Chocolate-Maple Malt for Two

Image Copyright © 2010 by Barbour Publishing, Inc.

Ingredients:
• 1 cup chocolate milk
• 1 cup vanilla ice cream
• 2 teaspoons instant malted milk powder
• 2 to 3 drops maple flavoring

Preparation:
Combine all ingredients in blender. Blend until smooth. Pour into glasses; serve immediately.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p144'.

Iced Chocolate Cola Float

Ingredients:
• 2 ounces unsweetened chocolate
• ¼ cup sugar
• 1 cup coffee or ½ cup espresso
• 2½ cups hot milk
• 1½ cups cola, chilled
• Vanilla ice cream

Preparation:
Melt chocolate in double boiler. Stir in sugar. Gradually stir in hot coffee or espresso, mixing thoroughly. Add the milk and continue cooking 10 minutes until mixture is smooth, then cover and chill. When ready to serve, stir in chilled cola. Serve in a tall glass with a scoop of vanilla ice cream.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p142'.

Cookies & Cream Shake

Image Copyright © 2010 by Barbour Publishing, Inc.

Ingredients:
• 2 cups vanilla ice cream
• 1 cup milk
• 8 cream-filled chocolate sandwich cookies
• 2 to 3 tablespoons instant coffee granules

Preparation:
Place ice cream, milk, cookies, and coffee granules in blender, and blend until smooth. Serve immediately.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p141'.

Chocolate Mint Tea

Ingredients:
• ¾ cup mint flavored tea
• 2 tablespoons chocolate syrup
• ¼ cup whipped topping
• 1 teaspoon sweetened chocolate powder

Preparation:
Prepare tea. Pour ¾ cup into mug and stir in chocolate syrup. Top with whipped cream and sprinkle with chocolate powder.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p140'.

Pumpkin Hot Cocoa

Image Copyright © 2010 by Barbour Publishing, Inc.

Ingredients:
• 1½ cups milk
• 2 tablespoons sugar
• ¼ teaspoon vanilla
• ½ square unsweetened chocolate
• ¼ cup canned pumpkin pie filling

Preparation:
Heat milk over low heat until it begins to steam. Add sugar, vanilla, and chocolate.Stir until well blended. Pour into mug and add pumpkin. Stir until well blended.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p139'.

Chocolate Eggnog

Ingredients:
• ¾ cup heavy cream
• 1¼ cups grated bittersweet chocolate
• 2 cups milk
• 4 egg yolks
• ½ teaspoon vanilla extract
• ½ cup sugar
• ½ teaspoon nutmeg
• ¼ teaspoon allspice

Preparation:
Heat cream in saucepan over low heat until it just starts to boil. Place chocolate in a medium mixing bowl and pour hot cream over it. Reserve. Pour milk into saucepan and return to low heat. While milk heats, beat together remaining ingredients thoroughly. When milk begins to steam, shut off heat. Ladle one scoop of the hot milk into egg mixture. Whisk remaining milk, and slowly pour the egg/milk mixture into the rest of the milk. Whisk continuously on low heat for 20 minutes until mixture coats the back of a spoon. Pour over chocolate/cream mixture, stir together well, and chill thoroughly.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p138'.

Mayan Hot Chocolate

Ingredients:
• 4 cups milk
• ½ cup unsweetened cocoa powder
• 1 teaspoon flour
• ¼ cup brown sugar
• 3 cloves, crushed
• ¼ teaspoon nutmeg
• 1 cinnamon stick (broken into pieces)
• ¼ teaspoon dried, crushed chili peppers
• 2 teaspoons powdered sugar
• 1½ teaspoon vanilla extract

Preparation:
Heat milk in double boiler over medium-low heat. Sift cocoa powder and flour together in a bowl. Add enough hot milk until a paste is formed. Add brown sugar, cloves, nutmeg, cinnamon stick, and chili peppers to the paste and stir the entire mixture into the remaining hot milk in the double boiler. Skim cloves and cinnamon stick pieces off the top with a slotted spoon. Add vanilla extract and powdered sugar. Serve hot.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p137'.

Fudgy Chocolate Pudding Shake

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p136'.


This image is owned by 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes'

Ingredients:
• 1 cup milk
• 2 scoops ice cream
• 1 chocolate fudge brownie
• 2 tablespoons instant chocolate pudding mix
• Whipped cream
• 1 ounce chocolate flakes

Preparation:
Combine milk, ice cream, brownie, and pudding powder in blender for 30 seconds. Let froth settle before pouring into glass. Add whipped cream and flaked chocolate.

Chocolate Punch

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.

Chocolate Caramel Pecan Smoothie

Ingredients:
• 1 pint frozen chocolate yogurt
• 1/3 cup caramel ice cream topping
• 2 tablespoons chopped pecans
• ¾ cup milk

Preparation:
Place all ingredients in blender. Cover and blend on medium speed for 30 to 40 seconds or until smooth. Pour into 2 serving glasses.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p133'.

