12 oz fine Chocolate
1 tsp Butter (not margarine)
1/2 tsp Vanilla extract
1 cup Half-and-half
mini Marshmallows
Melt the chocolate, butter and vanilla in a double boiler. When just smooth stir in the cream.
1 oz Frangelico
2 oz Bailey's irish cream
Hot chocolate
Whipped cream
Pour liqueurs into a irish coffe cup. Fill with good quality hot chocolate. Add plenty of whipped cream.
1 cup Hot chocolate
1 1/2 oz Bailey's irish cream
1 pinch ground Cinnamon
Whipped cream
Make hot chocolate, add Bailey's and ground cinnimon. Float whipped cream on top.
3 cups Milk powder
3/4 cup Cocoa powder
1 cup Sugar
Salt
Combine sugar and cocoa, add milk and a dash of salt. Makes 8 servings. For 1 serving place 1/3 cup dry mixture in a coffee mug, add boiling water and stir.
5 tblsp Sugar
3 tblsp Cocoa powder
1 dash Salt
3 tblsp hot Water
2 cups Milk
1/4 tsp Vanilla extract
Combine sugar, cocoa, salt and hot water in 1-quart micro-proof measuring cup (or coffee mug). Microwave at HIGH (100%) for 1 to 1 1/2 minutes or until boiling. Add milk, sitr and microwave an additonal 1 1/2 to 2 minutes or until hot. Stir in vanilla, blend well.
2 1/2 oz Malibu rum
3 tsp Cocoa powder
1 pint Milk
Pour in Coconut Rum. Pour in Milk. Mix in two teaspoons of cocoa powder. Add one last teaspoon of cocoa powder: called One to grow one. Let stand for one minute.
1/2 cup Cocoa powder
1 cup Sugar
7 tsp Cornstarch
1/2 cup 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 in coffee mug. Serves six.
1 glass Hot chocolate
2 oz Malibu rum
1 handful Marshmallows
1 swirl Whipped cream
Sprinkle Cinnamon or nutmeg
Chocolate shavings
Make hot chocolate, add malibu rum and stir. Top with marshmallows and whipped cream. Sprinkle cinnamon or nutmeg on top and garnish with chocolate shavings.
1 cup Hot chocolate
1 shot Butterscotch schnapps
1 splash Irish cream (Bailey's)
Add one shot of butterscotch Schnapps to the hot chocolate. Top off with Bailey's.
2 cups Milk
4 oz chopped bittersweet or semi-sweet Chocolate
3 2-inch strips Orange peel (orange part only)
1/2 tsp instant Espresso or regular coffee powder
1/8 tsp 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 coffee mugs. Makes 2 servings.