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SERVING SIZE 1
DIRECTIONS: USING THE CENTRALBRU FROTHER ADD THE MILK AND SWEETENED CONDENSED MILK, ALLOW TO HEAT SLIGHTLY. ADD GIULIA’S HOT CHOCOLATE MIX, VANILLA AND ALMOND EXTRACT (OPTIONAL). HEAT AND TRANSFER TO A MUG. TOP WITH WHIPPED CREAM, MARCHMALLOWS, COOKIES AND SUGAR (OPTIONAL)
SERVING SIZE 1
DIRECTIONS: ALLOW FROZEN BLACKBERRIES TO THAW UNTIL SQUISHY. STIR IN CONFECTIONARY SUGAR. PUSH THE BLACKBERRIES THROUGH A SIEVE RESEVING THE LIQUID AND PULP AND DISCARDING THE SEEDS. USING THE CENTRALBRU FROTHER HEAT THE MILK. WHEN HOT MIX IN 1 SCOOP OF GIULIA’S HOT CHOCOLATE MIX AND ADD BLACKBERRY JUCIE AND PULP (RESERVE 1 TBSP FOR GARNISH). TOP WITH WHIPPED CREAM AND DRIZZLE TBSP OF BLACKBERRY JUICE.
SERVING SIZE 1
DIRECTIONS: USING THE CENTRALBRU FROTHER COMBINE ALL INGEDIENTS AND BLEND UNTIL HOT. SERVE IN A MUG AND GARNISH WITH WHIPPED CREAM AND DASH OF CINNAMON.
SERVING SIZE 1
DIRECTIONS: USING THE CENTRALBRU FROTHER HEAT MILK ADDING GIULIA’S HOT CHOCOLATE MIX WHILE BELNDING. WHEN HOT REMOVE FROTHER CUP FROM FROTHER BASE. SET ASIDE AND CRUMBLE OREO COOKIE AND ADD TO FROTHER CUP. LET SIT FOR A 60 SECONDS AND THEN STIR IN AND INCORPORATE. BLEND AGAIN USING THE FROTHER. POUR INTO A MUG AND GARNISH WITH WHIPPED CREAM.
SERVING SIZE 1
DIRECTION: USING THE CENTRALBRU FROTHER HEAT MILK. REMOVE MILK AND POUR INTO A BOWL. ADD WHIPPED CREAM CHEESE AND WHISK INCORPORATING CREAM CHEESE UNTIL SMOOTH. POUR BACK INTO THE FROTHER CUP, ADD GIULIA’S HOT CHOCOLATE MIX AND BLEND UNTIL STEAMING. REMOVE AND SERVE IN A MUG TOPPING WITH WHIPPED CREAM AND GRAHAM CRACKER CRUMBS.
SERVING SIZE 1
DIRECTION: USING THE CENTRALBRU FROTHER ADD MILK AND LAVENDER BLENDING UNTIL HOT. REMOVER FROTHER CUP FROM BASE AND LET STEEP FOR 5 MINUTES OR LONGER. PLACE FROTHER CUP BACK ON BASE AND CONTINUE TO FROTH UNITL STEAMING. ADD GIULIA’S HOT CHOCOLATE MIX AND VANILLA EXTRACT. POUR INTO A MUG AND TOP WITH MARSHMALLOWS.
SERVING SIZE 1
DIRECTIONS: USING THE CENTRALBRU FROTHER ADD MILK AND HEAVY CREAM TOGETHER UNTIL WARM. BLEND IN GIULIA’S HOT CHOCOLATE MIX AND VANILLA EXTRACT, CINNAMON AND A DASH OF ANCHO CHILLI POWDER. CONTINUE TO FROTH UNTIL STEAMING. REMOVE AND SERVE IN A MUG. GARNISH WITH MORE ANCHO CHILLI (OPTIONAL)
SERVING SIZE 1
DIRECTIONS: USING THE CENTRALBRU FROTHER ADD MILK AND HEAVY CREAM TOGETHER UNTIL WARM. BLEND IN GIULIA’S HOT CHOCOLATE MIX. TURN FROTHER OFF AND IN SMALL MIXIN BOWL ADD CREAMY PEANUT BUTTER. ADD A SMALL AMOUNT OF LIQUID MIX FROM FROTHER CUP AND WISK. INCORPORATE UNTIL NEANUT BUTTER IS LIQUIDY. PUT FROTHER CUP BACK ON BASE AND CONTINUE FROTHING UNTIL HOT. SERVE IN A MUG AND ADD WHIPPED CREAM TO TOP. DRIZZAL TOP WITH LIQUIDY MIX FROM BOWL.
SERVING SIZE 1
DIRECTIONS: USING THE CENTRALBRU FROTHER ADD MILK AND HEAVY CREAM. FROTH UNTIL WARM AND ADD GIULIA’S HOT CHOCOLATE MIX AND VANILLA EXTRACT AND SALT. SERVE IN A MUG, TOP WITH WHIP CREAM AND DRIZZLE WITH CARAMEL SAUCE
SERVING SIZE 1
DIRECTIONS: BROWN THE TOPS OF YOUR MARSHMALLOWS IN THE BROILER. USING THE CENTRALBRU FROTHER ADD MILK AND HEAVY CREAM. FROTH UNTIL WARM AND ADD GIULIA’S HOT CHOCOLATE MIX, AND SALT. CONTINUE TO FROTHE. IN THE MEAN-TIME TAKE A FEW OF YOUR MARSHMALLOWS AND RUB THE RIM OF YOUR MUG. DIP RIM INTO THE GRAHAM COOKIE CRUMBS. POUR HOT CHOCOLATE UBT YOUR MUG AND TOP WITH MARSHMALLOWS. GARNISH WITH CHOCOLATE SAUCE.