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Mary Chris
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| Posted: Dec 03 2008 at 10:49am | IP Logged
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Anyone have a good one? Preferably without non-dairy creamer. (I just don't have any and want to use what I have) How would I make it into peppermint hot cocoa??
Thanks!
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Blessings, Mary Chris Beardsley
mom to MacKenzie3/95, Carter 12/97 Ronan 3/00 and wife to Jim since 1/92
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Angie Mc
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Do you have chocolate bars? If so, I'll have Devin send the recipe that she made on Sunday.
Not a mouth watering recipe but convenient...Do you have dry milk powder? If so, place enough in a mug to make 1 cup (regular store bought is 1/3 cup, others can be less), add 1 t. cocoa and 1 t sugar. Fill cup with boiling water and mix. Sprinkle with cinnamon and mix. For peppermint, we usually stir with a candy cane or drop in a peppermint candy.
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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JodieLyn
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| Posted: Dec 03 2008 at 12:36pm | IP Logged
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are you looking to make a mix? or just make hot chocolate without mix? do you have milk?
you can also crush the peppermint candy to stir it in..
or you can stir in peppermint flavoring
a mexican style would have almond and vanilla flavoring in it.
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G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
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mary
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| Posted: Dec 03 2008 at 12:50pm | IP Logged
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i make this every december. it's awesome.
Ingredients
Makes 5 3/4 cups dry mix or 92 eight-ounce servings
* 3 1/2 cups sugar
* 2 1/4 cups cocoa
* 1 tablespoon table salt
* Whole milk for serving
Directions
1. In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
2. For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.
from martha stewart
for the peppermint flavor, we make candy-cane marshmallows
Ingredients
Makes sixteen 2-inch squares
* Vegetable-oil cooking spray
* 2 cups sugar
* 1 tablespoon light corn syrup
* 4 packages (1/4 ounce each) unflavored gelatin
* 3/4 teaspoon peppermint extract
* 2 large egg whites
* 2 teaspoons red food coloring
Directions
1. Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
4. Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.
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Mary Chris
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| Posted: Dec 03 2008 at 4:31pm | IP Logged
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I do have dry milk powder. I was planning on making some to take with us when we go out of town. When we are at home, I usually make it with regular milk, I just wanted something easy for traveling.
Angie, I take all hot chocolate recipes.
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Blessings, Mary Chris Beardsley
mom to MacKenzie3/95, Carter 12/97 Ronan 3/00 and wife to Jim since 1/92
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Angie Mc
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| Posted: Dec 03 2008 at 10:06pm | IP Logged
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Hi Mrs. Beardsley, it's AngieMc's daughter (maker of the hot chocolate.) My Mom told me you were interested in the recipe I used, so here it is:
(for 1 serving)
1 cup whole milk
2 ounces semisweet or bittersweet chocolate (I used dark chocolate and that tasted great)
1 tsp vanilla, Chambord, or Grand Marnier (I used vanilla)
In a double boiler over simmering water, heat the milk and chocolate until chocolate is melted and well incorporated; do not boil. (This step took a bit longer than I anticipated...there were these little melted bits of chocolate floating on top that wouldn't incorporate - so I took the hot chocolate off the burner, put a lid on it and let it sit for a good 10-15 minutes and that worked.) Next add vanilla (or other flavoring) and enjoy. This recipe is from 500 Treasured Country Recipes by Martha Storey.
Devin McIntyre =)
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Hot cocoa mix recipe
