Vanilla Hot Chocolate Mix Food

HOMEMADE HOT CHOCOLATE MIX

Steps:

• Make the hot chocolate mix:
• Combine powdered sugar, cocoa powder, chocolate, cornstarch, and sea salt in a food processor. Scrape in vanilla seeds; discard pod. Blend until mixture is smooth and powdery, about 1 minute.
• Make the hot chocolate:
• Bring milk to a simmer in a small saucepan over medium heat. Whisk in 3 Tbsp. hot chocolate mix and cook, whisking occasionally, until mixture returns to a simmer and hot chocolate mix is dissolved and thickens slightly, 1-2 minutes.
• Transfer hot chocolate to a mug. Top with whipped cream and marshmallows and dust with cocoa powder.
• Do Ahead
• Hot chocolate mix can be made 2 months ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

HOT CHOCOLATE MIX

Steps:

• Mix milk powder, sugar, cocoa, and salt together in a bowl. Transfer mix to an airtight container.

HOT VANILLA

Steps:

• Pour the milk into a microwave-safe mug. Stir together the cinnamon and sugar, then stir into the milk. Mixing the cinnamon into the sugar first will help to keep it from floating on top. Stir in the vanilla. Place mug in the microwave and heat for 1 minute and 40 seconds, or longer for a warmer drink. Stir before drinking.

VANILLA COFFEE WHITE HOT CHOCOLATE

Steps:

• In a medium heavy saucepan combine white chocolate and 1/3 cup of the milk.
• Cook and stir over low heat until chocolate is melted. Add the remaining 1 2/3 cups milk.
• Cook and stir over medium heat until heated through.
• Stir in coffee and vanilla.
• Serve in latte mugs or drinking bowls. If desired, top with ice cream and sprinkle with given choices.
• Brandied White Hot Chocolate:.
• Prepare as directed, except add 2 to 3 tablespoons brandy to white chocolate mixture when adding the coffee and vanilla.

HOT VANILLA

Steps:

• Heat milk to just below boiling point, approximately 1 1/2 minutes in microwave safe measuring cup.
• Stir in splenda and vanilla.
• Garnish with fat free whipped topping and cinnamon if desired.
• Serve immediately.

VANILLA HOT CHOCOLATE

Steps:

• Add milk, vanilla syrup, and salt to a saucepan; place over medium heat; cook/stir until mixture is hot (do not let boil).
• Split vanilla bean lengthwise with a small sharp knife and scrape the seeds into the saucepan.
• Stir in the white chocolate until it has melted and the mixture is smooth (don't rush this step by turning up the heat; white chocolate has a tendency to seize when heated at too high a temperature).
• Ladle the hot chocolate into 4 mugs; top with marshmallow and a sprinkling of grated chocolate.

VANILLA HOT CHOCOLATE MIX

Steps:

• make mix
• Place the sugar in a large bowl. Split the vanilla bean in half lengthwise, scrape the seeds into the sugar, and add the pod. Work the seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
• In food processor fitted with the metal blade, process the chocolates until finely ground, using 4-second pulses. (Process in 2 batches if necessary.)
• Remove the pod from the sugar. Add the ground chocolate and cocoa powder to the sugar and whisk to blend. Store mix airtight at room temperature for up to 6 months.
• to serve
• For each serving, heat 8 ounces milk in a small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 1/4 to 1/3 cup of the mix. Serve with unsweetened softly whipped cream or marshmallows.
• cook's note
• Save the other half of the VANILLA BEAN for another use, such as a second batch of vanilla sugar, which keeps indefinitely and can be used in baking, coffee, or simply to sprinkle on fruit or waffles.
• The DUTCH-PROCESSED COCOA has been treated with an alkaline solution, which gives it a darker color and less bitter flavor and makes it dissolve more easily. Dröste is a good brand.

CINNAMON VANILLA HOT CHOCOLATE

Steps:

• Place milk and chocolate in a small saucepan, and heat on medium. The milk should not boil at any point.
• Continue cooking until the dark chocolate is completely dissolved.
• Pour mixture into a mug, and add vanilla essence and cinnamon.