World's Best Hot Chocolate

World's Best Hot Chocolate

Ingredients:

• 2 oz Semisweet chocolate; chopped
• 1 1/2 tb Sweet butter
• 1/4 c Whole milk
• 1 c Heavy cream

Instructions:

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.

White Hot Chocolate

White Hot Chocolate

Ingredients:

• 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

Instructions:

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."

Mint Chocolate Chip Milk Shake

Mint Chocolate Chip Milk Shake

Ingredients:

• 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.

Instructions:

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.

Instant Hot Chocolate Mix

Instant Hot Chocolate Mix

Ingredients:

• 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)

Instructions:

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.

Hot Peppermint Patty

Hot Peppermint Patty

Ingredients:

• 1 oz Peppermint syrup;
• 6 oz Chocolate;
• Whipped cream to taste;

Instructions:

Mix syrup into warm chocolate and garnish with whipped cream.

Hot Cocoa For A Crowd

Hot Cocoa For A Crowd

Ingredients:

• 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

Instructions:

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 Chocolate Eggnog

Hot Chocolate Eggnog

Ingredients:

• 1 Egg;
• 3/4 c Milk;
• 1/2 c Water;
• 3 tb Unsweetened cocoa powder;
• 1/2 ts Ground nutmeg;

Instructions:

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

Hot Chocolate

Ingredients:

• 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

Instructions:

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.

Fiesta Hot Chocolate

Fiesta Hot Chocolate

Ingredients:

• 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

Instructions:

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.

Chocolate Peanut Shake

Chocolate Peanut Shake

Ingredients:

• 3 tb Chocolate syrup
• 1 tb Peanut butter
• Milk
• 1 lg Scoop vanilla ice cream

Instructions:

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.

Chocolate Mint Oreo Drink

Chocolate Mint Oreo Drink

Ingredients:

• 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

Instructions:

Makes one drink. Pour into blender and blend two minutes on high
speed.

Chocolate Mint

Chocolate Mint

Ingredients:

• 6 Peppermint tea bags
• 6 c 2-percent milk (1 1/2 quarts)
• 6 tb Hot chocolate mix, divided

Instructions:

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 Milk Shake

Chocolate Milk Shake

Ingredients:

• 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

Instructions:

In blender,combine cocoa,hot water,and sucaryl;buzz to blend.Add
milk and ice milk; buzz a few minutes until foamy.

Chocolate Liqueur

Chocolate Liqueur

Ingredients:

• 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)

Instructions:

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 Fudge Shake

Chocolate Fudge Shake

Ingredients:

• 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

Instructions:

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 Coffee

Chocolate Coffee

Ingredients:

• 4 (1oz) Semisweet chocolate squares
• 2 c Half-and-half
• 4 c Hot brewed coffee
• 3/4 c Coffee liqueur
• Sweetened whipped cream

Instructions:

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 Brandy Cream

Chocolate Brandy Cream

Ingredients:

• 1 1/2 tb Cocoa powder
• 1 tb Confectioners sugar
• 1 c Heavy whipping cream
• 1 tb Brandy
• 1 1/2 ts Vanilla

Instructions:

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 Black Russian

Chocolate Black Russian

Ingredients:

• 1 fl Kahlua
• 5 oz Chocolate Ice Cream
• 1/2 fl Vodka

Instructions:

Blend ingredients and pour into a large cocktail glass.

Chocolate Banana Smoothie

Chocolate Banana Smoothie

Ingredients:

• 3 c Skim milk
• 2 Bananas, large
• 1/2 t Vanilla extract
• 1/2 c Chocolate syrup

Instructions:

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 Almond Coffee

Chocolate Almond Coffee

Ingredients:

• 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

Instructions:

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.