Mix all ingredients together and store in a air tight container.
To use: Mix 1/3 cup mix with 3/4 to 1 cup hot water for each cup of hot chocolate.
Place semisweet chocolate chips, milk chocolate chips, sugar, hot chocolate mix, and butter into the
Mix all ingredients well and store in airtight container. Use 1/4 cup mixture in 6 ounces hot water for a great cup of hot chocolate. Great for camping.
Into a coffee mug, pour in the vanilla vodka, amaretto, and add the hot chocolate mix. Pour in the hot milk and stir to blend well.
In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.
Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug.
Pour the milk into a glass measuring cup; heat in microwave on High until it begins to boil, about 2 minutes. Slowly pour over the mixture in the mug, stirring with a small whisk as you pour. Enjoy immediately.
Pour vanilla vodka, amaretto, and hot chocolate mix into a coffee mug.
Pour in the hot milk and stir to blend.
Stir the water and milk together in a microwave-safe mug. Cook on high in the microwave for 1 1/2 minutes. Remove, and add the chai teabag. Allow tea to steep about 2 minutes. Remove the tea bag, and stir in the hot chocolate mix.
Blend ice, milk, and hot chocolate mix together in a blender until smooth.
Heat milk and butter in a small saucepan over medium heat until butter is melted.
Stir in hot chocolate mix until smooth.
Reduce heat to low; cook, stirring constantly, for 5 to 8 minutes or until sauce thickens.
Serve over ice cream.
Mix and store in a large covered container.
Use 1/3 cup mix to 1 cup boiling water.
Makes 50 cups of hot chocolate.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
owl, whisk together the flour, hot chocolate mix, salt and baking soda
Mix all ingredients and store in air tight container.
I use the gallon size ice cream plastic container to store.
Use 1/4 cup mix with 3/4 cup hot water.
Add marshmallows or whatever topping you normally would to hot chocolate.
Okay, I'm not the math whiz and I'm guessing on the servings, all I know it makes a lot.
whipped topping and the white chocolate Jell-o pudding.
Frost
ounces of the chocolate. Stir until chocolate is completely melted and
nd vanilla extract. Mix the instant coffee and water together in
Mix all ingredients and store in airtight container.
For a cup of hot chocolate put 2 tablespoons mix in cup and fill with hot water.
Mix well in large container.
Use 1 tablespoon for 1 cup of hot chocolate mix.
Just add hot water and stir.
Preheat oven to 350\u00b0F.
Cream sugar, hot chocolate mix, butter, egg white, vanilla and Kahlua until well blended.
Add flours, baking powder, allspice, pepper and salt, beating in well.
By hand, fold in the chestnuts.
Shape dough into a 12\" log and place on a lined cookie sheet. Flatten to 1\" thick.
Bake 30 minutes. Cool 15 minutes.
Cut diagonally into 16 slices.
Place slices, cut sides down, on the baking sheet.
Bake 5 minutes, then flip and bake 5 minutes more.
Cool completely on wire rack.