Creamy Hot Cocoa Coffee Food

CREAMY HOT COCOA

Steps:

• Combine the cocoa and sugar in a saucepan over medium-low heat.
• Add a dash of salt and the boiling water. Bring the mixture to a slow boil, stirring continuously.
• Once boiling, turn down to a simmer and stir continually for 2 minutes.
• Stir in milk and heat until very hot, but not boiling!
• Remove from heat and add vanilla. Divide between 4 mugs.
• Add the half & half to the mugs of cocoa to cool it to drinking temperature.
• Top with whipped cream if desired!

CREAMY HOT CHOCOLATE RECIPE

Steps:

• In a small bowl, combine the cocoa, sugar, and pinch of salt. Set aside.
• Bring water to a boil, add cocoa mixture, then stir constantly for about a minute or until the cocoa mixture is well blended. Keep a close eye on this- do not let this scorch or burn to the bottom or you will have to start all over!
• Stir in milk and heat until hot. Remove from heat. Add vanilla if you like your hot cocoa extra sweet. (I prefer it, but this is optional.)
• Pour into 4 mugs.
• Add desired amount of creamer to each mug and stir to mix and cool the cocoa to drinking temperature. Add favorite cocoa toppings - whipped cream, mini marshmallows, caramal sauce, etc. and ENJOY!

HOT COCOA WITH COFFEE (TIKTOK VERSION!)

Steps:

• Add sweetened condensed milk, cup of chocolate chips, coffee and milk to a large saucepan.
• Heat on medium low, stirring every 5-10 minutes until hot and melted, which takes about about 25-30 minutes for full melting and flavor. TIP: Set microwave timer for 10 minutes at a time.
• Serve cocoa immediately topped with mini marshmallows and whipped cream.

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.

IRISH CREAM HOT CHOCOLATE BOMBS

Steps:

• STOVETOP: Create a double boiler by setting a bowl over a pot of boiling water. Place 6 ounces chopped white baking chocolate, (or 1 cup chocolate chips) into the top bowl. Stir often until chocolate is melted. MICROWAVE: Place chocolate in a microwave safe bowl. Heat the chips on high in 15 second intervals stopping between each interval to stir. Continue to heat until chocolate is melted.
• Add a large spoonful of the melted chocolate into each of the 6 cavities in your silicone chocolate bomb mold. Smooth the chocolate up the sides of the mold with the back of a spoon making sure to completely coat the sides of each cavity.
• Refrigerate or freeze for a few minutes to set.
• Reheat the chocolate if necessary, then repeat the process by adding another spoonful of melted chocolate into each of the chilled mold cavities. Return the mold to the refrigerator or freezer to set.
• Remove the half rounds of set chocolate from the molds. Don't force them! They should come out pretty easily.
• Fill each of the three bottom half rounds with 2 tablespoons of hot cocoa mix, 12 mini marshmallows, and a teaspoon of instant coffee.
• STOVETOP: Heat a plate over the pot of boiling water until warm enough to melt chocolate. MICROWAVE: Heat a microwave safe plate for a few seconds, until warm enough to melt chocolate.
• Working with one bomb at a time, press one of the top half rounds against the heated plate to slightly melt the rim and smooth out the edge. Place the empty half round over the filled bottom half round to seal. Repeat with the remaining two chocolate bombs.
• If your seams are not tight enough or if they look messy, warm a spoon (dipping it in the hot water or run it under a hot faucet) then run back of the spoon along the seam to melt the chocolate and seal the edge.
• OPTIONAL: Reheat any leftover chocolate chips (use the same method as step 1) then drizzle over the filled chocolate bombs, finishing with a dusting of extra hot cocoa mix. Return to the refrigerator or freezer to fully set.
• Heat the milk either on the stovetop or in the microwave, being careful not to burn or scald it.
• Place one hot chocolate bomb into you favorite large cup or mug. Pour the hot milk over the ball and add in a shot of Irish cream liqueur. The hot chocolate bomb should burst open, releasing the hot cocoa, marshmallows and instant coffee. Stir until smooth and enjoy.

COCOA COFFEE

Steps:

• Pour hot coffee into your cup.
• Stir in 1/2 packet of hot cocoa mix.
• Top with marshmallows (optional).
• Enjoy.

COCOA COFFEE

Steps:

• Put hot chocolate mix and Equal in the bottom of the cup.
• Add coffee.
• Stir and enjoy!

EXTRA CREAMY DAIRY-FREE HOT COCOA

Steps:

• Heat coconut milk and almond milk in a small saucepan over medium-high heat, bring to a light boil for 2 minutes, whisking frequently.
• Add cacao powder and honey, whisk well, and turn down to low heat. Simmer for a couple more minutes.
• Remove from heat. Add stevia and vanilla extract and whisk well.
• Divide between two mugs, froth, and enjoy!*

PEPPERMINT CREAM COCOA {OR COFFEE}

Steps:

• Whip cream for several minutes to form stiff peaks.
• Drizzle in stevia and peppermint extract.
• Whip quickly to mix into the cream.
• Serve on hot cocoa or coffee.

CREAMY HOT CHOCOLATE MIX IN A JAR (FOR GIFT-GIVING)

Steps:

• In a large bowl combine all ingredients together; mix very well to combine.
• Place into clean glass jars; seal tightly.
• Decorate as desired.
• The mixture will keep well tightly sealed for up to 3 months.

CREAMY HOT COCOA RECIPE

Steps:

• Melt the chocolate, butter and vanilla in a double broiler on a low setting
• When smooth, stir in the half and half cream
• Continue stirring for 5 minutes
• Pour into small coffee mugs, garnish with whipped cream and chocolate flakes and enjoy!

RICH AND CREAMY HOT COCOA

Steps:

• In a saucepan, whisk together the cocoa, Splenda Sweetener, and salt. Whisk in the boiling water, whisking until smooth.
• Bring mixture to a gentle boil, whisking occasionally. Reduce heat and simmer about 2 minutes, whisking occasionally. (Watch that it doesn't scorch.)
• Gently whisk in milk and heat (do not boil). Remove from heat and stir in vanilla extract.
• Divide among 4 mugs; top each serving with 2 tablespoons half-and-half.

PERFECT HOT COCOA

Steps:

• Bring 4 cups whole or low-fat milk to a simmer in a saucepan over medium heat. Mix 3/4 cup sugar, 1/2 cup unsweetened cocoa powder and 3 to 4 ounces finely chopped bittersweet chocolate in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate melts and the cocoa is thick, about 2 minutes. Divide among 4 mugs and garnish each with homemade marshmallows (see below) or whipped cream.

CREAMY HOT COCOA COFFEE

Steps:

• In a small saucepan, whisk together the cocoa mix, coffee, cream and rum extract until cocoa is dissolved.
• Heat through.
• Top each serving with whipped topping and sprinkle with cinnamon if desired.

COCOA COFFEE

Steps:

• Combine cocoa mix, instant coffee and boiling water; stir until coffee granules dissolve.
• Garnish each serving with whipped cream.
• Yield: 1 quart.

CREAMY HOT COCOA RECIPE BY TASTY

Steps:

• Add dark chocolate, maple syrup, vanilla extract, salt, sweet potato puree and almond milk to a medium saucepan over medium low heat. Whisk to combine and bring to a simmer, stirring occasionally to incorporate chocolate.
• Once mixture is smooth and heated through, remove from heat.
• Serve warm.
• Enjoy!

CREAMY HOT COCOA

Steps:

• Divide the sugar, cocoa and water between two mugs; stir until dissolved. Stir in the milk, vanilla and marshmallow creme; mix well. Serve immediately.