Hot Chocolate Stinger Food

HOMEMADE HOT CHOCOLATE STIRRERS

Steps:

• Line a baking sheet with parchment paper. Spread crushed candy canes and marshmallows on 2 plates.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip plastic spoons into the melted chocolate, covering the base completely, then cover with candy cane bits or mini marshmallows. Arrange on the parchment paper and freeze until set, about 15 minutes.

HOT CHOCOLATE STIRRERS

Steps:

• You will need:6 cupcake cases, pencil, pastry brush, 6 empty 47g fromage frais pots (washed and dried), 6 wooden lolly sticks, cellophane and string or ribbon for wrapping, 6 gift tagsPush a small hole in the middle of the cupcake cases with a pencil and put aside for later.
• Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots.
• Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water (get an adult to help you). If you're using different types of chocolate, you should melt them separately.
• Carefully pour the melted chocolate into the pots. Put a lolly stick in the middle of each and sprinkle your chosen decorations around it.
• Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight.
• The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: 'Simply stir into hot milk.'

HOT CHOCOLATE STINGER

Steps:

• Add the brandy and creme de menthe to a warmed coffee glass.
• Slowly add in the hot chocolate.
• Top with whipped cream, a sprinkle of cocoa powder and stir the drink.

HOT CHOCOLATE STINGER II

Steps:

• Pour the creme de cacao and schnapps into a warmed heat-resistant mug.
• Add the hot chocolate and hot coffee, and stir.
• Top with a dollop of whipped cream.

HOMEMADE HOT CHOCOLATE

Steps:

• Heat the milk, cocoa, sugar and chocolate in a small pan over a medium heat until steaming and the chocolate has melted. Whisk to dissolve the cocoa.
• Pour into a mug, then add the cream to float on top. Grate over a little more chocolate to serve.

HOT CHOC STIRRERS

Steps:

• Very lightly oil the insides of four egg cups or shot glasses, and set aside. Cut a small slit in the centre of each cupcake case using scissors.
• Melt the dark or milk chocolate in a heatproof bowl set over a pan of simmering water, or in short bursts in the microwave. Divide the melted chocolate between the oiled moulds, then chill for 15 mins. Meanwhile, melt the white chocolate as you did the dark or milk, then pour over the set dark or milk chocolate layer.
• Insert a lolly stick into the centre of each of the moulds, then scatter over the toppings of your choice (see tip, below). Slide the cupcake cases, upside-down, onto the sticks through the slit to help keep the sticks in place. Chill until solid, about 4 hrs, then discard the cupcake cases and package the stirrers. Will keep in a cool, dry place for up to one week.

STINGER

Steps:

• In a shot glass, pour the cognac and then the white creme de menthe.
• If you prefer, you can shake it in a shaker with ice to have it colder. Then you pour in a shot glass.

GINGER HOT CHOCOLATE

Steps:

• Heat the milk and water(or milk) in a medium saucepan. Once it comes to a simmer, reduce heat slightly and whisk in cocoa powder, sea salt and ginger. Whisk vigorously to incorporate.
• Once the cocoa is hot enough for your liking (about 3-5 minutes), remove from heat and add vanilla extract. Stir once more. Sweeten to taste.
• Take your ginger candies and rub them along the rims of your serving glasses or mugs. Eat or discard; they get mushy when added to the beverage.
• Pour in hot cocoa and top with coconut cream(in Recipe#504526), whipped cream or marshmallows - whatever you like.