6 cups hot brewed coffee
3/4 cup half-and-half cream
6 tablespoons chocolate syrup
7 teaspoons sugar
6 cinnamon sticks (3 inches)
Whipped cream in a can, optional

Preparation:

In a saucepan, combine the coffee, cream, chocolate syrup and sugar. Cook and stir over medium heat until sugar is dissolved and mixture is heated through. Ladle into six large mugs. Stir with a cinnamon stick. Garnish with whipped cream if desired.

2/3 cup miniature semisweet chocolate chips

Preparation:

In a medium bowl, combine milk powder, instant coffee, brown sugar and mini chocolate chips. Mix well and store in an airtight container.

Instructions per serving: In a blender, combine 2/3 cup boiling water with 1/4 cup mix. Blend until frothy and serve in a mug.

2 Squares Unsweetened Chocolate
2 Teaspoons Cinnamon
2 Cups Strong Coffee
2 Tablespoons Hot Water
3 Cups Hot Milk
2/3 Cup Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Salt

Preparation:

Place chocolate and hot water in saucepan, cook over low heat until chocolate melts. Combine the sugar, salt, and cinnamon and add to the chocolate. Add coffee and stir until smooth. Cook 5 minutes longer. Combine hot milk to which vanilla has been added and the chocolate mixture. Cook over low heat for 10 minutes to blend flavors. Whip to a froth and serve.

1 cup milk
3 tbsp Vanilla Extract
2 tbsp sugar
1 Coffee mug

Preparation:

Mix the milk, sugar and vanilla extract in a coffee mug. Then put in the microwave and warm it up for 4 Minutes.

4 cups sugar
3 cups baking cocoa
1/2 teaspoon salt
1 quart warm water
2 quarts boiling water
4 gallons hot milk

Preparation:

In a large kettle, combine sugar, cocoa, salt and warm water; mix well. Add boiling water; boil for 10 minutes. Remove from the heat; stir in hot milk.

30 ounces Semisweet chocolate — broken in pieces
10 small Finely grated orange peel
2 1/2 teaspoons Ground cinnamon
15 cups Milk
2 1/2 cups Whipping cream
Grated chocolate
30 Cinnamon sticks (3″)

Preparation:

Combine chocolate, orange peel, cinnamon and 3 tablespoons of milk in a saucepan and heat very gently until chocolate melts, stirring frequently. Add remaining milk and heat through gently until piping hot, stirring frequently. Whisk whipping cream until soft peaks form. Pour hot chocolate into mugs or heatproof glasses. Top with whipped cream. Sprinkle with grated chocolate and add a cinnamon stick to each one for stirring.

1 cup orange juice
3 packets unflavored gelatin
5 medium, very ripe mangoes
1 cup sugar
1 cup evaporated skim milk
2 cups light whipped topping

Preparation:

Pour orange juice into a small heat-proof bowl and sprinkle the gelatin over it. Set aside for 5 minutes. Peel mangoes, cut fruit from pits and puree in blender or food processor. You should have 4 cups of puree. Transfer puree to a large mixing bowl and stir in the sugar and evaporated milk. Warm the juice and gelatin over a bowl of hot water until liquid and smooth. Whisk the gelatin/orange juice into the mango mixture. Stir in the whipped topping. Fill a 10 cup mold with ice water, and then pour all the water out. Fill the mold with the mango mixture, cover with plastic wrap and refrigerate until set, 2 to 4 hours. To serve, wrap a warm, damp towel around the mold. Invert a serving plate over the mold and, holding plate and mold together, quickly turn plate upright. Lift the mold away carefully.

Garnish with fresh fruit if desired. Serve cold.

2 1/2 cups cold milk
6 tbsp rose syrup
3 tbsp basil seeds, soaked for 4 hours
4 tbsp sugar
3 scoops vanilla ice cream

For falooda

1 1/2 tbsp cornflour
2 cups water
1 1/4 cups ice water

Preparation:

Mix together corn-flour and water. Cook over low heat, stirring constantly until it begins to look transparent. Place the mixture into a colander. Place this over a pan containing ice water. Press the mixture through with the back of a wooden spoon. The pieces will fall into the ice water and solidify. Keep aside for 30 minutes. Strain. Heat milk and sugar. Chill. Place 2 tbsp of basil seeds, 2 tbsp corn-flour Add rose syrup and crushed ice. Pour in the cold milk. Place a scoop of vanilla ice cream on top.

1 cup sliced frozen whole strawberries
1 cup non-fat vanilla yogurt
2 tablespoons granulated sugar

Preparation:

Place strawberries, yogurt, and sugar in blender. Process until smooth.

This recipe for Yogurt Berry Shake serves/makes 1

7 oz pineapple juice
2 oz coconut cream
1 cup crushed ice

Preparation:

Add the pineapple juice, coconut cream and crushed ice to a blender; blend at high speed. Pour into a collins glass. Garnish with a maraschino cherry, a pineapple wedge, and serve.