Minty Cocoa Mix Recipes
HOMEMADE MINT HOT CHOCOLATE MIX
How to make delicious Homemade Mint Hot Chocolate Mix - all from scratch! This rich and creamy hot chocolate mix is the best!
Provided by Karlynn Johnston
Categories Drinks
Time 5m
Number Of Ingredients 6
Steps:
- If you want larger chunks of mint in your hot chocolate, break up a few candy canes by hand and place them in the food processor. I like big chunks that take a while to melt. If you don't, use crushed candy canes instead.
- Place all the ingredients except the crushed candy canes into a food processor and grind until smooth. Have patience! It takes a while for the chocolate to chop up.
- Once the powder is created, then you can add in the crushed candy canes; pulse them a couple of times to get them mixed in.
- To use: Add the hot chocolate powder to taste in a cup of hot water. Since we use milk powder, you don't need to use milk.
Nutrition Facts : Calories 290 kcal, Carbohydrate 37 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 112 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving
MINT COCOA MIX
This Mint Cocoa Mix makes a great gift for all the hot chocolate lovers out there. Ready in 5 minutes!
Provided by Chef Rodney
Categories Beverages
Time 5m
Number Of Ingredients 6
Steps:
- In a large mixing bowl, combine the first five ingredients. Mix well until all the ingredients are well combined.
- Divide the cocoa mixture into gift bags or in airtight containers. I like to use mason jars if gifting them. Optionally add miniature marshmallows.
- To prepare the hot cocoa, place 1/3 cup of the cocoa mix in a mug. Stir in hot milk until well blended. Add as many marshmallows as want.
Nutrition Facts : Calories 141 kcal, Carbohydrate 25 g, Protein 5 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 220 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
MINT COCOA MIX
I've made this beverage mix many times as Christmas gifts for neighbors and our three sons' teachers. The mint flavor makes the warm drink so refreshing, you'll want to make extra to keep around your house, too. - LaVonne Hegland, Saint Michael, Minnesota
Provided by Taste of Home
Time 5m
Yield 53 servings (17-2/3 cups hot cocoa mix).
Number Of Ingredients 8
Steps:
- Combine the first five ingredients. Divide into gift bags or place in an airtight container, adding miniature marshmallows as desired. Mix may be stored in a cool, dry place for up to 6 months., To prepare hot cocoa: Place 1/3 cup cocoa mix in a mug. Stir in hot milk until blended. Add as many marshmallows as desired.
Nutrition Facts : Calories 296 calories, Fat 9g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 228mg sodium, Carbohydrate 42g carbohydrate (38g sugars, Fiber 1g fiber), Protein 14g protein.
THIN MINT COCOA
Delicious hot chocolate that tastes like Girl Scout Thin Mint cookies.
Provided by caradae
Categories Drinks Recipes Hot Chocolate Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Mix the sugar, cocoa mix, and salt into the water in a saucepan until completely dissolved. Bring the mixture to a boil; cook and stir at a boil for 2 minutes. Stir the milk, vanilla extract, and peppermint extract through the mixture. Continue cooking until hot, but do not bring to a boil. Serve hot.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 42.9 g, Cholesterol 24.4 mg, Fat 8.3 g, Fiber 0.3 g, Protein 8.4 g, SaturatedFat 4.7 g, Sodium 235.5 mg, Sugar 41.4 g
PEPPERMINT HOT CHOCOLATE
Steps:
- In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.
MINTY HOT CHOCOLATE
I thought this is so good. When I made this I used a sugar free Andes mint candy and no sugar added hot cocoa mix. I didn't use mint candy or whipped cream and this was still so good. I got this recipe from Woman's World magazine.
Provided by internetnut
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Prepare one packet of hot cocoa mix (for extra richness, substitute whole milk for water).
- Dissolve an Andes mint in the cocoa, stirring well with the mini candy cane.
- Garnish with whipped cream and enjoy!
Nutrition Facts : Calories 143.1, Fat 2.3, SaturatedFat 1.4, Cholesterol 0.3, Sodium 145, Carbohydrate 30.2, Fiber 1.2, Sugar 20.7, Protein 2.1
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- In a large bowl, stir together milk powder, cocoa powder, and sugar. Divide among five decorative containers. Top with crushed candies. Seal and label containers. Store at room temperature for up to 3 months.
