Drinks

Mocha-Cinnamon Shake

Servings: 1

1/2 cup low-fat chocolate milk

1/2 cup low-fat frozen coffee yogurt

Pinch ground cinnamon

Combine chocolate milk, frozen yogurt, and cinnamon in a blender; process until smooth. Pour into a tall glass.

Bittersweet Chocolate Spoons

Use these to stir a hot drink!

Servings: 6

4 oz. bittersweet chocolate, chopped

6 - 8 heatproof plastic spoons

Place chocolate in heat-proof medium bowl over hot (not boiling) water. Melt, stirring constantly. Remove from heat. Dip in 1 spoon to completely coat bowl of spoon. Place on waxed-paper lined baking sheets. Repeat with remaining spoons. Refrigerate until set. Wrap chocolate end of plastic spoon in plastic wrap; tie with ribbon. (Spoons can be stored for up to 2 weeks.)

Swiss Coffee

Servings: 2

4 1-oz. semisweet chocolate squares, finely chopped

4 cups coffee, hot

1 squirt canned whipped cream, or a heaping tablespoon of fresh,whipped cream

Into the bottom of a deep, stainless steel bowl, melt the chocolate over boiling water. Make coffee, as you normally would. Add the coffee to the chocolate. Gently but thoroughly whisk the coffee to combine it with the melted chocolate. Pour the Swiss coffee into mugs and top with a generous squirt of whipped cream.

Hot Chocolate Mix

Servings: 16

2 cups skim-milk powder

1/4 cup sugar

1/2 cup cocoa

1 teaspoon cinnamon

2 cups mini marshmallows Sift together skim-milk powder, sugar, cocoa, and cinnamon. Stir in mini marshmallows. Store in an airtight container. Mix can be stored at room temperature for up to 1 month. Add 1/4 cup mix per mug of very hot milk. Stir well.

Lemonade

1 cup lemon juice

1-1/2 cups sugar

Water

Mix the juice and sugar until the sugar dissolves. Store the concentrate in covered glass jars. For one glass of lemonade, mix 1/4 cup concentrate with 3/4 cup iced water, or adjust to taste. Serve it with ice.

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Optimized for Netscape 2.0 or better. Last Updated June 10, 2003.

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Copyright Rexanna M. Keats 1999, 2000, 2001, 2002, and 2003. All Rights Reserved.