Cinnamon Hot Chocolate Mix Recipes

Steps:

• In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool, dry place for up to 3 months., To prepare 1 serving: Dissolve 3 tablespoons hot chocolate mix in hot milk.

Steps:

• In a medium saucepan, bring the milk to a simmer over medium heat. Reduce the heat to medium low and add the cinnamon sticks and Mexican chocolate. Simmer until fragrant and the chocolate is melted, about 5 minutes; remove the cinnamon sticks. Serve in mugs topped with mini marshmallows.

Steps:

• In a bowl, combine milk powder, sugar, creamer, cocoa and cinnamon.
• Add the marshmallows and mix well.
• Store in an airtight container in a cool dry place for up to 3 months.
• To prepare hot chocolate:.
• Dissolve about 3 T. hot chocolate mix in hot milk.

Steps:

• Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)
• In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.
• Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
• Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.
• Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.
• To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

Steps:

• Place milk and chocolate in a small saucepan, and heat on medium. The milk should not boil at any point.
• Continue cooking until the dark chocolate is completely dissolved.
• Pour mixture into a mug, and add vanilla essence and cinnamon.

Steps:

• Cook chocolate, 3-1/2 cups milk and sugar in medium saucepan on medium-low heat 8 min. or until mixture comes to boil, chocolate is completely melted and mixture is well blended, stirring constantly.
• Whisk cornstarch and remaining milk until blended. Gradually whisk into chocolate mixture in saucepan. Return to boil, stirring constantly; cook and stir on low heat 5 min. or until thickened. Ladle into 4 mugs.
• Top with marshmallows and cinnamon.

Steps:

• Using 1 piece of heavy paper cut to fit over mugs, cut out a star shape in center.
• Beat together cream and confectioners' sugar in large bowl to soft peaks.
• Cover and keep chilled.
• Bring milk and cinnamon sticks just to a simmer in a small saucepan; remove from heat.
• Add chocolate and let stand 2 minutes.
• Whisk mixture until chocolate melts.
• Pour into mugs, reserving cinnamon sticks for garnish.
• Top each with whipped cream.
• Cover mugs with the paper cutout and dust with ground cinnamon.

Steps:

• Mix all ingredients together and place in an airtight container.
• To make hot chocolate, use 1/4 c mix and 1 C hot water.
• Number of Servings: 18.

Steps:

• Put the milk, chocolate, and cinnamon sticks in a saucepan.
• Warm over med-low heat, stirring frequently, until the milk is hot and the chocolate has melted completely.
• Transfer to a preheated large thermos.
• Include the cinnamon sticks for a more pronounced cinnamon flavor, or rinse off and dry the sticks and pack separately.
• To serve, pour the hot chocolate into mugs, placing a cinnamon stick in each mug.

Steps:

• Toast cinnamon sticks in a medium dry saucepan over medium heat until fragrant, about 1 minute. Add salt and 2 cups milk and bring to a simmer. Remove from heat and let steep 10 minutes.
• Whisk cornstarch and remaining 1/2 cup milk in a small bowl. Add to warm milk mixture and heat over medium. Bring to a simmer and cook, stirring constantly, until warmed through, about 1 minute. Remove from heat and add chocolate and vanilla. Let sit until chocolate is melted, about 30 seconds, then stir to combine. Discard cinnamon sticks.
• Divide hot chocolate between mugs. Top with whipped cream and dust with ground cinnamon.