HOT CHOCOLATE MIX
This mix will keep all winter if stored in an airtight container. A dollop of fresh whipped cream is a perfect complement to a mug of cocoa, but you can also add a pinch of cinnamon for Mexican hot chocolate or a candy cane for a taste of mint.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 5 3/4 cups dry mix or 92 eight-ounce servings
Number Of Ingredients 4
Steps:
- In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
- For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.
ALMOND MILK HOT CHOCOLATE - MARTHA STEWART
Make and share this Almond Milk Hot Chocolate - Martha Stewart recipe from Food.com.
Provided by PrincessPage
Categories < 15 Mins
Time 12m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 6
Steps:
- heat milk and cinnamon stick until boiling.
- reduce heat and simmer 10 minutes.
- remove cinnamon, stir in remaining ingredients until melted and combined.
- serve.
Nutrition Facts : Calories 282, Fat 16.2, SaturatedFat 9.4, Sodium 297.9, Carbohydrate 39.6, Fiber 6.8, Sugar 25.2, Protein 5.7
HOT COCOA WITH ALMOND MILK
This dairy-free take on a classic compromises nothing in taste and can be made with any soy, rice, or nut milk.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 6
Steps:
- Bring milk and cinnamon sticks to a boil over medium heat. Reduce heat, and simmer gently for 10 minutes. Remove cinnamon sticks, rinse, and reserve.
- Whisk in cocoa, chocolate, sugar, and salt, whisking vigorously until mixture is foamy, 1 to 2 minutes. Divide among mugs. Garnish with cinnamon sticks.
Nutrition Facts : Calories 196 g, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, Sodium 250 g
HOMEMADE HOT CHOCOLATE
Hot-chocolate mix is a wintertime staple. A homemade version is delicious and natural-containing only cocoa, sugar, and salt-and especially economical compared with store-bought mixes.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 5 3/4 cups dry mix or 92 eight-ounce servings
Number Of Ingredients 4
Steps:
- In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
- For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.
HOMEMADE ALMOND MILK
Shake up your milk routine with a homemade dairy-free alternative. Almond milk is great with breakfast cereal, oatmeal, smoothies, and more.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Almonds
Time 40m
Yield Makes 3 1/2 cups
Number Of Ingredients 3
Steps:
- Place almonds in a blender. Bring 1 cup water to a boil; pour over almonds. Let stand 30 minutes. Add remaining 3 cups water and vanilla; blend until frothy. Pour through a fine sieve into a bowl and discard solids. Almond milk can be stored in refrigerator up to 5 days. Shake before serving.
CHOCOLATE COVERED ALMONDS
These are a treat for all seasons. Sprinkle a few on ice cream or eat on their own as a midday snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 pounds
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Toast almonds for 15 minutes on a baking sheet. Line two baking pans with parchment paper; set aside.
- In a medium saucepan, combine granulated sugar, 1/4 cup water, toasted almonds, and cinnamon. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated. Pour nuts onto prepared pans. Chill in freezer, about 15 minutes.
- Meanwhile, place chocolate in a medium bowl; place bowl over simmering water until melted. Transfer half the chilled almonds to a large bowl, and pour half the melted chocolate over nuts. Stir until nuts are thoroughly coated. Transfer nuts onto prepared baking pan. Using two forks, separate nuts so none stick together. Return almonds to refrigerator until chocolate has set, about 20 minutes. Repeat with remaining almonds.
- Place cocoa powder and confectioners' sugar into two separate bowls. Toss half the nuts in cocoa and half in sugar, and gently tap off any excess powder. Store separately in airtight containers for up to 1 month.
ULTIMATE HOT CHOCOLATE
Steps:
- Heat milk to scalding in a medium saucepan. Add cinnamon, mint, or vanilla, if desired. Let steep 10 minutes. Remove saucepan from heat; strain, and return to saucepan. Reheat milk; using a whisk, stir in chocolate until melted and milk is frothy. Serve immediately with a dollop of whipped cream garnished with chocolate shavings, if desired.
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