Hot Cocoa (Large Batch) Recipe | CDKitchen.com (2024)

FAQs

How do you keep hot chocolate hot for a large crowd? ›

Find a serving vessel: You might ladle directly from a Dutch oven on the stove, keep a batch warm in a slow-cooker or Instant Pot, or perhaps decant to a large tea kettle, insulated thermal carafe, or a plug in coffee urn. Work with what you have.

A: For 5 gallons of hot chocolate you technically need 8 1/2 pounds or 136 oz of hot chocolate mix (based on Stephens Hot Cocoa instructions with some additional calculations).

Place the hot cocoa on one side of the table next to a selection of mugs. Turn the slow cooker (if using) to "keep warm" and set a ladle nearby. If using an urn, set a dish under the spout to collect any drips. Adjacent to the hot cocoa, arrange the toppings in bottles or bowls with spoons and tongs for serving.

Cocoa - If your cocoa is pre-made, serve it in either an insulated carafe or a thermos with a spout. This will keep the hot chocolate warm and make it easy for guests to pour.

Slow cookers (a.k.a. crockpots) can make hosting a hot chocolate bar easy because they will keep milk gently heated at perfect serving temperatures for hours.

Warm the milk in a sauce pot over low heat. Meanwhile, in a small bowl, whisk together the cocoa powder and syrup for a couple minutes until combined. Drizzle into the milk and stir to dissolve. Transfer to a large insulated carafe or pitcher and serve with toppings of choice.

I use 2 tablespoons of mix per 8 ounces of water. So, for me, that would be 2 cups of Swiss Miss for 1 gallon. *Note:* Swiss Miss does not mix well in cold water or milk.

Most use Monin dark chocolate sauce, which we lightly dilute with hot water before topping off with steamed milk. One of our cafes uses a drinking chocolate mix from Ritual Chocolate, which is prepared into a sauce in batches and is then served the same way.

Explanation: Hot water has more energy in it than cold water does. That means that the molecules in the water move faster. The molecules attack and break down the powder faster in hot water than cold.

How many packs of Swiss miss for a gallon of milk? ›

For 1 gallon, that should be 2 cups of mix. You may want to try making 8 oz first, to see how you like it. Then, adjust to your taste.

The easiest way to keep your cocoa warm is to put it in a large slow cooker or crockpot after heating. I just put it on low heat and it kept it perfectly warm. To keep the cocoa mixture from settling on the bottom, use a whisk or immersion blender to mix it back up every once in a while.

Adding a splash of alcohol like rum, brandy, or whisky can transform your hot chocolate into a truly indulgent and sophisticated drink. So go on, delve into the delicious world of spiked hot chocolate, experiment with your favourite flavours, and enjoy every sip of your carefully crafted, indulgent beverage.

Using milk as an ingredient in hot chocolate gives it a creamy texture that many people enjoy. It also adds more fat, protein, calcium, and other vitamins than water does. However, some people may find that using too much milk makes the drink overly thick or heavy.

You can provide a cocoa mix, which makes for a great gift, but we think it's simpler to pour the hot chocolaty goodness into mugs from a thermos (we love using this recipe). For larger crowds (and trunks), make a large batch and keep it hot in a camp crock.

Hot chocolate made with milk can typically be kept in a thermo flask for up to 4-6 hours before it starts to separate. This time frame can vary depending on the type of milk used and the temperature of the flask.

Loss says kitchen air produces an “evaporative cooling” effect as water is freed from the drink's surface and into the atmosphere. Since they're filled with air, the marshmallows could insulate the hot chocolate by slowing down this cooling.