Easter Hot Chocolate Recipes

MEXICAN HOT CHOCOLATE

Steps:

• In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.

EASTER HOT CHOCOLATE BOMBS

Steps:

• In three separate, small sized, microwave safe bowls, melt each of the candy melts in 30 second increments, stirring between, until melted. It should only take 60-90 seconds. Once melted, alternately spoon a little dollop of the pink and yellow melts into each egg mold. Using the back of a spoon, lightly swirl the colors together to create a marbled effect and spread around to coat the sides of the mold.
• Let set on the counter or in the fridge for 10 minutes or until they are set and hardened. The top edge of each mold may be fragile. Using the leftover melt in your preferred color, spread just a little on the top edges of each mold to strengthen them and let set again for 2-3 minutes until hardened. Carefully remove each egg from the mold.
• Once the eggs are removed from the molds, using a spoon or a baggie with a tip cut off, drizzle some of the green melt over half of the eggs.
• In the shells without the green drizzle, spoon 1 Tbs of the hot cocoa mix. Top with some pink sanding sugar, pink sugar pearls and several mini marshmallows.
• Warm a small, microwave safe plate for 45 seconds. Place corresponding empty half with green drizzle on the warm plate and allow to melt slightly to take off the uneven edge and create a "glue". Connect empty half to filled half, matching the edges to create a whole egg. Run a clean finger over the seam to smooth it out.
• Once all of the hot cocoa bombs are together, serve and enjoy or package and give away!
• To make hot cocoa, simply warm 6 oz of milk and place hot cocoa bomb in it. Let melt, stir and serve!