Sillycow Farms Hot Chocolate

Sillycow Farms Hot Chocolate is great in all kinds of fun things to eat!A cup of Sillycow Farms Hot Chocolate is a wonderful joy, especially with friends or as a relaxing drink after a full day. It is specially formulated so that it does not contain sodium, lactose or cholesterol; it is made with the finest imported cocoa from around the world. And it is much lower in caffeine than either coffee or tea; a cup of Sillycow Farms Hot Chocolate has 6 milligrams of caffeine per cup, while coffee has 90 and tea has 68.

For a great cup of cocoa, place two level tablespoons of Hot Chocolate in a mug, pour 6-8 oz. hot milk into the mug. Stir until dissolved. We recommend 2% low fat milk because it gives the cocoa the right amount of body, taste and keeps the total fat and calories to a minimum.

Because of our special formulation, Silly Cow Farms Hot Chocolates can be used in all kinds of baking, drinking or confection recipes. Please try some of our favorites listed below.



Mimi's Magnificent Silly Brownies

Mimi is a neighbor of ours and she developed this wonderful brownie recipe using our Sillycow Farms Hot Chocolate:


  • 1/2 cup sugar
  • 3/4 cup Sillycow Farms Hot Chocolate
  • 1 stick of butter (1/4 lb.)
  • 1 teaspoon of vanilla
  • 1/2 cup flour
  • 2 eggs
  • 1 cup nuts, chopped


Melt butter in a sauce pan; add sugar and Hot Chocolate. Stir on medium heat until melted and thoroughly combined. In a mixing bowl, beat eggs and vanilla, add Hot Chocolate mixture and mix well. Add flour and nuts, mix thoroughly. Pour into greased 8X8-inch pan and bake at 350-degrees for 25 minutes or until done. When cooled to room temperature, dust with powdered sugar.


Heavenly Banana Smoothie

In a blender, combine one cup of ice and one cup non-fat plain yogurt. Blend until ice is smooth. Add one medium banana, two tablespoons of vanilla and two tablespoons of Sillycow Farms Hot Chocolate. Blend the entire mixture again until dissolved.

Makes two cups; as an added treat, sprinkle nutmeg or Sillycow Farms Hot Chocolate on top.


Silly Hot Chocolate Frozen Cheesecakes

Crust Ingredients:

  • 24 Oreo Cookies
  • 6 tbsp. melted butter
  • 1/4 c. sugar

Cheesecake Ingredients:

  • 2 blocks cream cheese, softened
  • 1/2 c. powdered sugar
  • 1/4 c. chocolate sauce
  • 1/4 c. Sillycow Farms Hot Chocolate
  • pinch of salt
  • 2 c. heavy cream
  • 1 c. mini marshmallows


  1. Make crust: In a food processor, pulse Oreos until they are fine crumbs. Transfer crumbs to a bowl, then add butter and sugar and stir until combined. The texture should be similar to wet sand.
  2. Grease a 9" pie plate and press in the crust mixture.  You can also just buy the premade chocolate cookie pie crust.
  3. In a large bowl using a hand mixer, beat cream cheese until light and fluffy. Add powdered sugar, chocolate sauce, Hot Chocolate and salt; mix until smooth.
  4. Add about half of the heavy cream and beat until smooth. Add the rest of the heavy cream and beat until very fluffy.
  5. Fold in mini marshmallows. Pour cheesecake mixture into the prepared crust.
  6. Freeze until solid, about 4 hours.


Hot Cocoa Silly Pudding Shots


  • 1 package instant chocolate pudding mix
  • 4 tbsp. Sillycow Farms Hot Chocolate
  • 2/3 c. whole milk
  • 2/3 c. Baileys Irish Cream
  • 1/2 tsp. pure vanilla extract
  • Whipped cream, for serving
  • Cocoa powder, for serving
  • Marshmallow bits, for serving


  1. In a large bowl, combine chocolate pudding and Hot Chocolate mix with milk. Whisk until fully incorporated. Add Baileys and vanilla and whisk again. Pour into small plastic (or glass) cups and refrigerate until thickened, about 2 hours.
  2. Top with whipped cream, a sprinkle of Hot Chocolate and marshmallow bits. Serve.


Hot Chocolate Silly Cookies

Makes 3 dozen cookies


  • 1 cup butter softened
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 1/4 cups flour
  • 3/4 cups Sillycow Farms Hot Chocolate
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 cup chocolate chips
  • 1 cup small marshmallow pieces


  1. Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
  2. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and marshmallow pieces. Cover and chill for 30 minutes.
  3. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.


