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- Prep 5min
cups prepared hot cocoa
With a marker, trace the rim of two hot cocoa mugs on a piece of parchment paper. Flip the parchment over, so the marker side faces down.
Melt chocolate chips until smooth and transfer to a plastic bag. Snip the tip of the bag and drizzle melted chocolate inside the traced circles, creating chocolate “lace”.
Cool in refrigerator until firm. Place lace atop mugs. Pour hot cocoa over the top to melt the lace into the cocoa.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- We’re referring to this recipe as “hot cocoa and a show,” because while the extra chocolate makes the beverage extra delicious, it’s the drama of pouring hot cocoa through the chocolate that we love the most. Looking for something delicious to put in that mug? We have lots of thoughts on hot cocoa.
Football Hot Chocolate Bombs
Serve Football Hot Chocolate Bombs at your Super Bowl or tailgating party. Each of these football-shaped chocolates is filled with hot cocoa mix and tiny marshmallows and can be stirred into a mug of hot steaming milk to make a deliciously creamy hot chocolate.
Earlier this week a friend asked me for some fun Super Bowl recipes that she can serve to her family while they are watching the big game.
I have created over 50 festive football-themed Super Bowl recipes but every year I like to create something new and I thought it would be nice to make something for her and her kids for game day.
Earlier this week I made and shared a recipe for Conversation Heart Hot Chocolate Bombs and when I was looking through all my candy molds, I found a football mold.
As soon as I picked it up, I knew I just had to use it to make these Football Hot Cocoa Bombs.
I used a Spinning Leaf football candy mold to make these Football Hot Chocolate Bombs.
Spinning Leaf makes their molds specifically for chocolate-covered OREO Cookies but they work great for hot chocolate bombs too.
Hot Cocoa Bar
Who can resist a piping hot mug of hot chocolate? I certainly can’t! Garnish with your favorite toppings and you’re all set.
A candy cane stirrer will turn a simple cup of hot cocoa into a gourmet peppermint mocha hot chocolate.
Add the crowing glory of whipped topping and sprinkle with M&M’s, assorted candy, fudge sauce, caramel sauce, sprinkles, the choices are endless.
A chocolate covered spoon for stirring adds a festive touch.
You can personalize your hot chocolate bar with the toppings that you love most and add cookies and other sweet treats to go with. And even add a shot of my Homemade Peppermint Vodka for a boozy beverage!
I make commissions for purchases made through links in this post
Set it up with assorted jars and bowls on a tray or tiered tray. and pretty mugs for everyone. It’s time to get toasty warm!
I’ve linked up with two of my favorite blogging friends for a progressive holiday menu and the chance to win a $100 Amazon gift card!
Start your festivities with a Baked Brie With Jam from Kristin at Dizzy Busy and Hungry.
Move on to the main event with a Grilled Prime Rib Roast courtesy of Lisa at Jersey Girl Cooks.
And, of course, my Hot Cocoa Bar will be your sweet treat at the end of the day!
It's going to be a delicious holiday dinner at your house this year!
Be sure to scroll down and enter for a chance to win the $100 Amazon gift card!
Sometimes the middle of the day calls for a cup of cocoa, a nice little pick-me-up to help you survive those long hours between lunch and dinner. Hot chocolate in the afternoon is the perfect excuse for an afternoon snack: an understated cookie, a hearty scone, a slice of tea bread – all wonderful sides for your mid-day cocoa!
Cocoa and cookies are a dynamite combo, and shortbread may be the ultimate hot chocolate/cookie pairing. Shortbread is simple extravagance, rich, buttery, and beautiful in its minimalism, a delightful companion that does not compete with, but instead enhances, the decadence of your hot chocolate. Rosewater shortbread includes a hint of floral elegance, and Earl Grey butter cookies bring a sophisticated touch of black tea and bergamot. Rosemary honeyed shortbread is nuanced and unique, infusing a touch of herbal mystique into your hot chocolate experience.
