RECIPE: FESTIVE HOLIDAY HOT CHOCOLATE

MAKE HOT CHOCOLATE LIKE THEY DO IN SPAIN! 

In the cafes of Barcelona, the hot chocolate is legendary. It’s served thick, dark, and rich, flavored with espresso and a hint of orange. The chocolate there is so thick, you almost need a spoon. This is my version of the hot chocolate I came to love while traveling in Spain. The taste is the same, but it is not quite as thick. For an extra kick, add a liqueur. This one is delicious with a shot of vanilla vodka and a little Grand Marnier, but would be very good with peppermint liqueur, Godiva white chocolate or a shot of lovely, dark rum. YUM!

Martie's Holiday Hot Chocolate .jpg

Why not set up a HOT CHOCOLATE BAR for your next party. Mix up a huge pot of hot chocolate. Display whipped cream, toppings, liqueurs, shavings, coffee flavorings, etc so guests can mix up their own concoction.

HOLIDAY HOT CHOCOLATE

Yield: 4 servings

INGREDIENTS

2/3 cup  heavy cream

2 ounces  good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped

1 1/3  cups  whole milk

1 cup Espresso or strong coffee left over from the morning (okay to cheat and use Nescafe)

1/4  cup  unsweetened cocoa powder

1/4  cup  sugar

½ teaspoon pure vanilla extract

1  2-inch piece orange rind

Pinch salt

1/4  cup  fresh whipped cream* (optional)

Cocoa powder or chocolate shavings (optional)

DIRECTIONS: 

Combine heavy cream, chopped chocolate, cocoa, and sugar in a medium saucepan. Stir well to incorporate, then place over low heat, whisking constantly until chocolate melts and the mixture is smooth. Gradually add the salt, vanilla, orange rind, milk and coffee. Cook over medium-low heat, continuing to stir with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard the rind.

Adult version: Add one shot vanilla vodka and 1 teaspoon orange liqueur to each mug.

Pour 1 cup mixture into each of 4 mugs. Spoon 1 heaping tablespoon whipped cream over each serving. Dust with cocoa powder or chocolate shavings, if desired.

RECIPE: THE LATEST COFFEE OBSESSION IS BANANA MILK COFFEE!

This is the newest coffee craze straight out of Brooklyn !#BananaMilkCoffee... Who knew? It is so rich and creamy-I love it! It isn't overly sweet or overly 'banana' either. And the perfect way to use that banana about to go bad. I used to have a smoothie with a banana in it for breakfast. Now, I put the frozen banana in my coffee and cut back on calories... You're going to want to try this! Bye, bye Latte!

You can add some different spices to it, if you want. I added some spice infused simple syrup and it was even better.

ICED BANANA MILK COFFEE

INGREDIENTS
1 mug of your favorite cold brew coffee or very strong brewed coffee ( I used Community Coffee Cafe Special), chilled with ice
1/2 frozen banana, sliced
1/2 cup milk (I used 2%)
1 tablespoon simple syrup ( make sweeter if you want)

DIRECTIONS:

Chill the coffee with ice cubes if you are using brewed coffee. (Make your coffee stronger than normal.)

Whip the banana, milk and simple syrup together using an immersion blender or blender to create a frappe' or to a frothy consistency. Pour over the iced coffee. That's it! (Took me 2 minutes- but I always have frozen bananas in the freezer.)

CLICK FOR MORE COFFEE RECIPES FOR NATIONAL COFFEE DAY....     Thanks, Community Coffee!

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