Taste of Today Recipes

Taste of Today Recipes

Holiday Drink Recipes

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    NEWSLETTERS

    Gold Coast Hot Chocolate

    Ingredients:

    • 3 cups whole milk
    • 1 cup half and half or light cream
    • 1/4 cup best quality cocoa powder (Ghiradelli or Scharffen Berger)
    • 1/2 cup sugar
    • 1/4 tsp pure vanilla extract
    • 1/8 tsp cinnamon

    Directions:

    • In a heavy 4-quart saucepan over medium heat the milk and 3/4 cup half
    • and half just to a simmer stirring occasionally.
    • Mix the sugar, cocoa and cinnamon in a bowl. While stirring, slowly add
    • the remaining 1/4 cup of half and half and stir to make a smooth paste.
    • Add the mixture to the hot milk, stir and bring to a simmer. Simmer for
    • two minutes; do not boil.
    • Serve in mugs with whipped cream and marshmallows as desired.
    • Notes: Non dairy milk may be substituted

    Mexican Hot Chocolate

    Ingredients:

    • 6 oz Gold Coast Hot Chocolate
    • 1/2 oz tequilla (Casa Noble)
    • 1/2 oz Caffé Borghetti
    • 1 pinch cayenne pepper

    Directions:

    • In a mug, mix all ingredients
    • Serve with whipped cream and marshmallows as desired

    Mint Hot Chocolate (non-alcoholic)

    Ingredients:

    • 6 oz Gold Coast Hot Chocolate
    • 1 oz mint syrup (see recipe)
    • 1 small candy cane

    Directions:

    • In a mug mix syrup and hot chocolate
    • Top with whipped cream and marshmallows as desired
    • Place candy cane on side of mug to use for stirring

    Caribbean Hot Chocolate

    Ingredients:

    • 6 oz Gold Coast Hot Chocolate
    • 1 oz rum (Diplomático Reserva)
    • 1 oz orange syrup (see recipe)
    • 1 orange slice
    • 1/8 tsp orange zest

    Directions:

    • In a mug mix syrup, rum and hot chocolate
    • Top with whipped cream and marshmallows as desired. Sprinkle with orange zest.
    • Place orange slice on side of mug for garnish

    Mint Syrup

    Ingredients:

    • 2 cups fresh mint, chopped
    • 1 cup sugar
    • 1 cup water

    Directions:

    • Place chopped mint n a bowl
    • In a heavy sauce pan bring sugar and water to a boil. Boil for 2 minutes.
    • Remove sugar and water from heat and pour over the mint. Stir
    • Allow the mint to steep until the syrup is cool
    • Pour the syrup through a fine mesh strainer or cheese cloth to remove the mint
    • Pour syrup into a bottle with a tight fitting lid, seal and keep in the
    • refrigerator

    Orange Syrup

    Ingredients:

    • 1 cup fresh squeezed orange juice, strained
    • Zest from squeezed oranges
    • 1 1/2 cups sugar
    • 1 cup water
    • 1 tbs lemon juice

    Directions:

    • Wash and zest and squeeze enough oranges to make one cup of
    • strained juice
    • Blanch the zest in a small pot of boiling water for 1/2 a minute and drain (this helps remove bitterness)
    • In a heavy pan bring the sugar, water, juices and zest to a simmer.
    • Simmer for 15 to 20 min.
    • Pour the syrup through a fine mesh strainer or cheese cloth to remove the zest
    • Pour syrup into a bottle with a tight fitting lid, seal and keep in the
    • refrigerator