Western Dairy’s Mexican Spiced Hot Chocolate

Yields: 4 Cups


  • 1 Quart Milk
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1/4 Cup Sugar
  • 1 Pinch Nutmeg
  • 1.5 Teaspoons Cinnamon
  • 1 Pinch Salt
  • 1 Pinch Cayenne
  • 1 teaspoonVanilla Extract


  • Sauce Pan
  • Whisk
  • Mixing Bowl
  • Measuring Spoon
  • Measuring Cups
  • 4 Coffee Mugs


  1. Pour milk into sauce pan and heat over medium high
  2. Mix sugar, cocoa and spices in a mixing bowl together and stir to break up lumps
  3. Add dry ingredients to warm milk and stir until milk starts to slightly bubble, then add vanilla extract and stir
  4. Pour Western Dairy’s Mexican Spiced Hot Chocolate into coffee mugs and top with your favorite hot chocolate toppings (like whip cream and chopped candy canes)
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Hot Chocolate Your Way

This cocoa recipe can be totally customized to what you have at home, what you like best and how sweet you want your cocoa! It is perfect for after a cold winter run or for settling down for a movie any time!

When you make your cocoa with milk, you get all the benefits of milk’s nutrient package – including its ability to refuel your body after exercise! Milk has the ideal balance of carbohydrates and protein, 3 to 4 grams of carbohydrate for every 1 gram of protein, for recovery from exercise. Plus, if you are lactose intolerant, you can make this recipe with lactose free milk!


  • 1 cup cow’s milk of your choice – full fat, low fat, lactose-free, etc.
  • 1 tablespoon cocoa – more or less if you prefer
  • 1 tablespoon powdered sugar – more or less if you prefer
  • Splash of flavor extract of your choice – peppermint, almond, orange, etc.
  • Sprinkle of seasoning of your choice – cinnamon, ginger, etc.


  • Chocolate milk of your choice
  • Flavor extract and seasoning of your choice


In a small saucepan, heat the milk and ingredients over medium heat, whisking to mix everything together and froth the milk a bit while it heats. Once steaming, remove from heat and serve. Be careful not to allow the milk to boil or go over 170 degrees so it doesn’t scald.

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Candy Cane Hot Chocolate


  • 1/2 cup sugar
  • 1/3 cup cocoa
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 4 cups milk
  • 4 candy canes


In a large saucepan, combine sugar, cocoa, water and salt. Cook over low heat, stirring constantly until cocoa dissolves. Stir in milk. Cook over medium heat until hot (do not boil). Pour into 4 cups, place 1 candy cane in each cup. Makes 4 9-ounce servings.

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Hot Chocolate on a Stick

Chocolate Pops

Makes 8 servings

  • 1 lb good quality dark chocolateChocOnStick
  • 8 6-inch bamboo skewers
  • *Silicon pop mold or ice cube tray

Melt 3/4 of the chocolate in a double boiler (stainless or glass bowl fit over a sauce pan of simmering water) until the chocolate reaches 120 degrees Fahrenheit. Remove the melted chocolate from the heat and stir in the remaining chocolate. Mix until all the chocolate is melted. Pour chocolate into a silicon pop mold – filling each mold 3/4 full. (If you don’t have a silicon mold, an ice cube tray can double as a mold.) Cover mold lightly with plastic wrap and push skewers through the plastic into the center of the pops. Refrigerate for 20 minutes or until set. Remove pops from refrigerator and carefully take plastic off. Set aside and prepare marshmallow topping.

* Silicon pop molds can be purchased from Sur La Table.

Marshmallow Topping

  • 2 packages unflavored gelatin
  • 2/3 cup ice cold water, divided
  • 8 ounces granulated sugar
  • 2/3 cup light corn syrup
  • 1/8 tsp kosher salt
  • 1/2 tsp vanilla or peppermint extract
  • 2 Tbsp powdered sugar
  • 1 Tbsp cornstarch
  • Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining water, granulated sugar, corn syrup and salt. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees Fahrenheit – approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed gradually to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the extract during the last minute of whipping.

Place some of the mixture into a pastry bag and pipe the marshmallow onto the top of the chocolate pops. Return to the refrigerator for at least 4 hours.

To make hot chocolate, carefully heat 8 ounces of milk in the microwave until hot. Place one chocolate stick in your cup of hot milk. The dark chocolate pop will slowly melt as you stir. Enjoy!

For remaining marshmallow topping:

Combine the powdered sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Recipe compliments of Chef Jeremy Glas, CEC, Executive Chef, Riviera Casino Black Hawk. For more recipes visit NationalDairyCouncil.org/recipes.

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Hot Malted Chocolate

Makes 2 portions


  • 2 cups 2% reduced-fat milk
  • 1/2 cup chocolate morsels
  • 2 heaping tablespoons malted milk powder
  • 1 teaspoon vanilla


Combine reduced-fat milk, chocolate morsels, malted milk powder and vanilla.  Cook over low heat until chocolate melts.

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Ogre Eyes Hot Cocoa

Yield: 8 servings


  • 16 round chocolate mint candies
  • 8 cups chocolate milk
  • 16 large marshmallows
  • 16 lollipop sticks


  1. In a large saucepan, heat milk until warmed through.
  2. Meanwhile, cut a slit in top of each marshmallow; insert a candy. Carefully insert a lollipop stick through the bottom of each marshmallow and into each candy.
  3. Pour hot cocoa into mugs or cups; place two prepared marshmallows in each cup. Serve immediately.

Recipe adapted from Taste of Home

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Quick Mexican Hot Chocolate


  • 1 cup chocolate milk, heated
  • 1 oz. grated Mexican chocolate

*If Mexican chocolate is unavailable, substitute 1 oz. unsweetened chocolate, grated and ¼ teaspoon ground cinnamon.


Pour hot chocolate milk over grated Mexican chocolate. Stir until melted. Whip with a rotary beater until frothy; serve.

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Create Your Own Hot Cocoa

For great flavor add any one of the following to a cup of low-fat or fat-free hot chocolate milk.


  • 1 teaspoon cherry, raspberry or strawberry syrup
  • 1 heaping tablespoon vanilla ice cream
  • Dash of extract: vanilla, almond, rum, brandy, crème de menthe, cherry, banana, peppermint, strawberry, maple, coconut or orange
  • Top with grated chocolate or coconut
  • Float mini-marshmallows on top
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