CHRISTMAS HOT CHOCOLATE WITH MARSHMALLOWS RECIPES

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BEST HOT CHOCOLATE MIX RECIPE | ALLRECIPES



Best Hot Chocolate Mix Recipe | Allrecipes image

Hot chocolate mix is great for gift giving and is very fast and simple to make.

Provided by Fran Willis

Categories     Hot Chocolate

Total Time 30 minutes

Prep Time 30 minutes

Yield 16 cups of mix

Number Of Ingredients 4

11 cups dry milk powder
1 (8 ounce) container powdered non-dairy creamer
2 ½ cups confectioners' sugar
1 (16 ounce) container instant chocolate drink mix

Steps:

  • Sift together the powdered milk, non-dairy creamer, powdered sugar and instant chocolate drink mix. Store in air tight containers or glass jars for gift giving.n
  • To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of cinnamon if desired.n

Nutrition Facts : Calories 111.1 calories, CarbohydrateContent 18.2 g, CholesterolContent 3.4 mg, FatContent 1.7 g, FiberContent 0.2 g, ProteinContent 6.4 g, SaturatedFatContent 1.3 g, SodiumContent 129.5 mg, SugarContent 17.9 g

BEST HOT CHOCOLATE COOKIES RECIPE - HOW TO MAKE HOT ...



Best Hot Chocolate Cookies Recipe - How to Make Hot ... image

There's no doubt Santa is going to love these easy Hot Chocolate Cookies! Here's how to make the sweet Christmas dessert.

Provided by Ree Drummond

Categories     Christmas    baking    comfort food    dessert

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 4 dozen

Number Of Ingredients 13

6 oz. bittersweet chocolate, chopped
2 1/4 c. all-purpose flour
3 envelopes hot cocoa mix without marshmallows (about 1.38 ounces each)
1 tsp. instant espresso powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
2 sticks salted butter, at room temperature
1 3/4 c. sugar
2 large eggs
2 tsp. vanilla extract
1 1/2 c. white chocolate chips
24 marshmallows, halved crosswise with kitchen shears

Steps:

  • Put the chopped chocolate in a heatproof bowl and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly. 
  • Combine the flour, hot cocoa mix, espresso powder, baking powder, baking soda and salt in a medium bowl  and whisk to get rid of any lumps. 
  • Combine the butter and sugar in a large bowl and beat with a mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the eggs, one at a time, and beat until combined. Beat in the vanilla. With the mixer on low speed, gradually add the melted chocolate. Increase the speed to medium high and beat until smooth and light, about 1 minute. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Stir in the white chocolate chips. Cover the dough and refrigerate until it just begins to firm up, about 30 minutes.
  • Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Scoop the dough into balls (about 1 tablespoon each) and place on the baking sheets, about 2 inches apart. Bake until the edges just begin to set, 9 to 10 minutes. 
  • Remove from the oven and place a marshmallow half on the center of each cookie, cut-side down. Continue baking until the edges of the cookies are set and the marshmallows are stuck on, 2 to 3 minutes more. Let cool 5 minutes on the pans; remove to racks to cool completely.  

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