Christmas Cocoa Recipes

Steps:

• In a large saucepan, combine the milk and drink mix. Cook and stir over medium heat until heated through. Remove from the heat. Set aside 1 tablespoon crushed candy canes for garnish. Stir remaining candy canes into cocoa; keep warm., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Ladle cocoa into mugs. Top with whipped cream; sprinkle with reserved crushed candy canes.

Steps:

• In 2-quart saucepan, heat sugar, cocoa, water, cinnamon and nutmeg over low heat, stirring constantly, until mixture is smooth. Heat to boiling; reduce heat. Simmer 4 minutes, stirring constantly.
• Stir in milk. Heat over low heat. Pour cocoa into 6 mugs. Top each with 2 tablespoons marshmallow creme.

Steps:

• Line an 8-inch square baking pan with parchment, leaving a 1-inch overhang. Mix together the egg white, confectioners' sugar and cocoa in a bowl with a fork until smooth and very thick. (The mixture should hang on the fork in a blob without falling off.) Whisk in the vanilla and vinegar. Whisk in enough food coloring to turn the mixture a deep black color and the brown of the cocoa is no longer visible, 1/2 to 1 teaspoon.
• Combine the granulated sugar and 1/2 cup water in a small saucepan and stir until the mixture looks like wet sand. Using a wet pastry brush, wipe down the sides of the pot where any sugar has clung to the side. Cook over medium heat until the mixture registers 258 to 260 degrees F on a candy thermometer, 8 to 10 minutes. Remove the pan from the heat and immediately stir in the black mixture, stirring vigorously until smooth. Spread in the prepared pan and let harden and cool completely, about 2 hours.
• Lift the candy out of the pan using the parchment paper overhang as handles. Peel off the parchment and chip into small irregular-sized pieces using a chisel or a sturdy butter knife and rubber mallet.

Steps:

• In a 2 quart saucepan, heat sugar, cocoa, water, cinnamon, and nutmeg over low heat, stirring constantly until mixture is smooth.
• Heat to boiling; reduce heat.
• Simmer 4 minutes, stirring constantly.
• Stir in milk.
• Heat over low heat.
• Pour cocoa into 6 mugs.
• Top each with 2 T marshmellow creme.

Steps:

• Combine all ingredients, stirring well.
• Store in a covered container.
• Jar instructions: combine 1/3 cup mix and 1 cup boiling water for each serving; stir well.