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 45m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Place milk and half-and-half in a saucepan and heat to a simmer over medium heat. Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos. Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately. Make the marshmallows: Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to “soft-ball” stage, or about 235 degrees F. Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let sponge. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff. Cover a sheet pan with parchment paper then sprinkle it with powdered sugar. Pour the marshmallow onto the pan and spread it out. Let cool about 2 hours then with a pair of scissors dipped in cornstarch, cut out football shapes.
Time 15m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a saucepan, heat 2 1/2 cups milk and 3/4 cup of the whipping cream over medium heat, stirring often until steaming. Meanwhile, in a bowl, whisk together sugar, cocoa and salt. Whisk in remaining cold milk and vanilla to make a smooth paste. Reduce heat to medium low and gradually whisk cocoa mixture into hot milk mixture until blended. Heat for about two minutes or until steaming hot. In a small chilled bowl, using electric mixrer or whisk, whip remaining whipping cream until thick. Ladle hot chocolate into four warmed mugs and evenly dollop whipped cream evenly into each mug. Stir toswirl lightly. Serve immediately. Note: if desired add 1 teaspoon coffee or chocolate flavoured liquer and 1/2 cup strong coffee to each mug of hot chocolate before adding the whipped cream. This is purely optional.
Yield 2 servings Number Of Ingredients 7 Steps:
Gently heat the milk in a saucepan over a medium heat. Stir in the dark chocolate, caramel, and sea salt. Take off the heat and pour into a tall glass. Top with whipped cream, caramel sauce, and dark chocolate shards. Enjoy!
