Hot Chocolate Recipes

[Linda]

1 (8 qt.) pkg. instant dry milk
1 lb. confectioners' sugar
1 (6 oz.) jar coffee creamer
1 lb. instant hot chocolate mix

Mix well. Makes over a gallon. Use 1/3 cup mix and fill cup with hot water.

[patooti]

Thanks- I just felt it had to be conf. sugar not granulated sugar- now I know for sure.

[Robyn2]

Hot Chocolate Mix

This is a nice gift to make for friends. Put in a nice holiday tin with a bow .

Ingredients
1 ( 8-quart ) box powdered milk
1 ( 1 pound ) box Nestle's chocolate milk drink mix

1 ( 6 oz. ) jar cream substitute powder

1 1/4 cup sugar


Directions
Mix all ingrecients together well. Use 3 Tbls. of mix for 1 cup hot chocolate. Use hot water for liquid. Good and goes a long way.

[Robyn2]

Hot Chocolate
Serves two

3 cups whole milk
3 oz. bittersweet or semi-sweet chocolate, chopped into small bits, about 1/4" pieces or so...


For frothy hot chocolate: Bring the milk just to a boil. Put the chocolate in a blender and pour in the hot milk. Let it sit for 10 to 15 seconds so the chocolate begins to melt and then cover it securely, and place a folded tea towel over the lid and blend until completely mixed and frothy, about 30 seconds.

For unfrothy: Heat the milk in a saucepan until it just begins to boil. Remove the pan from the heat, add the chocolate, and stir or whisk until well blended.

[Robyn2]

Hot Chocolate by the Bowlful

4 cups half-and-half, light cream, or whole milk
3 to 4 oz. semisweet chocolate, chopped
3 to 4 oz. bittersweet chocolate, chopped
1 Tbsp. dark-colored corn syrup


In a heavy, 2-quart saucepan combine half-and-half, semisweet chocolate, and bittersweet chocolate. Stir in dark corn syrup. Cook and stir over medium heat until chocolate melts and mixture is smooth. Serve in warmed latte bowls or mugs. Makes 8 servings.

[Robyn2]

Chocolate Sin

Categories: Beverages
Yield: 2 servings

1 oz Chocolate, unsweetened
1 dash Cinnamon, ground
1/4 c Sugar
1 pinch -Salt
1 dash Vanilla
3 c Milk
Whipped cream; -OR- Mini marshmallows for garnish


Carefully melt the chocolate over very low heat, or in the top of a double boiler over simmering water. Add the spices and the milk and stir to mix well. Heat until very hot but not boiling. Serve with dollop of whipped cream or float some marshmallows on top.

[Robyn2]

First Lady’s Hot Chocolate

6 Tbsp. unsweetened cocoa
6 Tbsp. sugar
pinch of salt
2 1/2 cups milk
2 1/2 cups light cream
1/2 tsp. vanilla
pinch of cinnamon powder (optional)
whipped cream
orange zest


Mix cocoa, sugar and salt. Add milk. Heat to dissolve. Add light cream, vanilla and cinnamon. Heat to just under boiling. Mix very well and pour into warm mugs. Top with whipped cream, cocoa powder and fine orange zest.

Serves 6 to 8.

Courtesy of First Lady Laura Bush, Copyright 2001.

[Robyn2]

Hershey's "Favorite Hot Cocoa"

1/2 cup sugar
1/3 cup hot water
1/4 cup Hershey's® cocoa
4 cups milk
dash salt
3/4 tsp. vanilla extract


Mix cocoa, sugar, water and salt in saucepan. Stir constantly until mixture boils over medium heat; cook and stir 2 minutes. Stir in milk and heat, do not boil. Remove heat; add vanilla. Serves 6

[Robyn2]

Hot Chocolate

1 (6 quart) box powdered milk
1/2 cup powdered sugar
1 cup instant chocolate milk mix
1/2 cup malted milk powder (white or chocolate) or 1/2 cup instant powdered coffee creamer
1 (3 oz.) box instant pudding, opt (milk chocolate or French vanilla are best)
1/2 cup cocoa


Mix well and store in container with tight lid. To use add 3 to 4 heaping tsp. mix to 1 cup hot water.

[Robyn2]

Mexican Hot Chocolate

1/4 c unsweetened cocoa
1/4 c sugar
3/4 tsp cinnamon
Dash of salt
1 quart of milk, divided
1/4 c light cream
3/4 tsp vanilla extract


Combine cocoa, sugar, cinnamon and salt in a small bowl. Mix well.

In a medium saucepan, heat 1 c of milk until bubbling. Stir in cocoa mixture and beat with a wire whisk or rotary beater until smooth.

Over low heat, bring this mixture to a boil, stirring constantly. Gradually stir in rest of milk and return to boiling. Stir in cream and vanilla, then heat gently.

Before serving, beat with a rotary beater until it is frothy.

Makes 6 servings.

[Robyn2]

White Chocolate Hot Chocolate

2 cups of heavy cream
6 cups of whole milk
12 ounces white chocolate, finely chopped
1 teaspoon pure vanilla extract
1 block of dark chocolate


Using a vegetable peeler, shave chocolate into curls; set aside.

Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan (about 4 minutes). Do not boil.
Remove mixture from the flame. Immediately pour over white chocolate. When chocolate begins to melt, gently stir to combine. Whisk in vanilla. Continue whisking until light foam forms.

Serve immediately. Garnish with chocolate shavings or Martha's Homemade Marshmallows.
Recipe

makes 8 cups.

[Robyn2]

White Hot Chocolate

3 cups half-and-half or light cream
2/3 cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped
3 inches stick cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon almond extract
Ground cinnamon (optional)


Combine 1/4 cup of the half-and-half or light cream, vanilla-flavor pieces or vanilla-flavor coating, stick cinnamon and nutmeg in a medium saucepan. Whisk over low heat until vanilla-flavor pieces or coating are melted. Remove stick cinnamon.

Add the remaining half-and-half or cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract.

Serve warm in mugs. Sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.