Cuppa Chocolate Recipes
“KEEP THE SPOON HANDY!”
HOW TO MAKE A CUPPA CHOCOLATE
Hot cocoa and hot chocolate are two different things. Hot chocolate is technically made with melted chocolate, while hot cocoa starts with cocoa powder.
Nana Esther’s Cuppa Chocolate is made with the finest European chocolate, not cocoa powder and dried milk. It is always delicious no matter how you choose to make it: with low-fat milk, almond, soy, or oat milk, or even water. Feel free to make it your own! No matter what you add, our rich, bittersweet chocolate is the key to a perfect cup.
WHAT YOU WILL NEED:
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A microwave oven
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16-ounce microwaveable Container
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2-3 heaping tablespoons of Nana Esther’s Cuppa Chocolate
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8 ounces of milk or your other favorite beverage
NANA ESTHER’S DIRECTIONS:
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Make sure lid is tight and shake jar 3 or 4 times
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Add 2 to 3 heaping tablespoons of “cuppa chocolate” in a 16 oz + microwavable container
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Add 8 ounces of milk or other favorite beverage
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Microwave for 2 minutes on high, maybe add 20 seconds
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Remove carefully, Stir, then Stir some more.
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Stop stirring when you get tired.
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The last spoonful at the bottom is an extra treat!
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For cold chocolate, milk place heated and well stirred serving in a sealed container in the fridge.
Alternatively using a small saucepan on the stove, the way Nana Esther made it:
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2-3 heaping tablespoons of Nana Esther’s Cuppa Chocolate
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8 ounces of milk or your other favorite beverage
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Heat to about 180 degrees or just until the edges in the pan starts to bubble
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Stir constantly
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Pour into a nice big mug
Download Printable Recipe
CUPPA CHOCOLATE BLUEBERRY BROWNIES
INGREDIENTS
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1/4 cup Nana Esther’s Cuppa Chocolate
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1 1/2 cup fresh blueberries
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1 Stick of butter
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1 1/2 cups of sugar
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2 eggs, room temp.
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2 teaspoons vanilla extract
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1/2 cup cocoa powder
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1 cup all-purpose flour
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1/2 teaspoon salt
DIRECTIONS
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Preheat oven to 350°F
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Line a 9x9 inch pan with parchment paper or butter the pan to prevent sticking.
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Add butter and 1 ¼ cup of blueberries to a saucepan
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Simmer over low heat until butter is completely melted
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Remove from heat and add the Nana Esther’s Cuppa Chocolate.
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Stir until chocolate is completely melted.
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In a separate bowl, mix eggs, sugar, and vanilla.
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Add 1/4 cup of the blueberry mixture to your egg mixture until well combined.
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Pour the egg mixture into the saucepan and stir together
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Add in cocoa, flour, and salt. Mix until well combined.
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Pour mix into prepared 9x9 inch pan
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Sprinkle the reserved 1/4 cup of blueberries on top of the batter. (Optional: Add flour to the blueberries before sprinkling on the batter.)
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Bake for 25-35 minutes, or until a toothpick comes out nice and clean.
CUPPA CHOCOLATE COOKIE IN A MUG
INGREDIENTS
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2 tablespoons butter
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2 tablespoons sugar
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1 tablespoon light brown sugar
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1 egg
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¼ teaspoon pure vanilla extract
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⅓ cup all-purpose flour
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¼ teaspoon baking powder
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Pinch of salt
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2 tablespoons chocolate chips
DIRECTIONS
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Prep Time: 5 min | Cook Time: 2 min
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To begin, in a large mug, melt the butter in the microwave, about 15 to 30 seconds. Add in the sugar as well as the light brown sugar and stir to combine. Next, add the egg and vanilla extract, and then whisk together.
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Next, add the flour, baking powder, and salt to the mug; stir to combine. Continue by stirring in the chocolate chips.
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Finally, put the mug in the microwave and heat for about 1 to 2 minutes until cooked. Another way to check is to insert a toothpick into the center and make sure it comes out clean.
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Once cooked throughout, serve immediately and enjoy.
Download Printable Recipe
NANA ESTHER’S CUPPA CHOCOLATE RICOTTA PIE
INGREDIENTS & TOOLS
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2 medium-sized Pyrex bowls
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16 ounces of Ricotta Cheese
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A 16-ounce jar of Nana Esther’s Cuppa Chocolate
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Ready-made graham cracker, oreo cookie, or other favorite ready-made crust.
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Rubber spatula
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Medium pot of water set to a simmer
Whipped cream if you like
DIRECTIONS
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Using one Pyrex bowl warm the ricotta in the microwave for 20 seconds.
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Place the second Pyrex bowl over the simmering water and pour in a jar of Nana Esther’s Cuppa Chocolate and stir and stir until melted together
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Add the melted chocolate to the ricotta cheese in the ricotta cheese Pyrex bowl and mix together until nice and smooth.
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Pour the chocolate/ricotta mixture into the pie crust.
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Place the pie in the fridge for 3 hours before serving.
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Top with whipped cream.
Download Printable Recipe
NANA ESTHER’S CUPPA CHOCOLATE LATTE
INGREDIENTS
(Serves 4)
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2 cups milk
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1 cup half-and-half
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1/2 cup Nana Esther’s Cuppa Chocolate
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2 tablespoons instant (regular or decaf) coffee granules
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1 teaspoon vanilla extract
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whipped cream (optional)
DIRECTIONS
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Stir milk, half and half, Nana Esther’s Cuppa Chocolate, and instant coffee granules together in a small saucepan over low heat.
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When Nana Esther’s Cuppa Chocolate is all melted stir in vanilla
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Pour into 4 mugs.
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Top with whipped cream and serve as soon as possible.
Download Printable Recipe
NANA ESTHER’S CUPPA CHOCOLATE DIP
INGREDIENTS
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1 package (8 ounces) softened cream cheese.
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1/2 cup softened butter
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3/4 cup confectioners' sugar
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2 tablespoons brown sugar
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1 teaspoon vanilla extract
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1 cup Nana Esther‘s Cuppa Chocolate
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Graham crackers
DIRECTIONS
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In a small bowl, beat cream cheese and butter until light and fluffy.
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Add the sugars and vanilla; beat until smooth.
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Stir in Nana Esther’s Cuppa Chocolate.
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Serve with graham crackers.
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Cuppa Chocolate Dip