Hot Choco Loco Recipes

LOCO MOCO

Steps:

• For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
• For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
• Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
• For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
• In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
• For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
• To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.

COCO LOCO

Steps:

• Make a tumbler out of the coconut by carefully slicing about 2 inches off the top of the coconut, keeping the coconut milk inside. Place the ice, tequila, melon liqueur, rum, pineapple juice, and sugar syrup into the cavity of the coconut. Squeeze the lime half over the mixture and drop the lime into the drink; stir.

HOMEMADE HOT COCOA

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.

LOCO HOT COCOA

Steps:

• Mix milk, instant coffee and chocolate syrup together in a mug.
• Place into microwave for 1 - 1 1/2 minutes.
• Top with lots of whipped cream and cinnamon sugar.
• Enjoy.

CLASSIC HOT CHOCOLATE

Steps:

• Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.
• Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.
• When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.
• Serve topped with whipped cream or marshmallows.

HOMEMADE HOT CHOCOLATE

Steps:

• Heat the milk, cocoa, sugar and chocolate in a small pan over a medium heat until steaming and the chocolate has melted. Whisk to dissolve the cocoa.
• Pour into a mug, then add the cream to float on top. Grate over a little more chocolate to serve.

COCOA LOCO...3 DIFFERENT TYPES OF HOT CHOCOLATES!

Steps:

• White Cocoa: put chopped white chocolate in a bowl. Set aside.
• Combine milk, cream and pepper in a medium saucepan. Place over medium heat, stirring occasionally. Heat until it starts to simmer; don't let it boil!
• Pour heated mixture over white chocolate, let sit 1 minute, then mix with a whisk until all of the chocolate is melted.
• Ladle cocoa into mugs. Garnish each one with 2 marshmallows.
• White Raspberry Cocoa: Repeat steps 1-3 from white chocolate.
• Add pureed raspberries into mixture and whisk until well blended.
• Return to saucepan. Reheat on low until hot to the taste.
• Ladle into mugs, then garnish with whipped cream and chocolate shavings.
• For the Spicy Dark Cocoa: put chocolate in a large bowl and set aside. Pour milk into a medium saucepan and heat on medium-low setting.
• In a small bowl, stir cocoa powder and sugar together. Add to milk. Whisk over heat until well blended. When milk is hot, pour over the chocolate.
• Let sit 1 minute. Whisk until chocolate is melted and blended. Stir in pinch of chili powder. Taste. Add a pinch at a time until spicy enough.
• Fill mugs. Mix garnish coca and chili powder, then sprinkle of top.

RUMPLEMAYER'S HOT CHOCOLATE

Steps:

• Combine the milk, sugar and chocolate in a large saucepan. Heat, stirring frequently, until the chocolate is melted and the mixture comes to a simmer.
• Meanwhile, whip the heavy cream to soft peaks. Ladle the hot chocolate into 4 mugs, top with whipped cream and sprinkle lightly with ground cinnamon. Serve immediately.

CREAMY HOT COCOA RECIPE BY TASTY

Steps:

• Add dark chocolate, maple syrup, vanilla extract, salt, sweet potato puree and almond milk to a medium saucepan over medium low heat. Whisk to combine and bring to a simmer, stirring occasionally to incorporate chocolate.
• Once mixture is smooth and heated through, remove from heat.
• Serve warm.
• Enjoy!