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.
poon up 5 teaspoons of hot cocoa mix into a mug and
Mix all ingredients in an air tight container.
Add minimum of 3 tablespoons of mix to 6-8oz of hot water or milk, to taste.
Number of servings depends on how much mix you use. I guessed on the actual number for the recipe.
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.
Pulse powdered milk, pudding mix, chocolate drink mix, powdered creamer, confectioners' sugar, cocoa powder, and cinnamon together in a food processor until blended.
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.
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.
Mix all ingredients together. Sift thoroughly for best results. Use 6 Tablespoons per mug. You can use hot water or milk. It is plenty creamy with just water!
Mix all together and store in an airtight container. One-quarter cup of mix and hot water makes 1 cup of hot cocoa.
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.
Mix all 4 ingredients in large container that you can store it in, also.
To make a serving of hot cocoa, use 1/4 cup to 1/2 cup of mix in cup and add boiling water.
Stir and add marshmallows, if desired.
Mix all ingredients together.
Store in an airtight container. For each mug of hot cocoa, put 1/3 cup mixture into mug.
Add hot water and stir.
Use more or less to taste.
Mix ingredients and store in airtight container.
To make hot cocoa, use 1/4 cup mix to 1 cup hot water.
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.
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!
yself.
Start adding the powdered milk and stir using a spoon
he warm water with the powdered milk and place in a medium
owl combine the dissolve the powdered milk and sugar in the warm