Tag Archives for " homemade "


How to Make Homemade Hot Cocoa

It seems that as soon as the temperature begins to fall my children start requesting hot cocoa. This recipe never disappoints.

How to Make Homemade Hot Cocoa MOMables.com

For years, I kept my pantry stocked with a variety of store-bought hot cocoa mixes, until one, snowed bound day, I found myself without.  It was then I discovered how easy it is to make hot cocoa on my own.

The ingredient list could not be more simple, many you probably already have in your pantry.

To spice up your hot cocoa add in a cinnamon stick or pinch of cinnamon at step #2, or maybe a drop of peppermint extract to mimic the delicious peppermint hot cocoa from Starbucks.

I sometimes pack hot cocoa in a thermos and send it to school with my boys. Their favorite way to enjoy a cup of hot cocoa is next to a bowl of homemade popcorn as an after school snack during the winter months.

How to Make Homemade Hot Cocoa

yields 5 cups

  • Author: MOMables
  • Cuisine: Snacks



  1. Combine the cocoa, sugar, water, and salt in a medium saucepan.
  2. Over medium heat, stir constantly until the mixture boils. Cook, stirring constantly for 1 minute.
  3. Stir in the milk and heat, but do not boil.
  4. Remove from the heat and add vanilla; stir well. Serve immediately.


**I’ve used both vanilla soymilk as well as almond milk to make this and both are delicious!**


adapted from The Joy of Vegan Baking


5 Root Beer Cookies - MOMables.com

Old Fashioned Root Beer Cookies

Do you like root beer floats? Then you will like these even more! Give them a try.

Root Beer Cookies - MOMables.comI shared this recipe over at SuperGlueMom.com today. The cookies are so delicious that I had to share the recipe here. You can read the post on the story behind the recipe here.

You will love them with a scoop of ice cream or used to make ice cream sandwiches. This is my edible version of a root beer float!

Old-Fashioned Root Beer Cookies

Root Beer Cookies - MOMables.com

Makes 2 1/2 dozen cookies.

  • Author: MOMables
  • Cuisine: Baking


  • 3 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1 cup butter (2 sticks) (softened at room temperature)
  • 1 egg, lightly beaten (at room temperature)
  • 3 tablespoons half-and-half
  • 2 teaspoons Zatarain’s root beer extract


  1. Preheat the oven to 400F (200C).
  2. Sift together the flour, baking powder, salt, and sugar.
  3. Cut in the butter and blend with a pastry blender until the mixture is crumbly.
  4. With a fork, stir in the egg, half-and-half, and root beer extract. Blend well with the fork, then with your hands to ensure thorough blending.
  5. Chill the dough for 15 minutes. If you are rolling the dough, chill it for 1 hour, and then roll and cut into the desired shapes.
  6. Scoop out with a tablespoon, and lay on a baking sheet.
  7. Bake for 9 to 10 minutes when scooped (or 6 to 7 when rolled to ¼-inch thick), or until lightly brown.

**photo credit