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Add all ingredients into a blender and blend until smooth.
Pour into a glass and serve!
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In a medium bowl, stir Cocoa Classics® Dark Chocolate Hot Cocoa Mix, butter, and graham cracker crumbs together until well mixed.
Pour mixture into an 8×8 or 9×9 baking pan and press the mixture firmly and evenly into the bottom and sides of the pan.
Place in refrigerator for about 20 minutes.
In a medium saucepan, gently heat marshmallows and milk over low heat, stirring frequently, until marshmallows are melted.
Refrigerate for 15 minutes.
Using the marshmallow mixture, stir in the crème de menthe until combined.
Place back in refrigerator for 3-4 minutes.
In a medium-sized bowl, beat the heavy whipping cream and vanilla extract with an electric mixer for 3-4 minutes until stiff peaks form.
Fold in the marshmallow mixture until well combined.
Spread the filling into the chilled crust.
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In a medium saucepan, frequently stir in all ingredients over medium heat for about 5 minutes until the butter is fully melted and the temperature reach 150°F.
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In a mug, add the Cocoa Classics® Cocoa Mix and hot water and stir until combined.
Add ice to the mixture and stir until ice completely dissolves.
Add 1 scoop of ice cream.
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In a blender, add all the ingredients.
Blend until smooth.
Pour into a cup and enjoy!
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Melt the white chocolate chips in a microwave-safe bowl in 30 seconds intervals until completely melted.
Pour the rice squares cereal into a large bowl.
Pour the melted white chocolate over the cereal and mix until the cereal is completely coated.
Transfer the coated cereal into a large resealable plastic bag.
Add the Cocoa Classics® Caramel & Chocolate Cocoa Mix to the bag.
Zip the bag and carefully shake the bag for about a minute, or until all of the cereal is coated.
Pour into a bowl and enjoy!
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Mix the 6 oz hot water or milk and 1 packet of Cocoa Classics® Arctic White Cocoa Mix together until the cocoa is completely dissolved.
Pour in 1.5 oz of liquor of your choice and mix.
Top with whipped cream or marshmallows and enjoy!
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Mix the 2 oz hot water or milk and 1 packet of Cocoa Classics® Chocolate Supreme Cocoa Mix together until the cocoa is completely dissolved.
Add 2 medium scoops of vanilla ice cream to a mug or glass. Pour the hot cocoa over top of the ice cream.
Enjoy!
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Mix the ½ cup hot water or milk and 1 packet of Cocoa Classics® Raspberry Cocoa Mix together until the cocoa is completely dissolved.
Allow cocoa to cool for about 5 minutes while making the cold foam.
To make the cold foam, add 6 tablespoons heavy cream (cold), 1-2 tablespoons powdered sugar, ¼ teaspoon vanilla bean paste in a small glass or jar.
Using a milk frother, mix everything together until it is thick and foamy (but still pourable).
*Note, if you do not have a milk frother, you can also add cold foam ingredients to a small jar with a lid and shake for 30 seconds to a minute until it is thick and foamy.
Pour cooled Raspberry Cocoa into a glass filled with 3 oz of cubed ice and stir.
Top Raspberry Iced Cocoa with prepared Vanilla Bean cold foam and enjoy!
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In a mug, add the Cocoa Classics® Cocoa Mix and hot water and stir until combined.
Add ice to the mixture and stir until cold.