Drinks
Angels Delight Christmas Drink
1/4 c Whipping cream
7 Scoops Ice cream
1/2 c Chopped pecans
1/4 c Chocolate syrup
1 Banana
Put all of these in a blender. Put whipped cream and nuts on top of
glasses.
Austrian Chocolate Cup
30 oz Semisweet chocolate, broken in pieces
10 sm Finely grated orange peel
2 1/2 ts Ground cinnamon
15 c Milk
2 1/2 c Whipping cream
Grated chocolate
30 Cinnamon sticks (3″)
Combine chocolate, orange peel, cinnamon and 3 tablespoons of milk
in a saucepan and heat very gently until chocolate melts, stirring
frequently.
Add remaining milk and heat through gently until piping hot, stirring
frequently. Whisk whipping cream until soft peaks form.
Pour hot chocolate into mugs or heatproof glasses. Top with whipped
cream. Sprinkle with grated chocolate and add a cinnamon stick to
each one for stirring.
NOTE: Wind a curly strip of orange peel around cinnamon sticks for a
pretty effect, if desired.
Bailey’s Irish Cream
3 Eggs
15 oz Canned milk or “Eagle Brand”
1/2 pt Whipping cream
1/2 ts Coconut extract
3 tb Chocolate syrup
13 oz Scotch Whiskey, (mickey)
Combine all ingredients in a blended for 1 minute. Let stand over
night. Bottle the next day. No waiting time.
Banana Chocolate Milkshake
1 c Skim milk
2 tb Cocoa
Granulated sugar substitute equal to 1/3 cup sugar
1 ts Vanilla extract
1 md Ripe banana, sliced
8 lg Ice cubes
In blender container, pour milk. Add cocoa. Cover, blend on low speed
until well mixed. Add sugar substitute, vanilla and banana. Cover;
blend until smooth. Add ice cubes, one at a time, blending until thick.
Serve immediately. Makes 2 12-ounce servings.
Chocolate Almond Coffee
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1/2 ts Chocolate extract
1/2 ts Almond extract
1/4 c Toasted almonds, chopped
Process nutmeg and coffee, add extracts. Process 10 seconds longer.
Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six
ounce servings. To brew: Place mix in filter of an automatic drip coffee
maker. Add 6 cups water and brew.
Chocolate Banana Smoothie
3 c Skim milk
2 Bananas, large
1/2 t Vanilla extract
1/2 c Chocolate syrup
In a blender or food processor, combine 1-1/2 c. milk, bananas vanilla
and chocolate syrup. Blend until smooth. Add remaining milk and blend
again. Serve immediately.
Chocolate Black Russian
1 fl Kahlua
5 oz Chocolate Ice Cream
1/2 fl Vodka
Blend ingredients and pour into a large cocktail glass.
Chocolate Brandy Cream
1 1/2 tb Cocoa powder
1 tb Confectioners sugar
1 c Heavy whipping cream
1 tb Brandy
1 1/2 ts Vanilla
Sift together the cocoa and confectioners sugar and set aside. In a
chilled bowl with chilled beaters, combine all ingredients and beat the
cream until stiff peaks begin to form. With a spoon or pastry bag fitted
with a star tip, use cream to garnish slices of Double Chocolate Ice Box
Pie.
Chocolate Coffee
4 (1oz) Semisweet chocolate squares
2 c Half-and-half
4 c Hot brewed coffee
3/4 c Coffee liqueur
Sweetened whipped cream
Bring chocolate and half-and-half to a boil in a large saucepan over
medium heat, stirring constantly; stir in coffee. Remove from heat; stir
in liqueur.
Serve with sweetened whipped cream.
Chocolate Fudge Shake
2 c Cold 2% lowfat milk
1 pk (4-serving size) Jell-O Chocolate Fudge Flavor Sugar-Free Instant
Pudding and Pie Filling
2 c Crushed ice
Pour milk into blender container. Add remaining ingredients; cover.
