how to make hot chocolate
2074893
place cool water in Hot Shot - turn it on - place coco in cup - place cup under hot shot - once water is hot - empty into cup - stir - enjoy
2074894
U can use the instant packs. To make from scratch u need to cook in a pot over stove.As for instant.. u pour into cup and stir. That's it.
2074895
+I use instant hot chocolate. Just add the hot water from the Sunbeam Hot Shot
2074896
Rick Parker said it well (previous comment) You can only boil water in this hot pot, then add to cup or bowl for beverages or soup. Do not put any other ingredients into the water chamber. Hope that helps!
2074897
Making hot chocolate with the Hot Shot will work best if you use a mix (such as Swiss Miss), because you would add hot water from the Hot Shot to the mix in your cup. You should not heat milk in the Hot Shot, just water.
2074898
the hotshot boils WATER (very quickly) - use an envelope of hot chocolate mix and some marshmallows for a very quick treat!
1252553
If you use Starbucks VIA coffee crystals, you can make mocha drinks with this hot chocolate maker. I do this regularly.
1981446
You could make hot chocolate as it has heating element. Cleaning up would be difficult since it has cutting blades. ...Any recipe you have could be used
2193173
I've used the milk heater for hot chocolate. The unit stops before the milk gets burnt or changes colour. Once you pour the milk, the unit will likely burn the remnants unless you pour a splash of cold milk to keep the burnt layer from forming or drown it with water.
2119193
I used the Wilton brand "chocolate" little disks, they come in all colors, available at Michaels. Just melt in double boiler or little dipper crock pot. Harden in about 10-15 in freezer.
1776128
If you used a 1/2 teaspoon each day = 48 days, 1 teaspoon = 24 days. You should get a recipe book with your order, but here is how you would make it: Ingredients1 tsp. Matcha powder¾ cup almond milk (or soy or cow or goat milk)¼ cup boiling water1 tsp. agave syrupInstructions1. Place matcha in the bottom of a coffee mug or other heat-proof cup.2. Bring almond milk to a simmer in a small pot.3. Whisk boiling water slowly with the matcha powder in the mug, then pour in almond milk.Tip the cup to up the foam factor.4. Sweeten with agave syrup if desired. If you used a 1/2 teaspoon each day = 48 days, 1 teaspoon = 24 days. You should get a recipe book with your order, but here is how you would make it: Ingredients1 tsp. Matcha powder¾ cup almond milk (or soy or cow or goat milk)¼ cup boiling water1 tsp. agave syrupInstructions1. Place matcha in the bottom of a coffee mug or other heat-proof cup.2. Bring almond milk to a simmer in a small pot.3. Whisk boiling water slowly with the matcha powder in the mug, then pour in almond milk.Tip the cup to up the foam factor.4. Sweeten with... » Read More If you used a 1/2 teaspoon each day = 48 days, 1 teaspoon = 24 days. You should get a recipe book with your order, but here is how you would make it: Ingredients1 tsp. Matcha powder¾ cup almond milk (or soy or cow or goat milk)¼ cup boiling water1 tsp. agave syrupInstructions1. Place matcha in the bottom of a coffee mug or other heat-proof cup.2. Bring almond milk to a simmer in a small pot.3. Whisk boiling water slowly with the matcha powder in the mug, then pour in almond milk.Tip the cup to up the foam factor.4. Sweeten with agave syrup if desired. « Show Less
2119196
I used milk n dark chocolate that I bought from Michaels Craft store. If you put in fridge it takes 15 mins n freezer like 5 mins
1043632
Put all ingredients for your hot chocolate into the carafe and simply turn it on. It will heat up, "froth" and shut off automatically when it's ready to serve. I reviewed this product a while ago so I won't repeat my comments here. :-)
1421895
It keeps water just below boiling, so it is probably too hot for hot chocolate.Also, the residue on the sides would bake on, and despite being stainless steel, cleanup afterwards would be very difficult since you can't immerse this (or any other single piece electric urn that I know of.)
