Cocoa Recipes

Cocoa Recipes Hot Drinks Perfect to warm up after a day on the slopes or suitable accompaniment to a roaring fire, a cozy afghan and that special someone, these soothing hot drinks are sure to please! Ivy Keep Gourmet Hot Cocoa 6 oz. water or milk 3 tbsp. Ivy Keep Divine Dark Chocolate Cocoa To make the most incredible hot cocoa ever, add three heaping tablespoons to 6 oz. of hot water and stir well. For a more decadent taste, make with hot milk instead of hot water. Tasty Mocha 1 cup hot, freshly brewed coffee 1 tbsp. Ivy Keep Divine Dark Chocolate Cocoa No time to go to the gourmet coffeehouse? Simply combine 1 tablespoon of Ivy Keep Divine Dark Chocolate Cocoa with a freshly brewed cup of your favourite coffee. Add a smidgen (or more) of whipped cream to top it off. Want something a bit stronger with more kick? Substitute espresso with milk for the coffee. Brazilian Style Mocha 1 cup hot, fresh coffee 1 oz. cream 1 tbsp Ivy Keep Divine Dark Chocolate Cocoa Dash cinnamon powder For an exotic little taste of carnival right at home, kick it up with cinnamon! Mix together coffee, cream, cocoa, and cinnamon. A little whipped cream is the perfect finishing touch and a cinnamon stick swizzles and sizzles it all together. Mayan Hot Chocolate A bit more effort to make than normal hot chocolate, but exotic, spicy and definitely not your ordinary cup of cocoa! 2 cups boiling water 1 chile pepper, cut in half, seeds removed (use gloves!) 5 cups light cream or whole or nonfat milk 1 vanilla bean, split lengthwise 1 to 2 cinnamon sticks 8 ounces bittersweet chocolate or 3 tablets Mexican chocolate, cut into 1/4" pieces 2 tablespoons sugar or honey, or to taste 1 tablespoon almonds or hazelnuts, ground extra fine Whipped cream Boil water in medium saucepan over medium-high heat. Once water reaches a rolling boil, add chile pepper. Boil until liquid is reduced to 1 cup. Using slotted spoon, remove chile pepper from pot and discard; strain water and set aside. In a second medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick just until bubbles appear around the edge. Reduce heat to low. Add chocolate and sugar or honey; simmer and whisk occasionally until chocolate is completely melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick from pot. Add chile-infused water, a little at a time, tasting occasionally to make sure the flavor isn't too strong. If chocolate is too thick, it can be thinned with a little more milk. Iced and Frozen Drinks As the temperature rises, cool down with these cold and clever concoctions! Iced Italian Mocha 2 tbsp. Ivy Keep Divine Dark Chocolate Cocoa 1 shot of espresso 4 oz. steamed milk Imagine yourself sitting in the midst of an Italian plaza at mid day with this cool treat. Blend cold espresso and steamed milk. Add 2 tablespoons of Ivy Keep Divine Dark Chocolate Cocoa. Serve in a tall glass filled with ice.