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