Winter/Snowmen Archives - Page 6 of 17 - Garden Seeds and Honey Bees

Jet Black Hazelnut Cocoa

*Recipe serves approximately 18 cups Hot Chocolate, water added (Depending how much mix you use in each cup.)

**Makes about 6 cups of the Cocoa Mix

Cocoa Mix

*5 cups Instant Non-Fat Dry Milk, crushed or blended until smooth

*1 cup unsweetened Jet Black Cocoa or Hershey’s Special Dark Cocoa or a good Dutch Chocolate or Cocoa of your choice

*1 cup Powdered Hazelnut Non-Dairy Creamer, or flavor desired

*3-3 1/2 cups Confectioners’ Sugar, depending on your taste for sweetness

*pinch of Sea Salt

Note: You can also use 2 tablespoons of liquid hazelnut creamer to emphases the hazelnut flavor and a creamer texture, add to each individual cup when serving.

Cookie:

***We used Pepperidge Farm’s Pirouette Chocolate Hazelnut Pastry like Rolled Wafer with creamy filling, for dipping.

Toppings:

*Reddi Wip or Non Dairy Almond Whipped Cream or you choice of Whipped Cream topping

*Chopped Hazelnuts

*Crushed Chocolate Wafer Cookies, like Oreo’s with cream filling removed

Directions:

In a large bowl combine the above dry Ingredients and mix together well and store in an air-tight container. (How long to store the mix will depend on the expiration dates on dry milk and creamer that you use.)

We used 1/3 cup of the Cocoa mix per mug/cup mixed with 3/4 cup hot water. Repeat for each serving.

Note: We used Jet Black Cocoa and mixed ingredients in a plastic gallon sized Ziploc bag, with name of the mix, expiration date and to add 1/3 cup of mix to a cup of hot water.

See Gingerbread Man Sugar Cookie Faces

See Gingerbread Pancakes

Enjoy!

Lindy

Jack Frost Winter Mocktail

**Recipe is for 1 Mocktail

*1/2 cup crushed Ice

*1/4 cup Pineapple Juice

*1 to 2 tablespoons Blue Curaçao

*1 to 2 tablespoons Cream of Coconut, not coconut milk

*1/4 cup Sparkling White Grape Juice or White Cranberry Juice

Coconut Rims on Glasses (This will be enough to dip around 8 glasses, depending on the size of glasses)

*8 Serving (margarita) glasses, dip the rims of the glasses in a shallow bowl or plate with a 1 to 2 tablespoon light corn syrup or a simple syrup spread on plate. Then dip the rim of the glass in another shallow bowl or plate with 1/3 cup finely shredded coconut .

In a blender or cocktail shaker add the ice, pineapple juice, blue curaçao and cream of coconut. Pulse in blender 2 to 3 times or shake in cocktail shaker.

Pour blended/shaken mixture into a prepared serving glass and then add the sparkling white grape juice or white cranberry Juice. Serve immediately.