Hot Cocoa Dip Food

HOT COCOA DIP

Steps:

• Microwave 2 cups marshmallows in large microwaveable bowl on HIGH 1 min. or until marshmallows are completely melted when stirred.
• Add cream cheese; beat with mixer until blended.
• Add dry pudding mix; mix well. Gradually add milk, mixing well after each addition. Whisk in COOL WHIP.
• Refrigerate 1 hr.
• Spoon dip into serving bowl; top with remaining marshmallows.

HOT COCOA

Steps:

• Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
• Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

HEALTHY HOT COCOA

Steps:

• Heat milk in a saucepan over medium heat. Add cacao powder, stevia powder, and vanilla extract; stir until hot, 2 to 3 minutes.

HOT COCOA MERINGUES

Steps:

• Heat oven to 275°F. Place oven racks in upper and lower third of oven. Line 2 large cookie sheets with cooking parchment paper.
• In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 6 minutes, scraping side of bowl occasionally. Do not underbeat.
• In small bowl, place 2 cups of the meringue. Sprinkle cocoa through fine mesh strainer over top; fold cocoa into mixture. Place large piping bag fitted with large star piping tip on its side. Using large icing spatula, spoon half of white meringue so it covers one half of the length of inside of piping bag. Carefully spoon half of the cocoa meringue on top of the white in bag. On cookie sheet, pipe into 2-inch circles. Repeat filling piping bag and piping with remaining meringues.
• Place both cookie sheets in oven. Bake 30 minutes. Turn off oven; leave meringues in oven with door closed 1 hour. Remove from oven, and place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place on cooling racks.
• Place waxed paper or cooking parchment paper under cooling racks. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Sprinkle mallow bits on tops of cookies. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.

HOT COCOA MOUSSE

Steps:

• In medium bowl, beat whipping cream with electric mixer on high speed until cream begins to thicken.
• On medium speed, beat in powdered sugar and cocoa mix until blended. Add 1/4 teaspoon cinnamon and the vanilla; beat on high speed until soft peaks form.
• Spoon mousse into individual dessert dishes. Garnish with whipped cream; sprinkle with cinnamon. Refrigerate until ready to serve.

HOT COCOA FOR A CROWD

Steps:

• In a 5- or 6-qt. slow cooker, combine the milk powder, sugar, cocoa, vanilla and cinnamon; gradually whisk in water until smooth. Cover and cook on low 3-4 hours, until heated through., If desired, top with marshmallows and use peppermint sticks for stirrers.

HOT COCOA FOR A GROUP

Steps:

• In large saucepan, combine sugar, cocoa and salt.
• Add hot water slowly, mixing well.
• Cook over medium heat, stirring constantly, until mixture boils.
• Boil and stir 2 minutes.
• Add milk; heat to serving temperature, stirring occasionally.
• DO NOT boil.
• Remove from heat; add vanilla, cinnamon if desired, and whip with a whisk.
• Serve hot, with whipped cream or marshmallows if desired.
• This recipe can be doubled and kept in crockpot for easier serving to large groups.