hot cocoa

Make your own hot cocoa mix to keep on hand all winter long.

Homemade Hot Chocolate Mix Recipe

moderately toasted sugar (about 1 cup minus 2 tablespoons; 170 grams)

Cacao Barry Extra Brute (about 1 cup; 85 grams)

malted milk powder,

instant espresso powder, not ground coffee,

vanilla bean powder,

In the bowl of a food processor, combine toasted sugar, white chocolate, dark chocolate, Dutch cocoa, malted milk powder, instant espresso, salt, and vanilla powder (if using). Pulse until chocolate is fully ground and mixture looks powdery and dry. Transfer to airtight container and add the leftover vanilla bean pod (if using). Store at cool room temperature up until the date stamped on the package of white chocolate.

To use, stir about 1 ounce (2 tablespoons; 28g) of the mix into 6 ounces hot milk. Season to taste with additional salt or vanilla, and serve hot.

These easy Hot Chocolate Cookies are always a hit! Made with real hot cocoa, this is always a popular winter or Christmas cookie and is perfect for cookie exchanges.&nbsp;

Hot Chocolate Cookies

butter (softened)

sugar

brown sugar

eggs

vanilla

flour

salt

baking soda

baking powder

chocolate chips

Mallow Bits

Beat butter and sugars in large bowl with standing mixer until light and fluffy, approximately 2-3 minutes. Add eggs and vanilla; mix well.

In a separate bowl combine dry ingredients. Gradually mix dry ingredients into butter mixture until well blended, but do not over mix. Stir in chocolate chips and Mallow Bits*. Cover and chill for at least 30 minutes, up to 2 hours.

When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.

https://www.youtube.com/watch?v=hQ3LjHhFSco

These easy Hot Chocolate Cookies are one of my all time most popular recipes. Made with real hot cocoa mix and marshmallows, they have amazing flavor. Always a perfect cookie recipes for Christmas cookies and cookie exchanges. GET THE RECIPE AND MORE: https://www.lovefromtheoven.com/hot-chocolate-cookies/

Hot Chocolate Cookies or Hot Cocoa Cookies

Homemade hot chocolate is infinitely better than boxed mix. And our recipe is extra decadent, thanks to the cup of actual chocolate (not just cocoa powder).

Best Hot Chocolate

c. whole milk

c. sugar

cocoa powder

c. chocolate chips (or chopped chocolate)

vanilla extract

Whipped cream,

Chocolate shavings,

Can. I like that you don't need to defrost it.

Do you buy whipped cream from the can or the tub?

No such thing as too much chocolate to chocolate lovers. I used skim milk and truvia, and dark chocolate chips and I'll say yes to this. Accidentally left out the vanilla, but it still tastes great.

Delish . Threw in some marshmallows . Topped w whipped cream and chocolate syrup.   Yummmm

Delcious! So chocolatey, it's perfect for the chocolate lover!

WAYYYYY too much chocolate. For 2 cups of milk you should use half a cup of chocolate chips max. The cocoa powder isn't really necessary either. I added 2 dashes of cinnamon and 1 dash of chile powder or cayenne pepper. I feel bad about giving this one star but nothing about this recipe offers anything unique or even correct on making hot chocolate.

https://streaming.hearstdigitalstudios.com/863a3478-ff9c-43d1-87d5-6181cb01d9fd/video_rover_16x9_1080p_hd_1544030578_72583.mp4

Homemade hot chocolate is infinitely better than boxed mix. And our recipe is extra decadent, thanks to the cup of actual chocolate (not just cocoa powder). For a perfect cup of cocoa every time, here's what to remember. 

Whole milk is preferable. 

When you're drinking hot cocoa, you're most likely trying to be festive and cozy, not healthy. Go all out with whole milk. Remember, fat = flavor. If you only have skim or low-fat, don't worry. This recipe will still totally work. 

Watch the milk! 

If you walk away as it's coming to a simmer on the stovetop, it will likely boil over. Trust us, this has happened to us too many times to count. 

Use your favorite kind of chocolate. 

We're partial to semi-sweet (60% cocoa) or bittersweet (70%). But if you like your cocoa a little bit sweeter and creamier, feel free to use milk chocolate. We usually use chocolate chips because they're always in our pantry. But if you want to splurge on a nice bar of chocolate, go for it. It'll be worth it!

