Santas Hot Cocoa Mix Recipes

Steps:

• Pour cocoa and sugar into a saucepan and slowly add hot water.
• Stir until ingredients are blended together. Bring mixture to a boil. Boil over medium heat about 2 mins. Stirring constantly.
• Reduce heat and add milk stirring occasionally until mixture is heated thoroughly. DO NOT BOIL.
• Remove from heat and stir well. Pour into mugs and add marshmallows if using.
• Enjoy and wait for Santa!

Steps:

• 1. Sift the powdered sugar into a large bowl.
• 2. Combine all ingredients in a large bowl.
• 3. Store in an airtight container. Makes about 16 cups or enough for 48 - 8-ounce cups of hot cocoa. Garnish with marshmallows or whipped cream!
• 4. INSTRUCTIONS: Place 1/3 cup of mixture in a mug.
• 5. Add 3/4 cup of boiling water. Stir to dissolve.
• 6. Top with marshmallows or whipped cream and enjoy!!

Steps:

• 1. First you will make the batter to refrigerate1 hour: In small pan, melt 1 stick of butter on medium heat. Add the bag of dark chocolate chips. Whisk w/ spoon until melted and smooth. Take pan off heat and let cool. In medium bowl, combine flour, 1/2 cup cocoa powder, baking powder & salt.
• 2. In large bowl, beat brown sugar, eggs & vanilla. Spoon the chocolate sauce into the sugar/eggs mix to combine. Beat in the flour mix to combine. Wrap mix in plastic wrap, refrigerate 1 hr. Heat oven to 325. Place parchment paper down on several large baking sheets. Take cookie dough out of refrigerator and using a large 1 tbsp scoop, scoop 1 tbsp full and roll into a ball, place on cookie sheet. repeat w/ remaining dough. Make a small indentation in middle of the dough balls. Bake 10 minutes. While the dough balls are baking make the fudge drizzle: In a medium bowl, combine melted 4 tbsp butter, remaining cocoa powder, hot water & vanilla. Beat in powdered sugar until smooth.
• 3. Take cookies out of oven after 10 mins and place 3 mini marshmallows into indentation and place back in oven for 2-3 minutes, ( don't allow marshmallows to melt, just almost.) Take them out of oven & let cool a few minutes. Stir the drizzle sauce and drizzle a little on top of each cookie and then sprinkle w/ desired sprinkles. Let set before placing in containers. Also when placing in containers, I put parchment paper in between the cookies so they don't stick.

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:

• 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.