Best Ever Hot Cocoa Mix Recipes

Steps:

• In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
• For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.

Steps:

• Combine ingredients in large bowl.
• Working in two batches, pulse ingredients in food processor until chocolate is finely ground.
• Store in airtight container for up to 3 months.
• Too make hot cocoa, stir 1/3 cup of the mix into 1 cup of hot (not boiling) milk.
• Top with whipped cream or mini marshmallows and a little chocolate powder. I sometimes use cinnamon or nutmeg powder, instead. A little brandy and a crackling fire make for a real treat!

Steps:

• Combine ingredients in large bowl.
• Working in two batches, pulse ingredients in food processor until chocolate is finely ground.
• To make hot cocoa, stir 1/3 cup mix into 1 cup hot milk. Top with whipped cream or mini marshmallows.

Steps:

• Place milk and half-and-half in a saucepan and heat to a simmer over medium heat.
• Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos.
• Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately.
• Make the marshmallows: Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.
• Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let sponge.
• When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.
• Cover a sheet pan with parchment paper then sprinkle it with powdered sugar. Pour the marshmallow onto the pan and spread it out. Let cool about 2 hours then with a pair of scissors dipped in cornstarch, cut out football shapes.

Steps:

• ***DO NOT TURN ON FIRE UNTIL IT SAYS SO***.
• Put 2 tablespoons chocolate chips plus 1/2 tsp sugar into a small saucepan.
• Pour the milk into a 2-cup measuring cup until it reaches the 1 1/2 cup line.
• Slowly pour the milk into the saucepan.
• Add vanilla extract.
• Put the pan on the stove and turn heat to medium.
• Stir slowly (important!) with a wooden spoon as the milk heats up. the chocolate chips will slowly begin to melt. (It takes about 5 minutes to reach the right temperature. keep stirring constantly and be patient, DO NOT LET IT BOIL!).
• It will be brown all the way through and the chips will be melted and milk hot when it is ready.
• When it's ready take the cocoa off the stove and slowly pour it into 1 or 2 mugs.
• Serve plain, or with a little whipped cream (recipe follows) or cinnamon on top.
• ***WHIPPED CREAM***.
• Get out large bowl and a whisk.
• Put the cream, vanilla, and powdered sugar in a bowl. Beat strongly but not too fast with a whisk. It's best to take turns with someone, so your arms won't get tired.
• When it gets nice and puffy but is still soft, it's ready.
• It can keep in a covered container in the refrigerator, it keeps up to 2 days. but the sooner you use it, the better.