Few beverages can calm me more than a piping hot mug of cocoa. But in many cases, I feel either too lethargic or simply too tired hunch over the stove and concoct hot chocolate from scratch. So, desiring a high-quality quick-fix hot chocolate, I began an investigation into hot chocolate mixes.

Having consumed many abysmal mugs of instant hot chocolate, I figured that the best course of action would involve creating a mix from scratch. Unlike the food scientists who develop Swiss Miss and other popular (though insipid) hot chocolate mixes, I did not have access to the commercial food-altering chemicals used to enhance mouth feel and flavor. Still, I reasoned, if the mixes with unusual chemicals hark of diluted sugar water, as opposed to cocoa, my lack of flavor-enhancing chemicals could not possibly be detrimental.

After much unsuccessful trial and error, I turned to the Internet for guidance. Eventually, I stumbled upon a recipe for hot chocolate mix created by one of my culinary heroes, Alton Brown. Admittedly, I found some of his choices a little bizarre, such as his decision to add cayenne pepper to the melange. Though, given my lack of success up to that point, I figured I ought to at least try it.

The "Good Eats" Cocoa Mix, as Mr Brown would refer to it, certainly mimicked a real mug of hot chocolate far more convincingly than any other amalgamation I had tasted prior to that point. But at the same time, a water-based hot chocolate - even one using a seemingly excessive quantity of powdered milk - cannot begin to mimic an actual mug of hot chocolate.

Alton Brown's cocoa creation certainly improved over most instant hot chocolate mixes, however, I have concluded that one simply cannot mimic the marvelous mouth-feel and fine flavor of real hot chocolate, made with real milk.

(For the curious, my recipe for real hot chocolate follows the discontinuation)