- To serve, shake contents of the container. For each serving, place 3 tablespoons of the mix in a 10-ounce mug and add 1 cup boiling water; stir until mix is well incorporated (crushed candies will dissolve in about 2 minutes as the mixture stands).
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- TO MAKE A CUP OF COCOA: ADD HOT WATER OR MILK TO A MUG, AND THEN ADD 3 TO 4 HEAPING TABLESPOONS OF THE HOT CHOCOLATE MIX. STIR UNTIL CREAMY AND SMOOTH. TOP WITH MARSHMALLOWS IF DESIRED.
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- Pour excess chocolate back into the bowl, and place the molds in the refrigerator, and let harden for 15 minutes
- Remove molds from refrigerator, and carefully remove chocolate from molds, placing 6 half balls in a row on a cookie sheet. These will be the bottom parts, or half of the Cocoa bombs.
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- Melt the chocolate chips in the microwave in 30-second intervals. Stop and stir between each one.
- Add a spoonful of chocolate to the mold and spread it around. Make certain to go up the sides and cover the entire area.
- If you don't want to put it in the fridge, it will take about 2 hours at room temperature to harden. If you want to put it in the fridge or freezer, do so and check on it after 30 minutes or so.
- Once the chocolate has firmed up, take out of the molds and add in a small amount of the hot cocoa mix, and top with the marshmallows and mint baking chips.
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Ratings 1Category DrinksCuisine AmericanTotal Time 15 mins
- Sift all of the powdered ingredients together in a very large bowl. I sift the powdered milk first because sometimes I sift it twice to get all the lumps out.
- After you have all the dry ingredients sifted stir with a large wooden spoon to evenly combine the dry ingredients together. You don’t want streaks of white from the powdered milk or the powdered creamer.
- Take the peppermint sticks or candy canes and place them in a large ziplock bag. Use a rolling pin to crush the peppermint sticks into small pieces. Divide the cocoa mix into two gallon size ziplock bags if you would like to make two different flavors of hot cocoa mix. (One Peppermint and one plain with mini marshmallows)
- To one bag add the crushed peppermint sticks. Shake the bag so the crushed peppermint candy is mixed in with the cocoa mix.
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- Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.
- Using a heat-safe bowl, pour the chocolate into the bowl and place the Ghirardelli melting wafers in the microwave for 45-second intervals. Make sure to stir the chocolate after every 45 seconds until completely melted and smooth.
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- Add 5 ounces of chocolate to a medium bowl and microwave for 30 seconds, remove and stir fully and scraping down the sides of the bowl with a rubber spatula, then continue to microwave at 15-second intervals, stirring and scraping between each one, until almost completely melted. Continue to stir so that the heat of the chocolate melts the unmelted pieces. Check the temperature to make sure that the chocolate reads between 88 and 90 degrees F. If it goes over 90 degrees, stir in an additional ounce of chocolate until melted to bring it back down to 88 to 90 degrees. If you are using two molds, you can do 10 ounces then add in 2 ounces, if needed. You don’t want that chocolate to sit too long and have to be reheated again if you only have one mold. If you do not temper the chocolate with a thermometer and this process, the chocolate can turn out chalky or discolored instead of shiny.
- Spoon about 1 tablespoon of melted chocolate into each mold and use the back of the spoon to spread it around, make sure to coat as evenly as possible and taking special care around the top and not leave any exposed areas. Place the mold on the small baking sheet and refrigerate for 5 minutes.
- Remove from the refrigerator and spoon another heaping spoonful into the molds one at a time - do not add chocolate to each cavity at once because it will start to cool too quickly and become thick, gritty, and hard to work with. Use the back of the spoon to work the second layer of chocolate around making sure to build up the rim, you want a slightly thicker edge to ensure they don’t crack. Freeze for 10 minutes.
- Remove from the freezer and put on the food-safe gloves and gently remove the chocolate shells from the molds. Repeat steps 1 through 4 if using a single mold.
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