Hot Chocolate Meringue Cake

Ingredients

  • Parchment paper
  • 6 egg whites
  • 1 tbsp. cream of tartar
  • 1 1/4 c. sugar
  • 3 tbsp. Sifted Cocoa
  • Tsp. cayenne pepper
  • 4 c. Whipped cream

Directions

  1. To make the cake: Heat oven to 200 degrees F. Line two baking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.
  2. Beat egg whites and cream of tartar until foamy. Stream in 1 1/4 cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.
  3. Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.
  4. Cool on the pan on a wire rack. Store in a very dry, cool place.
  5. Fill the layers with whipped cream and serve within 2 hours.

Hot Chocolate

Ingredients

  • 1 Cup Milk
  • 1 Cup Chocolate
  • 2-3 Tbsp Cocoa powder
  • 1/2 Cup Powdered sugar
  • Optional Cinnamon
  • Optional Vanilla

Directions

  1. Boil milk in a deep bowl, add chocolate to it. Stir well.
  2. Now put cinnamon stick, vanilla stick and powdered sugar along with cocoa powder.
  3. Stir well to mix thoroughly and pour hot in a cup.
  4. Serve hot with heavy topping of whipped cream and chocolate powder garnishing,

Hot Ginger Coffee

Ingredients

  • 6 tablespoons ground coffee (not instant)
  • 1 tablespoon grated orange zest
  • 1 tablespoon chopped crystallized ginger
  • 1/2 teaspoon ground cinnamon
  • 6 cups cold water
  • Whipped cream, cinnamon sticks and/or additional orange zest, optional

Directions

  1. Combine the coffee, orange zest, ginger and cinnamon; pour into a coffee filter. Brew according to manufacturer’s directions.
  2. Pour into mugs; if desired, garnish with whipped cream, cinnamon sticks and orange zest.

Homemade Hot Cocoa Mix

Ingredients

  • 1 1/2 cups 53% cacao dark chocolate morsels
  • 1 1/4 cups sugar
  • 1 cup instant nonfat dry milk
  • 2/3 cup dark unsweetened cocoa

Directions

  1. Stir together dark chocolate morsels, sugar, instant nonfat dry milk, and cocoa; spoon into 1 (2-qt.) jar. Store at room temperature up to 1 month.
  2. TO MAKE HOMEMADE HOT COCOA: Heat 1 cup milk to 180°; stir in 1/4 cup Homemade Hot Cocoa Mix. Makes 1 serving. Total 5 min.
  3. PACKAGE THE COCOA MIX IN: Weck 9-oz. Juice Jar

Caramel-Hazelnut Cafe Mocha

Ingredients

  • 8 cups half-and-half or light cream
  • 1/2 cup chocolate-hazelnut spread
  • 1/2 cup caramel dessert sauce
  • 1/4 cup unsweetened cocoa powder
  • 2 -3 tablespoons instant espresso coffee powder
  • Whipped cream
  • Caramel dessert sauce (optional)

Directions

  1. In a 3 1/2- or 4-quart slow cooker whisk together half-and-half, chocolate-hazelnut spread, the 1/2 cup caramel sauce, the cocoa powder and espresso powder.
  2. Cover; cook on low for 5 to 6 hours, whisking once or twice during cooking if possible, and again before serving.
  3. Serve topped with whipped cream and, if desired, drizzle with additional caramel sauce.

Irish Coffee

Ingredients

  • 16 oz. hot water
  • 2 tsp. light brown sugar
  • 2 oz. Irish whiskey
  • 1 c. brewed coffee
  • 1/2 c. heavy cream for topping
  • Chocolate shavings, for garnish

Directions

  1. Fill two mugs with hot water and let sit 2 minutes. Pour out water and add 1 tsp light brown sugar to each mug. Pour over hot coffee and stir to dissolve sugar, then pour in Jameson.
  2. In a separate bowl with an electric mixer or by hand, whisk cream until soft peaks form. Cream should be thick but still pourable. Top coffee with cream by gently pouring over the back of a warm spoon to form a thick layer on top of coffee. Garnish with chocolate shavings.

Lime Sorbet Margaritas

Ingredients

  • 1 lime, cut into 8 wedges
  • 1/4 cup sugar
  • 2 pints lime sorbet
  • 1/2 cup tequila

Directions

  1. Rub the lime wedges around the rims of 8 stemmed glasses. Place the sugar on a small plate. Turn each glass upside down and dip the rims in the sugar to coat.
  2. Place 2 scoops of sorbet in each glass and pour 1 tablespoon of tequila over the top of each. Serve with a spoon.