Hot Cocoa Recipes

Steps:

• Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
• Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Steps:

• Whisk together sugar, cocoa powder, cinnamon, and salt in a saucepan; stir in boiling water. Whisk until sugar is dissolved.
• Bring cocoa mixture to a simmer over medium-high heat, stirring constantly, about 2 minutes; stir milk and 1/2 cup half-and-half into water mixture. Cook and stir just until hot, about 2 minutes. Remove saucepan from heat; stir in remaining half-and-half and vanilla extract.
• Divide cocoa into mugs, top with marshmallows, and serve.

Steps:

• Combine the milk, heavy cream, sugar, cocoa powder and a pinch of salt in a medium saucepan. Cook over medium heat, whisking occasionally, until the sugar and cocoa powder dissolve and the milk is steaming; do not boil.
• Whisk in half of the chopped chocolate until melted, then whisk in the remaining chocolate until smooth. Remove from the heat and whisk in the vanilla. Pour into mugs and top with marshmallows or whipped cream.

Steps:

• Add the milk, bittersweet chocolate and Mexican chocolate to a 2-quart saucepan. Place over medium heat and whisk until the chocolates have completely melted. Divide among four mugs and top each with a marshmallow. Serve hot.

Steps:

• In a saucepan, combine sugar, cocoa and salt. Add water; bring to a boil. Cook and stir for 2 minutes. Stir in milk; heat to serving temperature (do not boil). Remove from the heat; stir in vanilla. Whisk until frothy. If desired, garnish with marshmallows, cream or cinnamon sticks.

Steps:

• In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
• For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.

Steps:

• In an airtight container, combine all ingredients. Store in a cool, dry place up to 6 months. Yield: 13 cups mix (about 41 servings). , To prepare: Dissolve 4-5 tablespoons mix with 1 cup boiling water; stir well. , For spiced cocoa: Add 1-1/2 teaspoons ground nutmeg plus 1 teaspoon ground cinnamon to 3 cups of the basic cocoa mix. , For mocha cocoa: Add 1/4 cup instant coffee granules to 3 cups of the basic cocoa mix.

Steps:

• Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Steps:

• In a 5- or 6-qt. slow cooker, combine the milk powder, sugar, cocoa, vanilla and cinnamon; gradually whisk in water until smooth. Cover and cook on low 3-4 hours, until heated through., If desired, top with marshmallows and use peppermint sticks for stirrers.

Steps:

• In a mixing bowl combine dry milk powder, powdered sugar, creamer, and cocoa.
• Store in airtight container.
• For each serving, place 1/3 cup of the mix in a mug and add 3/4 cup boiling water.
• NOTES : Mocha Mix: Prepare as above, except stir 1/2 cup instant coffee crystals into mix.