Chocolate Drinks
6 marshmallows; 1 cup (250ml) milk, brought to the boil; 1 teas cocoa; 1 teas. drinking chocolate; 1 tab cognac,
and extra cocoa for dusting.
Place 3 marshmallows into hot milk and stir until melted. Pour half boiled milk over cocoa and drinking chocolate and stir until dissolved.
Add cognac to chocolate milk and pour in other half of milk mixture.
Pour in a mug and set the marshmallows on top of the drink and quickly dust with a little cocoa.
Drink while still hot. Serves 1 to 2
3 tabs Creme de Cacao ; 1 tab. drinking chocolate; 2 to 3 ice cubes; 3/4 cup thickened cream; 2 tabs. dark cooking chocolate grated; 1 tab dark cooking chocolate grated for decoration.
Place all ingredients into electric blender and blend on high speed for 1 minute.
Pour into cold cocktail glass and sprinkle top of drink with dark chocolate shavings.
LIQUER LIPSMACKER. serves 1
2 1/2 tabs. Cointreau ; 1 tabs. fresh lemon juice; 1 tab. fresh orange juice; 2 to 3 ice cubes; 2 tabs. white cooking chocolate. grated; strawberries dipped in white chocolate to serve.
Place all ingredients into electric blender and blend on high setting for 1 minute. Pour liquid into chilled cocktail glass. Serve with strawberries dipped in white chocolate.
50 g chocolate bits/buttons/melts; 1 1/2 cups strong instant coffee; 3 tab. castor sugar;
1 cup milk ; 2 eggs separated; 4 tab. castor sugar extra.
Combine 1st 3 ingredients in saucepan. Set over low heat until chocolate melted. Bring to rapid boil, stirring constantly. Reduce heat and cook 2 minutes, stirring occasionally.
Remove from heat. Add milk gradually, stirring and then chill thoroughly. Beat egg yolks and 2 tabs. sugar together until thick. Gradually add chilled chocolate mix, blending
Beat egg whites until frothy. Gradually add remaining 2 tab sugar beating until rounded peaks form. Add to chocolate mixture and slowly beat together until just blended.
Chill. Stir before serving topped with whipped cream and dusted with cocoa.
3/4 cup castor sugar; 1/3 cup cocoa, 1 cup hot water; 1 litre milk; 1/8 teas peppermint essence OR 3 sprays fresh mint; whipped cream.
Combine sugar and cocoa. Add water to mix in saucepan. Cook and stir over medium heat. Beat until mixture begins to boil. Boil and stir 2 minutes. Remove from heat. Add milk, beat with rotary beater. Cool. Add peppermint essence. Pour over crushed ice. Top each serving with spoonful of whipped cream. Garnish with spray of mint, or dust with cocoa.
1 teas. cocoa; 1 tea instant coffee; 1 teas sugar;
1 cup hot milk ; 1-2 tab.s whipped cream; cocoa for sprinkling.
Dissolve cocoa, instant coffee and sugar in hot milk. Top with whipped cream, and sprinkle with cocoa.
3 tab. cocoa syrup (see below); 1/4 cup chocolate peppermint or coffee liquer; 1/4 cup brandy; 1 cup cream.
Blend all ingredients together in blender. Pour into 3 or 4 chilled glasses and decorate with cocoa powder or grated chocolate.
COCOA SYRUP -- 5 tab. cocoa, 5 tab honey, 1 cup hot water.
place all in small saucepan and blend using wooden spoon over medium heat until mixture boils. Boil 1 minute, stirring all the time. Cool.
Upgraded 3 January 2004