Combine the oatmeal, hot cocoa mix and dry milk powder together. (add ground cinnamon and ginger if using).
Add the boiling water and microwave for about 20 seconds, or until bubbly (keep your eyes peeled, you would'nt want it boiling over).
If you're using quick-cooking oats, increase the cooking time to 1 minute.
Give it a quick stir and let it rest/sit for 30 seconds.
delicious (to me, at least)!
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.
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.
Easy hot cocoa mix for those cold days!
Mix ingredients in a bucket; will fill a gallon jar.
Mix 1/3 cup of mix with boiling water.
Carefully blend together all ingredients (will throw
dust if stirred rapidly) and store in gallon jar.
Use 2 tablespoons mix per mug with very hot water to make hot cocoa.
Great for camping and retreats.
Prepare one packet of hot cocoa mix (for extra richness, substitute whole milk for water).
Dissolve an Andes mint in the cocoa, stirring well with the mini candy cane.
Garnish with whipped cream and enjoy!
b>mix ACCORDING TO DIRECTIONS ON box. Add in 2 packages of hot cocoa
Combine hot cocoa mix and hot water.
Add shot of chambord. Stir well.
Garnish with whipped cream and chocolate shavings, if desired.
Enjoy!
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.
Place 2 tablespoons of the mix in a mug and add
COMBINE dry milk, sugar, cocoa and marshmallows in large bowl.
Pour into 2-quart jar or tall container.
Seal with lid and decorate with fabric and ribbon.
RECIPE TO ATTACH:
Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk.
Combine dry milk, sugar and 1/4 cup + 2 T. cocoa in a large bowl with lid. Cover and Shake.
Spoon into decorated holiday baggies. Toss mini marshmallows on top. Place baggie into large holiday coffee mug. Decorate as desired.
Attach following recipe:.
Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk.
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.
nto a large bowl, and mix with a spoon until well
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 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.
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.
Shake in paper bag until mixed.
Store in airtight container (fills one 3-pound coffee can plus one 1-pound coffee can).
Stir 1/3 cup cocoa mix to 2/3 cup of hot water.
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.