Hot Cocoa Dip Recipes

HOT COCOA

Steps:

• Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
• Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

HOT COCOA DIP

Steps:

• Microwave 2 cups marshmallows in large microwaveable bowl on HIGH 1 min. or until marshmallows are completely melted when stirred.
• Add cream cheese; beat with mixer until blended.
• Add dry pudding mix; mix well. Gradually add milk, mixing well after each addition. Whisk in COOL WHIP.
• Refrigerate 1 hr.
• Spoon dip into serving bowl; top with remaining marshmallows.

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 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.

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.

HOT COCOA CAKE

Steps:

• Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
• In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
• Combine the coffee powder with the hot water. Add to the mixing bowl.
• In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
• Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly.
• Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.