Chilled Hot Chocolate Food

CHILLED HOT CHOCOLATE

Steps:

• In a blender, combine water and cocoa mix; cover and process until dissolved. Add ice cream and cream; cover and process for 30 seconds or until smooth. Pour into chilled mugs.

ICED HOT CHOCOLATE

Steps:

• Gather the ingredients.
• Whisk together 1 cup of the milk with 1 packet (2 tablespoons) of the hot chocolate mix.
• Pour the mixture into an ice cube tray.
• Freeze overnight or until the chocolate ice cubes are solid.
• Gather the ingredients.
• Put 1 packet (2 tablespoons) of the hot chocolate mix in a glass.
• Slowly stir in the remaining cup of milk. Because this is a cold version of cocoa, it may take longer to dissolve all of the cocoa mix. Take your time and stir the drink until you see no more chunks of powder. It's best to add the milk in a slow, steady stream while stirring to avoid clumping.
• When the mixture is smooth, add as many of the ice cubes as you prefer.
• Enjoy.

CHILL OUT FROZEN HOT CHOCOLATE

Steps:

• Pour milk into blender.
• Add hot cocoa mix and ice.
• Blend first at low speed and then high speed until ice is finely crushed and slushy.
• Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix, if desired.
• Serve with a straw and enjoy!
• P.S. This recipe was originally posted using small ice cubes. At our shop we have a commercial blender that has no problem getting through these. Since most people have regular blenders, I have changed it to crushed ice.

THE BEST HOT CHOCOLATE

Steps:

• Place milk and half-and-half in a saucepan and heat to a simmer over medium heat.
• Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos.
• Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately.
• Make the marshmallows: Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.
• Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let sponge.
• When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.
• Cover a sheet pan with parchment paper then sprinkle it with powdered sugar. Pour the marshmallow onto the pan and spread it out. Let cool about 2 hours then with a pair of scissors dipped in cornstarch, cut out football shapes.

CHILLED HOT CHOCOLATE

Steps:

• In a blender, combine water and cocoa mix; cover and process until dissolved.
• Add ice cream and cream; cover and process for 30 seconds or until smooth.
• Pour into chilled mugs.