Pioneer woman 3 ways to elevate instant hot cocoa is a quick set of salted truffle, horchata and coconut almond hot chocolates from packet mix. That makes it an easy make ahead dessert idea for holiday parties or cozy weeknight treats, since each version takes about fifteen minutes.
The step that matters is heating the milk to a simmer before whisking in the cocoa mix, since that dissolves the powder and prevents graininess. Dropping a truffle into the mug before pouring adds richness too, and plain mix cannot reach that depth on its own.
Most hot cocoa upgrades call for scratch ingredients and a full recipe from the start, which defeats the point of using a mix. This version keeps the packet as the base and layers in just a few extras, so the drink stays fast but tastes homemade.
Pioneer Woman 3 Ways to Elevate Instant Hot Cocoa
Course: DessertCuisine: AmericanDifficulty: Easy4
servings10
minutes5
minutes530
kcalStore-bought dark chocolate cocoa mix heated in whole milk with a truffle dropped in each mug, finished with salt flakes and toasted marshmallow creme.
Ingredients
- Salted Dark Chocolate Truffle Hot Chocolate:
4 cups whole milk
4 packets (about 1 1/4 oz each) dark chocolate hot cocoa mix
4 dark chocolate truffles
Maldon salt flakes
1 jar (7 oz) Kraft Jet-Puffed marshmallow creme
- Horchata Hot Chocolate (from prose):
Boxed rice milk (in place of whole milk)
Sweetened condensed milk
Cinnamon
Hot cocoa mix
- Coconut Almond Hot Chocolate (from prose):
Canned coconut milk
Hot cocoa mix
Coconut cream (from chilled can, for whipped topping)
Directions
- Salted Dark Chocolate Truffle Hot Chocolate
- Heat the milk: Pour whole milk into a large saucepot and bring to a simmer over medium-high heat.
- Add cocoa mix: Whisk in the dark chocolate cocoa packets until well combined.
- Assemble mugs: Drop one truffle into each mug and sprinkle with Maldon salt flakes. Pour the hot chocolate over the truffles and stir.
- Toast the topping: Top each mug with marshmallow creme and toast with a kitchen torch.
- Horchata Hot Chocolate
- Heat rice milk: Warm boxed rice milk in a saucepot over medium heat until simmering.
- Combine: Whisk in hot cocoa mix and sweetened condensed milk with a pinch of cinnamon until smooth.
- Coconut Almond Hot Chocolate
- Prep coconut cream: Chill canned coconut milk for at least 30 minutes. Scoop off the cream cap and whip until fluffy.
- Heat and combine: Pour the remaining coconut milk into a saucepot, bring to a simmer and whisk in hot cocoa mix.
- Serve: Pour into mugs and top with coconut whipped cream.
FAQs
What kind of truffle works best?
Any dark chocolate truffle works, since the hot milk melts it into the cocoa and adds a richer body. Salted caramel or hazelnut truffles are good swaps, and they change the flavor without adding any extra steps.
How do I make coconut whipped cream?
Chill the cans for at least 30 minutes so the cream separates from the liquid, then scoop the thick cap into a bowl. Whip it with a hand mixer until fluffy, and save the leftover coconut cream for soups or sauces.
How do I make the horchata version?
Use boxed rice milk instead of whole milk and stir in sweetened condensed milk with a pinch of cinnamon, since that shortcut skips rice soaking. The result is lighter and creamier than plain cocoa, which makes it a good option for anyone who finds regular hot chocolate too heavy.
Can I make the cocoa base ahead of time?
You can make the cocoa base ahead and store it in the fridge for up to two days, since it reheats well in a saucepan. Add the toppings fresh when you serve, because toasted marshmallow and whipped cream lose their texture overnight.
Do I need a kitchen torch for the marshmallow topping?
A kitchen torch gives the best crust on the marshmallow creme, but you can skip it and the creme still melts into the drink. Broiling the mugs for 30 seconds works too, though you need oven-safe cups for that method.
