Pour boiling water into a mug and steep tea bag, about 2 minutes. Remove tea bag; add milk, hot cocoa mix, and sugar. Stir until well-blended, about 20 seconds.
b>mix ACCORDING TO DIRECTIONS ON box. Add in 2 packages of hot cocoa
Combine hot cocoa mix and hot water.
Add shot of chambord. Stir well.
Garnish with whipped cream and chocolate shavings, if desired.
Enjoy!
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking pan.
Place hot cocoa mix and butter in a large microwave-safe bowl; microwave until butter is mostly melted, about 3 minutes. Stir well. Add sugar, eggs, and vanilla extract and mix thoroughly. Add milk; mix until batter is thick and creamy. Mix in flour.
Bake in the preheated oven in 5 to 10 minute increments until set and sticky in texture, 25 to 65 minutes. Let cool for 10 minutes before cutting into bars.
Pour milk into blender.
Add hot cocoa mix and ice.
Blend first at low speed and then high speed until ice is finely crushed and slushy.
Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix, if desired.
Serve with a straw and enjoy!
P.S. This recipe was originally posted using small ice cubes. At our shop we have a commercial blender that has no problem getting through these. Since most people have regular blenders, I have changed it to crushed ice.
ater or dairy-alternative.
Alton's directions at the above
Combine all the dry ingredients in a large bowl and mix well.
Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size.
Mix well with a wooden spoon and then store in a dry airtight container.
To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix.
Heat in a small saucepan over low heat, stirring with a whisk.
Heat until hot, but do not boil, about 6 to 7 minutes.
Serve with marshmallows.
Place cocoa mix into a large mug.
Add peanut butter.
Gradually stir in hot water and mix until well blended.
Top with whipped topping and sprinkles if you desire.
set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar
nto a large bowl, and mix with a spoon until well
Pour heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks form. Fold in sweetened condensed milk, 1 cup marshmallows, and hot cocoa mix. Transfer to a 9x5-inch loaf pan; smooth the top with a spatula. Top cream mixture with the remaining marshmallows.
Cover pan with plastic wrap and freeze until firm, about 5 hours. Remove from freeze to let soften, about 10 minutes.
Place cocoa mix into a cup. Gradually stir hot water into mix until blended. Add tea bag. Let stand 1 to 2 minutes, based on desired strength of chai spice. Remove tea bag and discard.
Top with a serving of Reddi-wip. Sprinkle with cinnamon, if desired.
Add hot water into cocoa mix and stir.
Top with whipped cream.
Top with chocolate sprinkles and garnish with a maraschino cherry.
Heat milk to your desired temperature.
While milk is being heated, mix hot cocoa mix, creamer, and cinnamon sugar in bowl.
Add small squirt or about 1/4 teaspoon of chocolate syrup to dry mix.
Add same amount of syrup again, or enough so that dry mix becomes lumps.
Add Confectioner's sugar and cocoa powder to mix (doesn't have to be as lumpy anymore).
Pour mix into mug and pour milk on top.
Add whipped cream and extra chocolate syrup.
ENJOY!
Toss popcorn, marshmallows and graham snacks in large bowl. Sprinkle hot cocoa mix over popcorn mixture; toss to coat. Serve immediately or store in airtight container at room temperature for up to 1 week.
eat.
Stir cocoa mix into the melted chocolate; mix in sugar and
(175 degrees C).
Mix flour, hot cocoa mix, salt, and baking soda
Carefully blend together all ingredients (will throw
dust if stirred rapidly) and store in gallon jar.
Use 2 tablespoons mix per mug with very hot water to make hot cocoa.
Great for camping and retreats.
175 degrees C).
Combine hot cocoa mix, 1/2 cup butter, and
Combine powdered soymilk, sugar, cocoa and salt in large, airtight container.
For each serving, add 1/4 cup cocoa mixture into mug with 8 oz. boiling water; stir until well mixed.
Garnish with Cool Whip or other dairy-free whipped cream substitute, if desired.