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| Mint plus chocolate equal refreshing. Spoon or sip this ice-cream drink, with carbonated water or cream soda for bubbles, on warm days and evenings. |
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INGREDIENTS
teaspoons creme de menthe or chocolate-mint flavor
1 pint mint-chocolate chip ice cream
2 cups carbonated water or cream soda, chilled
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DIRECTIONS
1. Pour 1 teaspoon of the chocolate syrup, then 1 teaspoon of the liqueur into each of four tall glasses. Add 2 scoops (1/2 cup) of mint-chocolate chip ice cream to each glass. Add 2 more teaspoons of chocolate syrup to each glass. Slowly pour 1/2 cup carbonated water or cream soda into each glass for fizz. Makes 4 servings.
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| Make chocolate milk into an extra special snack by adding a little peppermint extract. |
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INGREDIENTS
1-1/2 cups low-fat or fat-free milk
2 tbs. dark-chocolate-flavored syrup
1/8 tsp. peppermint extract
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DIRECTIONS
1. Place milk, dark-chocolate-flavored syrup, and peppermint extract in a small pitcher. Whisk until combined. Divide milk between two glasses and serve.
2. For dunkers: In the microwave, melt chocolate chips on two graham crackers.
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| True chocolate-lovers will want to use bittersweet chocolate, which carries a more pronounced flavor than semisweet in this warming beverage. |
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INGREDIENTS
4 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons Grand Marnier or amaretto or 4 teaspoons vanilla
Finely shredded orange peel (optional)
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DIRECTIONS
1. In a small saucepan combine water and chocolate; cook and stir just until boiling. Remove from heat; stir in liqueur or vanilla. In a small chilled mixing bowl beat cream with an electric mixer on low to medium speed until soft peaks form (tips curl). Top each serving of cocoa with whipped cream; sprinkle with orange peel, if desired. Makes 4 (4-ounce) servings.
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| A blend of unsweetened cocoa powder, bittersweet chocolate, and honey makes this hot drink good enough to serve for dessert. |
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INGREDIENTS
1/2 cup unsweetened cocoa powder
1/4 cup bittersweet chocolate pieces
1 tablespoon honey or sugar
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DIRECTIONS
1. In a medium saucepan, stir together cocoa powder and chocolate pieces. Whisk in milk and honey. Heat over medium heat just until boiling, whisking constantly. Pour into mugs to serve.
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| Enjoy this mellow coffee simmered with spices, chocolate and an orange |
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INGREDIENTS
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons instant coffee crystals
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DIRECTIONS
1. Using a vegetable peeler or sharp knife, remove peel from orange; set aside. Squeeze juice from orange; add water, if necessary, to equal 1/3 cup. Set aside.
2. For spice bag, place orange peel, cinnamon, and cloves in a double layer square of 100-percent-cotton cheesecloth. Bring up corners; tie with string.
3. In a large saucepan combine orange juice, spice bag, water, milk, brown sugar, cocoa powder, and coffee crystals. Bring to boiling; remove from heat. Cover and let stand for 10 minutes. Remove spice bag. Stir in rum extract. Makes 6 (6-ounce) servings.
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| Keep the basic cocoa drink warm in the slow cooker, then let guests finish to their liking with cinnamon or coffee crystals. |
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INGREDIENTS
1/2 cup unsweetened cocoa powder
Marshmallows or whipped cream (optional)
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DIRECTIONS
1. In a 3-1/2- to 5-quart slow cooker combine sugar and cocoa powder. Stir in milk until combined.
2. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
3. Serve immediately or keep covered on low-heat setting for up to 2 hours. Just before serving, stir in vanilla. If desired, carefully beat milk mixture with a rotary beater until frothy. Ladle cocoa into mugs. If desired, top each serving with marshmallows or whipped cream. Makes 10 (6-ounce) servings.
Spicy Cocoa
Prepare as directed, except add 1 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg with the cocoa powder before cooking.
Mocha Cocoa
Prepare as directed, except add 3/4 teaspoon instant coffee crystals to each mug of prepared cocoa; stir to mix.
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| This spiced hot chocolate warms you from within. |
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INGREDIENTS
4 cups prepared hot cocoa with 1% milk
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon chili powder
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DIRECTIONS
1. Combine cocoa, nutmeg and chili powder. Pour into mugs and serve with a cinnamon stick.
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| Add special flavor to hot chocolate with just a few drops of peppermint extract. |
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INGREDIENTS
2 tablespoons unsweetened cocoa powder
6 drops peppermint extract
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DIRECTIONS
1. In a medium saucepan stir together sugar and cocoa powder. Gradually stir in milk until smooth. Heat over medium heat until warm. Remove from heat; stir in vanilla and peppermint extract. Makes 4 (6-ounce) servings.
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| Add honey-bourbon liqueur to conventional hot chocolate to make a sensational drink that’s sure to chase away the winter blues. |
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INGREDIENTS
2 vanilla beans or 2 tsp. vanilla
4 oz. bittersweet chocolate, chopped
1/4 cup honey-bourbon liqueur or bourbon
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DIRECTIONS
1. In a large saucepan heat milk just to simmering. Meanwhile, if using vanilla beans, split beans lengthwise. Scrape out seeds. Remove milk from heat; add beans and seeds. Let stand, covered, for 10 minutes.
2. Add chocolate to milk mixture; return to low heat, stirring or whisking until chocolate is melted and milk mixture is hot. Whisk in liqueur and (if using) vanilla and honey. Serve immediately. Makes 4 servings.
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| Chai (rhymes with tie), the centuries old spiced milk-and-tea drink with roots throughout the mid-East, has maintained worldwide popularity–in coffee shops, tea houses, and homes. This chocolate version is a taste variation from the original and makes enough to serve several guests. |
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INGREDIENTS
4 tea bags containing black tea, such as orange pekoe, Darjeeling, English breakfast, or Lapsang souchong
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
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DIRECTIONS
1. Pour the boiling water over tea bags in a large saucepan. Cover and let stand 3 to 5 minutes. Remove tea bags. Stir in sugar and cocoa powder. Cook and stir over medium heat just until mixture comes to boiling. Stir in milk, vanilla, cinnamon, and nutmeg; heat through. Do not boil. Pour into cups. Top each serving with a dollop of whipped cream sprinkled with nutmeg. If desired, insert candy canes for stirrers. Makes 8 to 10 servings.
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