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Archive for Cinco de Mayo & Dia De Los Muertos

RECIPE: Enchiladas Suizas

Enchiladas suizas. Photo courtesy chef Ingrid
Hoffman.

 

Yesterday, we recommended pork pozole recipe to celebrate Día de los muertos. If that didn’t grab you, try these chicken enchiladas suizas, also from chef Ingrid Hoffman.

“Suizas” means Swiss in Spanish. The thought is that when Swiss people emmigrated to Mexico, they brought their dairy-based cuisine with them. Over time, many Mexican dishes became accented with cheese.

These enchiladas are a little lighter than what you might get at a restaurant, but they still pack a strong flavor punch.

RECIPE: ENCHILADAS SUIZAS

Ingredients For 4 To 6 Servings

  • 1 pound boneless, skinless chicken breast halves, trimmed of excess fat, rinsed
  • 3 cups water
  • 3 garlic cloves, crushed under a knife and peeled
  • 1 teaspoon adobo seasoning
  • 6 medium tomatillos (about 12 ounces), husked, rinsed, and quartered
  • ½ medium yellow onion, coarsely chopped
  • ¼ cup packed cilantro leaves, plus more for garnish
  • 2 jalapeños, seeded and coarsely chopped
  • ½ cup fat-free sour cream (or regular if you prefer)
  • 2 tablespoons freshly grated Parmesan cheese
  • 8 corn tortillas
  • Cooking spray
  • 1 cup (4 ounces) 2% milk reduced-fat mozzarella cheese, shredded
  • Preparation

    1. PLACE the chicken, water, 2 of the garlic cloves and the adobo in a medium saucepan; bring to a boil over high heat. Reduce the heat to low and cover. Simmer until the chicken is opaque when pierced in the thickest part with the tip of a knife, about 15 minutes.

    2. TRANSFER the chicken to a cutting board. Strain the cooking liquid into a heatproof bowl and reserve. Let the chicken cool. Using two forks, shred the chicken into bite-size pieces.

    3. PURÉE the tomatillos, onion, cilantro, jalapeños and remaining garlic clove with ¼ cup of the reserved cooking liquid. Transfer to a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring often, until slightly thickened, about 10 minutes. Remove from the heat.

    4. STIR in the sour cream and Parmesan. Pour into a wide, shallow dish or bowl.

    5. WRAP the tortillas in moistened paper towels. Microwave on high (100%) until the tortillas are pliable, about 15 seconds.

    6. POSITION the broiler rack 6 inches from the source of heat and preheat the broiler. Spray a 9 × 13-inch flameproof baking dish with cooking spray. Dip each tortilla in the sauce. Transfer to a plate. Place about 2 tablespoons of the chicken on the tortilla and roll it up. Place, seam side down, in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with the mozzarella cheese.

    7. BROIL until the cheese is melted, about 1 minute. Sprinkle with the cilantro and serve immediately.

      

    Comments

    HOLIDAY: Pork Pozole Recipe For Dia De Los Muertos

    Pork pozole. Photo courtesy Chef Ingrid
    Hoffman.

     

    The Day of the Dead, Día de los Muertos, is celebrated October 31, November 1st and 2nd in Mexico and elsewhere around the globe. People gather to remember deceased friends and family members, and to feast in their honor. You can learn more about it here.

    Mexican food is a de rigeur (we’re not sure if the Spanish equivalent is de rigor) part of the celebration. Ingrid Hoffmann, host of the Univision’s Delicioso and author of Latin D’Lite: Delicious Latin Recipes with a Healthy Twist, sent us this recipe for pork pozole.

    Pozole is a hominy-based stew, usually made with pork shoulder; some people prefer chicken pozole.

    Bowls of shredded cabbage, avocado, radishes, chopped cilantro and lime wedges are set on the table so that each person can garnish his or her pozole to taste. Tortillas and Mexican beer complete the course.

    RECIPE: PORK POZOLE

    Ingredients For 4 To 6 Servings

  • 4 dried whole New Mexico chiles
  • 1 cup boiling water
  • 2 teaspoons peanut oil
  • 8 ounces boneless pork loin chops, trimmed and cut into ½-inch pieces
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, finely chopped
  • 2 teaspoons dried Mexican oregano (substitute any oregano)
  • 4 cups reduced-sodium chicken broth
  • 2 15.5-ounce cans* white hominy, drained and rinsed
  • Kosher salt
  •  
    For The Garnishes

  • ½ cup green cabbage, shredded
  • 1 Hass avocado, pitted, peeled, and thinly sliced
  • ¼ cup radishes, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 2 limes, quartered
  •  

    *If you prefer, buy dried hominy and soak overnight.
     
