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Recipe ingredients and directions:

An interesting variation is the Kir LeDuc:

1/4 oz. Armangnac,

5 oz. Champagne,

served in a flute with a slice of orange. Delicious.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

You can use any flavor of Jello in this recipe.

BUBBLING JADE PUNCH

2 3-ounce packages lime gelatin

2 cups boiling water

4 cups cold water

12-ounce can frozen lemonade concentrate, thawed and undiluted

2 cups pineapple juice

1 2-liter bottle ginger ale

Dissolve gelatin in boiling water; stir in cold water, lemonade

concentrate, and pineapple juice; chill well. Don’t chill too long or

it solidifies!! Add ginger ale before serving.

Janet R. Starosta ~~ [email protected] ~~ 804-924-4605

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

ALABAMA SLAMMER SHOOTER

1 Part Jack Daniel’s

1 Part Creme de Noyaux

1 Part Orange Juice

1 Part Amaretto

Shake over ice, then strain into shot glasses.

JOHN’S MANHATTAN

2 Oz. Jack Daniel’s

1/2 Oz. Dry Vermouth

Bitters

Shake and pour into cocktail glass.,

Submitted by BobM430348 via America Online

LIL’ JOHNSON

1/2 Vodka

1/4 Jack Daniel’s Downhome Punch

1/4 Rose’s Lime Juice

Just mix them up however you want.

LYNCHBURG LEMONADE

1 Ounce Jack Daniel’s

1 Ounce Triple Sec

1.5 Ounces Sweet ‘n Sour Mix

Fill 7-Up

Shake and strain into a Highball glass then fill with 7-Up

SOUTHERN SUICIDE

.75 Ounce Jack Daniel’s�

.75 Ounce Southern Comfort�

.5 Ounce Orange Juice

.25 Ounce 7-Up

.25 Ounce Grenadine

Shake with ice and pour into highball glass.

THE BIG JOHNSON

4 oz. Vodka

1 Jack Daniel’s Downhome Punch

3/4 7-Up

dash Sweetened Lime Juice

dash Grenadine

Mix Lime Juice, then Vodka, then JD and 7-UP.

Optional Grenadine dash last–pour around side of

glass for effect. Serve on ice.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 eggs

1 1/3 cups evaporated milk

1/2 teaspoons chocolate syrup

1 tablespoon pure vanilla extract

1/3 teaspoon lemon extract

1/4 teaspoon instant coffee

1/4 cup granulated sugar

1 3/4 cups Irish whiskey

Place all ingredients in blender; blend well. Bottle and let mellow in

refrigerator at least one week before serving. We found this best

after 1 to 2 weeks. Store in refrigerator.

Pax,

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 large tin evaporated milk

1 large tin condensed milk

2 eggs

1 teaspoon vanilla essense

1 tablespoon coffee powder

1 cup of whiskey

Method:

Put all ingredients into a bowl/blender and whisk for 10 minutes.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Below is a recipe for Irish Cream I’ve been working on for

a few years. Its as close as I’ve come so far.

Bailey’s Irish Cream

1 can sweetened condensed milk

1 3/4 cups Irish Whiskey

4 egg whites

1 cup heavy (whipping) cream

2 Tbsp. chocolate syrup

1 Tbsp. fresh instant coffee

1 tsp. vanilla extract

1/2 tsp. almond extract

Place all ingredients in blender and blend until smooth. Bottle and let

mellow in refrigerator at least one week before serving. Store in

refrigerator for up to one month.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

I have used this recipe many times and love it. It can be frozen, to

keep longer and it tastes the same to me without the eggs, since raw

eggs are always a concern.

IRISH CREAM LIQUEUR

1 Cup Irish whiske, brandy, rum, bourbon or scotch

1 (14 oz.) can sweetened condensed milk

1 Cup whipping or coffee cream

4 eggs

2 Tablespoons chocolate syrup

2 Teaspoons instant coffee

1 Teaspoon vanilla extract

1/2 Teaspoon almond extract

Combine all ingredient in blender. Blend until smooth. Store tightly

covered in refrigerator for up to one month. Stir well before

serving.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

10 cups pots of steeped tea

3/4 cup of sugar

6 oz frozen lemonade (pink or regular)

I use a big mixing bowl and mix the sugar and lemonade together

and then I pour the tea over the top while it is still boiling.

