Net wt 18.6 oz (1 lb 2.6 oz) 530 g. Makes 20 mugs.
The Nightcap is our slow-evening mug. Dutch process cocoa and dark chocolate melt into hot milk for a thick, deep cup. Cinnamon, nutmeg, and vanilla warm it in the spirit of Caribbean cocoa tea, with a pinch of smoked sea salt to round it out.
It's rich without being overly sweet. Add another spoonful if you like it darker.
Dutch cocoa plus real dark chocolate
Cinnamon, nutmeg, and vanilla
Works with dairy or non-dairy milk
Ready in minutes
Milk (or milk alternative)
Scoop. Add ¼ cup mix (about 3 heaping tablespoons) to a mug.
Pour and stir. Heat 8 oz milk until steaming. Do not boil. Pour it over the mix and stir until dissolved.
Make it yours. Add more mix for a richer cup. Top with whipped cream or marshmallows.
Keep it below a boil. Boiling milk can scorch and form a skin. Steaming hot is just right.
Whisk instead of stir. A small whisk or milk frother melts the chocolate faster and makes the cup frothy.
Make a pot. For 4 mugs, whisk 1 cup of the mix into 4 cups of hot milk on the stove over low heat.
Stir before scooping. Shake or stir the pouch so every scoop gets cocoa and chocolate.
Dutch process cocoa powder (cocoa processed with alkali), cane sugar, dark chocolate melting wafers (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), powdered sugar (sugar, cornstarch), cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), cinnamon, nutmeg, smoked sea salt.
Contains: Soy. May contain traces of milk. Produced in a facility that also processes wheat, soy, milk, tree nuts and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
Net wt 18.6 oz (1 lb 2.6 oz) 530 g. Makes 20 mugs.
The Nightcap is our slow-evening mug. Dutch process cocoa and dark chocolate melt into hot milk for a thick, deep cup. Cinnamon, nutmeg, and vanilla warm it in the spirit of Caribbean cocoa tea, with a pinch of smoked sea salt to round it out.
It's rich without being overly sweet. Add another spoonful if you like it darker.
Dutch cocoa plus real dark chocolate
Cinnamon, nutmeg, and vanilla
Works with dairy or non-dairy milk
Ready in minutes
Milk (or milk alternative)
Scoop. Add ¼ cup mix (about 3 heaping tablespoons) to a mug.
Pour and stir. Heat 8 oz milk until steaming. Do not boil. Pour it over the mix and stir until dissolved.
Make it yours. Add more mix for a richer cup. Top with whipped cream or marshmallows.
Keep it below a boil. Boiling milk can scorch and form a skin. Steaming hot is just right.
Whisk instead of stir. A small whisk or milk frother melts the chocolate faster and makes the cup frothy.
Make a pot. For 4 mugs, whisk 1 cup of the mix into 4 cups of hot milk on the stove over low heat.
Stir before scooping. Shake or stir the pouch so every scoop gets cocoa and chocolate.
Dutch process cocoa powder (cocoa processed with alkali), cane sugar, dark chocolate melting wafers (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), powdered sugar (sugar, cornstarch), cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), cinnamon, nutmeg, smoked sea salt.
Contains: Soy. May contain traces of milk. Produced in a facility that also processes wheat, soy, milk, tree nuts and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