This Perfect Hot Chocolate Is All You Need This Winter

Instant cocoa is a fine concept, but most commercial mixes aren’t exactly packed with quality ingredients or flavor. My signature instant cocoa blend will fortify you through winter’s worst. My homemade marshmallows go pretty good with this mix too. Just sayin’. This recipe first appeared in Season 5 of Good Eats.

Hot Cocoa Mix

cocoa, Dutch-process preferred

milk

cornstarch

cayenne pepper,

In a large airtight container, combine the powdered sugar, cocoa, powdered milk, salt, cornstarch, and cayenne. Place the lid on the container and shake vigorously to combine. Sealed in an airtight container, this mix keeps indefinitely in the pantry.

To serve: Place two tablespoons of the mix in a mug and add about 2 fluid ounces hot water or milk. Stir to combine. Fill the rest of the mug with hot water or milk and enjoy.

This is our new favorite way to spike hot chocolate. This decadent and boozy recipe is perfect for making during the holiday season. Turns out, homemade hot cocoa is super easy to make! 

Rumchata Hot Cocoa

pure vanilla extract

chocolate chips (or chopped bittersweet chocolate)

c. Rumchata

c. warm caramel

Cinnamon sugar,

Cinnamon stick,

How often are you sipping on hot cocoa during the holiday season?

So I just made this and it easily could serve 3.  I used ghirardelli double chocolate hot cocoa powder and made my own whipped cream, then shaved a Hershey's bar over the whipped cream.  Just enough for my wife, myself and my mother-in-law.

https://streaming.hearstdigitalstudios.com/d5ae01a5-3921-4fad-9381-5d1c1b8a0f05/video_rover_16x9_1080p_hd_1543512198_58204.mp4

This is our new favorite way to spike hot chocolate. This decadent and boozy recipe is perfect for making during the holiday season. Turns out, homemade hot cocoa is super easy to make!

Rumchata Hot Cocoa Tastes Just Like Christmas In A Mug

While holiday gift giving might be over for now, hot chocolate bombs are a kind of the perfect project for a Valentine&#x27;s day at home, they make a sweet little gift to porch drop for friends. If you&#x27;ve got kids at home, they can help too! 

How To Make Hot Chocolate Bombs — With or Without a Mold 

chocolate

cocoa mix

mini marshmallows

Sprinkles, for decorating (optional)

Set up a double boiler. Fill a 4-quart pot halfway with water and set over medium-high heat. Find a heat proof bowl that fits securely on top of the pot without touching the water.

Chop and temper the chocolate. If using bars, finely chop 12 ounces semisweet chocolate. Set 1/3 aside (about 4 ounces). Transfer the remaining 2/3 (8 ounces) to the bowl and fit over the double boiler. Melt the chocolate in the double boiler, stirring regularly with a silicone spatula to help with melting and keep it from getting too hot. Keep an eye on the chocolate temperature — it should never get too hot to touch but you can check this using a digital probe thermometer — do not exceed 100° F. Remove the bowl from the double boiler. Add the reserved chocolate in 3 increments, stirring until incorporated and melted after each addition. Continue mixing until the chocolate is between 88 and 91°F. You can check this with a digital probe thermometer or by touch — the chocolate should be about body temperature, so test on the back of your hand or wrist.  

Temper the chocolate:

Coat the molds with the tempered chocolate. Drop 1 tablespoon tempered chocolate into each well of 2 (6-count, 2-inch wide) half sphere silicone mold trays. Use a brush to spread the chocolate up the sides and over the edges of the molds by just a bit. Let sit at room temperature until the chocolate is hardened, 5 to 15 minutes. Brush the wells with more tempered chocolate (about 1 teaspoon each) to achieve a thick, even coating. Let sit at room temperature until completely hardened, 15 to 30 minutes.

Fill half the spheres with cocoa and marshmallows. Place 1 tablespoon hot cocoa mix, 1 heaping tablespoon mini marshmallows, and 1/2 teaspoon sprinkles if desired into each of half of the wells (6).

Paint or pipe a border of chocolate on the unfilled shells and assemble the bombs. Wearing nitrile or latex gloves, gently release the remaining 6 unfilled shells from their molds, but keep them resting in the well. Use a pastry brush or a small piping bag to coat their edges with tempered chocolate. (If the chocolate has cooled and lost its temper, place it back briefly over the double boiler until warmed back to between 88 and 91°F.) Top each marshmallow-filled shell with a coated, unfilled shell to form a sphere. Let sit at room temperature to harden and set, at least 15 minutes. 

