1 cup chocolate milk
1 cup chocolate ice cream
2 candy bars -- chopped
Candy Bar ideas: Kit Kat, Heath, etc

Directions:
Combine the milk and ice cream in a blender; process just until smooth.

 Pour into a bowl; cover and freeze 3 hours or until frozen.

Stir with a fork until slushy, and stir in candy bars.

Serve immediately in tall glasses with a spoon.

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TOLL HOUSE® Chocolate Chip Cookie Milkshake
Preparation - 5 min | Yields - 3 servings

Serve this milkshake for a special treat, after school or in place of dessert. Kids of all ages will love it in tall glasses with a cherry on top!

Ingredients:

Directions:

PLACE ice cream, cookies and 1 cup milk or 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk in blender; cover.

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This chocolate and coffee cooler is made with milk, ice cream, chocolate syrup and instant coffee. Ingredients:

• 1 1/2 tablespoons instant coffee granules
• 3 cups cold milk
• 1/3 cup chocolate syrup
• 2 tablespoons sugar
• 1 pint vanilla ice cream

Makes 4 servings.

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Iced Coffee and Chocolate Float 

1 cup coffee, cooled

4 ice cubes

2 scoops vanilla ice cream

1 cup of skim or 1% milk

2 tablespoons chocolate syrup

1 teaspoon vanilla extract

Optional: 4 cinnamon sticks and whipped cream

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Put the coffee, milk, chocolate syrup, and vanilla extract in the blender.

Blend well.

Add the ice cubes and the ice cream.

Blend until the mixture is smooth.

 Pour into 4 tall glasses.

 Add whipped cream and cinnamon sticks.

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Aztec Chocolate and Spanish Chocolate Drink

 1 ounce unsweetened baking chocolate

1 teaspoon vanilla

2/3 cups boiling water

ground pepper of chilies to taste.

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 AZTEC CHOCOLATE: Grate the unsweetened chocolate into a bowl and cover it with a little of the boiling water. Mash the mixture into a paste. Add the rest of the water and vanilla and beat with an electric mixer until frothy. Add the pepper and chilies to liven up the drink. The chocolate will not totally dissolve and will have a grittiness to it. For a more authentic drink let the mixture cool and then beat until frothy and drink.

 SPANISH CHOCOLATE:  Follow the directions for the Aztec Chocolate omitting the pepper and chilies and add 3 teaspoons of sugar, plus a dash of cinnamon.

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yield: 12 servings

4 1-oz sq semisweet chocolate

1/2 c Sugar

2 c Hot water

2 qt Milk

1 1/2 ts Vanilla extract

 1 qt Vanilla ice cream

1 qt Club soda

 1/2 pt Heavy cream; whipped

Ground cinnamon

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 In a large saucepan combine the chocolate and sugar with the hot water.

 Bring to a boil, stirring for 2 mins.

 Add milk, and continue heating.

When hot, beat in vanilla with a rotary egg beater or whisk.

Remove from heat.

Chill, then pour into a punch bowl over ice cream.

For sparkle, add club soda.

Top with whipped cream and dust with cinnamon.

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I was writing about a hot chocolate recipe the other day (http://buzz.prevention.com/community/coffee-boone/mmm-i-love-chocolate) giving out my dairy/sugar free recipe for a hot chocolate drink. As i never drink regular milk, always coconut milk, I have a lot of recipes that are dairy-free. I have yet to find a dairy/sugar free chocolate cake though - I shall go search the other threads and see if there is such a thing listed!

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 [ accepted]

John Lennons' Beatle Cocoa

serves 2

Directions:
Mix cocoa, sugar and salt. Dilute with 1/2 cup boiling water to make a smooth paste. Add remaining water. Boil 1 minute. Turn into scalded milk. Beat for 2 minutes with a rotary beater.

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Chocolate Amaretto Creme

1/2 cup evaporated milk

1/4 cup club soda

1/2 tablespoon unsweetened cocoa powder

2 to 3 packets sweetener

1/4 teaspoon almond extract

1 dash bitters

 1 to 2 ice cubes

1. Combine all ingredients in blender.
2. Blend on high for 10 seconds, until smooth and creamy.
3. Pour into cocktail glass and serve with straw.
4. Makes one 6 ounces serving.

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