Double Delight Hot Cocoa Recipes

DOUBLE CHOCOLATE HOT COCOA MIX

Steps:

• Pulse the first five ingredients in a food processor until baking chips are finely ground. Transfer to a large airtight container. Store in a cool, dry place up to 6 months., To prepare hot cocoa: Place 1/3 cup hot cocoa mix in a mug. Stir in hot milk until blended.

DOUBLE-DELIGHT HOT COCOA

Steps:

• Bring first 3 ingredients just to boil in saucepan on medium heat, whisking constantly.
• Serve topped with marshmallows.

DOUBLE HOT CHOCOLATE

Steps:

• Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

CREAMY HOT COCOA

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.

SIMPLE HOT COCOA FOR ONE

Steps:

• Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
• If you like it frothy, blend it in the blender.
• This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.

DOUBLE-CHOCOLATE CAPPUCCINO COCOA

Steps:

• In chilled small bowl, beat whipping cream, 1 tablespoon brown sugar and 1 teaspoon espresso coffee with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.
• Mix milk, cocoa, 1/3 cup brown sugar and 2 tablespoons espresso coffee in 3-quart saucepan. Heat over medium heat, stirring occasionally, just to simmering (do not boil).
• Stir in chocolate until melted. Pour mixture into cups or mugs. Top each with whipped cream. Garnish with cinnamon sticks for stirring.

DOUBLE DELIGHTS

Steps:

• For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate., For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours. , Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours., Uncover and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour. , Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.

HOT CHOCOLATE: DOUBLEMINT DELIGHT RECIPE BY TASTY

Steps:

• Over low heat, add milk and cocoa powder to a small saucepan.
• Stir until milk and cocoa powder are combined (approximately 10 minutes).
• Pour the hot chocolate mixture into a mug.
• Add cinnamon, mint syrup, and peppermint stick.
• Enjoy!

COCOA DELIGHT

Steps:

• Place all the ingredients in a blender and blend until smooth. Pour into a glass and sprinkle with the cocoa powder. Serve immediately.