Option 1: With silicone mold trays

Coat cupcake liners with chocolate. Drop 1 tablespoon tempered chocolate into each of 6 parchment paper cupcake liners. Use a brush to coat the bottom and sides of the liners with the chocolate. Let sit at room temperature until the chocolate is hardenened, 5 to 15 minutes. Brush the liners with more tempered chocolate (about 1 teaspoon each) to achieve a thick, even coating. Let sit at room temperature until the chocolate is completely hardened, 15 to 30 minutes. 

Fill with cocoa and marshmallows. Place 1 tablespoon hot cocoa mix, 1 heaping tablespoon mini marshmallows, and 1/2 teaspoon sprinkles if desired into each liner.

Close the bombs with more chocolate. Drizzle 1 tablespoon tempered chocolate over the filling in each liner. Use the back of a small spoon to smooth the chocolate over the filling to completely enclose it. Let sit at room temperature until the chocolate is completely hardened, 15 to 30 minutes. (If the chocolate has cooled and lost its temper, place it back briefly over the double boiler until warmed back to between 88 and 91°F.) Wearing nitrile or latex gloves, gently release the chocolate bombs from the liners. 

Option 2: Without a mold

Drizzle with any remaining chocolate and add sprinkles (optional). Before storing, you can decoratively drizzle the bombs with any remaining chocolate and add sprinkles to garnish if desired. Use gloves when decorating or moving the cocoa bombs to prevent fingerprints. 

Serve the chocolate bombs. Heat 1 cup milk for each hot chocolate bomb gently on the stovetop or in the microwave for about 2 minutes until very hot, almost to a boil. Pour the hot milk into a large mug and gently add the bomb for the most dramatic explosion. 

Decorate and serve:

These pumpkin doughnuts that I love! They are moist, pumpkiny and dripping with the most delicious hot cocoa glaze that will surely warm you up inside.&nbsp;

Baked Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze.

all-purpose flour

cinnamon

canola oil

pumpkin puree

buttermilk

chocolate (for topping (optional))

pecans (for topping (optional))

instant coffee granules (optional)

Preheat the oven to 350 degrees F. Spray a 6-cup doughnut pan with nonstick cooking spray or lightly grease with butter.

In a large mixing bowl, combine the flour, baking powder, salt and cinnamon. In another medium mixing bowl, whisk together the eggs, brown sugar, canola oil, pumpkin puree, buttermilk and vanilla until smooth. Pour the wet ingredients into the dry and mix until the batter is smooth.

Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8 to 1/4-inch (3 to 6 mm) from the top. Bake for 20 to 26 minutes until lightly golden brown around the edges. The doughnuts are supposed to have a gooey center. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool for 5 to 10 minutes before glazing. Repeat with the remaining batter.

To make the glaze, heat the milk until it begins to steam, remove from the heat and stir in the instant coffee. Allow to sit a minute or two and then whisk in the powdered sugar, cocoa powder, vanilla and salt until smooth. If the glaze is too thin, just add more powdered sugar until your desired thickness is reached. If the glaze is too thick, thin with more milk.

Once the doughnuts have cooled, invert the doughnut into the glaze and let the excess drip off. If desired, sprinkle with chopped chocolate and pecans. The doughnuts can be stored, in an airtight container for up to 3 days. Enjoy!

Hot cocoa requires no introduction, and with HERSHEY’S Perfectly Chocolate Hot Cocoa, it’s all in the name. Try this quick and easy recipe using HERSHEY’S cocoa to serve up to six friends or family members their own cup of sweet, creamy hot chocolate in just 25 minutes.&nbsp;Looking to mix it up even more? Make cinnamon, mint or mocha cocoa with super simple recipe variations that involve just one extra ingredient each.&nbsp;Whether you’ve been making your own desserts and beverages for years or want to start your journey with hot cocoa, you’ll have the perfect winter treat in no time with a cup of this creamy, chocolaty delight.

HERSHEY'S Perfectly Chocolate Hot Cocoa | Recipes

HERSHEY'S Cocoa

milk (1 qt)

tsp vanilla extract

water

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/11-hersheys-perfectly-chocolate-hot-cocoa.jpg

hersheys perfectly chocolate hot cocoa

Step 1

Mix sugar, cocoa and salt in medium saucepan; stir in water. Bring to boil over medium heat, stirring constantly; boil and stir 2 minutes.

