Easy Mexican Hot Chocolate
16 ounces milk
2 Tbsp cocoa powder
1 Tbsp sugar
1 tsp vanilla
½ tsp cayenne
½ tsp cinnamon
Heat all ingredients in a saucepan, whisking constantly. Bring just to a simmer then remove from heat. Serve with whipped cream and garnish with a cinnamon stick. Serves 2.
Chocolate Crinkle Cookies
3 eggs
1 ½ cups sugar
4 ounces unsweetened chocolate, melted
¼ cup cocoa powder
¼ cup oil
¼ cup butter, softened
2 tsp baking powder
2 tsp vanilla
1 ¾ cup flour
Sifted powdered sugar
Mix together all ingredients except flour and powdered sugar. Add flour and beat until incorporated. Chill dough for one hour. Once dough is easy to handle, shape into balls and roll in powdered sugar. Place on baking sheet and bake at 375 for 8 minutes.
Chocolate Martini
2 ounces vodka (plain or chocolate flavored)
2 ounces chocolate liqueur
1 ounce Bailey’s Irish Cream
Shake ingredients with ice and pour into a cocoa-rimmed martini glass. Use a microplane grater to shave chocolate on top. Optional: garnish inside of glass with chocolate syrup beforehand.
Chocolate Fudge
16 ounces dark chocolate
14-ounce can sweetened condensed milk
1 tsp vanilla
1/3 cup butter
Melt all ingredients on low heat, stirring constantly, until smooth. Pour into a foil-lined 8x8 baking dish and sprinkle with coarse salt. Chill until set, then cut into small pieces.
Chocolate Dipped Strawberries
