Dissolve sugar in water, stir, and simmer on low flame for 2 minutes.
Add in sweetened condensed milk, stir, and bring to a boil.
Meanwhile, put the cocoa powder, coffee and cappucino powder in your coffee mug.
Pour the milk-water-sugar mixture over these dry ingredients.
Stir vigorously until combined.
Keep aside for 10 minutes to allow it to'cream' together.
Sit back, log onto Zaar, and sip sip sip, my very own magical cocoa1-coffee-mocha mix!
I won't say,\"Burn your lips and think of me\", I'm sweeter now, ain't I.
Makes about 3 cups.
Mix 3 tablespoons of mocha mix with 6 ounces hot water.
Stir and enjoy.
Combine all ingredients in a large bowl and mix.
Store in a sealed container.
Use 3 to 4 teaspoons for each cup of hot water. Yields 3 cups of Mocha Mix.
Combine ingredients in a large dry bowl.
Stir until well blended. Pack into jars, making sure a piece of vanilla bean is in each jar.
Seal and label.
Store in refrigerator at least a week before using to allow vanilla flavor to be absorbed into the mix. Makes 8 cups mocha mix.
Mix all.
Put into airtight container.
Mix 2 to 3 teaspoons in cup of hot water.
Combine cake mix, chocolate instant pudding mix, water, oil and mix.
Mix as directed.
One cup chocolate chips may be stirred in after mixing, if desired.
Pour batter into greased and floured Bundt pan.
Bake at 350\u00b0 for 45 minutes to 55 minutes.
Melt Pillsbury frosting supreme (any flavor) and drizzle over cooled cake.
Combine ingredients in a large bowl and mix well.
Store cocoa mix in an airtight container.
To serve, place 1/3 cup mix in a cup.
Add 1 cup boiling water and stir well.
Sift together all ingredients.
To serve, place 1/3 cup mix in a cup.
Add 1 cup boiling water and stir hot.
When you serve, try a cinnamon stick.
Yields 5 cups mix.
Place instant cocoa mix in a small bowl.
Heat milk and butter in saucepan to scalding point.
Add hot liquid to instant cocoa mix and stir briskly for 2 minutes.
Serve hot or cold.
Yield: 3/4 cup.
Prepare pudding mix as directed.
Don't drain fruit.
Mix all the fruit together with the box of vanilla instant pudding mix. Place in refrigerator.
Mix thoroughly in a very large container and store in a coffee can.
To fix a cup, heat water and add 2 or 3 generous tablespoons of mix to each cup.
Pour boiling water over mix.
Stir and serve.
Mix instant pie mix (your choice of flavor) and milk until thickened, then fold in sour cream and 1/2 of the Cool Whip.
Put into the pie crust; let set in refrigerator.
Put Cool Whip on top of pie just before serving.
Mix all ingredients and sift into container.
Add hot water to each cup (1 1/2 to 2 scoops to taste).
Combine all ingredients and then mix well.
Store in an airtight container.
To make one serving: Add 4-6 teaspoons mix to one cup boiling water.
Stir until disolved.
Yields 3 cups mix (24-36 servings).
Add all ingredients to blender and mix well.
Top with Redi-whip and chocolate syrup if desired.
This makes 1 large or 2 small drinks.
You can easily double this recipe for more servings.
Combine all ingredients in a food processor or blender.
Store in tightly covered container.
To serve combine 3 tablespoons of mix with 1 cup boiling water; stir to blend.
Microwave milk in an microwave-safe glass or bowl until almost boiling, about 1 minute 45 seconds.
Stir coffee mix, sugar, and chocolate mix together in a mug. Pour hot milk over coffee mixture and stir until mixture is dissolved.
Mix together first four ingredients. I use a potato masher to get all the lumps out.
Put the starlight mints into a freezer bag and smash. I use a rubber mallet from my tool box! This is a great holiday stress reliever :).
When they're mainly powder with a few little pieces of mint, add them to the mix and stir well.
When ready to enjoy around three heaping teaspoons per cup will do. I use half milk and half water when preparing.
They look great in a little mason jar with a ribbon!
Combine all ingredients in a large bowl.
Store in an airtight container.
**For1 serving, spoon 2 1/2 tablespoons mix into mug.
Add 1 cup hot milk or water, stirring until dissolved.
Top with marshmallows, if desired.
Prepare pudding according to package directions using the milk and coffee mix. Fold in 1/2 cup whipped topping to pudding, then spread mixture into pie crust. Sprinkle 1/4 cup chocolate chips and 1/4 cup hazelnuts over top of pie. Cover, and refrigerate for 2 hours.
Spread remaining 1 1/2 cups of whipped topping on pie, then sprinkle remaining chocolate chips and hazelnuts on top.