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Skip the candy and head straight for the good stuff! Here’s a sweet recipe for an après trick-or-treat cocktail.
It’s not just for Halloween! You can enjoy the Candy Bar Cocktail any time of year if you like.
1 large pasilla negro chile, stemmed, seeded, deveined
1 1/3 cups half-and-half
2 ounces Mexican chocolate, chopped into small pieces
3 ounces semi-sweet chocolate, chopped into ¼-inch pieces
4 egg yolks
½ cup sugar
1 1/3 cups heavy (whipping) cream
1 ½ teaspoons pure vanilla, preferably Mexican
¼ cup Bohemia beer
In a small skillet heated over medium, toast the chile, pressing it flat against the skillet with a metal spatula until it … Read more
Mixology Monday is back and this month the folks at eGullet are hosting. The topic for September is “Dizzy Diary” or more simply cocktails made with dairy products and eggs. Not sure how eggs made it in there as dairy, but hey, why not.
Having just completed the Bar Smarts course, I wanted to use some of my knowledge. I wanted to take a classic and modify it slightly and I chose the classic martini … Read more
What an amazing idea! “A Good Appetite” came up with this tasty-sounding recipe for Oatmeal Stout and Heath Bar Ice Cream.
I’ll have to try to make this one myself.
The ice cream base has a slight bitter flavor but also a bit of a toffee flavor from the stout. The sweetness of the Heath bar is a good foil to that bitterness while the toffee in it helps bring out more of that toffee
This boozy brownie recipe mixes a creamy chocolatey topping with the bite of whiskey for a dessert that I just can’t stop eating!
You can, of course, make it without the whiskey — but why would you want to?
¾ cup flour
½ tsp baking soda
½ tsp salt
½ cup sugar
1/3 cup shortening
2 tbs. water
1 (6 oz) package semi-sweet chocolate chips
1 tsp vanilla
½ cup … Read more
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