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Make great hot cocoa that just as good or better then Starbucks (a lot cheaper too). Take one envelope of any kind of cocoa mix, pour in your favorite mug. Then add 1/4 to 1/2 cup of flavored creamer (I like French vanilla), and then pour the rest of the way with hot water!
By Amandaw from Bethesda, OH
If you are one of the thousands like me that suffer from migraines, this might interest you. Chocolate is one thing that I have had to give up, bah humbug! With our cold winters, nothing was better than a hot mug of hot chocolate to warm me up. Now I substitute a cup of hot milk with coffee creamer. There are so many flavors, I don't feel so bad about not having my hot chocolate any more.
By latrtatr from Loup City,NE
The combination of the peanut and cocoa is perfect! It's simple and easy to make also.
Heat the water or milk for 1 1/2 minutes, or until warm enough for your taste.
Pour in your package of cocoa and your teaspoon of peanut powder.
Mix well and top with your favorite hot cocoa toppings.
|Time:||About 2 Minutes Preparation Time|
About 1 1/2 Minutes Cooking Time
Add milk to hot chocolate or cocoa! I worry about Hubby and Son getting enough calcium, so I often add some cold milk to their hot cocoa or chocolate. It cools the drink down enough for Son, and adds a nice flavor to inexpensive powdered mixes. And it uses up milk in the not-drinking-much months!
Makes 4 servings
Source: This has been in my recipe box for years. It may have come from my home ec class in the 1970's.
By April from NW Missouri
Buy a packaged quality cocoa mix approximately 4-5 weeks before you plan to use it. Place it in a canning jar. Add a vanilla bean or two, ground cinnamon and sugar mixed to taste. Replace canning lid and seal tightly. The 4 or so weeks in storage will give plenty of time for the vanilla bean and cinnamon to gently flavor the cocoa.
Here is a delicious drink to warm you up on a cold winter day. This page contains caramel cocoa recipe.
With cold weather just around the corner, this is a great recipe to keep handy for cool evenings!
This is a great hot chocolate recipe! Nice to make up ahead of time and keep in an airtight container.
In a small saucepan, combine milk and syrup over medium-low heat, stirring. Be careful not to let it boil. Pour into glass mug.
In a large saucepan, combine sugar, cocoa and salt. Stir in hot water and butter; bring to a boil. Add the milk, maple flavoring, vanilla and 8 marshmallows. Heat through, stirring occasionally, until marshmallows are melted.
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I'm making hot chocolate with milk and melted chocolate, and a few other ingredients. Does anyone know, if I make it ahead of time can it be reheated without separating?
By Diana R.
Reheating should not be a problem. Even if there is some separation, reheating and stirring or mixing should result in the same chocolate milk.
I'm searching for the post of the recipe for hot cocoa made with chocolate pudding but can't find it. Can anybody share their copy please?
Nellie from Franklin, IN
you can find that recipe at http://hillbillyhousewife.com/ Enjoy
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To perk up a cup of instant hot cocoa, I like to put in a little something extra. I add a dash of flavoring to the prepared hot cocoa, such as vanilla extract, peppermint extract, even coconut or almond is good! I also like to put in a "shot" of half n half or cream if I have it, just to make it even richer.
By Carol from Landisville, PA
Good idea. I also like to add maybe 1/4-1/2 tsp of instant coffee to my hot cocoa. (11/12/2007)
Coffee creamer works great! Give the flavors a try too! (11/12/2007)
Add a handful of chocolate chips to make it taste a little richer (11/12/2007)
Another great addition to hot chocolate is a spoonful of marshmallow cream! Mmmmm! (11/12/2007)
Baileys is great too and it will perk you up. (11/13/2007)
By so good
Mmmm, peppermint schnapps for the grown ups! We do this, topped with whipped cream, with a candy cane 'swizzle stick' for our holiday party. The kids get the same, less the schnapps! (11/15/2007)
I do this, too, amaretto flavoring is really good. Cream de menthe, is, too. (04/12/2008)