Hot Gingered Cocoa Food

GINGERBREAD HOT CHOCOLATE

Steps:

• Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth. Divide among 6 to 8 mugs and garnish with whipped cream and mini marshmallows.

CLASSIC HOT CHOCOLATE

Steps:

• Combine the milk, heavy cream, sugar, cocoa powder and a pinch of salt in a medium saucepan. Cook over medium heat, whisking occasionally, until the sugar and cocoa powder dissolve and the milk is steaming; do not boil.
• Whisk in half of the chopped chocolate until melted, then whisk in the remaining chocolate until smooth. Remove from the heat and whisk in the vanilla. Pour into mugs and top with marshmallows or whipped cream.

GINGERBREAD HOT COCOA

Steps:

• In a small saucepan, combine the first 7 ingredients; gradually add milk. Cook and stir over medium heat until heated through. Remove from heat; stir in vanilla. Serve with whipped cream.

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.

GINGER SPICED HOT COCOA

Steps:

• In a small saucepan heat the milk and ginger over a medium-low heat until scalding, about 4 minutes. While the milk is warming, put cocoa powder and sugar into a mug. Add the water to the mug and stir until the mixture has the consistency of a paste. Remove the ginger from the warmed milk. Add the chocolate mixture to the milk and whisk until slightly frothy. Pour the hot chocolate into the mug and top with chocolate shavings.

HOT GINGERED COCOA

Steps:

• 1. Grab a large mug and add sugar, cocoa and salt.
• 2. Heat the milk and cream in a pot on the stove for 10 minutes on low, until desired temperature is reached.
• 3. Add 1/8 cup of the heated milk to the cocoa in your mug and blend into a smooth paste.
• 4. Slowly add the rest of the heated milk.
• 5. Stirring briskly add the vanilla and ginger to your cocoa.
• 6. Top with whipped cream and garnish with a sprinkle of cocoa powder and Enjoy!

HOT MEXICAN SPICED COCOA

Steps:

• Mix first 4 items together, in a good sized mug.
• Add boiling water, stir till smooth.
• Heat milk for 3 minutes over LOW heat until hot.
• Stir the milk into the cocoa mixture until well mixed.
• Stir in vanilla and almond extracts.
• Enjoy--.

CHRISTMAS COCOA

Steps:

• In a 2 quart saucepan, heat sugar, cocoa, water, cinnamon, and nutmeg over low heat, stirring constantly until mixture is smooth.
• Heat to boiling; reduce heat.
• Simmer 4 minutes, stirring constantly.
• Stir in milk.
• Heat over low heat.
• Pour cocoa into 6 mugs.
• Top each with 2 T marshmellow creme.

PEPPER'S SPICY COCOA

Steps:

• Mix all ingredients in a large bowl.
• Scoop into a container.
• Direction to make hot chocolate: Place 2 Tablespoons for every 8 oz of hot milk.

OLD FASHIONED COCOA

Steps:

• In a small pan, combine cocoa and sugar, whisk in half and half till smooth.
• Over low heat, whisk in milk and vanilla, bring to a simmer.
• Pour into hot mugs and top with cream and chocolate.
• To add variety add cinnamon and nutmeg before adding milk, or use peppermint extract in place of vanilla.