Bless Jenn Turner's heart--she has created an addict in me. I love people with amazing recipe collections--such as yourselves. She had the Laurals over for a hot cocoa bar and scripture reading. I desperately wanted to go. I've heard of them before, but thought it would be fun to get all her ideas (which she got from Studio 5 along with the waffle recipe). The classic hot cocoa is your base and then there's all these other wonderful things you can add to it. She said they were all buzzed after and wished they had shot glass sized samples instead of mugs. But, we could all use a chocolate/sugar rush every now and again.
Classic Hot Cocoa
Ingredients:
•1/2 cup sugar
•1/4-1/3 cup unsweetened cocoa powder
•1/8 teaspoon salt
•1/3 cup half and half
•4 cups whole milk
•1 teaspoon vanilla extract
•Whipped Cream or Mini Marshmallows
Method:
Stir together sugar, cocoa and salt in medium saucepan; add half and half. Cook over medium heat, stirring constantly, until mixture comes to a boil. Simmer 1-2 minutes, stirring constantly. Add milk; stirring constantly, heat to desired serving temperature. Do Not Boil. Remove cocoa from heat, add vanilla; whisk or beat until frothy. Top with whipped cream or marshmallows.
VARIATIONS - use classic recipe above making the following substitutions:
SKINNY COCOA: Eliminate sugar. Combine cocoa, salt and 1/2 cup skim milk; use 4 cups skim milk or reconstituted non-fat dry milk. Proceed as above. When adding vanilla stir in enough sugar substitute with sweetening equivalence to equal 1/2 cup sugar.
BUTTTERSCOTCH COCOA: replace sugar with 1/4 cup packed brown sugar; before adding milk stir in1 cup butterscotch baking chips (goes well Harvest Spice or Peanut Butter Cocoa variations)
CANADIAN COCOA: add 1/2-1 teaspoon maple extract in place of vanilla
COCOA AU LAIT: serve with a scoop softened vanilla ice cream on top of each cup
EGGNOG COCOA: eliminate sugar, substitute milk for the 1/2 cup half and half, substitute 4 cups prepared eggnog for milk; sprinkle with additional nutmeg if desired
HARVEST SPICE COCOA: add 1-3 teaspoons pumpkin pie spice to cocoa powder
MEXICAN COCOA: add 1/2-1 teaspoon ground cinnamon with cocoa powder
ORANGE COCOA: add 1/2 teaspoon orange extract with vanilla
PEANUTBUTTER COCOA: replace 1/3 cup white sugar with 1/3 cup packed brown sugar. Add 1/4 -1/2 cup creamy peanut butter before adding milk; stir until smooth, then add milk.
PEPPERMINT COCOA: add 1/2 teaspoon mint; add crushed peppermint candies
HOT COCOA BAR
Ingredients:
•Butterscotch Chips
•Chocolate shavings
•Chopped peanuts, hazelnuts, pecans
•Cinnamon Candies
•Creamy Peanut Butter
•Crushed Peppermint candies
•Crushed toffee bits
•Mini Marshmallows
•Mini MM's
•Rainbow Sprinkles
•Whipped Cream
•Use your imagination for other tasty items
•Stirring Sticks:
•Mini straws
•Candy Cane
•Cinnamon Stick
•Chocolate coated spoons
Method:
Try this fun idea after the sleigh ride or Christmas caroling outing. Place the following ingredients in serving bowls with spoons. Family and guests fill their mugs with classic "Classic Hot Cocoa" then add toppings of their choice to ‘customize' their cocoa experience.
ONE CUP o' COCOA
Ingredients:
•2 tablespoons sugar
•2-3 teaspoons unsweetened cocoa powder
•Dash salt
•1 cup whole milk
•1/4 teaspoon vanilla extract
Method:
Mix together sugar, cocoa and salt in large mug, set aside. In a 2-cup microwave safe measuring cup, microwave milk on high for approximately 1 1/2 minutes or until hot. Gradually add hot milk to cocoa mixture; stir well. Stir in vanilla. Top with whipped cream or marshmallows.
HOT COCOA MIX
Ingredients:
•4 cups powdered sugar
•2 cups unsweetened cocoa powder
•16 cups instant nonfat dry milk
•1 teaspoon salt
•2 teaspoons cornstarch
Method:
Combine all ingredients in a mixing bowl and whisk together until evenly mixed. Store mix in a cool dark place.
To use, place 1/2 cup mix in large mug, add hot water and stir to blend. For a richer cocoa use hot whole milk in place of water or add 1/4 cup cream. Makes about 40 1-cup servings