Step 2

Add milk; stir and heat until hot. Do NOT Boil. Remove from heat; add vanilla. Beat with whisk until foamy. About six 6-ounce servings.

Milk chocolate, dark chocolate and white chocolate all in one mug. How can anyone every drink regular hot chocolate again?

Triple Hot Chocolate

milk chocolate,

chocolate,

¼ cup sugar

white chocolate,

Hot Chocolate Cookies are a chewy, chocolate cookie that is flavored with Hot Chocolate powder! The extra semi sweet chocolate chips and mini marshmallows create the whole hot cocoa experience right in the palm of your hand! These cookies are the perfect addition to your Christmas Cookie list!

butter

chocolate mix

tsp baking soda

miniature (dehydrated marshmallows (optional))

Preheat the oven to 350°.

Cream together the butter, both sugars, eggs and vanilla.

In a separate bowl, sift together the flour, hot chocolate mix, salt and baking soda.

Mix the dry ingredients with the creamed mixture. Mix well.

Fold the chocolate chips and mini marshmallows into the cookie dough.

Scoop onto a greased cookie sheet.

Bake at 350° for 9-11 minutes or until the tops are no longer glossy.

Cool on the pan. Store in an airtight container for up to 3 days.

A rich and creamy homemade Hot Chocolate Recipe that is ready in minutes. Learn how to make real hot cocoa using staple kitchen ingredients.

Homemade Hot Chocolate Recipe

granulated sugar ((or add to desired sweetness))

whole milk*

In a medium saucepan, whisk together the sugar and cocoa powder. Add milk, chocolate chips, and vanilla and whisk together.

Place over medium heat and bring it to a light boil while stirring constantly. Be sure the chocolate is fully melted and incorporated.

Set aside to cool to your desired temperature and serve with your favorite toppings.

Is there anything your slow cooker can't do?! Combining chocolate chips, cocoa powder, heavy cream, and milk in your slow cooker makes the best hot cocoa EVER from Delish.com.

Slow-Cooker Hot Cocoa

c. semi-sweet chocolate chips

heavy cream

Mini marshmallows,

What's your favorite mix-in for hot cocoa?

Absolutely fantastic flavor but not too heavy! I made with Lilly's stevia-sweetened semisweet chocolate chips and substituted granulated Swerve for sugar and it was perfect. <3

Made this for my family on a Christmas baking day & it was a hit. I get requests for it now. I did use milk chocolate instead of semi-sweet chips.

This stuff is amazing!! We made it last year and are making it again. It's going to be a Christmas Eve tradition from now on in our family!! We have 3 kids. Each year I make them a Christmas Eve box that has a new set of PJ's, a new blanket, a pack of popcorn and some snacks, a Christmas movie for us all to settle down and watch together, and a new mug to drink their delishious cocoa from!! We love it and look forward to it every single year.

I made this last year with the Grandkids..it was a-mazing! Looked it up to make again! Highly recommend.

This is definitely a 5 star hot cocoa. I add a shot of peppermint schnapps and top with peppermint whipped cream with peppermint and chocolate sprinkles and a candy cane straw!
Mmm Mmm GOOD!!!!!

Yummy. I will be putting my friends on the biggest sugar rush ever!  Bread pudding homemade cookies eggnog wine. Bless their sweet little hearts.

Awesome!  Even my daughter who doesn't like hot cocoa wanted seconds of this!  Keeper recipe for sure.

This is the best hot chocolate I've tasted. Can't imagine any other recipe being better.

https://streaming.hearstdigitalstudios.com/ba95b8b0-b0be-4449-bf07-a9f2e92cc4b7/video_rover_16x9_1080p_hd_1541432618_48944.mp4

The slow cooker is your secret weapon for the easiest, richest hot cocoa for a crowd.

This Slow-Cooker Hot Cocoa Will Keep Your Whole Squad Warm

This homemade hot chocolate is extra rich and delicious, has two types of chocolate, and you can add other flavor add-ins for fun!

