Recipes

Berry Hot Chocolate
Yield: 4Ingredients:
Chocolate Berry Hot Chocolate
1/4 cup cocoa powder, sifted
3 Tbsps sugar
3 cups 2% milk
1 cup half and half cream
6 oz semisweet chocolate, chopped
1/4 cup raspberry jam
2 teaspoons vanilla extract
dash fine salt

Directions:
Chocolate Berry Hot Chocolate
Whisk cocoa and sugar in the bottom of a saucepot while pouring in milk. Bring to just below a simmer, stirring often. Add chopped chocolate and raspberry jam, stirring until melted and hot. Stir in vanilla and salt and serve.

Jim’s Hot Toddy
Yield: 4Ingredients:
Jim’s Hot Toddy
1/2 cup dark rum (125 ml)
3 cups boiling water (750 ml)
4 x pats of cold butter approximately 1 teaspoon (5 ml) each
Cinnamon to taste
Nutmeg to taste
4 x whole cloves

Directions:
Jim’s Hot Toddy
Pour rum equally into four heat proof glasses
Top with boiling water.
Add 1 clove to each glass and a pinch of cinnamon and nutmeg.
Top each glass with a pat of butter.
Serve immediately.

Hot Rum Punch
Yield: 6
The pomegranate juice and black currant are an amazing flavour combination with the rum. Perfect punch for entertaining during the holiday season!Ingredients:
Hot Rum Punch
2 cups pomegranate juice (store bought juice) (500 ml)
1/3 cup amber or spiced or dark rum (75 ml)
1/4 cup Black currant concentrate (such as Ribena) (60 ml)
1 3/4 cup water (425 ml)
2 tbsp honey (30 ml)
6 cloves
pinch of freshly grated nutmeg
2 allspice berries
1 cinnamon stick
6 kumquats, sliced or 1 orange, sliced

Directions:
Hot Rum Punch
Add all the ingredients in a large saucepan over medium heat. Bring to a simmer and let simmer for 2 minutes until heated through. Ladle into mugs or cups. Garnish with slices of kumquats.

A Cup of Hot Mocha
Yield: 4
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

I’m addicted to chocolate and always look for a way to work it into a treat, especially with coffee. Together they make mocha. This coffee flavoured chocolate cake batter baked in coffee cups looks like a cup of coffee — until you cut into it!

Ingredients:
A Cup of Hot Mocha
4 oz of chopped bittersweet chocolate
1 x stick of butter (four ounces)
4 x eggs
1/2 cup of brown sugar
1 spoonful of vanilla
1/2 cup of strong coffee, room temperature

Directions:
A Cup of Hot Mocha
Preheat the oven to 325 degrees F. Toss the chocolate and butter into a small bowl and set over a small pot of simmering water to begin melting it. This will insulate the delicate chocolate from direct heat and keep it from scorching. As they begin to melt stir until smooth then remove them from the heat.
Whisk the eggs, sugar, vanilla and coffee together. Add the chocolate mixture, whisk until smooth then divide evenly between four coffee mugs.
Place the mugs in a small high-sided pot. Add enough hot water around the cups to equal the level of the batter within the cups. Place in the oven and bake for 40 minutes. Serve immediately or cool and serve later.