Another Hot Cocoa Mix Recipes
HOW TO MAKE HOMEMADE HOT CHOCOLATE MIX
Steps:
- In a large bowl, sift the confectioner's sugar, then the unsweetened cocoa, to get rid of any lumps.
- Stir in the powdered milk, and whisk well until everything is combined.
- Add mini marshmallows to the container, if desired. This can be kept in the pantry for 6 months.
4 INGREDIENT HOMEMADE HOT COCOA MIX RECIPE
With all real ingredients, you'll feel good about serving this hot cocoa mix to kids and adults. It's perfect for camping, after sledding, or for sipping around an outdoor fire.
Provided by Jami Boys
Categories Drinks
Time 5m
Number Of Ingredients 4
Steps:
- Put all ingredients in a blender and blend until mixed thoroughly with no visible milk powder left.
- Store in a container with a 1/4 cup scoop for up to a year.
Nutrition Facts : ServingSize 1 /4 cup, Calories 80 kcal, Sugar 13.4 g, Sodium 66 mg, Fat 1.9 g, SaturatedFat 1.1 g, Carbohydrate 15.2 g, Fiber 0.9 g, Protein 2.9 g, Cholesterol 6 mg
HOT COCOA MIX
I make this at the beginning of the cold weather, and have it ready all winter. Vary the flavor of your mix by trying flavored nondairy creamer; I like the cinnamon.
Provided by Earla Taylor
Categories Drinks Recipes Hot Chocolate Recipes
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.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 30.9 g, Cholesterol 5.3 mg, Fat 2 g, Fiber 1 g, Protein 10.4 g, SaturatedFat 1.6 g, Sodium 150.1 mg, Sugar 28.9 g
CANDY CANE HOT COCOA MIX
We make batches of this minty, malted milk-flavored hot chocolate to give as gifts. Be prepared-friends will return the jars for refills! -Sara Tatham, Plymouth, New Hampshire
Provided by Taste of Home
Time 30m
Yield 20 servings (6-2/3 cups hot cocoa mix).
Number Of Ingredients 10
Steps:
- In a large bowl, mix chocolate drink mix, malted milk powder and baking cocoa. In another bowl, mix confectioners' sugar and creamer., In each of four 1-pint canning jars, layer 3/4 cup nonfat dry milk powder, 3/4 cup chocolate mixture, 3 tablespoons chocolate chips, 1/3 cup confectioners' sugar mixture, 3 tablespoons chocolate chips and 1/4 cup candy canes, pouring ingredients through a large funnel or a waxed-paper cone. Press candy canes down to fit if needed., Cover and store in a cool, dry place up to 2 months (mixture will settle). To use, transfer contents of jar to a covered container; mix well., To prepare hot cocoa: Place 1/3 cup combined mix in a mug; stir in 3/4 cup hot water until blended.
Nutrition Facts : Calories 315 calories, Fat 6g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 63g carbohydrate (53g sugars, Fiber 3g fiber), Protein 6g protein.
HOT COCOA MIX
In just a few quick minutes, you can whip together an old-fashioned treat certain to be enjoyed by all at your Christmas festivities. But don't limit this speedy hot cocoa to that use alone-wrap some up to give as gifts as well. -Taste of Home Test Kitchen
Provided by Taste of Home
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.
Nutrition Facts :
More about "another hot cocoa mix recipes"
HOT COCOA COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (15)Total Time 42 minsServings 66Calories 70 per serving
- Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment., To make the cookies: Combine the butter, hot chocolate mix, brown sugar, baking powder, salt, and espresso powder in a mixing bowl.
- Beat until the mixture is smooth., Add the egg and vanilla, and beat until thoroughly combined., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Add the flour to the cookie mixture, stirring to combine., Mix in the chips and cocoa nibs., Drop the dough by teaspoonfuls onto the prepared baking sheets - a teaspoon cookie scoop works well here.
- Space the cookies at least 2" apart., Bake the cookies for 8 to 9 minutes, until the surface is set, but the cookies aren't quite fully baked., Take the cookies out of the oven and press a chocolate disk into the center of each cookie., Return the cookies to the oven for 1 to 2 minutes longer, until the chocolate begins to turn shiny and softens., Remove the cookies from the oven once again, and sprinkle the melted chocolate disk with your garnish of choice., Allow the cookies to cool right on the baking sheet until the chocolate disks are set., Store well-wrapped cookies at room temperature for a week or so; freeze for longer storage.
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