That way the sugar and lemonade mix properly. Once it has cooled

I store it in the refrigerator in two jugs. My kids love it.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 tea bags (I use Lipton)

1 cup Sugar

2. cup water

2 sliced lemons, including rind

Mix above ingredients and bring to a boil. Take off heat and let

cool 10 minutes. Strain mixture into a large pitcher and add 6

cups of cool water. Serve over ice cubes.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Following is my Dad’s recipe for iced tea, made with artificial sweetener

and in quantity, for Southerners who drink it three times a day.

JIMMY’S ICED TEA

(Serves approx 8)

Ingredients:

3 ea Family Size Tetly tea bags

(Substitute three regular bags for each "Family Size")

5 cups almost boiling water

9 1/2 grains saccharin tablets

( or Substitute other artificial sweetener. I currently use

9 packets of Equal/Nutrisweet)

1/3 cup sugar

Directions:

Add tea bags to near-boiling water; steep 10 minutes or longer.

Pour tea off, rinse bags with additional cold water so as not to waste any

tea. Add saccharin and sugar.

Pour individual, ice-filled glasses 1/4 to 1/3 full of tea and adjust

strength by judging color while adding water and tea as desired. Further

adjustments may be made by adding sugar and/or lemon juice as appropriate.

Note:

Tea seems to be better if water is heated in stainless pan, rather

than heavy aluminum.

A sprig of peppermint leaf really tops it off quite well!

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Step 1 ingredients:

8 cups strong tea

(8 cups boiling water +16 teabags, left to steep for 5 minutes)

1/2 cup fresh squeezed lemon juice (approx 2 large lemons)

1/2 – 3/4 cup sugar (or more to taste)

Step 2 ingredients:

Grated peel from lemons

Step 1 method:

Pour steeped tea into a pitcher.

Add the sugar.

Add the lemon juice.

Stir, taste for adjust for sweetness.

Note: Before you add the lemon juice (fresh squeezed is mandatory),

the tea should taste quite bitter, undrinkable alone. Once you add the

lemon juice it turns colour, (the lemon juice seems to bleach it) and

then add sugar until you’re happy with the taste.

Step 2 method:

My technique is to put the grated rind in a metal sieve (one with

really tiny holes), place the sieve on top of a large measuring cup or

pitcher that holds 8.5 cups of liquid, and pour the hot, strong tea

mixed with the lemon juice and sugar through it, and repeat several

times.

Enjoy.

Alternate way to serve this which is really refreshing as well:

Iced Tea Granita

Add 2 cups of sugar to the hot tea and stir until dissolved.

Add the lemon juice _and_ grated lemon rind.

Pour into two shallow pans (13 x 9 x 2) work fine.

Put in freezer.

Stir with a potato masher or strong whisk every 1/2 hour to 45 minutes

until entirely crystallized. It should have the texture of snow.

Put gently into containers in the freezer, quickly so it doesn’t melt,

and scoop out some on a hot summer’s day and share with your friends.

It’s wonderful.

Julia

Victoria, British Columbia, Canada

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

(Makes around one gallon)

10 tea bags

1 cup sugar

water

ice

1. Boil about 4-5 cups of the water. Steep the tea bags for 2-5 min.

2. Remove the tea bags and dissolve the sugar in the hot tea.

3. Transfer the sweetened tea to a gallon container (we always used a

well-rinsed out milk jug) and fill with cold water and/or ice.

Serve over more ice.

Notes: Yeah, its alot, but it goes fast. You can also use fewer tea

bags (around 4-5) and steep them longer (a half hour) for "Aunt Nancy’s

Ice Tea"(tm) :). Sugar is to taste and can be freely adjusted. I use

decaffinated tea bags here at school and it tastes the same to me.

Never tried artifical sweeteners – but I don’t see why they wouldn’t

work. Just add them last, after the tea has cooled.

Now I’m thirsty . .

