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Instant Hot Chocolate Mix
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Put half of the dry milk in a blender or food processor, add half the chips, and whirl until finely ground. If using a blender, stop motor once to scrape mixture away from blades; do not continue mixing after finely ground or the mixture may clump. Pour mixture into a bowl and repeat to grind remaining milk and chips. Stir in marshmallows. Spoon into a jar (or jars) and cover tightly. Can be stored airtight for up to 6 months (Mine never lasts that long. :). For each serving, place 1/3 cup (about 3 heaping tablespoons) of mix into a mug and add 3/4 cup boiling water and stir until well combined. Makes 4 to 5 cups mix, enough for 12 to 15 servings. Variations: Baking chips: You can use normal semisweet chocolate chips, or you can try milk chocolate, mint, or white chocolate, or even butterscotch or peanut butter chips. Milk: Instead of using all dry nonfat milk, substitute 1 1/2 cups of malted milk powder for an equal amount of dry milk. Add-ins: For mocha cocoa, try adding 1/2 cup instant coffee powder with the dry milk. You can also grind in a teaspoon or two of your favorite spices, like cinnamon or cardamom. Stirring in a tablespoon of grated orange peel with the marshmallows also works well. Try: Cinnamon and orange peel with semisweet or milk chocolate chips, half semisweet and half peanut butter or butterscotch chips, and white chocolate chips with ground cardamom or mace. Do not use mint chips with either orange peel or malted milk.
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