Cinnamonhotchocolatemix 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:

• In 2-quart saucepan, heat soymilk, chocolate, vanilla and cinnamon over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
• Heat to boiling over medium-high heat, stirring constantly; reduce heat to low. Simmer 4 minutes, stirring frequently, to blend flavors.
• Garnish each serving with whipped topping.

Steps:

• In the top of a double boiler, stir together cocoa, sugar and salt. Gradually add boiling water. Place over direct heat and boil for 2 minutes, stirring constantly. Add milk and cinnamon sticks and place over boiling water. Stir and heat 10 minutes. Remove sticks and stir in vanilla. Beat with a wire whisk to froth milk. Serve immediately.

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:

• 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.

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.