Ann

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 squares (1 oz. each) unsweetened chocolate

1/4 cup sugar

1 cup double strength coffee

2 1/2 cups milk

1 1/2 cups Coca-Cola

Whipped cream or ice cream

Melt chocolate in top of double boiler over hot water. Stir in sugar.

Gradually stir in hot coffee, mixing thoroughly. Add milk and continue

cooking until all particles of chocolate are dissolved and mixture is

smooth, about 10 minutes. Pour into jar, cover and chill. When ready

to serve, stir in chilled Coca-Cola. Serve over ice cubes in tall

glasses. For a beverage, top with whipped cream. For a dessert, add a

scoop of ice cream. Makes 5 cups.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Great for the kids. Divine on a hot summer day!

*Note – I’ve only ever made the Lemon Concoction, and I always end up

playing around with the measurements to get it thick and lemony enough.

Have fun with the blender!

Lemon Concoction

================

3 scoops vanilla ice cream

juice of two lemons

6 oz 7-up (sprite substitutes nicely)

1 oz simple syrup

Blend ingredients, top with whipped cream, serve in a frosted glass.

(I have misplaced the recipe for simple syrup – it’s when you

super-saturate water with white sugar and boil to thicken it)

Mr. P. Nutt

===========

1 tbsp peanut butter (smooth)

1 oz chocolate syrup

3 oz milk

2 scoops vanilla ice-cream

1/2 scoop crushed ice

Blend.

Top with whipped cream, serve.

Skyway Seabreeze

================

2 oz cranberry juice

2 oz apple juice

1 oz lime mix

1/2 oz simple syrup

Top with soda

Pour over crushed ice in a working blender

Add lime squeeze

Chicago Lemon(lime)Ade

======================

3/4 oz simple syrup

1 lemon or lime (cut in three: squeeze 2 large ends)

2/3 c crushed ice

1 oz soda water

1 oz 7-up

Mix.

Top with remaining lemon wheel

Stir with straw, serve!

Fruit Explosion

===============

1 oz frozen strawberries

1/4 ripe banana

1/2 oz grenadine

3 oz pina colada mix

1/2 scoop crushed ice

Blend.

Top with strawberry & banana slice

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

SILVER CLOUDS

Ingredients :

1 qt. vanilla ice cream (1/2 gal.

serves 8)

1/3 c. Amaretto Di Sarino

1/3 c. white Cream De Cacao (Arrow)

Whipped cream

Kalua (small amount)

Preparation :

Mix ice cream in blender until creamy, slowly add liquor when

softened. Pour into glasses and top with whipped cream. Pour a

little Kalua on top. Serves 4.

KAHLUA SMOOTHIE

Ingredients :

1 pt. vanilla ice cream

1/3 c. creme de cacao

1/3 c. kahlua

Preparation :

Combine ingredients in blender and process until smooth. Serve

after dinner.

TUMBLEWEED

Ingredients :

3/4 oz. Kahlua

3/4 oz. dark creme de cacao

3 oz. light cream or milk

2 scoops vanilla ice cream

Preparation :

Combine the ingredients and blend until creamy. Pour into stemmed

glasses to 1 inch from the top. Top with whipped cream and sprinkle

with chocolate shavings.

LADY GODIVA

Ingredients :

2 oz. creme de cocoa

3 oz. Kahlua

6 scoops vanilla ice cream

1 c. strawberries

1 c. half and half or cream

Powdered sugar (optional)

Preparation :

Mix in blender until smooth. Serve in brandy glasses. Top with

whipped cream and a whole strawberry.

GRASSHOPPER

Ingredients :

1/2 gal. vanilla ice cream

1/2 c. creme de cacao

1 c. creme de menthe

Preparation :

Mix well. If prefer thinner add light cream. Refrigerate to

serve soon. Freeze and thaw if made a day or so ahead.

BRANDY ALEXANDER

Ingredients :

2 jiggers dark creme de cocoa

1 jigger brandy

1 pt. vanilla ice cream

1 c. crushed ice

Preparation :

Put all ingredients in blender. Cover and frappe until sherbet

consistency. Serve in small brandy snifters with nutmeg sprinkled

on top. Yield: 6 (3 oz.) drinks.