Nutty cookies are also highly enjoyable with hot chocolate! Almond afternoon tea cookies include a triple threat: almond flour, almond extract, and a whole almond atop each cookie that almond lovers will go nuts for. (I’m not even sorry about that pun.) Maple walnut tassies are a fun deviation from the classic cookie (and classic cookie flavor profile). Technically it is a tiny tart, but close enough, right? The maple and walnut provide a nice, dark sweetness and toothsome twist. Coconut and chocolate is another winning duo try gingerbread spiced macaroons with your next cocoa mug and your tastebuds will swoon.
Scones are a definitive teatime snack, but who says they’re just for tea? Scones and hot chocolate are lovely together, and there are so many to choose from! Maple walnut, raspberry lemon, ginger, dark chocolate and sour cherry, apricot chocolate chip… There are over forty varieties of scones in the Plum Deluxe recipe index alone! You could literally try a new recipe every day of the month.
Breads and tea cakes are another tried-and-true mid-day munch that would be an absolute dream next to a mug of cocoa. Strawberry tea bread with almond cream cheese filling is a gooey delight that, surprisingly, is not overly sweet. The bread is buttery and tender, the filling is luscious and well-balanced, and the dominating notes of strawberry, cinnamon, and almond extract are all phenomenally suited to the chocolatey delight that is cocoa. Hazelnut tea-infused cake is another stellar choice, bringing the lighter flavors of hazelnut and vanilla to a simple, wholesome confection. No fuss, no frills, just a straightforward tasty cake.
Chocolate chip cinnamon bread is a lovely choice if you like a little side of chocolate with your chocolate. The chocolate chips provide just a touch of extra chocolate, so it’s not like you’re dipping a fudge brownie directly into your cocoa, and the subtle sprinkling of cinnamon, as we know, is an ideal complementary flavor. Cardamom bread is another heavenly treat that, if you have not yet experienced, I cannot recommend enough. I’m a huge fan of cardamom (check out these peach cardamom scones or this to-die-for Earl Grey cardamom ice cream). Its scent is absolutely intoxicating and its taste is sweet, spiced, and wholly unique. Cardamom is a striking pairing for hot chocolate, and it’s definitely worth trying at least once. If citrus is your thing, check out this citrus and cardamom grapefruit bread. So good!
9 Hot New Ways to Change Up Hot Chocolate
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It’s the most wonderful time of the year, folks.
I’m not just talking about that month long gap between semesters where you can recline on your couch, catch up on long-missed TV shows and breathe a sigh of relief that finals are done (though, those are all major bonuses). When it comes to the holiday season, I like to think of one beautiful word: indulgence.
Everyone has their own form of indulging. For example, my sister will do anything she can to nosh on the crunchy, caramel goodness of oatmeal lace cookies. However, the one thing we all universally reach for is, undoubtedly, chocolate. And since the weather outside is getting frightful, let’s make it hot.
If you are one of those college kids lacking in kitchen access, willpower or a combination of the two, then you can do the simple version of these recipes using instant hot cocoa powder. However, I highly encourage going the extra mile for supreme chocolaty goodness it’s simple to whip up and worth the richer taste. Follow the recipes below to have the most delicious holiday season yet.
1. Mexican Hot Chocolate
Way back when, ancient Mayans revered cacao as a drink fit for the gods. With a slight kick that will tingle your taste buds, it’s easy to see why. Follow the recipe here.
2. Pumpkin Spice Hot Chocolate
I know what you’re thinking: you are done with being “basic”. But hey, people are slurping PSLs by the gallon for a reason, and that reason is because pumpkin is delicious. Be sure to whip this one up.
3. Salted Caramel Hot Chocolate
Personally, I will do anything to capture the perfection that is the combination of salty and sweet. Not to mention chocolate and caramel are (in my honest opinion) the best things to come together since Will and Kate. Sipping on this will turn that cold weather frown upside down.
