Almondhotchocolate Recipes

ALCOHOLIC HOT CHOCOLATE

Steps:

• Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
• Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.

ALCOHOLIC HOT CHOCOLATE

Steps:

• Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar. Heat gently until the chocolate is melted.
• Add the vanilla and mix with a small hand whisk; still whisking, add a spoonful of the rum first and taste to see if you want more (no point pouring in all at once as it's too late to do anything about it if it's too strong for you) and add more sugar if you want it sweeter. Take out the cinnamon stick and pour into 2 cappuccino or latte cups.

VANILLA ALMOND HOT COCOA

Steps:

• In a large saucepan, combine the sugar, cocoa and salt. Stir in milk and water. Cook and stir over medium heat until heated through. Remove from the heat; stir in extracts. Serve in mugs, with marshmallows if desired.

MEXICAN ALMOND HOT CHOCOLATE

Steps:

• Combine all ingredients except almond extract and sweetener in a medium saucepan. Cook over medium heat, whisking constantly, until mixture is smooth and comes to a boil. Remove from heat. Stir in almond extract, sweeten to taste and serve.

CHOCOLATE ALMOND TREATS

Steps:

• Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
• Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
• Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
• Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
• Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
• Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.

HOT COCOA WITH ALMOND MILK

Steps:

• Bring milk and cinnamon sticks to a boil over medium heat. Reduce heat, and simmer gently for 10 minutes. Remove cinnamon sticks, rinse, and reserve.
• Whisk in cocoa, chocolate, sugar, and salt, whisking vigorously until mixture is foamy, 1 to 2 minutes. Divide among mugs. Garnish with cinnamon sticks.