Brandy Alexander White Hot Chocolate Food

WHITE CHOCOLATE BRANDY ALEXANDER

Steps:

• In a large saucepan, heat the milk and salt over medium heat just until mixture comes to a simmer. Remove from the heat. Add chocolate; whisk until mixture is smooth. Stir in brandy, creme de cacao and vanilla., Fill mugs or cups three-fourths full. Top with whipped topping and chocolate shavings if desired.

BRANDY ALEXANDER FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat, stirring constantly; cook and stir for 4 minutes. Remove from the heat and set aside., Divide marshmallow creme between two small heat-resistant bowls. Pour half of the sugar mixture into each bowl. To one bowl, stir in semisweet chips until melted; stir in brandy. Into the remaining bowl, stir in white chips until melted; stir in creme de cacao., Spread chocolate mixture into prepared pan. Top with white mixture; cut through with a knife to swirl. Cool to room temperature. Chill until set completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

BRANDY ALEXANDER

Steps:

• Place all ingredients in the jar of a blender. Blend on slow speed until frothy and well combined. Pour into a rocks glass and serve immediately.

BRANDY ALEXANDER

Steps:

• Add cognac, dark creme de cacao and cream into a shaker with ice and shake until well-chilled.
• Strain into a chilled cocktail glass or a coupe glass.
• Garnish with freshly grated nutmeg.

A SPIRITFUL HOT CHOCOLATE

Steps:

• Microwave milk in a microwave-safe cup until hot, about 1 1/2 minutes; stir in hot chocolate mix. Stir brandy into hot chocolate and top with marshmallow ghost.

APRèS-SKI HOLIDAY HOT CHOCOLATE WITH BRANDY AND CREAM

Steps:

• Gently boil the milk in a large heavy based saucepan, remove as boiling point is reached.
• Place chocolate in a small pan and add 2 tablespoons of the milk. Stir over a low heat until melted, then add the melted chocolate mixture into the remaining milk, stirring well.
• Add the sugar, cinnamon and brandy. Adjust to taste at this point.
• Serve the brandy hot chocolate in tall heatproof glasses or mugs, top with a dollop of whipped cream lightly dusted with cocoa powder or cinnamon.
• Serve with a cinnamon stick for a "stirrer"!
• Salut!

WHITE CHOCOLATE BRANDY ALEXANDER

Steps:

• Combine the milk, vanilla extract and salt in a medium saucepan.
• Cook over medium heat until thoroughly heat through DO NOT BOIL.
• Remove from heat and gradually stir 1/4 of the hot milk mixture into the chocolate, stirring with a whisk until chocolate melts.
• Add the remaining hot milk mixture to the melted chocolate, stirring constantly.
• Stir in brandy and creme de cacao.
• Pour into glasses and top with whipped cream and chocolate shavings.
• Serve immediately.

ORANGE BRANDY HOT CHOCOLATE

Steps:

• Into a cup of steaming hot chocolate, stir in the orange brandy and orange bitters if using. Top with a dollop of whipped cream, then eat a few spoonfuls of whipped cream if no one is looking. Zest some orange over the whipped cream for aroma and prettiness and to impress your dinner guests with very little effort.

BRANDY ALEXANDER WHITE HOT CHOCOLATE

Steps:

• In a large heavy saucepan, combine the milk, the vanilla bean halves, and a pinch of salt and bring the mixture just to a boil over moderate heat. Remove the pan from the heat and let the mixture stand, covered, for 15 minutes. Scrape the seeds form the vanilla bean back into the mixture, discarding the pods, and reheat the mixture until it just comes to a boil. In a small heatproof bowl, combine the chopped chocolate with about 2/3 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth. Whisk the chocolate mixture into the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes. Stir in the Cognac and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the whipped cream and the shaved chocolate.

BRANDY ALEXANDER

Steps:

• To make the garnish, mix the sugar, nutmeg and cinnamon together and set aside.
• Pour the brandy, crème de cacao and double cream into a cocktail shaker (or see tip, below), then add a generous handful of ice. Shake until the outside of the shaker is very cold, then strain into two small coupe or cocktail glasses.
• Garnish with a sprinkle of the spiced sugar, then serve.THREE TWISTSServe these cocktails at your next dinner party. They're so delectable, they double as dessert - serve with a teaspoon to enjoy all the toppings.Trifle alexanderDrop 1 black cherry in syrup into the bottom of two small cocktail glasses along with a dash of the syrup. Tip 80ml brandy, 50ml sweet sherry, 50ml double cream, 1 tsp sugar syrup and ¼ tsp vanilla bean paste into a blender with a small handful of ice. Blitz until smooth and very cold, then pour into the prepared glasses. Top with whipped cream and sprinkles, then serve with savoiardi biscuits or sponge fingers for dipping. Serves 2.Strawberry alexanderBlitz 80ml gin, 50g frozen strawberries, 50ml double cream, 25ml triple sec and 25ml water in a blender until very smooth. Pour into two tumblers and garnish each with a mini meringue, mint leaves and a pinch of freeze-dried strawberries. Serves 2.Passion fruit & coconut alexanderTip 80ml cachaça, 50ml coconut rum, 50ml double cream and the flesh of 1 passion fruit into a cocktail shaker with a handful of ice. Shake until the outside of the shaker is cold, then double strain the cocktail into two martini glasses. Cut 1 passion fruit in half and drizzle the halves with a couple of drops of coconut rum. Float one half, cut-side up, on top of each cocktail. Serves 2.