4. Frozen Hot Chocolate
For those of you who can embrace UV Rays all year long on campus, do not fear. You too can still indulge in the majesty that is liquid chocolate instead of a steaming mug of hot cocoa, chill out poolside with the frozen version and just “Let it Go”.
5. Peppermint Hot Chocolate
Studies show that dark chocolate is filled with heart-healthy antioxidants. Why not add another body-boosting punch with some peppermint? It’s known to help clear away the sniffles in a jiffy. Not to mention, it’s positively heavenly in a cup o’ cocoa. For those over 21, double up on the minty goodness with a drop or two (or more, who’s judging?) of this.
6. Orange Hot Chocolate
Orange you glad you saw this one here? There’s something about the tang of citrus cutting through the richness of chocolate. Please, I beg you, give it a taste.
7. Irish Hot Chocolate
Top o’ the morning to ya. That whole “pot of gold” myth can’t be right when leprechauns could be sipping this at the end of a rainbow. Even if you’re not Irish, you’ll feel lucky to have a mug of your own.
8. Coffee Hot Chocolate
Craving something sweet while still needing that buzz of caffeine to get you through your 8am? Try this recipe on for size and ensure you get the best of both worlds.
9. Maple Hot Chcolate
Buddy the Elf was right when he said syrup should be its very own food group. Who knew that putting it in your hot cocoa would add a unique and balanced sweetness you’ve never tried before? Added bonus: this recipe is dairy-free.
For other ideas on how to warm up this winter, check out this articles:
Hot Cocoa Cookies
- Prep Time: 15 mins
- Cook Time: 28 mins
- Total Time: 43 mins
- Yield: 4 dozen cookies 1 x
The perfect way to get into the holiday spirit, these Hot Cocoa Cookies combine super chocolaty cookies with mini marshmallows in a soft and chewy cookie.
- 1 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini marshmallow bits, divided
- 3/4 cup mini chocolate chips.
- Preheat the oven to 350ºF.
- In the bowl of a mixer, combine the butter and sugar and beat until light and fluffy, 1-2 minutes. Add in the eggs, one at a time, scraping down the sides of the mixer as needed. Beat in the vanilla.
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix just until combined. Add in 3/4 cup of the marshmallows and the chocolate chips and mix until combined.
- Scoop 1 tablespoon-sized balls of dough and roll into a ball. The dough will be stiff and sticky. Place on a parchment lined baking sheet, about 2 inches apart. With the remaining 1/4 cup mini marshmallows, press a few into the outside of each of the balls of dough.
- Bake the cookies, one baking sheet at a time. Bake until the edges are set, but the center still looks a little bit wet, about 7 minutes. Remove from the oven and let the cookies sit on the baking sheets for a few more minutes before transferring to a baking rack or a sheet of waxed paper.
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This is a sponsored conversation written by me on behalf of Glad & Hidden Valley Ranch. The opinions and text are all mine.
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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More
How to Make Lace Cookies?
Unlike the dough for most cookies, the batter for lace cookies is somewhat liquid, so make sure that you spread it very thinly onto a parchment paper! Then, bake for a couple of minutes, and once they become golden around the edges, they are done!
Interesting thing is – while lace cookies are still hot, you can bend and shape them as you like, and when they cool down, they will hold their shape and become crispy. Voila – extra crispy delight is done!
How to Make Dark Chocolate Lace Cookies
The dough for chocolate lace cookies is quite unusual. There’s no creaming of butter and sugar, no multiple cups of flour or eggs, or any of the things you usually add to cookie dough. Even more unusual, the dough is cooked over the stove first, then scooped onto a baking tray in tiny dollops that spread out into glassy wafers that harden beautifully when cooled.
It all starts by melting together brown sugar, salted butter, and a scant bit of milk until the mixture is thick and glossy. Ground nuts, a few spoonfuls of flour, and some vanilla are stirred in while it’s still hot, and that’s it, you’re ready to bake.
