To Die For Hot Chocolate

Staci Ojeda Recipe

By Staci Ojeda txstayathomemom

I make this for my family (and friends) every year... it's a huge batch and have to use a tupperware cake top as my bowl and the bottom as my top! It's sooo rich and creamy! I will put some in tins and give as gifts as well... guess I'm already starting to wish for winter... what am I saying? I've been wishing for winter since June!


Recipe Rating:
 32 Ratings
Serves:
too many to count!
Prep Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is probably the richest cup of hot chocolate that I have ever had! We made it with milk and used a French vanilla flavor creamer. Perfect for a sleigh ride or a cuddle by the fire. (Would make a great gift, too!)

Ingredients

7 c
instant non-fat dry milk powder
1 lb
confectioners' sugar
2 c
unsweetened cocoa powder (sifted)
2 c
powdered non-dairy creamer (i.e. french vanilla, hazelnut, etc)
2 c
mini marshmallows (i usually use more)
1 c
mini chocolate chips (i use 1/2 c each semi-sweet and white chips)

Directions Step-By-Step

1
Stir together all ingredients in a a LARGE bowl (preferably one with a lid for freshness). I use a tupperware layer cake saver as my bowl and the bottom as my lid. It takes some time to really get all this incorporated well, but make sure you do!
2
For each individual serving put 1/3 cup mix in a large (minimum 8 oz, but more along a 10 oz) coffee cup, add mix before adding either water or milk, heat to desired temperature and stir until chips melt, add extra marshmallows on top or whipped cream. We prefer to use milk because it is richer and creamer.
3
This is great as a gift for friends or neighbors in decorative tins or glass jars for Christmas. Be sure to include on your gift tag how much is needed per serving. ENJOY! If you put this in an airtight container it will last approximately 1 yr.

About this Recipe

Main Ingredient: Sugar
Regional Style: American
Collection: Fall Favorites