BRANDY ALEXANDER

Ingredients :

1 gallon vanilla ice cream

1/4 c. of half & half1/2 shot brandy

2 1/2 shots creme de cocoa

Preparation :

Mix well. Add: More liquor may be added for desired taste.

RUM TRUFFLE

Ingredients :

1/2 oz. dark rum

1/4 oz. creme de cocoa

1/4 oz. hazelnut liqueur

A generous portion of chocolate ice

cream

Whipped cream

Preparation :

Put all ingredients, except whipped cream, in a blender. Whip up.

Serve in a brandy snifter with the whipped cream on top.

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

Preparation :

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

speed.

BONNIE PRINCE CHARLES

Ingredients :

8 oz. ice cream

3/4 oz. white Creme de Coca

3/4 oz. Drambuie

Preparation :

Ice cream cocktail, I invented when I owned the Highlander Supper

Club.

THE GRAND LAKE HUMMERS

Ingredients :

GRAND ISLAND GOLDEN HUMMER:

1 oz. Galliano

1 oz. white creme de cacao

2 scoops vanilla ice cream

BROWN ISLAND VELVET HUMMER:

1 oz. Triple Sec

1 oz. brown creme de cacao

2 scoops vanilla ice cream

CEDAR ISLAND MINT HUMMER:

1 oz. green creme de menthe

1 oz. white creme de cacao

2 scoops vanilla ice cream

BURNT ISLAND MOCHA HUMMER:

1 oz. Kahlua

1 oz. creme de cacao

2 scoops vanilla ice cream

THREE SISTERS CHOCOLATE CHIP HUMMER:

1 oz. brandy

1/2 oz. white creme de cacao

1/2 oz. creme de menthe

2 scoops chocolate chip ice cream

TANGLEWOOD ALEXANDER HUMMER:

1 oz. brown creme de cacao

1 oz. brandy

2 scoops vanilla ice cream

Dash of nutmeg

ROUND ISLAND HUMMER:

1 oz. white creme de cacao

1 oz. creme de almond

2 scoops vanilla ice cream

APPLEGATE ISLAND HUMMER:

1 oz. creme de menthe

1 oz. brandy

2 scoops vanilla ice cream

THE MACOMBERS CITRUS HUMMER:

2 oz. brandy

1 scoop lemon ice cream

1 scoop orange sherbet

RECIPE FOR THE GRAND LAKE HUMMER CRUISE:

1 lazy summer afternoon

1 boat (big or small)

in good working order

1 designated drive

4-5 good friends

1 picnic basket of munchies

1 cooler of Hummer stuff

1 rechargeable blender

Preparation :

Each "Hummer" recipe yields 2 servings. Soften the ice cream a

little before adding to other ingredients. Blend until creamy and

enjoy. Mix all ingredients together and have a wonderful afternoon!

POLAR BEAR

Ingredients :

1 1/2 tbsp. Amaretto

4 tsp. white creme de cacao

1 tsp. chocolate syrup

1/4 tsp. vanilla

1 1/2 c. vanilla ice cream (softened)

Preparation :

In blender, blend Amaretto, creme de cacao, chocolate syrup,

vanilla and ice cream until smooth. Pour into 6 ounce glasses.

Makes 2 drinks.

GOLDEN CADILLACS

Ingredients :

5 qts. vanilla ice cream

1 1/3 c. Galeano liqueur

1/2 to 1/3 c. white creme de cocoa

Preparation :

Mix together in blender. Keep in freezer until ready to serve.

CHOCOLATE MINT COFFEE FLOAT

Ingredients :

Hot coffee

Creme de cacao liqueur

Mint chocolate chip ice cream

Preparation :

For each serving combine 1/2 cup coffee and 2 tablespoons

liqueur. Top with scoop of ice cream.

PINK DREAM

Ingredients :

3/4 oz. white creme de cacao

3/4 oz. vodka

3 oz. (1 sm. scoop) raspberry sherbet

3 oz. (1 sm. scoop) vanilla ice cream

3 oz. ice

Preparation :

Blend all ingredients until thick and serve in a 7 ounce stemmed

wine glass. Yield: 1 serving.

