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Hot Chocolate Mix


Easy Homemade Hot Chocolate mix - Kankana

Easy Homemade Hot Chocolate mix – Kankana

Easy Homemade Hot Chocolate Mix

Kankana

I am highly aware that this may not be the right track to detox or cleanse the body after the festive joyful season, but this is positively the way to warm up on a cozy winter night. The one good thing about this homemade hot chocolate recipe, which I learned from Martha Stewart, is that, it has no chocolate! It’s a mix of cocoa powder, sugar and some salt to blend the flavour. All I do is heat a cup of milk in microwave, swirl couple teaspoons of the homemade hot cocoa mix and gulp it down with absolute pleasure.

Here is a piece of health information for you that you might or might not know. Cocoa contains a large amount of antioxidants which is said to helps prevent cancer or any heart disease. Believe it on not, there was a time when hot chocolate was served as a medicinal drink. How cool is that huh!

It would probably take less than 5 minute to make this mixture. Once done, store it in an airtight container and you are good to go for the whole season. You can swirl it with coconut milk or almond milk; flavour it up with cinnamon powder or nutmeg powder. I like mine with vanilla, so I added homemade vanilla sugar in the mixture.

If you never made vanilla sugar before, go ahead and give it a try. You will love it, not only in this drink but also in other sweet treats! I always have a sugar jar with couple of split vanilla beans in it and once the sugar gets over, I just pour in more sugar in the jar. It smells heavenly!

Vanilla Sugar: Split vanilla beans in the center. Scrape it and drop in an airtight container with the sugar.  Dig the beans too in the sugar.  Let it sit and flavour up for 2 weeks before you start using it.

Easy Homemade Hot Chocolate Mix

http://www.sunshineandsmile.com

Yield: approximately 3 cups

Ingredients

  • 1 3/4 cup cocoa powder
  • 1 1/2 cup vanilla sugar
  • 1 tablespoon salt

Directions

  • Pour all the ingredients in a bowl and give it a good whisk.
  • Store in it an air tight jar.
  • While making hot chocolate, heat a cup of milk in microwave or stove top.
  • Mix 2 teaspoon (more or less, depending on the size on the cup), swirl and drink.
Hot chocolate mix hot cocoa www.jasonandshawnda.com

Hot chocolate mix hot cocoa http://www.jasonandshawnda.com

Homemade Hot Chocolate Mix

www.jasonandshawnda.com

Rich and decadent homemade hot cocoa/hot chocolate mix made with real chocolate.

Ingredients

2 vanilla beans

4 cups granulated sugar

680gr  high-quality semisweet chocolate, coarsely chopped

255 gr dark chocolate, coarsely chopped

2 cups Dutch process cocoa (or any good quality cocoa)

Instructions

Split and scrape vanilla beans and place in a large bowl or jar with the sugar.

Work seeds into the sugar with your fingers. Bury the pods under the sugar.

Cover tightly and let stand overnight (or up to months–vanilla sugar keeps forever) at room temperature.

In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses. Process in batches, if necessary (I started out with large bars so I first processed the chocolate using the grater attachment and then switched to the blade.)

Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well.

Store mix airtight at room temperature for up to six months.

To serve, heat 2 Tbsp of mix with 0.23 lt of milk over medium heat.

Notes

Yields: ~76 2-Tbsp servings

Homemade Cocoa Mix - realsimple.com

Homemade Cocoa Mix – realsimple.com

Chocolate Chunk Hot Cocoa Mix

http://www.realsimple.com

Makes: 1 gift (4 cups in all)
Total time: 10 minutes

What You Need

2 cups unsweetened cocoa powder

¾ cup sugar

227 grams chopped semisweet chocolate

What to Do

In a bowl, combine the cocoa, sugar, and chocolate. Store in an airtight container. Keep at room temperature for up to 4 months.

How to Package Your Gift

Transfer the cocoa mix to a resealable airtight container. Handwrite or download the following instructions on a gift tag or label to include with your gift: “In a small saucepan, whisk ¼ cup cocoa mix with ¾ cup milk. Bring to a bare simmer. Serves 1.”

Tie a ribbon around the container, looping it through a measuring scoop and the gift tag with the instructions.

Salted Caramel Hot Chocolate Mix-www.seededatthetable.com

Salted Caramel Hot Chocolate Mix-www.seededatthetable.com

Salted Caramel Hot Chocolate Mix

http://www.seededatthetable.com

Yield: 32 servings

The slightly burnt caramel magically transforms this hot mix into a sweet and salty chocolaty drink.

