1/2 cup Cocoa powder
1 cup Sugar
7 tsp Cornstarch
1/2 cup Water
1 qt Milk

Directions: Shift the cocoa and Sugar together into a medium-sized saucepan. Dissolve the cornstarch in the Water, and stir into the cocoa and Sugar until it is a smooth paste. Begin heating the mixture, stirring it with a whisk, and gradually pour in the milk. Conti

6 cups Milk
3 oz Mexican Chocolate (or dark Dutch type)
1 tsp powdered Cinnamon
3 Egg, beaten

Directions: Boil milk in the top of a deep double boiler five minutes. Remove from fire and add chocolate, mixed with the cinnamon, a little at a time, beating with molinillo or egg beater after each addition. When the chocolate is thoroughly blended, heat to the boi

125 gr semi-sweet Chocolate
3/4 L Milk
Water

Directions: Melt the bar in a small amount of boiling Water. Add milk. Cook over low heat, whipping gently (with a whisk, i would assume) until heated well. Don’t let it boil! Serve in coffee mug.

2 oz Heavy cream
6-8 oz Milk
1 stick Cinnamon
1 Vanilla bean, split in half length wise
2 oz finely chopped dark Chocolate
Fresh Whipped cream

Directions: Heat the cream and milk with the cinnamon and vanilla bean very slowly for 15-20 minutes. (If you don’t have any beans add 1-2 tsp of vanilla after heating). Remove the bean and cinnamon. Add the chocolate. Mix until fully melted. Serve topped with some v

12 oz fine Chocolate
1 tsp Butter (not margarine)
1/2 tsp Vanilla extract
1 cup Half-and-half
mini Marshmallows

Directions: Melt the chocolate, butter and vanilla in a double boiler. When just smooth stir in the cream.

3 cups Milk powder
3/4 cup Cocoa powder
1 cup Sugar
Salt

Directions: Combine Sugar and cocoa, add milk and a dash of salt. Makes 8 servings. For 1 serving place 1/3 cup dry mixture in a coffee mug, add boiling Water and stir.

1 lb Cocoa powder
1.5 lb Milk powder
1-6 oz Coffeemate
1/4 cup Powdered Sugar

Directions: Mix milk, cocoa, Sugar and coffemate. For 1 serving place 1/3 cup dry mixture in coffee mug, add boiling Water and stir.

5 tblsp Sugar
3 tblsp Cocoa powder
1 dash Salt
3 tblsp hot Water
2 cups Milk
1/4 tsp Vanilla extract

Directions: Combine Sugar, cocoa, salt and hot Water in 1-quart micro-proof measuring cup (or coffee mug). Microwave at HIGH (100%) for 1 to 1 1/2 minutes or until boiling. Add milk, sitr and microwave an additonal 1 1/2 to 2 minutes or until hot. Stir in vanilla, bl

2 tsp Cocoa powder
1 tsp Sugar
1/2 tsp Vanilla extract
12 oz Milk

Directions: Mix with a bit of milk (1 oz or so) in coffee mug. Nuke mug for about 30-50 seconds. Stir until the heated cocoa dissolves. Fill mug with milk. Nuke for 1-2 minutes, depending on wattage and preferences as to burnt mouth parts.

2 cups Milk
4 oz chopped bittersweet or semi-sweet Chocolate
3 2-inch strips Orange peel (orange part only)
1/2 tsp instant Espresso or regular coffee powder
1/8 tsp ground Nutmeg

Directions: Combine all ingredients in heavy medium saucepan. Stir over low heat until chocolate melts. Increase heat and bring just to a boil, stirring often. Remove from heat and whisk untily frothy. Return to heat and bring to boil again. Remove from heat, whisk u

2 cups Milk
2 oz sweet Chocolate, broken or grated
1/2 tsp Cinnamon
2 beaten Egg yolk

Directions: Stir the milk with the chocolate and the cinnamon over low heat until the chocolate dissolves. Add the eggs and beat the mixture until it becomes thick, taking care not to boil. Serve in coffee mug.

1 package Cocoa powder
1 oz Bacardi 151 proof Rum
1 oz Rumple Minze
8 oz hot Water
Whipped cream

Directions: Mix hot chocolate according to instructions in a 12 oz. glass or larger and add liquors…top with whipped cream…beware!!!!! These sneak up on you!!!!

1/2 oz Butterscotch Schnapps
1/2 oz Spiced Rum
3 oz Hot chocolate
Whipped cream

Directions: Add equal parts of liqeuer to hot chocolate or cocoa and top with whipped cream and shave chocolate, cinnamon or nutmeg.

1 1/2 oz Southern Comfort
1 oz Peppermint Schnapps
1 1/2 oz Bailey’s irish cream
1 bag Cocoa powder
Hot Water
2 parts Whipped cream (optional)

Directions: Put Coaca mix in the mug fill half way with hot Water – stir. Pour in Southern Comfort, peppermint Schnapps and Bailey’s – stir. Top off with hot Water. Top with whipped cream (optional) .

1 part Chocolate milk
1 part Rum

Directions: pour the ingredients into a norma drink glass with a few ice-cubes. stirr.

1/2 oz Malibu Rum
1/2 oz white Creme de Cacao
2 oz Sprite
1 oz Milk
1/3 oz Coconut syrup
1/4 oz Triple sec

Directions: Shake with ice. Pour into an old fashion glass. Garnish with an orange slice and a cherry.

1 oz Cinnamon Schnapps (Aftershock)
1 cup Hot chocolate

Directions: Heat the hot chocolate and add the cinnamon Schnapps

1 cup Hot chocolate
1 shot Butterscotch Schnapps
1 splash Irish cream (Bailey’s)

Directions: Add one shot of butterscotch Schnapps to the hot chocolate. Top off with Bailey’s.

1/2 cup Hot chocolate
1 shot Peppermint Schnapps (Rumple Minze)
1 shot Godiva liqueur

Directions: Pour 1/2 cup Hot Cocoa into a Brandy Snifter. Add 1 shot of Peppermint Schnapps (Rumple Minze). Add 1 shot of Godiva. Stir. Top with Whip Cream.

2 1/2 oz Malibu Rum
3 tsp Cocoa powder
1 pint Milk

Directions: Pour in Coconut Rum. Pour in Milk. Mix in two teaspoons of cocoa powder. Add one last teaspoon of cocoa powder: called “One to grow one.” Let stand for one minute.