Loco Hot Cocoa Recipes

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:

• 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:

• In a large bowl, combine the beef, chopped onion, garlic, 1 1/2 teaspoons Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands or a wooden spoon until just combined, being careful not to overmix. Form into four patties about 1/2-inch thick. Place the patties on a plate, cover with plastic wrap and transfer to the refrigerator for 20 minutes.
• Meanwhile, heat 1 tablespoon oil in a large 12-inch skillet over medium. When the oil is hot and shimmering, add the sliced onion and sauté, stirring occasionally, until almost translucent, 5 to 7 minutes. Reduce the heat to low and continue cooking, stirring often, until soft and caramelized, about 10 minutes. Transfer to a bowl and set aside.
• Add 1 tablespoon oil to the skillet and heat over medium. When the oil is hot, swirl the pan around to evenly coat it, then gently place the patties in the pan, spacing them out evenly. Cook until browned, about 4 minutes per side. Using a spatula, transfer patties to a clean plate to rest.
• Add the remaining 1/2 tablespoon oil to the pan and heat over medium until hot. Add the mushrooms (if using) and sauté until tender, about 10 minutes. Season the mushrooms with salt and pepper, then add the caramelized onions, beef broth, soy sauce and the remaining 1 1/2 teaspoons Worcestershire sauce and bring to a simmer. Reduce the heat to medium-low.
• Place the cornstarch in a small bowl. Add 2 tablespoons of the broth from the skillet and whisk until smooth. Stir the cornstarch slurry into the skillet and simmer until the sauce has thickened, 5 to 7 minutes.
• Place 1 cup steamed rice on each plate and top each serving with one patty, then the gravy, a fried egg and chopped scallions.

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.

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:

• 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:

• Combine the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
• Meanwhile, heat a non-stick skillet over medium heat until hot. Fry Spam™ slices until browned. Remove from the skillet, and set aside. Pour the eggs into the skillet; cook and stir until scrambled and cooked through. Set aside.
• For each plate, place two scoops of rice, two scrambled eggs, and two slices of spam. Top with brown gravy.