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.
Add in 2 packages of hot cocoa powder to the batter. Bake according
Combine cocoa powder, vanilla extract, and sugar (or Equal) in a mug.
Put 1 cup of milk into the microwave, and heat on HIGH for 1-1 1/2 minutes or until hot.
Slowly combine hot milk with sugar and cocoa powder.
Whisk together 1/4 cup hot water, hot cocoa powder and instant coffee granules. Add 1/2 cup cold water and Kahlua. DIp 6 ladyfingers in coffee mixture then arrange 2 in each of 4 serving glasses.
Whip heavy cream to soft peaks then fold into melted chocolate. Fold in mascarpone. Distribute 1/2 between serving glasses. Repeat layers then chill for 30 mins.
Dust with extra hot cocoa powder to serve.
Place the cocoa powder and sugar in a small saucepan. Add the milk and whisk to combine.
Heat on medium heat until hot. Divide among 2 bowls. Serve hot with marshmallows on the side.
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.
Preheat oven to 350\u00b0F. Line an 8 inch springform pan with parchment paper. Line base of pan with sliced pound cake.
In a food processor, process ricotta and sugar until combined. Add eggs, orange zest, orange juice, lemon zest and vanilla extract. Process until combined. Fold in chocolate then transfer to prepared pan. Smooth surface and bake for 50 mins, or until almost set at center. Let cool in oven, with door ajar, for 1 hour. Chill overnight.
Dust cheesecake with hot cocoa powder and serve with orange slices.
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.
Sift the cocoa powder and flour.
Measure out
poon up 5 teaspoons of hot cocoa mix into a mug and
Blend the cocoa powder, sugar, cold milk and cornstarch together well.
In a saucepot heat the one cup milk, to simmering point, and stir in the ingredients, and cook for one or two minutes, until dissolved and hot. Stirring well.
Pour into cup, top with mallows or whipped cream.
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!
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.
Whisk together sugar, cocoa powder, cinnamon, and salt in a saucepan; stir in boiling water. Whisk until sugar is dissolved.
Bring cocoa mixture to a simmer over medium-high heat, stirring constantly, about 2 minutes; stir milk and 1/2 cup half-and-half into water mixture. Cook and stir just until hot, about 2 minutes. Remove saucepan from heat; stir in remaining half-and-half and vanilla extract.
Divide cocoa into mugs, top with marshmallows, and serve.
Stir coconut milk beverage, cocoa powder, sugar, vanilla extract, and cinnamon together in a saucepan over medium heat until cocoa and sugar are completely dissolved and mixture is heated through, 5 to 10 minutes. Pour hot cocoa into a mug.
Stir cocoa powder and sugar in a pot.
Add water and stir.
Bring to a boil over medium heat. Boil two minutes.
Add milk (I use 1 can canned milk and equal water, plus 1 cup of whole milk). Heat until hot.
Add vanilla and serve.
In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.
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!
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Grease parchment paper.
Combine cocoa powder, white sugar, cinnamon, and cayenne pepper in a bowl. Mix in confectioners' sugar, egg whites, vanilla extract, and salt until the dough is smooth. Fold in marshmallows.
Drop dough by rounded tablespoons onto the prepared baking sheets.
Bake in the preheated oven, rotating halfway through baking, until edges are set, 10 to 12 minutes. Cool on baking sheets. Remove carefully, as centers are soft.
To Prepare Mix:
In a large mixing bowl, stir together the dry milk powder, sifted powdered sugar and cocoa powder.
Store in a tightly covered container.
Stir before using.