1/2 oz Malibu rum
1/2 oz white Creme de Cacao
2 oz Sprite
1 oz Milk
1/3 oz Coconut syrup
1/4 oz Triple sec
Shake with ice. Pour into an old fashion glass. Garnish with an orange slice and a cherry.
8 oz Hot chocolate
1 oz Bailey's irish cream
1 oz Malibu rum
1/2 oz 151 proof rum
1/2 oz Creme de Cacao
Whipped cream
1 dash Cinnamon
Mix hot chocolate to taste in a large enough mug to accommodate booze. Add booze, top with whipped cream, sprinkle with cinnamon, enjoy.
2 cups Milk
2 oz sweet Chocolate, broken or grated
1/2 tsp Cinnamon
2 beaten Egg yolk
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. Serve in coffee mug.
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.
6 cups Milk
3 oz Mexican Chocolate (or dark Dutch type)
1 tsp powdered Cinnamon
3 Egg, beaten
Boil milk in the top of a deep double boiler five minutes. Remove from fire and add chocolate, mixed with the cinnamon, a little at a time, beating with molinillo or egg beater after each addition. When the chocolate is thoroughly blended, heat to the boiling point. Place over bottom of double boiler and add eggs, whipping constantly, until they are thoroughly blended and the mixture is frothing. Serve in coffee mug. Serves eight.
6 1/2 oz Hot chocolate
1 1/2 oz Kahlua
Whipped cream
Prepare the hot chocolate and add the Kahlua. Top with whipped cream or marshmallows.
125 gr semi-sweet Chocolate
3/4 L Milk
Water
Melt the bar in a small amount of boiling water. Add milk. Cook over low heat, whipping gently (with a whisk, i would assume) until heated well. Don't let it boil! Serve in coffee mug.
1 1/2 oz Southern Comfort
1 oz Peppermint schnapps
1 1/2 oz Bailey's irish cream
1 bag Cocoa powder
Hot Water
2 parts Whipped cream (optional)
Put Coaca mix in the mug fill half way with hot water - stir. Pour in Southern Comfort, peppermint schnapps and Bailey's - stir. Top off with hot water. Top with whipped cream (optional) .
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.
1/2 oz Butterscotch schnapps
1/2 oz Spiced rum
3 oz Hot chocolate
Whipped cream
Add equal parts of liqeuer to hot chocolate or cocoa and top with whipped cream and shave chocolate, cinnamon or nutmeg.