Chocolate Express

Ingredients:
• 1 cup milk
• 1 chocolate bar
• 1 oz chocolate Liqueur
• 2 tbs. sugar

Preparation:

Prepare the chocolate with the milk and the sugar and put in the freezer till is cold, then add the liqueur.

Home made Apple Tea

Ingredients:
• 2 o 3 apple peels
• 3 tbs. sugar
• Water

Preparation:

Mix the sugar an the apple peels with some hot water and put in a boiler for about five minutes.

Chocolate Ravage

Recipes:
• 16 oz vodka
• 1 1/2 oz l spiced rum
• 1 1/2 oz coconut rum
• 1 1/2 oz triple sec
• 1 sheet Pop-Ice®
• 15 oz bottle Yoo-hoo® chocolate milk
• 1 cup sugar
• 1/2 cup honey

Preparation:

Add ice to a blender until roughly one-quarter to one-third full. Add one sheet worth of pop ice to the blender. Add the vodka, Captain Morgan rums, triple sec, sugar and honey. Adjust sugar and honey to taste if desired. Add one tall yoo-hoo bottle to the blender. Blend until puree consistancy, pour into cocktail glasses and serve.

Chocolate Cocktail

Recipes:
• 1 tsp Yellow Chartreuse®
• 1 oz port
• 1 tsp powdered sugar
• 1 egg white

Preparation:

Shake all ingredients with ice, strain into a whiskey sour glass, and serve.

Dirty Banana

Recipes:
• 1 1/2 oz Tia Maria
• 1 banana
• 1/2 – 2 tsp sugar
• fill milk or cream
• ice

Preparation:

Combine all ingredients in blender with ice. Pour into glass and top with splash of Tia Maria or chocolate shavings.

Strawberry Bowle

Recipes:
• 1 kg Strawberries
• 50 gr sugar
• 2 litres cider

Preparation:

Blend 1/2 kg of strawberries with sugar. Steer with the rest of the strawberries.

Put in the refrigerator and when you serve add the cider.

Roman Punch

Recipes:
• 1/4 kilo pineapple ice cream
• 1 champagne bottle
• sugar
• 1 cup pineapple
• a few tsp campari
• white wine

Preparation:

Make the drink and then add the ice cream on the top. Garnish with orange peel.

Christmas Eggnog

Recipes:
• 12 egg yolks
• 5 cloves, whole
• 4 cups milk
• 4 cups cream
• 3 cups light rum
• 1+ ¾ cups sugar
• 2+ ½ teaspoons vanilla essence
• 1 teaspoon cinnamon, ground
• ¾ teaspoon nutmeg, ground

Preparation:

In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
Keep stirring while mixture heats, and remove from heat just before boiling point.
In a bowl, mix together the sugar with all those egg yolks.
Make sure you whisk them well so that they’re light and fluffy.
Gently and a little at a time, pour in the milk mixture while continuing to whisk.
Transfer mixture back into your saucepan over a medium heat while continuing to stir.
Keep stirring until your eggnog mixture starts to resemble custard.
Never let the mixture to reach boiling point!!
Pour and strain the mixture into a jug, making sure to remove the cloves.
Stand jug in the fridge for an hour or two.
Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Put back into the fridge overnight.
Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.

Champagne Fizz

Ingredients:
• Champagne
• 2 oz pineapple juice
• 1 tbs sugar
• 10 gr lemon juice
• slices of pineapple

Preparation:
Put some ice cubes in a champagne glass, when its cold drop the ice and mix all the ingredients first and fill in with champagne. Decorate with the pineapple slices.

Coffee Liqueur

Recipes:
• 1 lt syrup
(1 lt water + 650g sugar)
• 2 cups of strong coffee
• vainilla flavour
• 350 cc de alcohol
• 1/4 chocolate bar

Preparation:

Mix the water and the sugar to make a syrup.Then add the rest of the recipes and mix again.