Minty Chocolate Milk

Ingredients:
• 2 tablespoons chocolate syrup
• 1/8 teaspoon peppermint extract
• 1 cup milk
• 1 scoop chocolate ice cream

Preparation:
Stir together chocolate syrup, peppermint flavoring, and milk. Add ice cream. Serve immediately.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p132'.

Malted Milk Ball Chiller

Ingredients:
• 1/3 cup malted milk balls, crushed
• 1 cup ice cream
• 1½ tablespoons chocolate syrup
• ½ cup milk

Preparation:
Place all ingredients in blender and mix until creamy. Serve immediately.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p131'.

Frozen Hot Chocolate

Ingredients:
• 1 cup milk
• 1 envelope instant hot chocolate mix
• 2 tablespoons butter
• 2 ounces milk chocolate, chopped
• 2 ounces bittersweet chocolate, chopped
• 6 ice cubes

Preparation:
Heat milk in saucepan over medium-low heat until bubbles just begin to form around edges and mixture is heated through (approximately 2 minutes). Remove from heat; whisk in hot chocolate mix until well blended. Add butter, milk chocolate, and bittersweet chocolate; stir until smooth. Pour chocolate mixture into blender; add ice. Cover; blend on high speed until well blended. Serve immediately.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p130'.

Twist of Orange Hot Chocolate

Ingredients:
• 2 cups milk
• 3 (1x2-inch) orange peel strips (orange part only)
• 1/8 teaspoon ground cinnamon
• ½ teaspoon instant espresso powder
• 4 ounces semisweet chocolate, grated

Preparation:
Combine all ingredients in saucepan. Stir over low heat until chocolate melts. Increase heat and bring to a boil, stirring often. Immediately remove from heat and whisk until frothy. Return to heat and bring just to a boil again. Repeat heating and whisking once again. Discard orange peel. Pour hot chocolate into two mugs.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p129'.

Chocolate Banana Fizz

Ingredients:
• 1 cup fat-free frozen vanilla yogurt
• 1/8 cup fat-free hot fudge syrup
• 1 banana, sliced
• ½ cup club soda

Preparation:
Place all ingredients in blender. Cover and blend on high speed until smooth. Serve immediately.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p128'.

Peppermint Twist White Hot Chocolate

Ingredients:
• 4 cups milk
• 3 ounces white chocolate, chopped
• 1/3 cup red-and-white-striped candy canes or hard peppermint candies, crushed
• 1/8 teaspoon salt
• Whipped topping
• Additional red-and-white-striped candy canes, crushed



Preparation:
Bring milk to a simmer in saucepan. Reduce heat to medium-low. Add white chocolate, crushed candy, and salt; whisk until smooth. Ladle into mugs, dividing equally. Serve with whipped topping and additional crushed candy.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p127'.

Caramel Chocolate Cappuccino

Ingredients:
• 1 cup hot water
• ¾ cup milk
• 2 tablespoons chocolate syrup
• 3 tablespoons caramel syrup
• 1 tablespoon instant coffee granules

Preparation:
Place all ingredients in microwave-safe bowl and microwave on high for 3 minutes or until hot. Stir and pour into mugs. Serve immediately.



This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p126'.

Mocha Spiced Coffee Recipe

Ingredients:
1½ teaspoons cinnamon
½ teaspoon nutmeg
5 cups fresh-brewed coffee
1 cup milk
¼ cup packed brown sugar
1/3 cup chocolate syrup
1 teaspoon vanilla

Preparation:
Mix cinnamon and nutmeg in with coffee grounds to make 5 cups coffee. Make coffee in coffeemaker. In heavy saucepan, combine milk, brown sugar, and chocolate syrup. Cook over low heat, stirring frequently and making sure milk does not boil. Once sugar is dissolved, add vanilla and brewed coffee.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p124'.

Steaming Mocha Cocoa

Ingredients:
2 cups milk
2 teaspoons cocoa
2 tablespoons brown sugar
1 tablespoon ground coffee
1 teaspoon vanilla

Preparation:
Heat all ingredients in small saucepan and whisk until steaming. Strain and pour into 2 mugs.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p123'.

White Chocolate Coffee

Ingredients:
1/3 cup white chocolate chips
2 cups half-and-half
2 cups hot fresh-brewed coffee
Whipped topping

Preparation:
In medium microwavable bowl, microwave chocolate chips and half-and-half on high for 2 minutes, stirring halfway through cooking time. Stir until chocolate is completely melted and mixture is smooth. Stir in coffee. Pour into large cups or mugs. Top each serving with whipped topping. Serve immediately.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p122'.