Chocolate Beverages
CHOCOLATE SYRUP
1 1/2 cups sugar, 1/2 cup cocoa powder, and 1 cup water. Simmer on low until smooth.
CARAVAN HOT CHOCOLATE MIX
16 oz choc drink mix
8 quarts non-fat dry milk
8 oz non-dairy coffee creamer
1 cup confectioners' sugar
mix well and add 1/3 mix to 2/3 boiling water
HOT CHOCOLATE MIX
1 cup unsweetened cocoa powder
2 cup confectioners' sugar
8 cups non-fat dry milk powder
mix well and add 1/3 cup mix to 1 cup boiling water
HOT MOCHA MIX
1 cup unsweetened cocoa powder
2 1/2 cup granulated sugar
2 cup non-dairy coffee creamer powder
2 cup non-fat dry milk powder
1/2 cup instant coffee powder
1 split vanilla bean
mix and refrigerate at least one weak to let vanilla spread
MEXICAN COCOA
1 tblspn unsweetened cocoa powder
2 tblspn granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon instant coffee powder
mix well, heat 1 cup milk in saucepan, add mix and stir until dissolved garnish with marshmallow and cinnamon stick
CREAMY HOT CHOCOLATE
14 oz condensed milk
1/2 cup Dutch-process cocoa powder
1 1/2 teaspoon vanilla
1/8 teaspoon salt
dash ground cinnamon
6 1/2 cupps hot water
marshmallows
add all but last two, mix well place in saucepan over medium heat and add water mix well
EASY HOT CHOCOLATE TROPICALE
1 1/2 cups hot water
2 1/2 tblspns cocoa mix powder
1 ripe banana, peeled and cut into pieces
1 1/2 teaspoons cream of coconut
blend
HOT CHOCOLATE EGGNOG
1 egg
3/4 cup milk
1/2 cup water
3 tablspn unsweetened cocoa powder
1/2 teaspoon ground cinnamon
blend well and put in double boiler until steaming
HOT VANILLA
1 cup hot milk
1 teaspoon honey
drop of vanilla
ground cinnamon
MEXICAN VELVET
8 oz bitter- or semisweet chocolate broken into pieces
4 cups milk
1/4 cup honey
1 teaspoon vanilla
whipped cream and cocoa powder as garnish
melt choc in double boileradd other ingredients, serve and garnish
CHOCO-MINT FANTASY
1 quart ice-cold milk
1/3 cup chocolate syrup
1/4 cup and 1/3 cups heavy cream
1/4 teaspoon peppermint extract
2 teaspoons crushed peppermint candy
mix milk, chocolate, 1/4 cream, and extract whip 1/3 cream and fold in peppermint candy top drink with cream
COCO-BERRY
4 oz hot chocolate
2 oz DeKuyper Razzmatazz
Whipped cream and chocolate sprinkles
Combine chocolate and alcohol. Add toppings.
CHOCOLATE SIRUP (not a typo)
1/4 cup cocoa or 2 squares chocolate
3/4 cup sugar
1/8 teaspoon salt
1/2 cup water
1 teaspoon vanilla extract
Combine cocoa, sugar, salt, and water in a saucepan and simmer 5 to 7 minutes. Add vanilla.
BREAKFAST COCOA
4 tablespoons cocoa
4 tablespoons sugar
1/8 teaspoon salt
2 cups boiling water
4 cups scalded milk
Nix cocoa, sugar, salt, and water in a saucepan. Boil for three minutes. Remove from heat, add milk, and slowly beat.
HOT CHOCOLATE
2 squares chocolate
1 cup hot water
3 tablespoons sugar
dash of salt
3 cups of milk
Add chocolate to water in the top of a double boiler and stir until chocolate melts. Add sugar and salt. Boil over direct heat for 4 minutes, stirring constantly. Placing over hot water, add milk slowly and heat thoroly. (not a typo)
FRENCH CHOCOLATE
2 1/2 squares of grated chocolate
1/2 cup cold water
1/2 teaspoon salt
3/4 cup sugar
1/2 cup whipped cream
Combine chocolate with water and cook over low heat until smooth and thick. Add salt and sugar and cook for 4 minutes. Fold in cream.
