Hotcocoaloco Recipes

Steps:

• Make a tumbler out of the coconut by carefully slicing about 2 inches off the top of the coconut, keeping the coconut milk inside. Place the ice, tequila, melon liqueur, rum, pineapple juice, and sugar syrup into the cavity of the coconut. Squeeze the lime half over the mixture and drop the lime into the drink; stir.

Steps:

• Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
• If you like it frothy, blend it in the blender.
• This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.

Steps:

• Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Steps:

• Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
• Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Steps:

• Bring 4 cups whole or low-fat milk to a simmer in a saucepan over medium heat. Mix 3/4 cup sugar, 1/2 cup unsweetened cocoa powder and 3 to 4 ounces finely chopped bittersweet chocolate in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate melts and the cocoa is thick, about 2 minutes. Divide among 4 mugs and garnish each with homemade marshmallows (see below) or whipped cream.

Steps:

• Combine sugar and cocoa in a medium-size saucepan; blend in hot water. Cook over medium heat, stirring constantly, until mixture boils. Allow mixture to boil 2 minutes, stirring constantly.
• Add milk and heat to serving temperature (do not boil). Remove from heat and add vanilla extract.

Steps:

• Combine the cocoa, sugar, and water in a small saucepan, and whisk until smooth.
• Place over medium heat, stirring constantly, until the mixture comes to a boil.
• Simmer, stirring constantly, for 1 minute.
• Whisk in the milk and cook, stirring often, until steam rises and mixture is hot.
• Do not boil.
• Stir in the vanilla.
• Pour into mugs and serve at once.

Steps:

• Mix milk, instant coffee and chocolate syrup together in a mug.
• Place into microwave for 1 - 1 1/2 minutes.
• Top with lots of whipped cream and cinnamon sugar.
• Enjoy.

Steps:

• In a 5- or 6-qt. slow cooker, combine the milk powder, sugar, cocoa, vanilla and cinnamon; gradually whisk in water until smooth. Cover and cook on low 3-4 hours, until heated through., If desired, top with marshmallows and use peppermint sticks for stirrers.

Steps:

• In a saucepan, combine sugar, cocoa and salt. Add water; bring to a boil. Cook and stir for 2 minutes. Stir in milk; heat to serving temperature (do not boil). Remove from the heat; stir in vanilla. Whisk until frothy. If desired, garnish with marshmallows, cream or cinnamon sticks.

Steps:

• White Cocoa: put chopped white chocolate in a bowl. Set aside.
• Combine milk, cream and pepper in a medium saucepan. Place over medium heat, stirring occasionally. Heat until it starts to simmer; don't let it boil!
• Pour heated mixture over white chocolate, let sit 1 minute, then mix with a whisk until all of the chocolate is melted.
• Ladle cocoa into mugs. Garnish each one with 2 marshmallows.
• White Raspberry Cocoa: Repeat steps 1-3 from white chocolate.
• Add pureed raspberries into mixture and whisk until well blended.
• Return to saucepan. Reheat on low until hot to the taste.
• Ladle into mugs, then garnish with whipped cream and chocolate shavings.
• For the Spicy Dark Cocoa: put chocolate in a large bowl and set aside. Pour milk into a medium saucepan and heat on medium-low setting.
• In a small bowl, stir cocoa powder and sugar together. Add to milk. Whisk over heat until well blended. When milk is hot, pour over the chocolate.
• Let sit 1 minute. Whisk until chocolate is melted and blended. Stir in pinch of chili powder. Taste. Add a pinch at a time until spicy enough.
• Fill mugs. Mix garnish coca and chili powder, then sprinkle of top.