Instant Hot Cocoa With A Kick Recipes

HOMEMADE INSTANT HOT CHOCOLATE MIX

Steps:

• Place cocoa, sugar, salt, and cayenne in a bowl. Whisk until thoroughly combined. Store in glass jars.

HOT COCOA: RELOADED

Steps:

• Heat oven to 300ºF. Line a half sheet pan with parchment paper.
• Spread milk powder in a thin, even layer the prepared sheet pan and bake until golden brown and crumbly, about 20 minutes. Remove from oven and cool. Odds are good the milk powder will be stuck together in lumps and if that's the case, simply pulse it in a food processor a few times. (Toasting the milk powder is technically optional but personally, I think the flavor is worth it.)
• Transfer the toasted and cooled milk powder to an airtight plastic container and add the sugar, cocoa powder, cornstarch, fine salt, and cayenne, if using. Cover and shake to thoroughly combine. Tightly sealed, the powder will keep nearly indefinitely in the pantry.
• For one serving, heat 3/4 cup (6 fluid ounces or 175 ml) of water to a boil, then remove from the heat. Spoon 1/4 cup of the cocoa mix into a heavy mug and whisk in 1/4 cup (2 ounces or 60 ml) of the water to create a paste. Slowly whisk in the remaining hot water. Let sit about 30 seconds because otherwise you'll scald your face while attempting to chug the deliciousness.

GHOSTLY HOT COCOA

Steps:

• In a very large bowl, combine the first six ingredients. Store in an airtight container in a cool, dry place for up to 3 months. , To prepare hot cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water. Float a Peeps ghost in each cup of hot cocoa.

INSTANT HOT COCOA MIX

Steps:

• Mix all ingredients together and store in an airtight container.
• To make, fill cup 1/4 to 1/2 full with mix and pour in hot water or warm milk.

INSTANT HOT COCOA WITH A KICK!

Steps:

• Mix all ingredients in an air tight container.
• Add minimum of 3 tablespoons of mix to 6-8oz of hot water or milk, to taste.
• Number of servings depends on how much mix you use. I guessed on the actual number for the recipe.

HOT CHOCOLATE BALLS WITH MARSHMALLOWS (COCOA BOMB RECIPE + VIDEO)

Steps:

• Place the melting chocolate wafers in a microwave safe bowl. Reserve one large handful of chocolate wafers for later use. Microwave in 30 seconds increments, stirring in between, until the chocolate is smooth. Then add the last handful of chocolate pieces and stir until smooth, without reheating. *This helps to "temper" the chocolate so that it stays shiny, and does not turn cloudy, after it has dried.
• Use the paint brush to paint a layer of chocolate into the sphere molds. Be generous with the first layer, but make sure the chocolate doesn't pool in the bottom. Refrigerate until the chocolate spheres have hardened. Then repeat with a second layer of chocolate. Refrigerate again until hard. *Depending on how thick you layer the melted chocolate, you may want to add a third layer. Shoot for spheres that are 1/8th inch thick.
• Meanwhile set out another small mixing bowl. Add the cocoa mix, ground cinnamon, and salt. Mix well.
• Once the chocolate spheres have hardened, carefully remove them from their molds. You can flip the molds over and use them to stabilize the half-spheres if needed. Use a tablespoon to scoop approximately 3 tablespoons of cocoa mix into six of the half-spheres. Place 10-12 mini marshmallows on top of the cocoa mix.
• Scoop the rest of the melted chocolate into a piping bag. Place the sprinkles on a shallow plate for rolling. One at a time, pipe a line of chocolate around the filled half-spheres. Use an empty sphere to top it before the chocolate has time to dry.
• Allow the completed hot chocolate balls to dry for about one minute, then carefully roll the messy chocolate line in sprinkles to decorate. Set aside and allow them to dry the rest of the way. Repeat with the remaining balls. *If needed use the paintbrush to brush extra chocolate around the line so it is wet when you roll the balls.

INSTANT HOT COCOA MIX

Steps:

• In a blender or food processor, combine SPLENDA® Granulated Sweetener, powdered creamer, milk powder and cocoa powder. Mix well, and store in an airtight container.
• To serve, put 2 to 3 tablespoons of powder in a mug, fill with hot water, and stir.