This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p135'.
Ingredients:
• ¾ cup semisweet chocolate chips
• 2 cups hot water
• ½ cup sugar
• 2 quarts milk
• 2 teaspoons vanilla
• 1 quart club soda
• 1 quart vanilla ice cream
Preparation:
In small saucepan, melt chocolate chips over low heat. In large saucepan, add melted chocolate to water along with sugar. Heat chocolate mixture until just boiling, stirring constantly. Add milk and vanilla and cook until heated through. Combine with club soda in punch bowl and serve with scoops of ice cream.
Subscribe to:
Post Comments (Atom)
Popular Recipes
-
Ingredients: • 2 tubes refrigerated chocolate chip cookie dough • 1 (12 ounce) package milk chocolate chips • 2 (8 ounce) packages cream ...
-
Here you can buy 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!' bo...
-
Of all the dishes you can put on a buffet, it is safe to say that pasta salad will be one of the first bowls you’ll have to replenish. This ...
-
YIELDS 3 TO 4 CUPS Ingredients: • Two 12-ounce cans asparagus spears • 1½ cups mayonnaise • 1½ cups freshly grated Parmesan cheese, plu...
-
Image Copyright Owned © StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER Preparation time 20 minutes plus 45 for decorati...
-
Preparation time 25 minutes plus 15 minutes for decoration Ingredients: • 75g (3oz) plan chocolate • 350g (12oz) soft brown sugar • 3...
-
➤ When: Summer squash is well named because it peaks in the summer. These beautiful, easy-to-grow vegetables come in a variety of colors an...
-
Topped with curls of Parmesan cheese, this salad has a festive look especially suited for the holidays. For the best flavor, use only real P...
-
Photographs copyright © 2005 by Victoria Pearson When asparagus is in season in springtime, use it to capture the flavors of the garden w...
-
Here’s a great weeknight dessert option—no rolling pin required. The cream cheese dough comes together quite easily, and is simply patted in...
No comments:
Post a Comment