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.
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 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.
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.
Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid. Store in a cool, dry place. 20 cal per tsp.
SALAD DRESSING Whisk dry mix, vinegar, water and oil in a bowl. Refrigerate up to 3 days.
VEGETABLE SALAD Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl.
Toss with 1/2 cup dressing.
Marinate in refrigerator for 30 minutes.
Spread lettuce over platter.
Spoon vegetables over lettuce.
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.
nto a large bowl, and mix with a spoon until well
Sift the cocoa powder and flour.
Measure
Mix ingredients in a bowl, then store in an airtight container in a cool dry place.
Can be kept for up to 3 months. To prepare hot cocoa, dissolve 1/3 c. mix in boiling water.
Top each cup with miniature marshmallows if desired.
Makes about 21 cups of hot cocoa.
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!
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.
In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.
Combine ingredients in large bowl.
Working in two batches, pulse ingredients in food processor until chocolate is finely ground.
Store in airtight container for up to 3 months.
Too make hot cocoa, stir 1/3 cup of the mix into 1 cup of hot (not boiling) milk.
Top with whipped cream or mini marshmallows and a little chocolate powder. I sometimes use cinnamon or nutmeg powder, instead. A little brandy and a crackling fire make for a real treat!
Mix all ingredients together; store in airtight container. Use 1/3 cup dry mix to 1 cup hot water.
175 degrees C).
Combine hot cocoa mix, 1/2 cup butter, and