Hot Chocolate Orange

Preparation time :	5 minutes
Cooking time :	10 minutes, plus infusing
Total time :	15 minutes, plus infusing

Serves: 8

Ingredients

3 x 568ml whole milk
8 strips of orange zest, pared using a potato peeler
300g Green & Black’s Organic 70% Dark Chocolate, broken into small pieces
3 tbsp light brown muscavado sugar

Method

1. Pour the milk into a saucepan with the strips of orange zest, and bring slowly to a simmer. Remove from the heat and infuse for 10 minutes, until the milk is flavoured by the orange zest.
2. Return the milk to the heat and add the chocolate and sugar. Stir over a low heat until the chocolate has melted. Pour into mugs and serve with marshmallows toasted on the bonfire.

Turkish coffee preparation (one cup)

1. Pour water into a small Turkish coffee cup called a fincan (about 1.7oz) and dispense it into a small brass cezve, coffeepot.



2. Add two teaspoons of Turkish coffee. The grinds should be much finer than those of espresso so that they will ultimately sink to the bottom.



3. Add up to 2 teaspoons of sugar (If desired).



Tip: while making the Turkish coffee, keep the fincan filled with hot water so that it keeps hot. Empty the cup just prior to pouring in the coffee.

4. On a small flame, stir for about one minute. Then, without stirring, let the coffee come to boil. This should take 3-4 minutes.



5. Pour the coffee into the fincan in one swift movement so that all the foam is smoothly transferred.



6. Serve with a small cup of fresh water (as traditionally done in Turkey).



7. Take a small sip of water to clear the palate and then, once the coffee grinds have sunk to the bottom, little by little, drink the coffee.
8. Don’t drink the grinds at the bottom. These may be used to tell your future. When you have finished your coffee, turn the cup over.

Death By Chocolate Cappuccino

Ingredients

• Large coffee mug
• 1oz Vanilla Syrup
• 2-2oz Shots of espresso or 4oz of strong coffee
• 4oz-6oz of Chocolate Milk (Milk may vary depending on size of coffee mug)
• Chocolate Redi Whip
• Sprinkles-any color
• Chocolate pieces

Directions

First pour the vanilla syrup into a large coffee mug. Next add your fresh brewed coffee to the vanilla syrup and blend the two ingredients together. Then steam your chocolate milk to 160 degrees F. You can use a beverage or candy thermometer to test the temperature of the milk. Once milk has been steamed add it to you coffee. Finally, top your cappuccino with the whipped cream to your desired amount. Add sprinkles and chocolate for decoration.

Frozen Coffee Parfait

Ingredients

• 1-14 oz. can of sweetened condensed milk
• 1/3 cup double strength coffee sweetened with 4 tb. Sugar while hot (allow to cool before using)
• 1 cup whipped heavy whipping cream

Directions

In a large bowl, combine the sweetened condesed mild and the coffee into hand mixer; whip on high speed for 3-5 minutes. By hand fold in the whipped whipping cream. Make sure the mixture is evenly distributed.

Spoon the mixture into 6-8 serving dishes, then freeze for 3 hours or until firm.

Garnish before serving with a chocolate-covered espresso bean and chocolate syrup for a yummy treat.