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The Best Homemade Hot Cocoa Mix

December 16, 2014

Hot Cocoa (1) | Espresso and Cream
One of the things I love most about the holiday season is the predictable nature of the food and goodies that are served. There is something so comforting about going back home and having that same favorite cookie recipe your mom makes or drinking a cup of hot cocoa that tastes exactly like childhood.

I’ll be the first to admit that I’ve never been a huge fan of hot cocoa, and growing up it was something that I professed I didn’t care for. But last year I tried my mother-in-law’s hot cocoa for the first time and my opinion on hot chocolate changed entirely. It was the creamiest and most balanced hot chocolate I’ve ever had without being overly sweet. Plus, the mix dissolves like a dream in a cup of hot water, something I’ve found doesn’t hold true for most hot chocolate mix.

This Christmas season Joe and I made a big batch of this hot chocolate and divided it up into plastic gift bags tied with string and ribbon. It’s been fun to bring these little bags of hot cocoa along as hostess gifts throughout the gift-giving and party-hopping season. Plus, I think there is something so sweet about taking a homemade gift to friends and family during the holidays instead of yet another bottle of wine. (Maybe that’s the pregnancy talking?!)

The Best Homemade Hot Cocoa Mix
Author: 
Recipe type: Drink
Prep time: 
Total time: 
 
This hot cocoa recipe makes a bunch! I store mine in a glass canister and keep it next to my Keurig for hot chocolate any time the craving strikes. Combine ¾ cup of the hot cocoa mix with 10 to 12 oz hot water, adjusting the amount you use based on how sweet/rich you like your hot chocolate. I usually find ½ cup is enough, but my hubby prefers the full ¾ cup!
Ingredients
  • 32 oz. Nestle Quick powder
  • 25 oz. powdered milk
  • 6 oz. coffee mate dry creamer
  • 1 cup powdered sugar
Instructions
  1. Mix all the above ingredients together and stir until well-combined. Store in a sealable plastic or glass container or a plastic zip-top bag. To use, combine ½ to ¾ cup hot cocoa mix to 10 to 12 oz hot water. Stir until combined.

 

Homemade Chocolate Fudge Sauce

January 20, 2012

A couple weeks ago Joey and I bought some Blue Bunny Vanilla Bean Frozen Yogurt. It may not sound like a big deal to you, but I was more than a little excited. You see, it’s been months since we had ice cream in our freezer. Typically, we avoid buying ice cream because I have zero self control around the stuff. I’m happy to eat a couple squares of chocolate and leave it at that, but ice cream is another story. Since we hadn’t purchase ice cream in forever, we didn’t have any of the traditional toppings, like chocolate or caramel sauce, in the fridge.

I wish I could tell you I found this recipe before the ice cream was polished off, but who am I kidding? The ice cream was long gone, but this homemade chocolate fudge sauce may call for buying a little more this weekend.

While reading through the February issue of Better Homes and Gardens, I came upon this recipe. I honestly had no idea making your own chocolate sauce could be this easy, and it’s certainly causing me to second-guess ever buying the jarred version ever again. It takes just a few minutes to whip together and requires ingredients frequently found in our kitchen, meaning it’s easier than running to the store at a moment’s notice. Especially when it’s -7°F outside and snowy.

Have a warm and happy weekend!

Homemade Chocolate Fudge Sauce
From Better Homes and Gardens magazine, February 2012

Ingredients
*1 cup packed brown sugar
*1/2 cup unsweetened cocoa powder
*1/2 cup (1 stick) unsalted butter
*1/2 cup milk or half and half (I used 2% milk)
*2 tsp. vanilla extract

Instructions
*In a small bowl, mix together the brown sugar and cocoa powder. Set aside.
*In a heavy saucepan over medium heat, melt the butter. Add in the milk or half and half and cook for 5 to 6 minutes or until bubbles start to appear around the edges. Add in the brown sugar mixture and cook, stirring frequently, for 1 to 2 minutes more or until mixture is thickened and sugar is dissolved. Remove from heat and stir in vanilla. Serve immediately or store in the refrigerator in an airtight container.

Happy Cooking!
Madison

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