Fancy Flavors

Get a head start on fall and winter hot beverage menus with innovative concepts for hot cocoa. This list includes beverages for both bar and restaurant operations for profitable beverage menus during the winter season.

Hot Cocoa Beverage Recipes and Serving Suggestions

• Peanut Butter 'n' Chocolate
  Dissolve one tsp. creamy peanut butter in one package of hot cocoa mix. Garnish with whipped cream and chocolate-covered peanut butter candies and serve with a peanut butter candy cup on the side.
  
  
• Cocoa Sundae
  Garnish one package prepared hot cocoa mix with whipped cream, chopped nuts, a drizzle of caramel ice cream topping and a cherry.
  
  
• Tropical Cocoa
  Add 1/2 tsp. grated orange peel to one package prepared hot cocoa mix. Garnish with whipped cream and a sprinkle of cinnamon.
  
  
• Peppermint Patty
  Add 1/2 tsp. peppermint extract to one package prepared hot cocoa mix. Garnish with whipped cream and chocolate sprinkles. Serve with peppermint patty candies.
  
  
• Maple Cocoa
  Dissolve 1-2 tsp. maple syrup in one package prepared hot cocoa mix.
  
  
• Mocha Amaretto
  Combine 1-1/2 tsp. instant coffee with 1/2 ounce Almond flavor syrup and one package prepared hot cocoa mix. Garnish with whipped cream and chocolate shavings and serve with an amoretti cookie. For bar applications, substitute 1/2 oz. Amaretto liquor for syrup.
  
  
• Deluxe Chocolate Cocoa
  Combine one Tbsp. chocolate syrup and Almond flavor syrup with one package prepared Hot cocoa mix. Add one tsp vanilla. For bar applications, substitute 1/2 oz. each cream de cocoa and Amaretto for chocolate syrup and flavored syrup.
  
  
• Triple Chocolate Cocoa
  Combine one Tbsp. chocolate syrup and one tsp. vanilla with one package prepared Hot cocoa mix. Garnish with whipped cream and grated chocolate. Drizzle chocolate syrup over topping before serving. For bar applications, substitute 1/2 oz. cream de cocoa for chocolate syrup.
  
  
• Cappuccino Amore
  Combine 1-1/2 tsp. instant coffee with one Tbsp. each orange, almond and coffee flavor syrups, and one package prepared Hot cocoa mix. Garnish with whipped cream and a maraschino cherry. For bar applications, substitute 1/2 ounce each Grand Marnier, Amaretto and Kahlua for syrups.