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chocolate chocolate

hot chocolate

This is decadence in a cup. The hot chocolate is reminiscent of pudding, but so much richer. Add a scoop of peppermint ice cream or garnish with crushed peppermint candies to really get into the holiday spirit.

MAKES 2 DRINKS 1/4 c. and 2/3 c. whole milk, divided 1 T. cornstarch 2 T. sugar 2 T. cocoa 3 ½ ounces dark chocolate, chopped ¼ c. chocolate liqueur Whipped cream, for garnish (optional) Dusting of cocoa powder, for garnish (optional) Chocolate shavings, for garnish (optional) DIRECTIONS In a small bowl, whisk ¼ cup milk with cornstarch until smooth. Set aside. In another small bowl, mix sugar and cocoa together. Set aside. In a small pot, heat 2/3 cup milk to just boiling. Whisk in cornstarch mixture. Reduce heat to low to low-medium. Slowly add cocoa mixture, whisking until smooth. Add chocolate and stir until melted. Add chocolate liqueur and continue whisking until thickened, about three minutes. Pour into mugs or coffee cups. Top with whipped cream, a dusting of cocoa powder and chocolate shavings, if desired.

gingerbread and cream This drink shouts fond and fun holiday memories. Remember decorating gingerbread houses or cookies? This drink is not overly sweet, so more brown sugar can be added if you want. Also, top with whipped cream and a dusting of cinnamon for extra cheer.

1 T. dark brown sugar 3 1/2 ounces gingerbread liqueur 1 ounce heavy cream Gingerbread or spice cookie, for garnish (optional) DIRECTIONS Add brown sugar, gingerbread liqueur and cream to a shaker. Stir to dissolve sugar. Fill shaker with ice. Shake for 15 seconds. Strain into a cocktail glass. Garnish with a gingerbread or spice cookie. 76

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Yellowstone Valley Woman  

Yellowstone Valley Woman magazine was started in 2001 as a 40-page free publication in Yellowstone County. Over the years, thanks to your re...

Yellowstone Valley Woman  

Yellowstone Valley Woman magazine was started in 2001 as a 40-page free publication in Yellowstone County. Over the years, thanks to your re...