2 1/2 cups granulated sugar

3 tablespoons pure vanilla extract

1 1/2 cups good quality Dutch cocoa powder

1 to 3 tablespoons good sea salt (My preference is 1-tbsp)

1 cup dry milk powder

3/4 cup packed light brown sugar

10 ounces good quality bittersweet chocolate or chocolate chips

Line a rimmed baking sheet with parchment paper; set aside. Heat the 2 1/2 cups granulated sugar in a large heavy pan, over medium heat, without stirring. When the sugar begins to melt, take the handle of the pan and swirl it to melt without burning. The sugar might seem to crystallize, but it will eventually melt to a deep amber color. (Can take 15-20 minutes, so be patient.)

Remove the pan from the heat and carefully add the vanilla. Whisk the caramel until smooth again, then immediately pour it onto the lined baking sheet. Allow it to spread without touching it. Set aside and let the caramel harden, at least 1 hour.

When ready to make the mix, use the back of a large spoon to tap the caramel several times into small broken pieces that can fit into the feeding tube of a large food processor. Turn the processor on, and while running, feed the caramel pieces into the tube so the processor pulverizes the caramel into a fine powder. Continue to add the pieces, a few at a time, until it is completely powder (a cloud of caramel dust will float out of the tube). Turn the processor off and follow the next steps to complete the mix.

Add the rest of the ingredients, except the chocolate, into the food processor with the caramel powder. Replace the lid and process until smooth. Add the chocolate to the bowl and process again until the mixture is a fine powder.

Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.

Spiced-hot-chocolate-mix-pixiwishesforeheadkisses.com

Spiced-hot-chocolate-mix-pixiwishesforeheadkisses.com

Spiced Hot Chocolate Mix

http://pixiwishesforeheadkisses.com

Hot Chocolate has to be one of my favourite treats. After a bit of recipe hunting and experimenting in the kitchen I have come up with my all time favourite hot chocolate mix. I hope you enjoy it as much as I do!

What you will need:
3 cups milk powder
2 cups caster sugar
2 cups Dutch cocoa powder
2 cups dark chocolate, processed into a powder
2 tablespoons nutmeg
2 tablespoons cinnamon

What to do:
To make your hot chocolate mix simply sift together all your ingredients and store in an airtight container. Enjoy!

(Note: This recipe makes a huge batch of mix so feel free to reduce the quantities)

Dark and white hot choclate mix- www.mampfnudel.de

Dark and white hot choclate mix- http://www.mampfnudel.de

Hot Chocolate Mix(Dark & White)

http://www.mampfnudel.de

Dark

100g milk chocolate

5 tablespoons of cocoa

5 tablespoons vanilla sugar

1/4 teaspoon ground cinnamon

1 pinch of ground cardamom

White

100 g white chocolate

4 tablespoons soluble chai latte powder (any chai latte powder)

4 tablespoons vanilla sugar

Grate the chocolate finely with a vegetable grater. Mix with a fork the other ingredients loosely. When the powder is cool and dry you can pack it for 3-4 months.  Mix 2-4 tablespoons of mix with a cup of hot milk

Vanilla Sugar: Split vanilla beans in the center. Scrape it and drop in an airtight container with the sugar.  Dig the beans too in the sugar.  Let it sit and flavour up for 2 weeks before you start using it

Red Velvet Hot Cocoa-poshlittledesigns.com

Red Velvet Hot Cocoa-poshlittledesigns.com

Red Velvet Hot Cocoa Mix Recipe:

Ingredients~

3/4 Cup Dry Milk Powder

1/4 Cup + 2 tablespoons Natural Unsweetened Hershey’s Bakers Powder

1/2 Cup Powdered Sugar

1/2 Cup Red Velvet Cake Mix

1 Pint size Mason Jar.

Festive Sprinkles.

Directions~

Measure each ingredient and layer in mason jar.

Top with sprinkles.

Seal and decorate.

Notes~

Add an instruction tag to each jar of hot cocoa.

For preparation: dump entire jar of hot cocoa into a bowl and mix well.

Add 1/4 cup of blended mix to mug and top with 1 cup boiling water.

You could also use Soy Milk or Regular Milk for a richer hot cocoa.

Top with homemade marshmallows, sprinkles, or a dollop of whipped cream and enjoy!

Vir nog geure gaan kyk hier:

http://hotpolkadot.com/2012/12/04/how-to-tuesday-the-gift/

http://snapcreativity.com/peppermint-hot-chocolate-mix-recipe/

http://www.theshoppingduck.com/

http://www.cookingalamel.com/2013/01/salted-caramel-hot-chocolate-mix-with.html

http://www.food.com/recipe/mexican-hot-chocolate-mix-28860

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Gegeurde Hot Chocolate


Peanut Butter Hot Chocoloate www.sweetremedy.com

Peanut Butter Hot Chocoloate http://www.sweetremedy.com

Peanut Butter Hot Chocolate

www.sweetremedy.com

Yield: 2

Ingredients:

2 1/2 cups milk
2 two ounce milk chocolate bars
2 Tbsp peanut butter
whipped cream
chocolate sauce

Directions:

In a pot, bring milk to a simmer on low heat.

