Mix ingredients together in a large container (bath tub). Store in airtight container.
Use 1/3 cup mixture to 1 cup hot water for instant hot cocoa.
Mix all together and store in an airtight container. One-quarter cup of mix and hot water makes 1 cup of hot cocoa.
Heat milk and butter in small saucepan until butter is melted. Stir in hot cocoa mix until smooth.
Boil gently 1 to 2 minutes, stirring constantly, until sauce is slightly thickened.
Serve hot over ice cream.
Makes 2/3 cup.
Heat milk in a saucepan over high heat; whisk hot cocoa mix into milk until completely dissolved. Continue whisking for 1 minute, reduce heat to medium, and gradually stir in orange juice. Sprinkle cinnamon over the top and stir. Pour hot chocolate into a mug.
Combine confectioners' sugar and hot cocoa mix together in a small bowl. Mix in water.
175 degrees C).
Combine hot cocoa mix, 1/2 cup butter
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!
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.
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)!
Mix dry ingredients in the bottom of a mug.
Add hot water.
Enjoy!
Mix all ingredients in a large container.
Store in covered container.
Use 1/4 to 1/3 cup of mix for each cup of hot cocoa. Use hot water mixed with cocoa mix to make hot cocoa.
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 ingredients until blended well.
Keep this dry mixture in a tightly covered jar.
To make the cocoa, place 1/2 cup of the mix in a cup and fill with hot water.
Stir until mix dissolves.
Will make 12 cups cocoa.
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.
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 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.
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.
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.
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.