Cold "Hot" Chocolate

Recipe sent in by: D. Archer
I've had this at a restaurant, always wanted to do it myself.

Chocolate syrup
- 1/2 c Cold Water
- 1/2 c Unsweetened Cocoa Powder
- 2 Tbs Sugar
- 1 oz Bittersweet Chocolate, 70%, Finely Chopped

For Each Serving
- 1/3 c Chocolate Syrup
- 2/3 c Cold Milk
- 2 Tbs Cordial Syrup ( Ex: Caramel, Butterscotch, or Irish Cream )
- Ice Cubes

1) In a small saucepan, mix cold water, cocoa powder and sugar. Heat until the cocoa and sugar are completely dissolved and the syrup starts to thicken. Take off the heat and whisk in the chopped chocolate. Cool.
2) For each serving (about 1 1/4 cup) of cold hot chocolate, place 1/3 cup of chocolate syrup, 2/3 cup cold milk, and 2 tablespoons (or to taste) of cordial syrup in blender or the mixing cup for the immersion blender. Blend well until frothy at the top.
3) Fill the serving glass with ice and pour the cold hot chocolate over the ice. Place in the freezer for 2-3 minutes to chill and let the foam set.

Notes:
• The bittersweet chocolate is optional and you can make the chocolate syrup with just the cocoa powder. The bittersweet chocolate does add the creaminess and more of the chocolate flavor to the drink.
• If you only want the chocolate flavor, skip the cordial syrup. You can also add another ounce of bittersweet chocolate.
• You can use other ingredients to add the flavors to the cold hot chocolate such as liqueurs or extracts. Just taste test to get the right amount of flavor (a splash of a liqueur or a drop or two of an extract should be enough).
• You can make homemade syrups. For example to make a caramel syrup: melt 1/2 cup sugar, stirring constantly until it turns into golden liquid, then slowly stir in a 1/2 cup of hot water and boil for a few minutes, stirring. Cool and store in the airtight container until ready to use.
• If you have leftover chocolate syrup, store it in an air tight container and use it later for another serving of cold hot chocolate.
• You can also make a larger quantity of the chocolate syrup and use it as a homemade chocolate syrup for ice cream sundaes and other desserts.

Testimonials: by D. Archer
I've never made this myself, but I fell in love with it and always wanted to do it. I found this recipe on a nice site 5 Star Foodie. The site has wonderful photos and tips, check it out.

Chocolate Hazelnut Sauce

Recipe sent in by: D. Archer
Sinfully delicious!









- 2 Tbs Nutella
- 1/2 Tbs Butter ( I used Smart Balance )
- about 1/4 c Milk ( thin to desired consistency ) • ( Heavy Cream could be used )

1) In small sauce pan melt butter and Nutella, stirring frequently.
2) Once the butter and nutella have been blended together smoothly, add milk slowly stirring constantly.
3) Once the sauce has come together remove from heat, serve warm.

Testimonials:
by D. Archer
This dessert sauce is versatile and oh so good. It is for pure indulgence and decadence. We used it to top Vanilla Ice Cream. Could be used over a variety of things, pound cake, over an eclair, drizzled over fruit.

NOTES:
Don't know what Nutella is? It is quite similar to the very common peanut butter. However it is made with hazelnut and a touch of cocoa. A lovely, smooth, rich treat to spread over bread, english muffins, bagels, croissants, and the like.

Limeade Concentrate

Recipe sent in by: D. Archer
Nice to have on hand.

- 1 c Fresh, Strained Lime Juice
- 1 1/2 c Granulated Sugar
- 1 1/2 c Water

1) Combine sugar and water in a medium saucepan. Heat, stirring occasionally, until the sugar is completely dissolved. Cool.
2) Add lime juice, stir, then refrigerate or freeze.

To Make Limeade:
1 c Limeade Concentrate
2 c Water

This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes! 

Watermelon Limeade

Recipe sent in by: D. Archer
A must for this heat!

- 8 c Cubed Watermelon or 1 qt Watermelon Juice
- 1/2 c Sugar ( or to taste )
- 1 c Lime juice ( fresh is better when possible )
- Lime slices for garnish ( optional )

1) Place half of the watermelon cubes in blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard solids. Repeat with remaining watermelon.
2) Add lime juice and sugar and stir until the sugar has dissolved. Taste and add sugar if needed.
3) Transfer limeade to a glass pitcher and refrigerate until chilled.
4) Serve over ice with lime slices as garnish.

This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes!