Place milk and chocolate in a small saucepan over medium-low heat and simmer, stirring, until chocolate is melted but not boiling, about 5 minutes.
Pour chocolate mixture into a blender. Cover and hold lid down with a potholder; blend until foamy. Pour into a mug. Break the chile into 2 or 3 pieces, discarding seeds, and drop into the hot chocolate. Drink immediately.
n a bowl.
Melt chocolate tablets and butter in the
Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.
In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.
Add cinnamon, Mexican chocolate and two cups of water
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).
owl, whisk together the flour, hot chocolate mix, salt and baking soda
Attach this to the Jar.
Mexican Hot Chocolate.
Serves 6.
3 cups water.
Mexican Hot Chocolate Mix (to taste).
Cinnamon sticks for garnish.
Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks. For a frothier hot chocolate, mix in a blender.
ounces of the chocolate. Stir until chocolate is completely melted and
Break up the tablet into small pieces and place them in a blender. Heat the milk or water just until bubbles form around the edges. Add half the liquid to the blender. Blend on low speed until the chocolate dissolves. Add the remaining liquid and blend until frothy. Sprinkle with cinnamon, if desired.
In a large saucepan combine 1 cup of the milk, the sugar, chocolate, and cinnamon.
Cook and stir over medium-low heat until chocolate is melted.
Gradually stir in remaining milk.
Cook and stir until milk is hot.
Do not boil.
Gradually and slowly stir 1 cup of the hot milk mixture into eggs, then transfer entire mixture to saucepan.
Cook and stir for 2 minutes over low heat.
Remove from heat and stir in vanilla.
Stir quickly until very frothy.
Pour hot chocolate into mugs and dollop with whipped cream.
Combine all ingredients in a medium saucepan and place over low heat. Stir regularly to prevent burning the chocolate. A whisk will provide the best results. Hot chocolate is ready when the chocolate chips have melted completely and the mixture has reached your desired temperature.
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.
Place semisweet chocolate chips, milk chocolate chips, sugar, hot chocolate mix, and butter into the
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.
hile making the hot chocolate.
To make the Hot Chocolate:
Break up
or two hours.
When chocolate mixture is firm, scoop into
HOT CHOCOLATE:
Place chocolate and water in microwave-safe
In a medium heavy saucepan combine white chocolate and 1/3 cup of the milk.
Cook and stir over low heat until chocolate is melted. Add the remaining 1 2/3 cups milk.
Cook and stir over medium heat until heated through.
Stir in coffee and vanilla.
Serve in latte mugs or drinking bowls. If desired, top with ice cream and sprinkle with given choices.
Brandied White Hot Chocolate:
Prepare as directed, except add 2 to 3 tablespoons brandy to white chocolate mixture when adding the coffee and vanilla.
Microwave milk in a microwave-safe cup until hot, about 1 1/2 minutes; stir in hot chocolate mix. Stir brandy into hot chocolate and top with marshmallow ghost.