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.
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.
1 package Cocoa powder
1 oz Bacardi 151 proof rum
1 oz Rumple Minze
8 oz hot Water
Whipped cream
Mix hot chocolate according to instructions in a 12 oz. glass or larger and add liquors…top with whipped cream…beware!!!!! These sneak up on you!!!!
2 tsp Cocoa powder
1 tsp Sugar
1/2 tsp Vanilla extract
12 oz Milk
Mix with a bit of milk (1 oz or so) in coffee mug. Nuke mug for about 30-50 seconds. Stir until the heated cocoa dissolves. Fill mug with milk. Nuke for 1-2 minutes, depending on wattage and preferences as to burnt mouth parts.
1 lb Cocoa powder
1.5 lb Milk powder
1-6 oz Coffeemate
1/4 cup Powdered sugar
Mix milk, cocoa, sugar and coffemate. For 1 serving place 1/3 cup dry mixture in coffee mug, add boiling water and stir.
Ice cubes
1/2 shot Creme de Banane
1/2 shot Malibu rum
1 shot Creme de Cacao
1 shot Tia maria
3 oz chilled Hot chocolate
1 slice Banana
Half fill glass with ice. Pour liqueurs into beaker, half full with ice. Pour in chilled hot chocolate. Shake gently. Strain into glass. Garnish with a slice of fresh banana dusted with chocolate powder.
1/2 cup Hot chocolate
1 shot Peppermint schnapps (Rumple Minze)
1 shot Godiva liqueur
Pour 1/2 cup Hot Cocoa into a Brandy Snifter. Add 1 shot of Peppermint Schnapps (Rumple Minze). Add 1 shot of Godiva. Stir. Top with Whip Cream.
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.
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) .
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.