Drinks - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks (since it can get boring drinking the same-old-same-old). Today's offerings include Cafe de Olla, Chocolate-Espresso Smoothie, and Watermelon Punch. Enjoy!

SPICY HOT CHOCOLATE

This is from Melissa Clark on The New York Times cooking website. Melissa wrote, "Gently seasoned with a touch of chile powder, cinnamon and vanilla, this fragrant hot chocolate recipe is not too sweet and very complex. Using both cocoa powder and chocolate gives the roundest, deepest chocolate flavor while a mix of whole milk and cream makes it wonderfully rich and thick."

Yield: 4 servings

This was featured in "Hot Chocolate With a Kick", and can be viewed online at https://cooking.nytimes.com/recipes/1016035-spicy-hot-chocolate.

Note: One person wrote that she was considering adding a pinch of chipotle for smoky heat; another used cayenne in place of ancho chile powder, half-and-half for the heavy cream, and ground cinnamon in place of the cinnamon stick. These sound like wonderful options, should you decide to experiment.

Ingredients

3 ounces bittersweet chocolate, chopped

2 tablespoons unsweetened cocoa powder

2 tablespoons sugar, or to taste

3/8 teaspoon ancho chile powder, or to taste

1 3/4 cups whole milk

1/4 cup heavy cream

1 cinnamon stick

1 teaspoon vanilla extract

Marshmallows or whipped cream, optional

Preparation

In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.

Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.

CREAMY VEGAN HOT CHOCOLATE

This came from Genevieve Ko at The New York Times cooking e-newsletter. Genevieve wrote, "For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together."

Yield: 2 cups; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019960-creamy-vegan-hot-chocolate.

Ingredients

1/3 cup vegan semisweet chocolate chips (about 2 ounces)

3 tablespoons vegan unsweetened cocoa powder

3 tablespoons creamy nut or seed butter, such as almond, sunflower or peanut

Pinch of kosher salt

1-1/2 to 2 cups unsweetened nut or grain milk, such as macadamia, walnut, almond, cashew, hazelnut, oat or rice milk

1 to 3 teaspoons granulated sugar (optional)

Preparation

Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1-1/2 minutes.

Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1-1/2 minutes. Don’t let it come to a boil or the cocoa will separate.

Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.

SLOW-COOKER PEPPERMINT HOT CHOCOLATE

This comes from The Food Network, and starts off, “Made and served in the same pot, our slow-cooker cocoa is thickened and enriched with dark chocolate. Set up an add-ons bar beside the cooker (mini marshmallows, crushed candies and peppermint schnapps take cocoa to a whole new holiday level), then stick a ladle in the pot and let guests help themselves.” The recipe's last ingredient is peppermint schnapps, which is optional. I don't use it, and, if this is being served to children and/or people who normally don't drink – or if you're not sure – don't use it. I find that it really doesn't need it. Total Time: 2 hr 5 min; Prep: 5 min; Cook: 2 hr; Yield: 14 cups; Level: Easy

To read more, go to: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-peppermint-hot-chocolate.html?oc=linkback

Ingredients

3 cups confectioners' sugar, sifted

2 cups unsweetened cocoa powder

12 cups whole milk

2 teaspoons pure vanilla extract

1 teaspoon kosher salt

8 ounces dark chocolate, finely chopped

24 peppermint candies, crushed (about 1 cup), for serving

3 cups mini marshmallows, for serving

2 cups peppermint schnapps, optional, for serving

Directions

Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1 1/2 hours. The sugar and cocoa powder should be completely dissolved.

Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more.

Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.

CHOCOLATE-ESPRESSO SMOOTHIE

This is from the February 2007 issue of Runner’s World.

Ingredients

8 ounces chocolate yogurt, such as Brown Cow “Cream Top”

1 large banana (browned & frozen)*

2 shots espresso, chilled

2 C ice (about 14 ice cubes)

1 dozen chocolate-covered espresso beans

Directions

Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)

For a thicker smoothie, blend in up to a cup more ice. Serves two.

Note: Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.

With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

Ingredients

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Directions

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free

WATERMELON PUNCH

Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.

Ingredients

1 watermelon

1 T honey

6 oz. can orange juice, undiluted

2 liter bottle ginger ale

Directions

Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.