients