Favorite hot chocolate recipes

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This is the simplest one I have. It came form a 4-H cook book that Kadia had.

2 cups powdered milk

1 cup sugar

1/3 cup cocoa

Mix and store in an air-tight container. Use a few TB, or to taste. I like other kinds too, but this one is so easy and I always have these ingredients on hand.

List your favorites below!!

-- Melissa (me@home.net), January 07, 2002


I recieved one for christmas in a quart jar in layers it was cocoa mix then mini marshmallows then chocolate chips several layers of each really cute but not very good too bitter for me it was called snowman soup. cute, good idea, needed tweaking. ronda

-- ronda (thejohnsons@localaccess.com), January 07, 2002.

Ronda, they might have used a semi- or bittersweet chocolate chip instead of milk chocolate chips (which have more sugar). I guess I'm just the opposite--all the packaged ones are too sweet, and there are sweeteners (corn syrup, I think) in all the ones that use non-dairy creamer as the base.

Melissa's recipe is nice because it is simple and healthy--I sometimes like to use the Milkman powdered milk (1 1/2 % milkfat) instead.

-- GT (nospam@nospam.com), January 07, 2002.

Not the most economical if you're looking to save money (comparable to store bought) but my favorite for flavor:

10 2/3 c. dry milk powder

6 oz. nondairy coffee creamer (powder)

1 # Nestle's Quik

1/3 c. confectioner's sugar.

Mix well and store in plastic container. Mix 1/2 c. mix with 1 c. hot water.

-- Lenette (kigervixen@webtv.net), January 07, 2002.

Deluxe Cinnamon Hot Cocoa Mix

1 big box Carnation instant dry milk OR 8 cups noninstant dry milk 1 2lb carton of Nesquik chocolate milk mix 16 oz of Coffeemate or dry creamer 2 cups of confectioners' sugar 2 t. ground cinnamon ( more or less to taste )

Mix all together very well( sift the confectioners sugar) in a large bowl. Use about 4 T of mix per 8 oz hot water -- more or less to taste. Makes 5 1/2 quarts of dry mix.

Makes a nice rich hot cocoa. You can omit the cinnamon and serve instead with a peppermint candy cane -- now on clearance for really cheap.

-- Sara in IN (urthmomma@aol.com), January 07, 2002.

Yum, I've been wishing for a hot chocolate recipe just like these!

-- Christine in OK (cljford@aol.com), January 07, 2002.

Melissa's recipe would be too sweet for me; I would double the milk powder. I have a recipe which says you can use powdered creamer for part of the milk; they recommend 1 cup creamer for every 4 cups milk powder.

Here's another recipe, if you're planning a big get-together, like a sledding or skating party.


Combine in large kettle, 2 c. cocoa, 4 c. sugar, 1/2 tsp. salt (optional).

Stir in 2 2/3 cups hot water. Bring to boil over medium heat, stirring constantly. Boil and stir 2 minutes.

Add 2 gallons milk. Stir and heat to steaming; do NOT boil. Remove from heat and add 2 T. vanilla (optional). Refrigerate leftovers; may be reheated if stirred well.

We made this for an outside get together on a cold fall day, and kept it warm on our mini charcoal grill. No one seemed to mind the "scum" that sometimes formed. Also, it is rich enough (to us anyway) that we could cool it for the little ones by adding almost equal amounts of cold milk without affecting the taste too much.

-- Cathy N. (keeper8@attcanada.ca), January 07, 2002.

You could experiemnt with the amounts, but I doubt you could double the milk powder and get the same effect. According to my box: 2 cups powder is 1/2 gallon of milk. So to get 2 gallons of hot chocolate you would need :

8 cups powdered milk

4 cups sugar

1 1/3 cups of cocoa

Probably just as sweet but not as chocolatey as the real milk version. I have not factored in the water used to dissolve the mixture which would make it a little less sweet though.

When I try new things I usually make it the way the recipe calls for the first time then play aroud with it after that. That seems like the fun way to cook to me!!!

-- Melissa (me@home.net), January 07, 2002.

Also maybe different brands of milk, need different amounts of water. So you may want to check, but you can just adjust the water you put in.

-- Melissa (me@home.net), January 07, 2002.

place in cup: heaping tsp of cocoa

stir in enough honey to make a paste

add scalded milk [preferably hand squeezed, whole]

nothing like it! the best.

-- carol (kanogisdi@yahoo.com), January 08, 2002.

I've had this recipe since 6th grade spanish class in 1975.

Mexican Chocolate Drink

In 2 qt. saucepan combine:

3 c. milk

1/4 c sugar

1 and 1/2 squares unsweetened chocolate

1/2 tsp. cinnamon

1/8 tsp salt

1 well beaten eggs

1 tsp. vanilla

Heat and stir until chocolate is melted. Stir about 1 c. of mixture into eggs. Return mixture to saucepan. Cook & stir 2-3 minutes over low heat. Remove from heat, add vanilla. Beat with hand beater or blender until frothy. Serve with cinnamon sticks. Makes 3, 1c servings.

-- Charleen in WNY (harperhill@eznet.net), January 08, 2002.

Charleen...that sounds heavenly!!!! I was lucky enough to be on the recieving end of a box (30 pounds!) of ground sweetened chocolate when my cousin closed a deli she owned about a year ago. She used in in smoothie type drinks and fancy coffees and stuff. Anyway...when she closed she gave it to me, also a couple tubs of vanilla frappacino mix that smells so good...really vanilla and creamy. I got to thinking that they would be way too sweet as hot cocoa alone, but if I mixed them right, and added creamer and powd. milk...and a little cinnamon....voila!!!!!!! We have had free (except for the milk and creamer) hot cocoa for a year!!!!!! There is still about a gallon left. My husband drinks hot cocoa every single morning..a huge cup one of those 32 oz ones..sometimes more. The rest of the family drinks it too, so we go through alot when it is cold out. What a fun thing to be able to have on hand. Snowman soup! That cracked me up!

-- Jenny (auntjenny6@aol.com), January 09, 2002.

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