Grasshopper Hot Chocolate Recipes

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GRASSHOPPER HOT CHOCOLATE



Grasshopper Hot Chocolate image

My two favorite flavors come together to create a special warm beverage to delight your taste buds -- Chocolate and Mint! From the January, 1992 edition of Gourmet Magazine.

Provided by Bev I Am

Categories     Beverages

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup water
1 pinch salt
1 teaspoon vanilla
1 cup half-and-half, scalded
2 1/2 cups milk, scalded
1/3 cup creme de menthe (to taste)
2 tablespoons Creme de Cacao (to taste)
whipped cream
shaved bittersweet chocolate

Steps:

  • In a heavy saucepan, combine the cocoa powder, sugar, water, vanilla, and a pinch of salt: heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste.
  • Gradually add the half-and-half and the milk, (both scalded), and simmer hot chocolate, whisking, for 2 minutes.
  • Stir in the crème de menthe and the crème de cacao.
  • Note: (For a frothy result, in a blender blend the hot chocolate in batches.)
  • Divide the chocolate among mugs and top it with the whipped cream and the chocolate.

GRASSHOPPER HOT CHOCOLATE



Grasshopper Hot Chocolate image

Categories     Milk/Cream     Hot Drink     Alcoholic     Chocolate     Christmas     Spirit     Créme de Cacao     Christmas Eve     Party     Gourmet     Drink

Yield Makes about 4 1/2 cups, serving 4 to 6.

Number Of Ingredients 9

1/2 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup cold water
1 teaspoon vanilla
1 cup half-and-half
2 1/2 cups milk
1/3 cup crème de menthe, or to taste
2 tablespoons crème de cacao, or to taste
Whipped cream and shaved bittersweet chocolate for garnish

Steps:

  • In a heavy saucepan, combine the cocoa powder, the sugar, the water, the vanilla, and a pinch of salt and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the half-and-half and the milk, both scalded, and simmer the hot chocolate, whisking, for 2 minutes. Stir in the crème de menthe and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the chocolate among mugs and top it with the whipped cream and the chocolate.

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