Hot Chocolate Mix

I ran out of the cheap Wal-mart stuff the other day, and decided to learn how to make my own from my food storage.  So I created this recipe after comparing, merging, and modifying around 10 different recipes I found online.  I'm not sure if it would qualify as "Transcendent," but it's lots better than Swiss Mix and a lot more customizable to your liking.  (Use semi-sweet chocolate chips for a more dark hot chocolate, or milk chocolate chips for a more classic flavor.  Try mint chocolate chips for that matter.  Mmmm.  Increase or decrease the sugar or cocoa powder as you like too.  You can't really mess it up.)

3 cups powdered milk
2 cups powdered sugar
2 cups mini (or finely chopped) chocolate chips
1 cup unsweetened cocoa powder
1 cup powdered non-diary creamer
1 tsp cornstarch
1 tsp salt
1 pinch cayenne pepper
1/2 vanilla bean, ground into powder (optional)

Mix everything together and store in an air-tight container.  (I use an old #10 can and lid.)  Yield: About 25-30 servings.

To make hot chocolate, put 1/4 to 1/3 cup of mix in a mug and add hot water.  Stir until the chocolate chip pieces are all melted.

(Optional) Add milk, cream, vanilla, cinnamon, whipped cream, marshmallows, mint syrup, caramel syrup, amaretto, or anything else you can think of to make your own gourmet hot chocolate.

Ideas for Lemonades

Some simple yet intriguing variations on this summer favorite.


Basic Lemonade:
3 cups cold water
1 cup lemon juice
3/4 cup sugar

Stir together and add flavors suggested below. Chill, serve over ice with garnishes.
1. Ginger
Fresh ginger root
Ripe pear slices
Sugar cane stalk for stirring

2. Watermelon
Watermelon puree
Watermelon slice to garnish

3. Lavender
Dried lavender
Fresh lavender leaves for garnish

4. Peach
Peach nectar
Peach slices to garnish

5. Blackberry
Fresh Blackberries
Fresh Sage leaves

6. Kiwi-Melon
Sliced kiwifruit
Honeydew puree
Honeydew slice to garnish

7. Raspberry
Raspberry juice
Fresh raspberries

8. Key Lime
Limeade
Key lime slices
Mint Leaves

9. Lemon Drop
Crushed lemon drops
Sugar
Lemon slice to garnish
(Before filling glass with lemonade, wet the rim and dip in the crushed lemon drops & sugar)

10. Papaya
Guava juice
Fresh Papaya slice for garnish

Chilled Lemon Gingerale

2 1/4 cups water
1/2 cup coarsely chopped fresh mint
1/2 cup lemon juice
2 medium lemons, sliced
1/2 cup lemon sherbet, softened
1 liter ginger ale, chilled

For mint ice cubes, combine the water, mint and lemon juice; pour into two ice cube trays. Freeze until set. In a pitcher, combine the lemons and sherbet; slowly stir in ginger ale. Add the mint ice cubes Yield: about 5 cups.

Ghoul Aid (from recipezaar.com)

Submitted by Sarah Terry

Ingredients
1 package grape kool-aid
1 package orange kool-aid
3 quarts cold water
2 cups sugar
1 (1 liter) bottle ginger ale

Directions
1Mix all together, will be dark brown, black in color.
2Refrigerate.

Sparkling Peach Punch

Submitted by Sarah Terry

Makes about 12 (5-ounce) servings.

Ingredients:
1 16-ounce package frozen sliced peaches
1/4 cup sugar
2-1/2 cups orange juice
2 tablespoons lemon or lime juice
4 cups sparkling wine, or unsweetened pineapple juice
Cubed or crushed ice

Directions:
1. Thaw peaches at room temperature but do not drain. Place peaches and their juice in a blender container or food processor bowl. Add sugar. Cover and blend or process until smooth.
2. Transfer pureed peaches to a 2-quart pitcher. Stir in orange juice and lemon juice or lime juice. To serve, slowly stir in sparkling wine, or pineapple juice. Serve over cubed or crushed ice.

Make-ahead tip: After stirring in orange and lemon juices, cover and refrigerate overnight or until serving time.

Mixed Berry Lemonade

3-5 lemons (depending on size and strength)

1 cup sugar

2 cups mixed berries (not frozen)

5-6 cups water

Place the berries with 2 cups of water in the blender and puree completely.  Strain the mix and discard the seeds. 

Juice the lemons and add juice to the berry puree and the rest of the ingredients in a pitcher.  Mix well and serve cold.

Hot Almond and Cream Drink

This is a recipe from Sarah Terry in my ward. She made it for book club this month and it was a big hit.



2 cups vanilla ice cream
1 cup brown sugar
1 cup sugar
1 cup butter
2 tsp. almond extract
12 cups water
ground nutmeg to shake on top
 
On low heat, heat butter and sugar until melted.  Add ice cream and extract.  Beat 1 to 2 minutes.  Add 12 cups boiling water for 16 servings.

Old Virginia Wassail

2 quarts cider
2 cups orange juice
2 cups pineapple juice
1 cup lemon juice
1 stick cinamon
1 tsp whole cloves
Sugar or honey to taste

Simmer and serve hot.