1135889
The website for the ice cream maker has some recipes (www.nostalgicelectrics.com). I used the chocolate ice cream recipe. It was delicious!
69679
Pressure cooker comes with grid, place in bottom. fill with 2 c water. prepare & pour batter into mold. (you can use browning to heat water. grease mold carefully pour batter into each mold with a ladle covering 75% of area. Leave a little space for batter to rise. Place mold filled with batter into cooker. cover with lid with out adding weight or whisle on lid. increase heat to high pressure, once steam starts to come from vent cook for 10 min. turn off let cooker cool for 5 minutes. remove the mold, scoop out with butter knife. never overfill mold or batter all over. hope its helpful! Pressure cooker comes with grid, place in bottom. fill with 2 c water. prepare & pour batter into mold. (you can use browning to heat water. grease mold carefully pour batter into each mold with a ladle covering 75% of area. Leave a little space for batter to rise. Place mold filled with batter into cooker. cover with lid with out adding weight or whisle on lid. increase heat to high pressure, once steam starts to come from vent cook for 10 min. turn off let cooker cool for 5 minutes. remove the mold, scoop out with butter knife. never overfill mold or batter all over. hope its helpful!
37509
I took the challenge and made a small amount of hot chocolate water. As a diehard chocolate lover, it was actually pretty good if you are expecting a thin drink. You might find it lacking while in the comforts of home, but while camping, it would probably be a treat. Just my opinion. Remember to mix the powder with a small amount of liquid before adding the rest of the liquid.
1857170
Very carefully, I used a coffee pot that heated very HOT. And used a simple grinder. It's very smooth tasty coffee but mostly I like telling people how it was made
1043629
Pour your milk in to the fill line. Add 8 tablespoons of your choice of any hot chocolate mix. Turn on. My girls and I love this hot chocolate maker. ENJOY
868605
for one cup, mix the cocoa (2TB) with about 2 TB brown sugar and 1 TB water first then add 1 cup milk and heat until it starts to boil. Add a splash of vanilla at the end. Just experiment, my measurements may be off a little.
24669
I'm breaking tradition here for a fellow pizzelle enthusiast - Here's a recipe that Grandma Valery used and I use to this day - Usually not given out but here it is: 1-1/4 cup all purp. flour 1 stick butter ( if using salted butter omit salt called for in recipe) 3 large eggs 3/4 to 1 cup sugar 1/4 teaspoon salt (see above) 1 teaspoon FRESH baking powder 1 to 2 teaspoons of your favorite flavoring - as w. Ewell pointed out, anise oil is FAR SUPERIOR to extract but be careful not to overdose - anise oil is powerful. Melt butter and let cool. Beat eggs untill golden, add sugar and whisk until smooth, add butter and whisk until completely blended. Add your flavoring and whisk to incorporate. Add flour, salt ( if using) and baking powder gradually whisking to incorporate. Follow instructions for your pizzelle maker (Hopefully a Palmer - they are only the BEST) Option - when adding the dry ingredients add a heavy 1/4 cup of the best cocoa you can lay your hands on - I prefer Hershey's Special Dark. Usually the chocolate pizzelles need a bit more time - With my Palmer I cook my Anise pizzelles for about 30 seconds to make them light colored ( Although they aren't as crisp as when you cook them until slightly browned - 40 to 45 sevconds) and I cook the chocolate pizzelles for about 45 seconds - They're incredible - crispy with chocolate flavor that sneaks up on you and are the perfect accompaniment to good coffee or ice cream. If you try the recipe and love it as I do thank Grandma Peppina in your nightly prayers. Enjoy! Home Geezer
1345615
Yes, I did! You can make good dark chocolate with it using roughly 1/3 cocoa butter, 1/3 cocoa powder, and 1/3 powdered sugar or powdered honey. Melt the cocoa butter in a glass container in the microwave in 30 second increments. Don't let it simmer. If you want mint chocolate, add in a little peppermint oil (a little goes a long way). Also, since it is raw, you either have to temper it (heat and cool repeatedly) to get it shelf stable, or keep it refrigerated.