BORDEN’S & GORDON’S

Ingredients :

1/2 gal. French vanilla ice cream

1 c. vodka

1 c. cooked coffee

1 c. cream de cocoa

Preparation :

Thaw ice cream in punch bowl; let it soften. Then combine 3

liquid ingredients. Blend with ice cream. Serve.

AMARETTO ALEXANDER

Ingredients :

12 oz. amaretto liqueur

1 pt. half-and-half

6 oz. white creme de cacao

1 1/2 qt. vanilla ice cream

Preparation :

Combine amaretto, creme de cacao, and half-and-half in blender.

Put a scoop of ice cream in each sherbet glass and the remainder in

blender; blend well. Pour into sherbet glasses and serve. Serves

10.

MOCHA FROST

Ingredients :

3/4 c. whipping cream, chilled

1/4 c. creme de cocoa

1/4 c. Kahlua

1 1/2 c. coffee ice cream

Chocolate shavings or sprinkles

Preparation :

Place cream and liqueurs in chilled blender container. Cover and

blend 15 seconds. Gradually add ice cream and blend until smooth.

Serve in chilled glasses. Garnish with chocolate shavings (dessert

in a glass).

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 fluid ounce dark rum

1 fluid ounce light rum

1/2 fluid ounce Galliano

2 fluid ounces passion fruit syrup

1/2 fluid ounce orange juice

1 splash Rose’s lime juice

1 splash Pineapple juice

Fill a mixing glass with cracked ice. Add rum, Galliano, passion fruit

syrup, and orange juice. Shake and strain into highball or Collins glass

filled with ice cubes. Top with a splash of Rose’s lime juice and a

splash of pineapple juice.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

** Hurricane ** ~~ ** Hurricane (alternate) **

~~ Add: 1 oz. light rum

1 10-ounce highball glass ~~ Sub: 2 tsp. lime juice for lemon

1 ounce lemon juice ~~ Shake with ice. Strain into glass.

4 ounces dark rum +————————————–

4 ounces red passion fruit cocktail mix or hawaiian punch

crushed ice

orange slice and cherry garnish

Into a cocktail shaker, pour lemon juice, rum and cocktail mix. Shake

vigorously for one to two minutes. Pack crushed ice into cocktail

glass and pour drink mixture over the crushed ice. Garnish with orange

slice and cherry.

** Hurricane (alternate #2) **

1 oz Dark Rum

1 oz Light Rum

1 tblsp Passion Fruit Syrup

2 tsp Lime Juice

Shake with ice and strain into cocktail glass.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 oz rum or rum cream liqueur

1 oz amaretto

1 oz cream

1/2 oz strawberry syrup

1/2 banana

Blend with crushed ice. Serve.

Rum Cream Liqueur

1 can (14 oz) sweetened condensed milk

1 cup dark rum

1 cup heavy cream

1/4 cup chocolate-flavored syrup

4 tsp instant coffee powder

1/2 tsp ground cinnamon

1/2 tsp vanilla extract

1/4 tsp coconut extract

Combine all ingredients in blender or food processor. Whirl at high

speed until well blended and smooth. Serve immediately over ice.

Or cover tightly and store in refrigerator up to 2 weeks. Stir

before serving.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

ot Vanilla

Serving Size: 2

14 ozs whole milk

2 ozs whipping cream

1/2 vanilla bean

1 1/2 tsps sugar or to taste

ground canela or cinnamon for garnish

In a heavy saucepan, combine the ingredients and warm over low heat. When

small bubbles appear around the sides of the pan, remove it from the heat

and let the mixture sit at room temperature for 15 to 20 minutes. Place

the pan back on the stove and rewarm the mixture, whisking it briefly to

redistribute the skin that forms on the milk’s surface. Remove the vanilla

bean half, scrape out the seeds with a sharp knife, and return the seeds to

the milk. Pour the vanilla milk into two 8-ounce mugs and top with

sprinklings of canela. Drink hot.

Hot Vanilla & Hot Coconut

HOT VANILLA

For a foamy version, not unlike the steamed milk atop a cappuccino, pour

the hot mixture through the feed tube of a food processor while it’s

running, then transfer to mugs.

