SUGAR COOKIE HOT CHOCOLATE
SERVING SIZE 1
INGREDIENTS
- 1 CUP OF WHOLE MILK
- 1/4 CUP SWEETENED CONDENSED MILK
- 1 SCOOP OF GIULIA’S HOT CHOCOLATE MIX
- 1 TABLESPOON OF VANILLA EXTRACT
- 1/4 TEASPOON ALMOND EXTRACT (OPTIONAL)
- WHIPPED CREAM MARSHMALLOWS, SUGAR COOKIES AND/OR COARSE SUGAR FOR TOPPING
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)
BLACKBERRY HOT CHOCOLATE
SERVING SIZE 1
INGREDIENTS
- 2oz BLACKBERRIES (FROZEN)
- 1/8 TSP VANILLA EXTRACT
- 3 TBSP CONFECTIONARY SUGAR
- 6OZ CUP WHOLE MILK (OR NON-DAIRY EQUIVALENT)
- 1 SCOOP GIULIA’S HOT CHOCOLATE MIX
- OPTIONAL GARNISH (RECOMMENDED) WHIPPED CREAM, MINI MARSHMALLOWS, EXTRA BLACKBERRIES
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.
VANILLA CINNAMON HOT CHAOCOLATE
SERVING SIZE 1
INGREDIENTS
- 1 CUP WHOLE MILK OR CAN BE SUBSTITUTED WITH FAT FREE OR LOW FAT
- 1 SCOOP GIULIA’S HOT CHOCOLATE MIX
- 1/4 TSP VANILLA
- 1/4 TSP CINNAMON
- WHIPPED CREAM AND DASH NUTMEG (GARNISH)
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.
COOKIES AND CREAM HOT CHOCOLATE
SERVING SIZE 1
INGREDIENTS
- 1 CUP WHOLE MILK
- 1 SCOOP OF GUILIA’S HOT CHOCOLATE MIX
- 1 OREO COOKIES
- WHIPPED CREAM FOR GARNISH
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.
CHEESECAKE HOT CHOCOLATE
SERVING SIZE 1
INGREDIENTS
- 1 CUP MILK
- 1/8 TSP VANILLA EXTRACT
- 1 SCOOP OF GUILIA’S HOT CHOCOLATE MIX
- 1OZ WHIPPED CREAM CHEESE AT ROOM TEMPURATURE
- GRAHAM CRACKER CRUMMS AND WHIPPED CREAM FOR GARNISH
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.
LAVENDER HOT CHOCOLATE
SERVING SIZE 1
INGREDIENTS
- 1 CUP WHOLE MILK
- 1/4 TBSP DRIED LAVENDER (PLUS A PINCH MORE FOR GARNISH)
- 1 SCOOP OF GUILIA’S HOT CHOCOLATE MIX
- 1/8 TSP VANILLA EXTRACT
- TOASTED MARSHMALOWS OR WHIPPED CREAM
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.
ANCHO SPICE & CINNAMON HOT CHOCOLATE
SERVING SIZE 1
INGREDIENTS
- 1 SCOOP OF GUILIA’S HOT CHOCOLATE MIX
- 1/2 CUP WHOLE MILK
- 1/4 CUP HEAVY CREAM m
- 1/4 TSP VANILLA EXTRACT
- DASH ANCHO CHILLI POWDER (OR TO TASTE)
- DASH CINNAMON (OR TO TASTE)
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)
PEANUT BUTTER HOT CHOCOLATE
SERVING SIZE 1
INGREDIENTS
- 1 SCOOP OF GIULIA’S HOT CHOCOLATE MIX
- 3/4 CUP WHOLE MILK
- 1/8 CUP HEAVY CREAM
- 1/4 MELTED CREAMY PEANUT BUTTER
- WHIPPED CREAM (GARNISH)
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.
SALTED CARMEL HOT CHOCOLATE
SERVING SIZE 1
INGREDIENTS
- 1 SCOOP OF GIULIA’S HOT CHOCOLATE MIX
- 1 TSP CARMEL SAUCE
- 3/4 CUPS WHOLE MILK
- 1/4 CUP HEAVY CREAM
- 1 TSP VANILLA EXTRACT
- 1/8 TSP FINE SEA SALT
- OPTIONAL: WHIP CREAM, CARAMEL SAUCE
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
S'MORES HOT CHOCOLATE
SERVING SIZE 1
INGREDIENTS
- 1 CUP MILK (ANY KIND)
- 1 SCOOP OF GIULIA’S HOT CHOCOLATE MIX
- 1 TBSP SUGAR (OPTIONAL)
- 1 SMALL PINCH SALT
- GRAHAM CRACKER CRUMBS (OPTIONAL FOR LINING THE RIM)
- 1/4 CUP MARSHMALLOWS
- CHOCOLATE SAUCE FOR GARNSH
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.
