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.
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
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.
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.
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.
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 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.
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.
If you would like a real chocolately flavor add 1/3 cup-1/2 cup Hershey's European Dutch processed cocoa. Stir all together, store in airtight container.
To make hot cocoa, mix 4 heaping tablespoons with 8 oz. boiling water.
Add miniature marshmallows, whipping cream or cinnamon stick for flavor.
Try using different flavor of powdered creamers for different flavors.
Mix all ingredients together; store in airtight container. For one serving add 1/2 cup mix to 1 cup hot water.
In large bowl, combine all ingredients.
Blend well.
Store in tightly covered container.
For a single serving, combine 1/4 cup mix and 3/4 cup boiling water in cup and stir to blend.
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.
In large mixing bowl, combine all ingredients; blend well. Store in a tightly covered container.
Makes 3 3/4 cups mix (15 to 16 servings).
In a large mixing bowl, combine all ingredients and blend well.
Or mix in large sealed container. Shake well. Store in tightly covered container. Yields 3 1/2 cups (about fifteen 6 ounce servings).
Mix all ingredients.
Store in tightly covered container.
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.