Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
Put hot chocolate powder in a sml pan & stir
Preheat oven to 350\u00b0F.
Cream sugar, hot chocolate mix, butter, egg white, vanilla and Kahlua until well blended.
Add flours, baking powder, allspice, pepper and salt, beating in well.
By hand, fold in the chestnuts.
Shape dough into a 12\" log and place on a lined cookie sheet. Flatten to 1\" thick.
Bake 30 minutes. Cool 15 minutes.
Cut diagonally into 16 slices.
Place slices, cut sides down, on the baking sheet.
Bake 5 minutes, then flip and bake 5 minutes more.
Cool completely on wire rack.
Pour water into slow cooker. Heat on high for 1-2 hours, OR you could heat water in a tea kettle, and pour into the slow cooker. Turn cooker on low and heat for an hour.
Stir in hot chocolate mix until well blended.
Arrange the syrup stir in a small bowl.
Place 1 tablespoon of desired syrup in each mug before ladling hot chocolate in,.
Add hot chocolate in mug, and stir well.
Top with whipped topping if desired.
Stir together the hot cocoa powder and milk, until there are
Cream the margarine and sugar together.
Add hot chocolate powder and cocoa and beat well.
With a hand mixer, mix the milk powder and water till very smooth (you will need to use a mixer), then mix together the chocolate mix and milk mix till thick and smooth.
Pour into a baked pastry case -- bought readymade from the supermarket is easiest -- And put it in the fridge for at least an hour until set.
Put all of the mix ingredients into a blender and blend until smooth.
To make the hot chocolate, put 1/4 cup of the mix into a mug and add 3/4 cup boiling hot water or coffee, stir in a couple of drops of vanilla extract; stir until well mixed. Enjoy.
Pour vanilla vodka, amaretto, and hot chocolate mix into a coffee mug.
Pour in the hot milk and stir to blend.
Stir together the coffee and hot chocolate; mix until blended.
Top with the marshmallow whip. Add a dash of cinnamon if desired.
Serve hot.
Mix Half and Half, Sugar, and Hot Chocolate Powder in blender for 5 seconds.
Then add Vanilla and Ice. Remember that if you want a frosty, use around 10-15 cubes. For a thicker ice cream, use up to 25.
Mix all ingredients together for 20 seconds.
Heat milk and butter in a small saucepan over medium heat until butter is melted.
Stir in hot chocolate mix until smooth.
Reduce heat to low; cook, stirring constantly, for 5 to 8 minutes or until sauce thickens.
Serve over ice cream.
owl, combine the cornstarch, cocoa powder, sugar, and salt. Add the
owl, whisk together the flour, hot chocolate mix, salt and baking soda
Bring milk to a boil. Remove from heat and add cinnamon stick. Cover and set aside to infuse for 20 mins.
Discard cinnamon stick then whisk in hot cocoa powder, chocolate and honey. Stir over low heat until chocolate melts. Heat until almost boiling then pour into heatproof serving glasses. Top with whipped cream and dust with cocoa powder. Garnish with fresh mint. Serve immediately.
Simply add all ingredients ( apart from marshmallows).
Then put milk in and heat up as desired or add hot water when done add marshmallows this is one of the world's best hot chocolates!
Place graham crackers in a food processor and pulse until fine crumbs. Transfer to a large bowl. Add coconut and hot chocolate powder. Stir in butter, then condensed milk. Stir in rum. Chill for at least 30 mins, or up to 24 hours.
Roll teaspoons of mixture into small balls. Roll balls in cocoa until coated. Store in an airtight container in the fridge until ready to serve.
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside.
Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.
radually whisk cocoa mixture into hot milk mixture until blended. Heat
For the mocha dip, combine the sour cream, sugar, coffee and hot chocolate powder in a small bowl and stir until smooth.
Arrange the fruit on a serving platter and serve with the mocha dip.
Whisk 3 cups boiling water, bloomed gelatin, 1 cup sugar and coffee until sugar and gelatin dissolve. Let cool to room temperature then add 1 cup cream. Transfer to 8 - 4 oz serving glasses then place on a baking tray. Cover with plastic wrap and chill for 3 hours or until set.
To serve, whip remaining cream, vanilla extract and sugar to soft peaks. Spoon onto panna cotta and dust with hot chocolate powder.