Blend at high speed 15 seconds or until smooth. (Mixture will thicken
as it stands. Thin with additional milk, if desired.) Makes 4 cups or 4
servings.
Chocolate Liqueur
2 ts Pure chocolate extract
1/2 ts Pure vanilla extract
1 1/2 c Vodka
1/2 c Sugar syrup (see recipe)
1/2 ts Fresh mint (optional)
dr Peppermint extract(optional)
Mix all ingredients and let mature 2 weeks. The chocolate tends to
settle on the bottom and may need to be stirred before serving.
Finished version will tend to be thin, but is still quite tasty and
excellent for mixing in coffee or pouring over desserts. Add glycerin to
thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and
a few drops of peppermint extract. Let mature 2 additional weeks.
Yield: 1 pint. Container: Quart jar
Chocolate Milk Shake
1/4 c Cocoa
1/3 c Hot water
3 ts Liquid sucaryl
1 1/2 c Skim milk
1 c Low-calorie chocolate ice
Milk
In blender,combine cocoa,hot water,and sucaryl;buzz to blend.Add
milk and ice milk; buzz a few minutes until foamy.
Chocolate Mint
6 Peppermint tea bags
6 c 2-percent milk (1 1/2 quarts)
6 tb Hot chocolate mix, divided
Place peppermint tea bags in bottom of pan. Add milk and heat to just
under boiling. Gently squeeze tea bags and remove. Place 1
tablespoon chocolate in each mug and pour 1 cup of hot minted milk
over chocolate. Serve with fresh mint leaf on side or peppermint stick
candy.
Chocolate Mint Oreo Drink
3 Scoops vanilla ice cream
2 Oreo cookies, crushed
2 Andes Creme de Menthes
10 oz Crushed ice
1 1/4 oz White creme de menthe
1 1/4 oz White creme de cacao
Makes one drink. Pour into blender and blend two minutes on high
speed.
Chocolate Peanut Shake
3 tb Chocolate syrup
1 tb Peanut butter
Milk
1 lg Scoop vanilla ice cream
Put syrup and peanut butter into a shaker. Fill with cold milk; shake
vigorously. Top with scoop of ice cream. Or, blend all in a blender.
Fiesta Hot Chocolate
1/2 c Cocoa
1/4 c Dark Brown Sugar; Packed
3 ea Cloves; whole
2 tb Powdered Sugar
Whipped Cream
1 tb Flour; Unbleached
4 c Milk
1 ea Cinnamon Stick;Broken In 1/2
1 1/2 ts Vanilla
4 ea Cinnamon Sticks
Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling over medium heat,
stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO
NOT boil). Remove from heat; remove cloves and cinnamon. Stir in
powdered sugar and vanilla. Beat with molinillo, wire whisk or hand
beater until foamy. Pour into 4 cups or mugs. Serve with whipped
cream and cinnamon sticks.
Hot Chocolate
1 oz (generous) good sweet chocolate; broken to pieces
Small quantity of milk; or water
2 tb To 3 tbsp water or milk; boiling
1 c Milk or water; boiling
Put the chocolate broken up into pieces with a small quantity of water
or hot milk in a casserole on a gentle heat. Cover the pan, let the
chocolate soften, remove from the fire and whip into a smooth paste
with a whip or wooden spoon; add first of all two or three tablespoons
of boiling liquid (water or milk) to dilute the paste, then the rest of the
liquid, still boiling, continuing to stir all the time. To retain the full
aroma of the chocolate (the same applies to cocoa) it must never be
allowed to boil.
Hot Chocolate Eggnog
1 Egg;
3/4 c Milk;
1/2 c Water;
3 tb Unsweetened cocoa powder;
1/2 ts Ground nutmeg;
In container of electric blender of food processor, combine egg, milk,
water, cocoa and nutmeg, blend until well mixed. Transfer mixture to
top of a double boiler. Hear stirring occasionally, until mixture is
steaming. Do not boil. Serve immediately.
