I love curling up in front of the fire with a good book and a hot cup of cocoa on a cold, wintery day. My kids love to have hot cocoa for breakfast and snacks. To keep up with their demands and keep the cost low, we mix up a huge batch of hot chocolate from scratch and store it in the pantry.
Ho! Ho! Ho! Hot Chocolate- 1 cup Non Dairy Creamer
- 1 cup Nonfat Dry Milk
- 1/4 to 1 cup Sugar
- 1/2 cup unsweetened cocoa
Combine all ingredients in a food processor. Process until smooth. To serve, spoon 3 heaping Tablespoons mix into a mug and add 8 oz boiling water. Stir, top with whipped cream or marshmallows and enjoy!
Mocha: Add 1/4 cup instant coffee.
Mexican: Add 1 teaspoon ground cinnamon.
Peppermint: Stir with a candy cane.
Flavored: Substiture flavored non dairy creamer.
To make this an extra special treat as a gift package some cocoa in a jar, tie with a bow and give with some chocolate covered spoons.
Chocolate Covered Spoons
- Chocolate Chips or Candy Coating/Almond Bark
- Caramel or White Chocolate Chips or Candy Coating/Almond Bark
- Disposable spoons
Melt chocolate according to package directions. Dip spoons in chocolate, be sure to wipe excess chocolate off before setting spoon on wax paper to set. Drizzle caramel or white chocolate over the spoons to add a decorative flair. Wrap spoons with plastic and tie with some curling ribbon.
Tip: Be sure to use regular cocoa like Hershey's or Nestle's. Do not use premier cocoa, the chocolate flavor is not as intense.