Hot Chocolate Silly Krispie Treats

Makes 24 treats



  1. Line a 9x13” pan with foil and spray it with cooking spray. Measure out cereal into a large bowl and set aside.
  2. Place butter and marshmallows in a large, microwave safe bowl. Melt for 1-1/2 to 2 minutes on HIGH power, stirring every 30 seconds until they are melted. Stir in the hot chocolate. Stir in the cereal and pour into prepared pan.
  3. Spray your hands with cooking spray so they won’t stick to the mixture, and carefully press the treats into the pan. (Be careful - the mixture will be hot.) Sprinkle immediately with mini chocolate chips and press lightly to secure them to the top of the krispie treats. Let cool completely before cutting into squares.


Hot Chocolate Silly Bundt Cake

Cake Ingredients:

  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1/4 cup cocoa powder
  • 1/2 cup Sillycow Farms Hot Chocolate
  • 1 cup butter, room temperature
  • 1 (8 oz.) cream cheese
  • 2 cups sugar
  • 3 oz. milk chocolate, melted
  • 5 eggs
  • 2 tsp vanilla

Glaze Ingredients:

Cake Instructions:

  1. Preheat oven to 325°
  2. Spray 10" bundt pan liberally with baking spray.
  3. Sift together flour, baking soda, cocoa powder and hot chocolate mix. Set aside.
  4. In large mixing bowl (or stand mixer) cream together butter and cream cheese until smooth. Add in sugar and beat on medium about 2 minutes until light and fluffy.
  5. In microwave safe bowl, melt milk chocolate on 50% power in 30 second increments, stirring after each. Add to butter mixture and mix until incorporated.
  6. Add in eggs, one at a time, mixing well in between each and then add vanilla.
  7. Turn mixer to low and slowly add in your sifted dry ingredients.
  8. Mix ingredients until incorporated. Don’t over mix.
  9. Fill your pan with batter and bake for 1 hour, or until toothpick comes out clean.
  10. Let cool in pan and then transfer to wire rack.

Glaze Instructions:

  1. In small saucepan over low heat melt milk chocolate, 2 Tbsp. hot chocolate mix, heavy cream and butter together until melted, stirring frequently.
  2. Remove from heat and let sit for 10 minutes.
  3. Pour over cooled cake.


Silly Hot Chocolate Marble Pound Cake


  • 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pan
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 4 large eggs, at room temperature
  • 2 tablespoons sour cream
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups sugar
  • 1/2 cup Sillycow Farms Hot Chocolate


  1. Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan.
  2. Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl.
  3. Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add the sugar, 1/4 cup at a time, to cream and lighten the butter.
  4. Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
  5. Reduce the mixer speed to low. Beat in the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Take care not to overmix.)
  6. Transfer about 1/3 of the batter to a medium bowl, and stir in the hot chocolate mix. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula. Using 1/2 the hot chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and hot chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.
  7. Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed, 1 hour to 1 hour and 30 minutes.
  8. Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.


Silly Hot Chocolate Popcorn Balls


  • 6 cups popcorn
  • 3 tablespoons Sillycow Farms Hot Chocolate
  • 1/4 cup butter
  • 10 ounces marshmallows
  • 1 cup M&Ms
  • Nonstick cooking spray
  • 1/3 cup chocolate chips, melted (optional, topping)


  1. In a large bowl, toss popcorn with hot chocolate mix.
  2. In a medium saucepan, melt butter. Cook, stirring until brown. Add in marshmallows and stir constantly until marshmallows are melted and mixture is smooth. Pour over popcorn mixture immediately and mix to coat. Add in M&Ms.
  3. Spray an ice cream scoop or your hands with nonstick cooking spray. Shape popcorn into 2-inch balls. Place balls on parchment paper and allow to cool. Drizzle with melted chocolate if desired. Wrap popcorn balls in clear plastic wrap.


Silly Hot Chocolate Pancakes

Hot Chocolate Syrup Ingredients:

Pancakes Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Sillycow Farms Hot Chocolate
  • 1 tablespoon baking powder
  • Fine salt
  • 1 1/4 cups milk
  • 4 tablespoons melted unsalted butter, plus 4 to 5 tablespoons for the skillet
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • Whipped cream, for serving

For the Hot Chocolate Syrup:

In a small saucepan over medium heat, bring the maple syrup and hot chocolate mix to a simmer, whisking constantly. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Keep warm.

For the Pancakes:

  1. Preheat the oven to 200 degrees F.
  2. In a large bowl, whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt.
  3. In a medium bowl, whisk together the milk, butter, eggs and vanilla.
  4. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it's OK if there are some lumps).
  5. Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes.
  6. Repeat with the remaining butter and batter. (Keep cooked pancakes warm in a low oven.) Serve with the hot chocolate syrup and whipped cream.