Skip to main content

Vanilla Almond Hot Cocoa

The Winter Warm Up series continues today, and I've got some amazing cocoa to share with you! 99% of the time, when we want cocoa, we make it from a packet.  But then there are the time that I make it from scratch and I wonder, why don't I do this all the time?

This is a super simple recipe, and I only made one slight change. Both of my guys are allergic to tree nuts, so at the very end, I split the batch in two and only add the almond to "my" half.  You definitely can go with other extracts as well, caramel would be great, or mint.


You can cap it off with mini marshmallows or some whipped cream, but it's really good on it's own.  Thank you so much to Vicky H. for sharing her recipe! Be sure to swing by the other #FestiveFoodies pages and see what they're serving up today using the links down below.  Thank you to Ellen from Family Around the Table for hosting!


Vanilla Almond Hot Cocoa


 Vanilla Almond Hot Cocoa

ingredients:

  • 1 cup sugar
  • 2/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 8 cups 2% milk
  • 2/3 cup water
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • Miniature marshmallows, optional

instructions:

In a large saucepan, combine the sugar, cocoa and salt. Stir in milk and water. Cook and stir over medium heat until heated through. Remove from the heat; stir in extracts. Serve in mugs with marshmallows if desired.
vanilla, almond, hot chocolate
Beverages
American
Created using The Recipes Generator


Comments

  1. Looks so yummy - I do love homemade hot cocoa! It's so good!

    ReplyDelete
  2. What a delicious twist on hot chocolate!
    Once a year, I make hot chocolate mix for enjoying and gifting... we then use that throughout the winter instead of the packets. Because, the homemade stuff is just sooo good.

    ReplyDelete
    Replies
    1. That's a great idea, it really is so much better than store bought!

      Delete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the