Once simmering, add the chocolate bars (in pieces) and the peanut butter.

Stir often to prevent burning and evenly distribute the melting chocolate and peanut butter.

Once everything is melted pour into two mugs and top with whipped cream and chocolate sauce. Enjoy!

Vitamix Hot Chocolate Nutmegnanny

Vitamix Hot Chocolate Nutmegnanny

Vitamix Hot Chocolate (het bietjie koffie by)

www.nutmegnanny.com

Yield: 2 mugs hot chocolate

Ingredients:

1 1/2 cups whole milk
1/2 cup semisweet chocolate chips
1 teaspoon espresso powder
1 teaspoon vanilla extract
Dash ground cinnamon
Whipped cream

Source: Adapted from Vitamix

Directions:

Add all ingredients except the whipped cream into your Vitamix blender. If you have a Vitamix Blender that has a hot soup preset option set it and forget it! (Well, don’t forget it…drink it after it’s done) After your hot chocolate is finished pour it into a mug, top with whipped cream and sprinkle with cinnamon.

If your Vitamix does not have a preset option simple blend on high until hot. This will take about 4 minutes.

* If you don’t have a Vitamix you could simply heat the milk, add the ingredients to your blender and blend. Or you could simply do it on the stove top as well.

Julia Rutland, Coastal Living

Strawberry Sweethearts Cocoa

www.babble.com

Make your sweetheart feel like a newlywed with this simple melted ice cream cocoa, served in chocolate-dipped mugs for an extra-special treat.

4 tablespoons butter

1/2 cup sugar

1 pint strawberry ice cream

4 cups water

Whipped cream

1 cup Mini chocolate chips

1 tablespoon chocolate sprinkles

In a medium-sized bowl, melt the chocolate chips and dip the top of four mugs into the chocolate. Set aside, allowing chocolate to harden.

In a medium pot, whisk together the butter, sugar, and ice cream over medium high heat until melted.  Whisk in the water, one cup at a time until your favorite texture/flavor is achieved.  Heat just until steaming.  Pour into chocolate-rimmed mugs.  Garnish with a dollop of whipping cream and a sprinkling of chocolate sprinkles.  Serve with your favorite bite-sized cookies for dipping.

Gingerbread-hot-chocolate- jim franco

Gingerbread-hot-chocolate- jim franco

Gingerbread Hot Chocolate

Photo: Jim Franco; Styling: Rebecca Donnelly

Yield: Makes 4 cups

 

Click on the $ below to see savings

1 (1-inch) piece fresh ginger, peeled and sliced

10 whole cloves

2 (3-inch) cinnamon sticks

4 cups whole milk

1/3 cup firmly packed dark brown sugar

8 ounces bittersweet chocolate, chopped

1 teaspoon vanilla extract

Garnish: mini marshmallows

Click to see savings

Preparation

Combine first 3 ingredients in an 8- x 10-inch piece of cheesecloth; pull edges together, and tie to secure.

Heat milk and spice bundle in a 3-quart heavy saucepan over medium-low heat. Bring just to a simmer. Remove from heat, cover, and steep 30 minutes.

3. Remove spice bundle from milk. Heat milk mixture over medium-low heat until hot. Add brown sugar; cook, stirring constantly, until sugar melts. Add chocolate, stirring until chocolate melts. Stir in vanilla. Serve warm; garnish, if desired.

arl grey hot chocolate - ourkitchen.fisherpaykel.com
Earl grey hot chocolate – ourkitchen.fisherpaykel.com

Earl grey hot chocolate

By Emma Photography by Emma

Serves 2

Ingredients

1 ½ cups milk

1 ½ tsp earl grey tea

6 square of dark chocolate, or to taste

Method

Combine the milk and tea in a saucepan and gently heat without boiling. Continue heating for approximately 10 minutes. The milk will take on a light tea colour.

Place 3 (or more if desired) squares of chocolate into a heatproof glass. Pour the milk over the chocolate using a tea strainer/colander to strain off the leaves. Serve.

Peppermint Hot Chocolate www.pastryaffair

Peppermint Hot Chocolate http://www.pastryaffair

Peppermint Hot Chocolate

http://www.pastryaffair.com

Yields 3-4 servings

2 cups whole milk
1/2 cup half & half (or heavy cream)
4 ounces semi-sweet chocolate, coarsely chopped
4 tablespoons crushed candy canes (about 4 large candy canes), or 1/4 teaspoon peppermint extract
Whipped cream, garnish
Crushed candy canes, garnish

In a medium saucepan over medium-high heat, bring whole milk and half & half to a boil. Remove from heat immediately and stir in chocolate and crushed candy canes (or peppermint extract) until silky smooth. If necessary, place hot chocolate back on low heat and stir until chocolate is completely melted and candy canes are dissolved.

Pour into mugs, top with whipped cream, and garnish with crushed candy canes and shaved chocolate.

Pumpkin Spice White Hot Chocolate - Chef this up
Pumpkin Spice White Hot Chocolate – Chef this up

Pumpkin Spice White Hot Chocolate

Ingredients:

4-5 cups whole milk
12 ounces white chocolate, chopped
4 teaspoons cocoa powder
3/4 teaspoon vanilla extract
1 cup pure pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/8 teaspoon allspice
1/8 teaspoon ground ginger

Directions:

In a heavy saucepan, combine 2 cups of milk, white chocolate, and cocoa powder. Cook over medium heat, whisking periodically, until the chocolate is melted and the mixture is well combined. Whisk in the pumpkin puree, cinnamon, nutmeg, cardamom, allspice, and ginger. Add the remaining milk, 1 cup at a time, until the desired consistency is reached.

If desired, serve topped with whipped cream and a sprinkling of nutmeg. Just be sure not to fill the mugs too full before adding the whipped cream, or you might have some overflow.

Nutella hot chocolate - splash of vanilla

Nutella hot chocolate – splash of vanilla

Nutella hot chocolate

Recipe:

400mls milk of your choice (I used 2%)
3 x 20ml level tablespoons of Nutella
1 tspn vanilla essence

Whipped cream (I used the aerosol kind)
60g dark chocolate

Melt dark chocolate in a heatproof bowl over a simmering pan of water on medium heat.

Whisk milk, Nutella and essence in a pan over medium heat until Nutella has dissolved and milk is hot; pour into mugs.  Add whipped cream and melted chocolate.

Serves: 2

Hot Chocolate with chili and cinnamon - Kwestiasmaku

Hot Chocolate with chili and cinnamon – Kwestiasmaku

Hot Chocolate with chili and cinnamon

Hot chocolate like a child, but without the chili and cinnamon.  For afternoon tea or a birthday party.

You can add chocolate and cinnamon chilli powder or chilli piece and a piece of cinnamon bark.  You can also add chili flakes.

If you want to get a very thick chocolate – to eat a teaspoon of the cup, we have to reduce by half the amount of milk and / or add more chocolate.

The components, 2 – 4 servings:

250 ml milk

5 tablespoons creamy cream 30%
2 tablespoons granulated sugar
1/3 tsp chili powder (cayenne pepper) or a piece of chilli pepper – the amount to taste
3 teaspoon of cinnamon powder or a piece of cinnamon bark
50 g of dark chocolate

Extras (optional):

•whipped cream (cream, whipped 30% cream with powdered sugar)
•chili flakes or cocoa powder or cinnamon

Preparation:

Pour the milk into a saucepan and cream, add powdered sugar and fresh chili and cinnamon bark if they use (powder spices add later).  Heat on medium heat, stirring every now and then (not).  Chop the chocolate into small pieces and add to the hot milk. Heat over medium heat, stirring constantly until chocolate is melted.  Add the cinnamon and chili powder or chili flakes.  Bring to a boil.  Finally, you can mix the mass.  Weight should come out brown and smooth.  Serve in small cups.  Garnish with whipped cream and sugar fondant pudrem.

Caramel-hot-chocolate - cooking classy

Caramel-hot-chocolate – cooking classy

Caramel Hot Chocolate

http://www.cookingclassy.com/2013/01/caramel-hot-chocolate/

2 Servings (recipe can easily be doubled)

Ingredients

2 cups milk, preferably whole

1/4 – 1/2 cup bittersweet chocolate chips (I recommend Ghirardelli)*

1/2 cup caramel sauce, recipe follows

sweetened whipped cream or vanilla marshmallows

grated chocolate and coarse or Maldon sea salt for garnish, optional

Caramel Sauce

1 cup granulated sugar

1/4 cup water

1/4 cup salted butter

2/3 cup heavy cream

Directions

Prepare caramel sauce according to directions listed and allow to cool slightly. Heat milk in a medium saucepan over medium heat. Once milk is warm, stir in chocolate chips and caramel, and cook whisking constantly until chocolate has melted. Allow to cool slightly and serve warm topped, topped with sweetened whipped cream or miniature marshmallows, drizzle each serving with 1 Tbsp caramel sauce and garnish with grated chocolate if desired.

For the caramel sauce:

Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool.

*For a richer hot chocolate, you can use up to 1/2 cup bittersweet chocolate chips and mix in more caramel sauce as well if desired.