Drinks Archives - Page 7 of 29 - Garden Seeds and Honey Bees

Jet Black Hazelnut Cocoa

*Recipe serves approximately 18 cups Hot Chocolate, water added (Depending how much mix you use in each cup.)

**Makes about 6 cups of the Cocoa Mix

Cocoa Mix

*5 cups Instant Non-Fat Dry Milk, crushed or blended until smooth

*1 cup unsweetened Jet Black Cocoa or Hershey’s Special Dark Cocoa or a good Dutch Chocolate or Cocoa of your choice

*1 cup Powdered Hazelnut Non-Dairy Creamer, or flavor desired

*3-3 1/2 cups Confectioners’ Sugar, depending on your taste for sweetness

*pinch of Sea Salt

Note: You can also use 2 tablespoons of liquid hazelnut creamer to emphases the hazelnut flavor and a creamer texture, add to each individual cup when serving.

Cookie:

***We used Pepperidge Farm’s Pirouette Chocolate Hazelnut Pastry like Rolled Wafer with creamy filling, for dipping.

Toppings:

*Reddi Wip or Non Dairy Almond Whipped Cream or you choice of Whipped Cream topping

*Chopped Hazelnuts

*Crushed Chocolate Wafer Cookies, like Oreo’s with cream filling removed

Directions:

In a large bowl combine the above dry Ingredients and mix together well and store in an air-tight container. (How long to store the mix will depend on the expiration dates on dry milk and creamer that you use.)

We used 1/3 cup of the Cocoa mix per mug/cup mixed with 3/4 cup hot water. Repeat for each serving.

Note: We used Jet Black Cocoa and mixed ingredients in a plastic gallon sized Ziploc bag, with name of the mix, expiration date and to add 1/3 cup of mix to a cup of hot water.

See Gingerbread Man Sugar Cookie Faces

See Gingerbread Pancakes

Enjoy!

Lindy

Mini Shamrock Lime Shake

*1/2 gallon Vanilla Bean Ice Cream, softened

*Juice and Zest of 1 Lime

*Green Food Coloring, I used 7 drops but add as desired

*Cool Whip Topping or Whipped Cream Topping

*1 cup Dark Chocolate Melting Wafers, Ghirardelli

Melt Wafers in the Microwave 20 second increments, stirring between each increment, until almost melted. Then remove from microwave and stir chocolate until completely melted.

Chill 8 mini glasses in the freeze for about 15 to 20 minutes. Then remove 1 at a time and dip the tops of each glass in melted chocolate and use a spoon that comes more to a round point to add drips down the inside of each glass. Return to the freezer until ready to add the ice cream.

Then add some cookies to the bottom of each glass and pipe in ice cream mixture

Allow Ice cream to soften enough to stir. Then add lime juice and zest and stir in until incorporated.

Scoop ice cream mixture into a Ziploc gallon sized bag, cut of one of the corners and pipe into chilled prepared mini glasses.

Then add some cookies to the bottom of each glass and pipe in ice cream mixture

*Chocolate Mint Cookies, like Keebler grasshopper Cookies cut cookies into 1/4 pieces, use the crumbs for serving on top of cool whip topping etc…