Use one tablspoon per cup of scalded milk.
MEXICAN CHOCOLATE
1 quart milk
1 inch stick of cinnamon
3 tablespoons ground coffee
2 squares sweet chocolate
1/2 cup boiling water
1/8 teaspoon vanilla extract
1/8 teaspoon salt
Heat milk until scalded with cinnamon and coffee. Starin and add chocolate. Boil, then add vanilla and salt. Mix thoroughly
BROWN COW
4 large fully ripe bananas peeled and mashed
1/2 cup of chocolate syrup
1 teaspoon vanilla
1 quart cold milk
blend together and add 1 scoop ice cream per glass.
Homemade Irish Cream Liquer
1 1 1/4 to 1 3/4 cups Irish whiskey
1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
1 cup whipping or coffee cream
4 eggs
2 tablespoons chocolate flavored syrup
2 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
In blender container, combine ingedients; blend until smooth. Store
tightly covered in refrigerator up to 1 month. Stir before serving.
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Distribution: world
Newsgroups: alt.food.coffee
Subject: RE: white chocolate mocha
From: carl.berger@bbs.synapse.net (Carl Berger)
Message-ID: <1d.100.4390@bbs.synapse.net>
Date: Mon, 3 Oct 94 10:31:00 -0500
Organization: Babillard Synapse Inc. - (819) 246-2344
Lines: 58
KB>Does anyone know how to make a white chocolate mocha?
Not really, but I have included these two recipes. THey are not quite what
you wanted, but I hope they will be of some use. If you want I have another
15-20 Mocha recipes that I could send you, if yuo wanted to experiment.
KB>Where do you find white chocolate syrup?
My guess would be to call up a bulk food store, a bakery or a place that
makes cakes, treates etc.
_ _/|
\'O O|
={_:_}= Meow
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Mocha Icing
Categories: Icings
Yield: 6 servings
1/2 c Margarine
2 ts Instant coffee
1/4 ts Salt
1/2 c Cocoa
1 ts Vanilla
1 Egg
1/3 c Milk
4 c Icing sugar
Beat to-gether with mixer the egg, salt, cocoa and coffee.
Alternately add the milk and icing sugar and vanilla. This makes
light, fluffy and extremely sweet icing and is fool proof. Carol
Laveau's recipe.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Mocha Frosting
Categories: Chocolate, Frosting
Yield: 4 servings
3 tb Margarine
1 1/2 c Icing sugar
2 tb Cocoa
1/2 ts Ea. instant coffee & vanilla
1 tb Milk
with wooden spoon mix butter, sugar, cocoa and coffee. Add vanilla &
milk and beat until smooth.
MMMMM
* SLMR 2.1a * Any socialism involves more slavery than democracy.
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From: {advisn3@bus.orst.edu
Newsgroups: alt.food.chocolate
Subject: Re: Better Hot Chocolate than the standards?
Date: Thu, 6 Oct 1994 11:51:44
Organization: College of Business, Oregon State University, Corvallis
Lines: 22
Message-ID: <{advisn3.162.000BDD1C@bus.orst.edu>
References: <Cx2vMn.Knx@world.std.com>
NNTP-Posting-Host: 77236.bus.orst.edu
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In article <Cx2vMn.Knx@world.std.com> bobsoron@world.std.com (Bob Soron) writes:
>My local supermarkets carry Swiss Miss, Nestle, and Carnation. There
>*has* to be something better. And it's probably available mail-order.
>Anyone willing to provide any leads? (Some years ago a friend gave me
>a few packets from a company called Steamer, but lord, it was bad.
>But I'd even be willing to give them another try.)
The hot chocolate of choice in our home is Ghirardelli's sweet ground
chocolate. I bought it to use in making coffee mocha, but then my son swiped
some for his breakfast one morning. He won't even consider going back to
Nestle's (for hot chocolate anyway . . . Ghirardelli's doesn't mix well in
cold milk) but then he gets his good taste from me :-)
It can be hard to find in grocery stores . . . the mailing address on the can
is:
Ghirardelli Consumer Response - 13GSGC
P.O. Box 5098
San Leandro, CA 94577-0550
Deb Conrad
conradd@bus.orst.edu