Brazilian Iced Chocolate Cola Recipe

Ingredients:
2 (1oz.) squares Unsweetened Chocolate
1/4 cup Sugar
1 cup Strong Coffee, double-strength
2 1/2 cups Hot Milk
1 1/2 cup any cola, chilled
Whipped cream OR vanilla ice cream


Directions:

In the top of a double-boiler over hot water, melt the chocolate
squares. Stir in the sugar. Gradually stir in hot coffee, mixing
thoroughly. Add the milk and continue cooking until all particles of
the chocolate are dissolved and the mixture is smooth, about 10
minutes. Pour into a jar, cover and chill. When ready to serve, stir
in the chilled cola. Serve over ice cubes in tall glasses. For a
beverage, top with whipped cream.
For a dessert, add a scoop of
vanilla ice cream.

This recipe for Brazilian Iced Chocolate Cola serves/makes 4

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Bourbon Cappuccino Recipe

Ingredients:
2 cups hot brewed coffee
2 tablespoons brown sugar
2 cups low-fat chocolate milk
2 tablespoons bourbon


Directions:

Combine coffee and brown sugar, stirring until brown sugar dissolves.
Stir in low-fat chocolate milk and bourbon; cover and chill.

This recipe for Bourbon Cappuccino serves/makes 4 cups

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Chocolate Raspberry Layer Cake  

INGREDIENTS

1 package (18-1/4 ounces) yellow cake mix
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons milk
1/2 to 1 teaspoon almond extract
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup raspberry jam or preserves

SERVINGS 8-10
CATEGORY Dessert
METHOD Baked
PREP 15 min.
COOK 35 min.
TOTAL 50 min.


DIRECTIONS

Bake cake according to package directions, using two greased and
floured 9-in. round baking pans. Cool for 10 minutes; remove from
pans to wire racks to cool completely.
In a microwave or double boiler, melt chocolate chips; stir in
milk and extract. Fold in whipped topping. Place one cake layer on a
serving plate. Spread with raspberry jam. Top with second cake layer.
Frost top and sides with chocolate topping. Store in the
refrigerator.
Yield: 8-10 servings.

 

 

 

 

Vanilla Cappucino

 

1 cup milk
2 tsp. packed light brown sugar
1 1/2 cups (12 oz.) strong, brewed Millstone(r) Bed & Breakfast Blend(r) coffee
1/2 tsp. pure vanilla extract
Ground cinnamon or cocoa

In a small saucepan, combine the milk and vanilla. Scald the milk
(heat until almost boiling). Remove from the heat. Cover and let the
milk stand for 5 minutes. If you like your coffee sweetened, stir
sugar into the milk. Reheat the milk briefly over high heat until
steaming. Transfer the milk to a blender. Whirl milk until frothy, at
least 45 seconds. Half-fill two warmed coffee mugs or cups with hot
coffee. Add the hot milk, dividing it evenly, and spoon a little bit
of the froth into the cups. Sprinkle the cinnamon or cocoa lightly on
top. Serves 2.