Time 5m Yield 5 1/2 cups dry mix Number Of Ingredients 7 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.
Time 15m Yield 5 cups. Number Of Ingredients 7 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.
Time 10m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Combine the milk, heavy cream, sugar, cocoa powder and a pinch of salt in a medium saucepan. Cook over medium heat, whisking occasionally, until the sugar and cocoa powder dissolve and the milk is steaming; do not boil. Whisk in half of the chopped chocolate until melted, then whisk in the remaining chocolate until smooth. Remove from the heat and whisk in the vanilla. Pour into mugs and top with marshmallows or whipped cream.
Time 10m Yield 1 serving. Number Of Ingredients 4 Steps:
In an airtight container, combine all ingredients. Store in a cool, dry place up to 6 months. Yield: 13 cups mix (about 41 servings). , To prepare: Dissolve 4-5 tablespoons mix with 1 cup boiling water; stir well. , For spiced cocoa: Add 1-1/2 teaspoons ground nutmeg plus 1 teaspoon ground cinnamon to 3 cups of the basic cocoa mix. , For mocha cocoa: Add 1/4 cup instant coffee granules to 3 cups of the basic cocoa mix.
Yield 45 Number Of Ingredients 4 Steps:
In a large mixing bowl, combine milk powder, confectioner’s sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings. For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.
Yield Makes 5 3/4 cups dry mix or 92 eight-ounce servings Number Of Ingredients 4 Steps:
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container. For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.
Time 7m Yield 4 Number Of Ingredients 7 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.
Time 5m Yield 4 servings Number Of Ingredients 5 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.
More about “homemade hot cocoa recipes”
Time 9m Yield 20 serving(s) Number Of Ingredients 5 Steps:
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. Too make hot cocoa, stir 1/3 cup of the mix into 1 cup of hot (not boiling) milk. Top with whipped cream or mini marshmallows and a little chocolate powder. I sometimes use cinnamon or nutmeg powder, instead. A little brandy and a crackling fire make for a real treat!
