Add in 2 packages of hot cocoa powder to the batter. Bake
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.
Combine milk, sugar, cocoa, and vanilla in saucepan.
Whisk or stir quickly to dissolve cocoa into milk.
Warm over med-low heat till steaming, stirring frequently.
Pour into mugs, top with mini-marshmallows, and use cinnamon sticks to stir.
Prepare packaged or homemade hot chocolate as directed.
Add Marshmallow Vodka. Serve in a tumbler with any or none of the optional garnishes.
Combine cocoa, sugar and salt in saucepan.
Blend in hot water.
Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes.
Add milk.
Stir and heat.
Do not boil. Remove from heat; add vanilla.
Beat with beater until foamy.
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.
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.
Use recipe for Hot Cocoa.
Make the cocoa syrup and cool it. Add rest of water, milk and vanilla.
Stir or beat until smooth. Chill quickly.
Stir before serving.
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!
Mix all ingredients together; store in airtight container. For one serving add 1/2 cup mix to 1 cup hot water.
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.
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.
Combine the following in large pot:
sugar,
1/2 cup water, cocoa and vanilla.
Heat over medium heat and bring to a boil. Boil for 1 minute.
Add evaporated milk and 1 cup water.
Reheat and serve.
poon up 5 teaspoons of hot cocoa mix into a mug and
set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup
Add hot water into cocoa mix and stir.
Top with whipped cream.
Top with chocolate sprinkles and garnish with a maraschino cherry.
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.