When the oven is hot, you spoon only half a teaspoon of the warm dough onto your baking sheet, making sure each dollop is about 3 inches apart. It’s hard to believe that such a small amount of dough will take up so much space, but trust me, if you place them too close together, they’ll form a giant sheet of lacy cookie instead of individual pieces.
If you do mess up and they do all meld together, take heart. Just let them cool completely then break them into shards to scatter over ice cream, pudding, or even to decorate the top of a cake.
I chose a simple filling of melted Belgian dark chocolate for these chocolate lace cookies, but you could also use milk chocolate, white chocolate, or your favorite buttercream frosting. Just make sure the cookies are cooled completely before you start assembling them, or they will break apart and you’ll be left with a scrumptious mess.
When I fill mine, I like to place half the cookies bottom side up on a baking tray lined with baking paper, then drizzle each cookie with a generous amount of melted dark chocolate. Then I quickly add the tops and put the whole lot into the fridge to chill until the chocolate is solid.
Hot Cocoa Marshmallow Cake
1 box Devil’s Food Cake Mix (I used Duncan Hines)
3/4 Cup hot cocoa mix
1/2 Cup sour cream
1/2 Cup vegetable oil
1 Cup water or milk
Chocolate Buttercream (see recipe below)
Pour into greased/floured cake pans. Bake at 350 degrees (180 C) for 35 – 40 minutes. Cool before frosting.
8 inch cake pans
Mini chocolate bars
856 decorating tip
Disposable decorating bag or Freezer bag
Chocolate Buttercream Frosting:
1/2 cup (1 stick) butter (salted, or unsalted)
1/2 cup Crisco shortening
1/4 teaspoon salt (if using unsalted butter)
3 – 4 cups powdered sugar
1/2 Cup unsweetened cocoa powder
1/2 cup vegetable oil
Mexican Hot Chocolate Snowball Cookies
Remember that one time, you left out the sugar in your first batch of cookies, perhaps the one time in recent history when you didn’t taste the dough first, taking a giant bite out of a hard nugget of chalky cocoa before you realized?
And then the next batch you remembered the sugar but screwed something else up and your should-be-ball-shaped cookies turned out like wannabe lace florentines (and not in a good way)?
Some days it’s obvious the baking gods are not smiling down on me. In fact, on days like these I wonder if they’re even looking.
Luckily, this no good very bad baking day happened to be a day when I felt extra motivated to be in the kitchen, so I didn’t give up in a fit of frustration, but rather kept on trying, determined to get these cookies right.
Traditional snowball cookies are spherical shortbread-like cookies, crunchy at first but tender enough to melt in your mouth, sweetened with a generous coating of powdered sugar. I’ve seen them called a number of things including Snowballs (aptly), Mexican wedding cookies, Russian Tea Cakes (though they are anything but cake), and Polvorones.
This version is a twist on all of the above, with almonds and almond flour as the base and a generous dose of cocoa powder. Dirty snowballs, if you will.
I also added some cinnamon and cayenne for a flavor not unlike my favorite Mexican Hot Chocolate cupcakes, hence the name.
Instead of just dusting the cookies with powdered sugar, I mixed it up with a gradient of cocoa and sugar. Some I dusted with just powdered sugar, some with pure cocoa powder, and some with a blend of the two.
The easiest way to dust a handful of cookies at a time is shake and bake style, or in this case, bake and shake style, using a bag to gently toss the cookies with their sugary coating. It’s much easier this way than rolling them around a sugar bowl one at a tedious time.
The hard and crunchy nature of these cookies makes them perfect for shipping cross country, as they’re sturdy enough to hold their own after being jostled around in a mail truck for a few days.
And yet hard and crunchy makes them sound unappetizing (being a soft and chewy cookie lover, myself) which they are anything but, that I promise you. Your first thought as you bite into one might be hard and crunchy, but all thoughts of the like promptly disappear as the cookie literally melts away in your mouth, leaving a hint of spice and sultry cocoa and a tell-tale dusting of powdered sugar on your lips. Sneaky cookies they are not. Delicious cookies, on the other hand. Aye, indeed.