The Ultimate Homemade Hot Chocolate

cocoa powder (0.14)

semi-sweet chocolate (1.75)

sugar (0.04)

salt (0.01)

half and half (0.90)

tsp vanilla extract (0.28)

Add the cocoa powder, semi-sweet chocolate, sugar, and salt to a medium saucepot. Pour the milk and half and half over top.

Place the saucepot over medium heat. Heat the ingredients over medium while whisking until the chocolate has fully melted into the milk and the milk is beginning to steam (but not simmering).

Once the chocolate is fully melted into the milk and the milk is has begun to steam, remove it from the heat and stir in the vanilla extract. Taste and adjust the sugar or chocolate to your liking.

Serve hot with your favorite toppings.

Hot Cocoa Bulk Mix

3.5 C Confectioner's sugar

milk powder

C Dutch process cocoa powder

C Malted milk powder

tsp salt (NOT tablesalt)

arrowroot powder

Milk

Place all ingredients into a large bowl and mix

Store in an airtight container

Making the Bulk Mix

Place 2 heaping tablespoons of Mom&#039;s Hot Cocoa Mix into a mug

Add 2 oz of water or hot milk and thoroughly mix with a whisk or fork

Fill the rest of the mug with water or hot milk

Making Hot Cocoa

This Vegan Hot Chocolate Mix is rich, creamy, and SO easy to make with only 3 main ingredients! Simply add water or non-dairy milk, stir, and enjoy.

Vegan Hot Chocolate Mix

(85 g) unsweetened cocoa powder

(70 g) coconut

dry hot cocoa mix, above

creamy non-dairy milk*

Vegan marshmallows, whip cream,

For the dry mix: add all ingredients to a high speed blender and process on high for 30 seconds, until smooth and fluffy. Transfer the mixture to a sealable glass jar and store at room temperature for up to two months. 

For one serving of cocoa

add 2 to 3 tablespoons of the dry mix to the bottom of a mug, depending on how rich you like your cocoa. Warm 1 cup of nondairy milk on the stovetop or in the microwave, then pour over the cocoa mix. Stir well with a spoon or handheld milk frother, then top as desired and enjoy warm.

I was having a bad day, and wanted something chocolate-y and warm! Went to your blog like I always do when I don’t know what to eat, and was not disappointed! 

This was really yummy! I feel like the longer I let it sit, the creamier it got! One of the best hot chocolates I’ve had, and it was so easy and cheap! 

So glad I have a pre-made hot chocolate mix now for the winter!

Thank you ！This recipe is so easy but useful!
you are the best!
i am having my yumma lumma ding dong hot chocolate now

This sugar-free hot chocolate recipe makes the perfect guilt-free indulgence for a cold winter night! A cup of this rich and creamy hot cocoa only has about 50 calories per serving.

Top 36 hot cocoa recipes from across the web

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Top 36 hot cocoa recipes from across the web

The most viewed hot cocoa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Hot Chocolate Mix Recipe

Hot Chocolate Cookies

Best Hot Chocolate

Hot Cocoa Mix

Rumchata Hot Cocoa

How To Make Hot Chocolate Bombs — W...

Baked Buttermilk Pumpkin Doughnuts ...

HERSHEY'S Perfectly Chocolate Hot C...

Triple Hot Chocolate

Hot Chocolate Cookies

Homemade Hot Chocolate Recipe

Slow-Cooker Hot Cocoa

The Ultimate Homemade Hot Chocolate

Hot Cocoa Bulk Mix

Vegan Hot Chocolate Mix

Sugar-Free Hot Chocolate (Low Calor...

The Best Homemade Hot Chocolate

Coconut Milk Hot Chocolate Recipe

How to Host a Hot Chocolate Bar Par...

Hot Chocolate Cheesecake

HERSHEY'S "PERFECTLY CHOCOLATE" No ...

Homemade Hot Chocolate Recipe

Hot Cocoa for One | Recipes

Homemade Hot Chocolate Bombs Recipe

Hot Cocoa Mix {Big Batch}

Crock Pot Hot Chocolate

Vanilla Chai Hot Chocolate

How to Make White Hot Chocolate (+ ...

Homemade Hot Chocolate Mix

Vegan Gingerbread Hot Cocoa

Hot Cocoa Bombs

Homemade Hot Cocoa Mix

Hot Chocolate Cake

Hot Cocoa

The Best Ever Crockpot Hot Chocolat...

Homemade Hot Chocolate

The most viewed hot cocoa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine