Put the cream in a deep medium size mixing bowl. Gently stir in the cocoa mix. Beat with an electric mixer until thick.
Do not freeze.
n 1 packet of Swiss Miss No-Sugar-Added cocoa.
If you
Add hot water into cocoa mix and stir.
Top with whipped cream.
Top with chocolate sprinkles and garnish with a maraschino cherry.
Place cocoa mix into a cup. Gradually stir hot water into mix until blended. Add tea bag. Let stand 1 to 2 minutes, based on desired strength of chai spice. Remove tea bag and discard.
Top with a serving of Reddi-wip. Sprinkle with cinnamon, if desired.
In a saucepan, combine the milk with the cocoa powder and cornstarch and whisk thoroughly until the powders are dissolved.
Add the condensed milk, chocolate syrup, and salt to the saucepan. Set the pan over med/low heat. Heat the mixture, stirring constantly, until it comes to a boil and thickens (about 6 min).
Remove from heat and let sit, covered, for about 5 minutes and then add the vanilla.
Transfer into serving cups, cover each with plastic wrap and chill 2-3 hrs before serving.
3 Points per serving (3/4 cup).
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.
Sift first three ingredients together three times.
Store this mixture in a tightly sealed container in a cool place. When ready to use, you can add a couple of heaping tablespoons to hot water.
Sprinkle miniature marshmallows on top. :-).
side. Combine 2 envelopes hot cocoa mix and 1/4 cup
et.
Meanwhile, whisk together cocoa mix and water in small
set aside. Place wafers and cocoa mix in food processor bowl
owl, combine Cool Whip with cocoa mix. Stir until completely mixed
radually and alternately add: flour, cocoa, 1 whole egg, pudding, flour
Melt butter in a skillet over medium-low heat; cook and stir almonds in melted butter until toasted or slightly burnt, 5 to 10 minutes. Remove from heat and cool.
Mix cream, half-and-half, sugar, cocoa mix, and vanilla extract together in a bowl; transfer cream mixture to an ice cream maker. Follow manufacturer's instructions for freezing. Add almonds, chocolate chips, and cherries once ice cream is almost stiffened and continue freezing until ice cream is completely stiffened.
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.
Fill a martini shaker halfway with ice (preferably crushed). Combine cocoa with 2 oz. hot water, and mix well. Then add 2 oz. cold water, and pour the mixture into the martini shaker. Add the vodka, syrup and Reddi-Wip, and cover the top of the shaker. Shake for about a minute, or until trhe liquid is cold. Then strain into 2 martini glasses. Enjoy!
13 x 18 inch Swiss roll pan with parchment paper
he flour, baking powder and cocoa, stirring gently to ensure the
Mix all ingredients.
Store in a container with a tight fitting lid.
Add 2 to 3 teaspoons to cup of hot water.
Sift all ingredients into a bowl.
Mix and resift.
mix together the cornstarch, flour, cocoa powder, and baking powder. Sift