Hot Chocolate 1
2 ounces (squares) bitter, unsugared bakers’ chocolate
1 cup hot water
3 tablespoons honey
dash salt
3 cups hot milk
4 sticks cinnamon
Chop the chocolate and heat in the water until
melted. Add honey, salt, and beat the hot chocolate water with a
balloon wire whisk as you add the warmed milk. Serve the hot
chocolate in mugs with cinnamon-bark stick stirrers in each.
Hot Chocolate 2
6 T. unsweetened cocoa 6 T. Sugar Pinch of Salt 2 1/2 cup Milk 2 1/2 cup Light Cream 1/2 t. Vanilla (or more) Pinch of Cinnamon Powder (optional) Whipped Cream Orange Zest
Mix cocoa, salt, and sugar. Add milk. Heat to dissolve. Add light cream, cinnamon, vanilla. Heat to just under boiling. Mix very well and pour into warm mug. Top with whipped cream, cocoa powder, and fine orange zest.
Hot Cocoa For A Crowd
1 1/2 c Sugar
1 1/4 c Cocoa
1/2 ts Salt
3/4 c Hot water
4 qt Milk
1 tb Vanilla extract
In 6-quart saucepan, combine sugar, cocoa and salt; gradually add
water. Cook over medium heat, stirring constantly, until mixture boils.
Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring
frequently. Do not boil. Remove from heat; stir in vanilla. Serve hot.
About twenty-two 6-oz. servings.
Hot Peppermint Patty
1 oz Peppermint syrup;
6 oz Chocolate;
Whipped cream to taste;
Mix syrup into warm chocolate and garnish with whipped cream.
Instant Hot Chocolate Mix
22 oz Non-dairy creamer powder
32 oz Nonfat dry milk powder
1 1/2 lb Dry chocolate mix
1/4 c Powdered sugar (opt)
Mix all ingredients thoroughly. Store in tightly covered container. To
serve: Fill a cup about 1/2 full of mix. Add hot water. OR add cold
water and microwave on HIGH for 2 minutes.
Mint Chocolate Chip Milk Shake
3 c Cold skim milk
1 pk (4-serving size) JELL-O Pistachio Flavor Sugar-Free Instant
Pudding and Pie filling
1 1/2 c Vanilla ice milk *
1/4 ts Peppermint extract
1/2 oz (square) BAKER’S Semi-Sweet Chocolate, grated
* For diabetics, be sure to use a Sugar Free frozen dairy dessert in
place of the ice milk.
Pour milk into blender container. Add pudding mix, ice milk and
extract; cover. Blend at high speed 15 seconds or until smooth.
(Mixture thickens as it stands. Thin with additional milk, if desired.)
Sprinkle individual servings with grated chocolate. Makes 5 cups or 5
servings.
White Hot Chocolate
3 1/2 c Milk
2 tb Sugar
3 1/2 oz White chocolate; finely chopped
1 oz Milk chocolate; finely chopped
Creme de cacao; optional
Heat milk and sugar to just below a boil. Remove from heat and add
chocolate. Let stand 2 minutes. Transfer to a blender and whip until
frothy. Add creme de cacao if desired. Serve hot.
Be sure to use a top-quality white chocolate instead of a “coating
chocolate.”
World’s Best Hot Chocolate
2 oz Semisweet chocolate; chopped
1 1/2 tb Sweet butter
1/4 c Whole milk
1 c Heavy cream
In a small saucepan, mix everything together. Heat over medium heat,
gently. When it reaches a boil, stir with a wooden spoon until the
chocolate is completely melted. This may take a while as small specks
remain till the very end. When chocolate is practically dissolved (that is
if only tiny specks remain undissolved), turn down flame and simmer
to reduce to very dense, dark brown hot chocolate.