2 cups milk

4 tablespoons sugar

1 teaspoon vanilla

Nutmeg

INSTRUCTIONS: Combine the milk, sugar and vanilla in a small saucepan. Stir

and heat, but do not boil.

Divide between 2 mugs and sprinkle a little nutmeg on top. Spiced Milk: Add

1/4 teaspoon cinnamon and 1/8 teaspoon ground cloves before heating.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1/4 cup sugar

1 tablespoon baking cocoa

1/8 teaspoon salt

1/4 cup hot water

1 tablespoon butter or margarine

4 cups milk

1 teaspoon maple flavoring

1 teaspoon vanilla extract

12 large marshmallows

In a large saucepan, combine sugar, cocoa, and salt. Stir in hot

water and butter; bring to a boil. Add the milk, maple flavoring,

vanilla, and 8 marshmallows. Heat through, stirring occasionally,

until marshmallows are melted. Ladle into mugs and top each with

a marshmallow.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 1/2 cups sugar

1 1/4 cups cocoa

1/2 teaspoon salt

3/4 cup hot water

4 quarts (1 gallon) milk

1 tablespoon vanilla extract

In 6-quart saucepan combine sugar, cocoa and salt; gradually add

hot water. Cook over medium heat, stirring constantly, until

mixture boils. Boil and stir 2 minutes. Add milk, heat to serving

temperature, stirring occasionally. DO NOT BOIL. Remove from

heat; add vanilla. Serve hot. Makes about twenty-two 6-ounce

servings.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 cup/250 ml Water

1/4 cup/50 ml Cocoa powder

3 tablespoon/45 ml Sugar

1/2 teaspoon/2 ml Cinnamon

3 cups/750 ml Milk

In a heavy bottomed saucepan bring the water, cocoa powder, sugar and

cinnamon to a boil. Boil for two minutes.

Add the milk to the cocoa mixture, stirring to combine. Bring the mixture

almost to a boil stirring constantly. Reduce heat to low and let the mixture

remain over the heat for a few minutes to thicken slightly (5 – 10 minutes

depending on your willpower). Beat the mixture before serving. Garnish with

marshmallows, whipping cream and/or ground chocolate.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 measure granulated sugar

1 measure icing sugar

1 measure powder milk, your choice of kind

1 measure cocoa powder

1-2 drops vanilla extract per glass

I mixed the dry ingredients in a blender till a fine powder. Add

the vanilla when serving. Good hot or cold.

You might also try using some vanilla bean in with the dry

ingredients instead.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Bring to the boiling point:

3 cups milk

1 cup heavy cream

Take off the heat and stir in:

9 oz. bittersweet chocolate, chopped

Stir till smooth and serve. For spice add:

1 1/4 teaspoons of cinnamon and a pinch of black pepper

Enjoy!

Sharon

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 1/2 ounces unsweetened chocolate

1/4 cup sugar

3/4 cup water

5 teaspoons instant coffee

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 dash salt

2 cups milk

Heat all the ingredients except milk in saucepan over low heat. Stir

constantly, until chocolate is melted and mixture is smooth. Heat to

boiling; reduce heat. Simmer uncovered, stirring constantly, for 4

minutes. Stir in milk; heat just until hot. Beat with hand mixer until

foamy. Top with whipped cream if desired. Serve immediately.

This recipe may be doubled if you wish.

Fiesta Hot Chocolate

1/2 Cup Cocoa

1 Tablespoon Flour; Unbleached

1/4 Cup Dark Brown Sugar; Packed

4 Cups Milk

3 Each Cloves; whole

1 Each Cinnamon Stick;Broken In 1/2

2 Tablespoons Powdered Sugar

1 1/2 Teaspoons Vanilla

Whipped Cream

4 Each 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 Mix

2 Pounds (1 pk) Nestles Quick

16 Ounces (1 Jar) Coffeemate

14 Quarts (1 box) Powdered Milk

2 Pounds Powdered Sugar

Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of

boiling water.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1/2 c. cocoa

1 c. sugar

7 t. cornstarch

1/2 c. water

1 qt. milk

Shift the cocoa and sugar together into a medium-sized saucepan.

