ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Very Rich Hot Chocolate Mix

Misc.
ADVERTISEMENT

VERY RICH HOT CHOCOLATE MIX

8 cups dry milk
1 pound instant chocolate drink, like Swiss Miss or Nestle's Quick
1 cup Cremora, Coffeemate, or Pream
4 heaping tablespoons powdered sugar

Mix the ingredients and put them into a plastic container or double
plastic bag. Label the mix "Rich Hot Chocolate. Add 1/2 cup mix per cup of
boiling water." Makes 24 cups.

NOTE: I made this last year but only needed one jar so I broke the recipe into 4ths. I also added mini marshmallows and mint chocolate chips to the recipe. Gave it to a friend and she said she liked it. Made a label for a canning jar that said:

Chocolate Mint Hot Cocoa
Place 3-4 T. Hot Cocoa Mix into a mug. Pour in boiling water. Stir until dissolved.

MsgID: 0044555
Shared by: Lori D./FL
In reply to: ISO: Hot Chocolate Mix
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Hot Chocolate Mix
  Danean
2 For Danean: Find Hot Chocolate Mix ...
  Jeanne/FL
3 Recipe: Very Rich Hot Chocolate Mix
  Lori D./FL
ADVERTISEMENT
Random Recipes
  • S & W Black Bean and Sausage Chili with Soft Tacos
  • BLACK BEAN AND SAUSAGE CHILI WITH SOFT TACOS 1 lb ground sausage 1 (26 oz.) can S & W Black Bean Chili Makin's (black beans in tomato paste based sauce and chili seasoning) TO SERVE: 10 to 12 small...
  • Peach Cornmeal Muffins (Dori Sanders)
  • PEACH CORNMEAL MUFFINS 1/2 cup (1 stick) butter, softened 1/2 cup sugar 1 large egg 1 cup flour 1/2 cup white cornmeal 1/8 tsp. salt 1 1/2 tsp. baking powder 1/8 tsp. ground nutmeg 1/2 cup milk 1 cup finely chopped fr...
  • Jamican Jerk Chicken Satay
  • This recipe is from Quick and Easy Recipes:Appetizers. JAMAICAN JERK CHICKEN SATAY Makes about 24 skewers 2 green onions, chopped (green and white parts) 1 Tablespoon Worcestershire sauce 1 Tablespoon soy sauce 1 Tab...
ADVERTISEMENT
  • Pistachio Breakfast Ring
  • PISTACHIO BREAKFAST RING 1 (1/4 oz) package dry yeast 1/2 cup plus 1 tablespoon sugar, divided use 1 tablespoon sugar 1/4 cup warm water (105 to 115 degrees f) 1 cup warm milk (105 to 115 degrees f) 1/4 cup (1/2 stick...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Very Rich Hot Chocolate Mix
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!