Spiked Hot Chocolate Recipe
Things like hazelnut liqueur (Frangelico) and Bailey’s Irish Cream are also excellent (alcoholic) components for your spiked hot chocolate. Discover what tastes delicious to you, and use it!
Tip #2: Top off your cocoa cocktail with home-made whipped cream. In a shaker, combine heavy cream, sugar to taste and ice and shake vigorously for at least a minute, or until the cream is thick. Pour in a swirl on top of the hot chocolate, add a cherry, and enjoy!
3 cups milk
1/2 cup chocolate chips
1 cup cream
1/2 cup rum
1/2 cup sugar
1/2 cup butterscotch liqueur
•Melt the chocolate chips in the microwave or a saucepan (or whichever way you prefer).
•In another small pan, heat the milk, cream and sugar to almost boiling. Stir it until the sugar is dissolved.
•Combine the melted chocolate and milk concoction, adding in the rum and liqueur. Make sure to stir the whole time.
How to Serve
You can heat the finished hot chocolate once more before serving to make sure it’s piping hot, just the way we like it and pour it in a Clear Square Plastic Mini Coffee Tea Cup!
Ginger Ale-Can Chicken
Prep: 10 min.; Chill: 8 hr.; Bake: 1 hr., 40 min.; Stand: 10 min. Use oven mitts or a towel to hold and gently slide chickens off the hot cans. Buy reduced-sodium liquid steak seasoning if you are watching your salt intake. Yield: Makes 8 servings
2 (3-lb.) whole chickens
1/4 cup vegetable oil
1/2 cup liquid steak seasoning
1 tablespoon salt
1 tablespoon chopped fresh rosemary
2 teaspoons minced garlic
1 teaspoon pepper
2 (12-oz.) cans ginger ale Garnishes: red leaf lettuce, green grapes, rosemary sprigs
1. Remove giblets and necks, if necessary. Rinse chickens with cold water; pat dry. Place each chicken in a large zip-top plastic freezer bag.
2. Whisk together oil and next 5 ingredients. Pour evenly over chickens. Seal bags, and chill, turning occasionally, 8 hours. Remove chickens from marinade, discarding marinade.
3. Using a can opener, carefully remove lids from cans of ginger ale. Remove one-fourth ginger ale from each can, and reserve for another use, leaving remaining ginger ale in can. Place cans in a lightly greased large roasting pan. Place each chicken upright onto a ginger ale can, fitting can into cavity. Pull legs forward to fo rm a tripod, allowing chickens to stand upright.
4. Bake, uncovered, at 325° for 1 hour and 40 minutes or until a meat thermometer inserted into thigh registers 170° and chickens are golden brown. Let stand 10 minutes; carefully remove cans before serving. Garnish, if desired.
Note: For testing purposes only, we used Dale's liquid steak seasoning.