HOT COCOA MIX
- 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
SIMPLE HOT CHOCOLATE FOR ONE
- Bring the liquid almost to a simmer with the salt over medium heat, then remove it from the heat and add the chocolate. Let it rest for 1 minute, then whisk the mixture until chocolate is melted and liquid is smooth. Stir in vanilla and taste it. If you want a stronger, deeper chocolate flavor, whisk in the cocoa. If necessary, reheat the liquid over medium-low heat, stirring.
- If you like it frothy, or the cocoa powder didn't blend in smoothly, blend it in the blender.
- This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.
SIMPLE HOT COCOA FOR ONE
As with hot chocolate, use any milky liquid you prefer, whether it's from a cow, nuts (almond milk), beans (soy milk), or grains (rice milk). For sweeteners, feel free to substitute maple syrup, honey, or agave nectar for sugar, but start with less, about 1 tablespoon, and taste the combination before adding more.
Provided by Kemp Minifie
Number Of Ingredients 5
- 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.
CREAMY HOT COCOA
- 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
Yield 5 cups.
Number Of Ingredients 7
- 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 FOR ONE
- Add sugar, cocoa and salt into a large cup.
- Heat milk in microwave on high for 1 minute or until hot.
- Pour milk into cocoa mixture; stir.
- Stir in vanilla.
CHOCOLATEY HOT COCOA FOR ONE
This recipe has much less sugar than other cocoa recipes or mixes. The result is a rich-tasting, chocolatey drink that is easy to make with ingredients you can keep on hand. This recipe is just from the 1997 edition of Joy of Cooking. This recipe makes less than a full cup of hot cocoa, but I find this amount is satisfying. You can always play with the serving sizes if you want more.
Provided by Nose5775
Yield 1 serving(s)
Number Of Ingredients 8
- In a small, heavy saucepan, stir together the cocoa and sugar, crushing any lumps.
- First by approximately Tablespoons, and then in a slow steady stream, stir in the milk.
- Heat over medium heat, stirring constantly and scraping the bottom of the pan, just until bubbles appear at the sides.
- Remove from the heat and stir in the vanilla or liqueur.
- Top with ground nutmeg or cinnamon, whipped cream or marshmallows.
Nutrition Facts : Calories 147.2, Fat 7.4, SaturatedFat 4.6, Cholesterol 25.6, Sodium 90.8, Carbohydrate 15.7, Fiber 1.8, Sugar 4.4, Protein 7.1
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- Pour in the milk and warm the cocoa to the desired temperature, making sure to remove from heat before it comes to a boil.
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- In a medium microwave safe bowl, melt just a few blocks of the chocolate in 60 second increments, stirring each time. The chocolate blocks are sold in 24 oz packages, and I usually only use half of the package at a time to make the bombs. Using this amount, I easily made 8-10. (My molds are 2 inches.) I also melt in small portions so it doesn’t have time to harden while I’m using the spoon to fill the molds.
- Fill the molds by using the back of a spoon and move the chocolate around the inside of the mold until it is completely covered. Once the chocolate has hardened, use the spoon to add an additional layer of chocolate around the rim of each mold. Once the chocolate has firmed, remove the spheres from the molds, and repeat with the white chocolate, if you are making them as well. Once you have an equal amount of spheres, fill one side with a spoonful of hot cocoa, and a small spoonful of flavored chips, or candies, then add a few mini marshmallows.
- To attach the spheres together, microwave a small plate, for about 30 seconds, until it is warm. Place the rim of the empty side of the chocolate sphere onto the plate, until it just begins to melt, then quickly attach the spheres together. You may need to gently brush a small amount of chocolate around the seam, to make sure they are attached. I have also made the bombs by dipping the rim of one side into warm chocolate to use as a glue. This works better, in my opinion, but you have to let the chocolate cool but still be warm, and dip quickly, or the sphere will melt, so I don’t recommend it for the first time you make the bombs.
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- Holiday Hot Chocolate Bombs from The Suburban Soapbox. If you need some ideas on how to make holiday themed cocoa bombs, start here. You can mix the colors and sprinkles up to make something specific to the holiday!
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Top Asked Questions
What is the best way to make homemade hot cocoa?Thankfully, homemade hot cocoa is extremely easy to prepare with a few pantry staples such as unsweetened cocoa powder, sugar, vanilla extract, and milk. You can also batch make this recipe into your own DIY Hot Cocoa Mix, that way it’s on hand to stir into hot milk for a quick treat on a cold day.
How do you make hot chocolate in a microwave?Add sugar, cocoa and salt into a large cup. Heat milk in microwave on high for 1 minute or until hot. Pour milk into cocoa mixture; stir. Stir in vanilla.
How do you make chocolate milk with cocoa and milk?Mix sugar, cocoa and salt in large mug. Heat milk in microwave at high (100%) 1-1/2 minutes or until hot. Gradually add hot milk to cocoa mixture in mug, stirring until well blended. Stir in vanilla. Add a sprinkle of cinnamon for a special touch. Rich and Adult: Increase cocoa to 2 tablespoons; follow recipe above.
What is instant hot cocoa made out of?Instant hot cocoa just relies on milk and hot cocoa mix, but stirring in melted chocolate chips is a game changer. The rich chocolate flavor is the ultimate upgrade for hot cocoa. Tried making this wintery slow cooker recipe?