Dissolve the cornstarch in the water, and stir into the cocoa and

sugar until it is a smooth paste. Begin heating the mixture, stirring

it with a whisk, and gradually pour in the milk. Continue stirring

with the whisk as you bring the liquid to a simmer. Allow the chocolate

to simmer for about 10 minutes, stirring often, until it is thick,

glossy and completely smooth. Serve steaming hot.

Serves six.

Churros (about 15 or so)

1 c. water

1/2 T. oil

dash salt

1 c. flour

(oil for frying; granualted sugar for sprinkling)

Bring water, oil, and salt to boil in a saucepan. Add the flour all at

once, reduce heat, then stir (vigorously) with a wooden spoon until it

forms a ball. Let cool at bit, then put into a pastry bag with 1/2 in.

star tip. Heat 1/2 in. oil for frying. Squeeze dough into oil in 4 in

strips. (Do a few at a time.) When golden on one side, turn over. Drain

on paper towels, then sprinkle in sugar.

CASTILLIAN HOT CHOCOLATE

1/2 cup unsweetened powdered cocoa

1 cup sugar

7 tsp cornstarch (cornflour)

1/2 cup water

4 cups milk

(1) Mix the cocoa and sugar together.

(2) Dissolve the cornstarch (cornflour) in the water

and combine with the cocoa-sugar mixture in a

medium-sized saucepan. Stir this until it is a

smooth paste.

(3) Begin heating this mixture, continuously stirring

it with a whisk. Gradually pour in the milk.

Continue stirring as you bring it to a simmer.

(4) Simmer, stirring often, for about 10 minutes. The

cocoa is ready when it thickens and is glossy and

smooth.

Hot Chocolate

2 oz of heavy cream

6-8 oz of milk

1 stick of cinnamon

1 vanilla bean, split in half length wise

2 oz of some excellent dark chocolate, finely chopped. I suggest

Lindt.

freshly made wipped cream

heat the cream and milk with the cinnamon and vanilla bean very slowly

for 15-20 minutes. (if you don’t have any beans add 1-2 tsp of vanilla

after heating). remove the bean and cinnamon. add the chocolate.

mix until fully melted. serve topped with some very dense fresh

wipped cream. serves 1-2 depending upon how much of a glutton you are.

Mexican Hot Chocolate (serves 3-4)

Melt 3-4 squares semi-sweet baking chocolate over low heat. Meanwhile,

heat 1.5 cups heavy cream and 2 cups milk until hot but not boiling.

Stir a litte of the hot milk into the chocolate, to make a paste, then

add the rest. Keep stirring over low heat. Add 1 tblsp sugar (or to

taste). Then, beat 1 egg with vanilla (this part can be omitted).

Stir a little hot chocolate into egg to warm it up, then add the egg to

the chocolate. Stir over low heat for 3 minutes. Add a good hard

sprinkle of cinnamon and serve.

Spanish chocolate (Chocolate Espanol)

2 cups milk

2 oz. sweet chocolate, broken or grated ( Ybarra from Mexico or swiss

would

probably be best.)

1/2 tsp. cinnamon

2 eggs, beaten

Stir the milk with the chocolate and the cinnamon over low heat until

the chocolate dissolves. Add the eggs and beat the mixture until it

becomes thick, taking care not to boil.

Orange Scented Hot Chocolate

2 Cups milk

4 Ounces bittersweet (not unsweetened ) or

semi-sweet choclate, chopped

3 2X1 inch orange peel strips (orange part only)

1/2 teaspoon instant espresso powder or

instant coffe powder

1/8 teaspoon ground nutmeg

Combine all ingredients in heavy medium saucepan.Stir over low heat

until chocolate melts. Increase heat and bring just to a boil, stirring

often.

Remove from heat and whisk untily frothy. Return to heat and bring to

boil again. Remove from heat; whisk until frothy. Repeat heating and

whisking once again. Discard orange peel. (Can be prepared 2 hours

ahead. Let stand at room temperature. Before serving, bring just to

boil, remove from heat and whisk until frothy.)

Pour hot chocolate into mugs, 2 servings.

Category: Beverages & Drinks Recipes