See the above post the message is for you also
Hey it’s a Treat "Wow what a great treat" is the thought they will have not "oh how do I juggle this with my brief case and all". For Gods sake if you think hard and long enough you can turn anything into a problem. That’s whats wrong with this country today. Get over it.
also, do you need to check ID’s??? However, I’m up for one (or a couple).[:p]
don’t you need a liquor license to serve that? Or because it’s a sample it’s okay?
That looks really good. As soon as we get our next cold front, I think I will make it, with some Jamaican dark rum.
I thought the reindeer were supposed to fly high – not the elves! [;)]
To sweeten your hot cocoa
try adding a shot of
Doctor Mc Gillicuddy’s Menthol Mint Schnapps
It makes and AWESOME hot mint chocolate
We go through 2/5ths during our "Miracle on Main Street" programs around Christmas time
No wonder our elves and santa keep coming back
It sounds really nice.
I worry though that the recipients of your largess might not have enough hands to carry everything away. Give me my little cup at the onset and I may order less, just as a matter of hand management.
that sounds really good….
At place I ran in NE we would do Hot/warm drinks in the bar during the winter….the cocoa and peppermint schnapps was called a "snuggler", one made with ammeratto was a "cocoa A’more" we also had a "double dutch" vandermint, dark cocao, and hot cocoa. Man those things would just fly out of the bar after dinner
I’m going to try your recipie on the wife…she LOVES chocolate, and this one sounds great.
Thanks for sharing.
How about this for your customers on a cold winters day? This could be a great free sample item but instead I’d just give them a small cup. Not so small that they just throw it down but at least big enough they drive or walk away thinking "Wow what a great treat".
This hot cocoa mix can be stored in an airtight container for three months. It uses two different/unusual ingredients: White chocolate chips give the cocoa a very soft, creamy texture and amplifies the chocolate flavor; and the cornstarch in the confectioners’ sugar (an ingredient manufacturers add to prevent clumping) helps thicken the cocoa.
Makes about 20 servings
3 cups nonfat dry milk
2 cups confectioners’ sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. To make hot cocoa, stir 1/3 cup mix into 1 cup hot milk. Top with whipped cream or mini marshmallows. If your making this for adults add a shot of your favorite peppermint schnapps makes it killer good.
For your customers on a cold day
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