Roll lemon on a flat surface, cut in half, and squeeze juice and pulp into mason jar. Pour 12 ounces water into the jar.
Stir sugar and remaining 2 tablespoons water together in a small saucepan over medium heat until sugar dissolves. Pour sugar mixture and ice into mason jar and stir.
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.
tore in a one-quart mason jar with a reusable plastic lid
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 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.
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.
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 all together and store in an airtight container. One-quarter cup of mix and hot water makes 1 cup of hot cocoa.
Easy hot cocoa mix for those cold days!
Mix ingredients in a bucket; will fill a gallon jar.
Mix 1/3 cup of mix with boiling water.
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.
Add 1/3 cup to cup of hot water for Hot Cocoa.
Mix together and cover tightly.
Mix 1/4 cup mix to 1 cup hot water.
Makes around 90 cups hot cocoa.
Mix all ingredients and store in gallon container that is airtight.
To make 1 cup hot cocoa, use 3 tablespoons of mix per 1 cup boiling water; stir.
Top with marshmallows.
poon up 5 teaspoons of hot cocoa mix into a mug and
set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup