CREAMY HOT COCOA
It's old fashioned, it's comforting, it makes the kitchen smell wonderful and it's good for the soul.
Provided by JEANIE BEAN
Categories Drinks Recipes Hot Chocolate Recipes
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.
Nutrition Facts : Calories 310 calories, Carbohydrate 52.8 g, Cholesterol 28.3 mg, Fat 8.7 g, Fiber 2.4 g, Protein 9.3 g, SaturatedFat 5.4 g, Sodium 102.1 mg, Sugar 47.7 g
HOMEMADE HOT COCOA
This homemade hot chocolate recipe will make people think you fussed but it is so simple. -Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania
Provided by Taste of Home
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.
Nutrition Facts : Calories 211 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 125mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 1g fiber), Protein 7g protein.
HOT COCOA MIX IN A JAR
We take this to Holiday parties and on camping trips. Dress up the jar, and it makes a great Holiday gift.
Provided by Traci (TJ)
Categories Drinks Hot Chocolate Recipes
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
- Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.
Nutrition Facts : Calories 231.2 calories, Carbohydrate 26.1 g, Cholesterol 33.6 mg, Fat 10.4 g, Fiber 1 g, Protein 9.8 g, SaturatedFat 6.7 g, Sodium 160 mg, Sugar 22.2 g
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
HOMESTYLE HOT COCOA
Growing up in snowy Canadian winters, my mom would always make my brothers and me hot cocoa after a night of tobogganing. When I got older - and had long since abandoned real cocoa for the instant variety - I had a craving one night for a more wholesome treat. Here's my recipe for a creamier, homestyle cup of cocoa. Perfect for those snowy winter nights!
Provided by Katherine.Ann
Categories Drinks Recipes Hot Chocolate Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together sugar, cocoa powder, cinnamon, and salt in a saucepan; stir in boiling water. Whisk until sugar is dissolved.
- Bring cocoa mixture to a simmer over medium-high heat, stirring constantly, about 2 minutes; stir milk and 1/2 cup half-and-half into water mixture. Cook and stir just until hot, about 2 minutes. Remove saucepan from heat; stir in remaining half-and-half and vanilla extract.
- Divide cocoa into mugs, top with marshmallows, and serve.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 51.9 g, Cholesterol 37 mg, Fat 11.6 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 7.2 g, Sodium 152.3 mg, Sugar 42.2 g
COCOA COBWEB CUPCAKES
Steps:
- Preheat an oven to 350 degrees F. Butter 12 muffin-tin wells or line them with paper muffin cups.
- In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; reserve.
- In a large bowl, using an electric mixer set on medium-high speed, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and beat well. Beat in the flour mixture in 3 batches, alternately with buttermilk.
- Spoon into the prepared muffin tins, filling each cup about 2/3 full. Bake until a toothpick inserted in the center of the cake comes out clean, 16 to 20 minutes. Remove from the oven, let cool in the pan for 5 minutes, then transfer to a rack and let cool to room temperature.
- To make the icing, place the egg whites in a bowl. Using an electric mixer set on high speed, beat until soft peaks form. Add the confectioners' sugar, vanilla, and orange juice and continue to beat until thick and shiny. If too thick, add more orange juice. If too thin, add more confectioners' sugar.
- Transfer 1/3 of the icing to a small bowl and color with black or dark brown food coloring. Spoon this dark icing into a pastry bag fitted with a tip, or pour it into a plastic squeeze bottle.
- Now, ice the cupcakes and make the cobwebs: Spoon the white icing into the center of the cupcake and spread with a small spatula or butter knife. Starting at the center of a cupcake, pipe a spiral of the dark icing from the center to the outer edge. Then, drag a sharp knife point from the center of the spiral to the edge of the cupcake. Wipe the knife clean, move about a 1/2-inch to the left or right and drag the knife in the opposite direction from the outer edge to the middle of the cupcake. Continue in this way until you have worked your way around the cupcake and formed the cobweb. Repeat with the remaining cupcakes.
PERFECT HOT COCOA
Provided by Food Network Kitchen
Categories beverage
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Bring 4 cups whole or low-fat milk to a simmer in a saucepan over medium heat. Mix 3/4 cup sugar, 1/2 cup unsweetened cocoa powder and 3 to 4 ounces finely chopped bittersweet chocolate in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate melts and the cocoa is thick, about 2 minutes. Divide among 4 mugs and garnish each with homemade marshmallows (see below) or whipped cream.
HALLOWEEN EXTRA-DARK HOT COCOA
Dress up your hot cocoa for Halloween: Dip the rims of mugs in melted chocolate, then in black and orange nonpareils; let set.
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 6 servings of hot cocoa
Number Of Ingredients 6
Steps:
- Place the nonpareils on a shallow plate. Microwave chocolate in a shallow plate until just melted. Dip inverted mugs in the melted chocolate to coat the rim, then dip in the nonpareils to coat. Let set.
- Heat the milk, sugar, cocoa powder and salt in a medium saucepan over medium-low heat. Cook, whisking, until the sugar dissolves and the mixture is smooth and steaming with tiny bubbles around the end of the pan, 8 to 10 minutes.
- Add the chocolate and whisk until fully dissolved and smooth. Pour the hot cocoa into the prepared mugs.
HOT COCOA COOKIES
Provided by Food Network Kitchen
Time 1h45m
Yield about 15 sandwich cookies
Number Of Ingredients 10
Steps:
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
- Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, dust the dough generously with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until slightly puffed and darker around the edges, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Sandwich the cookies with the marshmallow cream.
COCONUT HOT COCOA
A warm, made-from-scratch treat! Cocoa leads to a bittersweet chocolate taste and the coconut milk adds a hint of richness.
Provided by spice and everything nice
Categories Drinks Recipes Hot Chocolate Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Stir coconut milk beverage, cocoa powder, sugar, vanilla extract, and cinnamon together in a saucepan over medium heat until cocoa and sugar are completely dissolved and mixture is heated through, 5 to 10 minutes. Pour hot cocoa into a mug.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 49 g, Fat 9.5 g, Fiber 5.9 g, Protein 2.1 g, SaturatedFat 7.9 g, Sodium 12.4 mg, Sugar 12.8 g
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- Gingerbread Jacuzzi. Put mini marshmallows on top of your hot chocolate, so they cover the entire surface. Then, stick in a homemade gingerbread man—it’ll look like he’s enjoying a soak in a chocolatey hot tub!
- Nuts for Hazelnut. For a hint of hazelnut in your hot cocoa, swap the chocolate in your favorite homemade cocoa recipe with ½ cup of chocolate hazelnut spread to create a recipe your family will go nuts for!
- A Touch of Cinnamon. Add ¼ teaspoon of cinnamon to your cup for a burst of holiday flavor. You can even sprinkle a little on top of some whipped cream for added flair.
- Crazy for Candy Canes. Chocolate and mint—what a divine combination! Crush up a few candy canes, and let them simmer in your hot chocolate to give your cocoa a minty taste.
- Mexican Hot Chocolate. This mug of cocoa is hot in more ways than one! To create a slightly spicy cocoa, add 1 teaspoon of ground nutmeg and a pinch of cayenne pepper to your favorite homemade cocoa recipe to get a delicious south of the border treat.
- I’ll Have S’more! Add marshmallow fluff to the rim of your mug, and dip it into crushed up graham crackers to create a delicious coated rim. Serve with marshmallows and a drizzle of chocolate syrup—don’t forget to save extra graham crackers for dipping!
- Hot Cocoa Toppers. Dress-up an ordinary cup of cocoa with festive toppers made using marshmallows. Check out the Scout Elves perfect recipes for polar bear, reindeer and snowman cocoa toppers.
- Sugar Cookie Cocoa. Add a few drops of vanilla and almond extract to your brew to create a cup of cocoa reminiscent of everyone’s other favorite holiday sweet—a warm sugar cookie!
- Cookies and Cream Cocoa. Top your piping hot cup of cocoa with a good dose of whipped cream, and sprinkle crushed cookies on top—just don’t forget to put a few aside for dunking!
- Fluffernutter Flair. If you love peanut butter cups, this is the recipe for you! This recipe is best executed by using a homemade cocoa recipe that requires stovetop prep.
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