    Preparation

    1. PLACE the chiles in a heatproof medium bowl. Pour the boiling water over the chiles. Let stand until soft, about 30 minutes. Drain, reserving ¼ cup of the liquid. Cut the chiles lengthwise in half and discard the stems and seeds. Transfer to a blender or food processor and purée with the reserved liquid. Transfer to a bowl and set aside. Meanwhile…

    2. HEAT 1 teaspoon oil in a Dutch oven over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer the pork to a plate.

    3. ADD the remaining 1 teaspoon oil, onion, and garlic to the Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the chile paste (purée) and oregano and mix well.

     

    Hominy can be purchased in cans, ready to use, or in bags of dried kernels, which need to be soaked overnight. Photo courtesy Goya.

     
    4. RETURN the pork to the Dutch oven. Add the broth and hominy and bring to a boil. Reduce the heat to medium low and cover. Simmer, stirring occasionally, until the flavors are blended and the pozole thickens slightly, about 1 hour. Season with salt.

    5. SERVE: ladle the pozole into soup bowls. Allow each guest to top with cabbage, avocado, radishes, and cilantro, as desired, and serve lime wedges on the side for squeezing.
     
    WHAT IS HOMINY?

    Hominy is made from dried maize (corn) kernels which have been treated with an alkali (such as limewater) in a process called nixtamalization.

    After treatment, the kernels are more easily ground, nutritional value is increased, flavor and aroma are improved. Hominy is then used in the production of tortillas and tortilla chips (but not corn chips), tamales, hominy grits and many other foods.

      

    Comments

    RECIPE: Bacon Guacamole

    A double hit: bacon guacamole. Photo
    courtesy />AvocadoCentral.com.

     

    Looking for something special to serve on Father’s Day? Try this Bacon Guacamole Recipe, created by “Sam the Cooking Guy” for Avocado Central. The recipe is pretty simple; so if you prefer, you can just add crumbled bacon to your own guacamole recipe.

    Large Hass avocados are recommended for this recipe, about 8 ounces each. If using smaller or larger size avocados, adjust the quantity accordingly.

    The prep time is just 15 minutes.

    BACON GUACAMOLE RECIPE

    Ingredients

  • 2 ripe Hass avocados, seeded and peeled
  • 1/2 cup chunky red salsa
  • 1 ounce bacon, cooked crisp and crumbled
  • 1/2 lime, juiced
  • Chips or tortillas
  •  

    Preparation

    1. PLACE avocadoes in a bowl. Mash with the back of a fork.

    2. ADD salsa, bacon and lime juice. Mix well and serve with chips or soft tortillas.

    A Bloody Mary sounds great with bacon guacamole!

    FIND MORE GUACAMOLE RECIPES AT AVOCADOCENTRAL.COM.

      

    Comments

    TIP OF THE DAY: Homemade Salsa

    You can see the many different types of salsa in our Salsa Glossary. It’s easy to make all of them at home, and fresh, homemade salsa is delicious (and nutritious and very low in calories).

    There are two basic styles of salsa: raw salsa (salsa cruda or salsa fresca, which includes pico de gallo) and cooked salsa. All shelf-stable salsas in a jar are cooked to pasteurize the ingredients.

  • Salsa cruda is crunchy with bright flavor.
  • Cooked salsa has deeper, sweeter flavors from roasting the tomatoes, as well as smoky flavors if chipotles (smoked jalapeños) are used.
  •  
    BASIC SALSA INGREDIENTS

  • Tomato Or Other Fruit:* Tomato is the base for red salsa, tomatillos for green salsa. But you can ditch them altogether and make a salsa from grapefruits, mangoes, melons, nectarines, peaches, plums, pineapples, strawberries or other fruit. Why not make signature salsas each season from seasonal fruits?
  •  

    Salsa is great with far more than Tex-Mex foods. Here, grapefruit salsa tops a baked potato. Photo courtesy TexaSweet.

     

  • Herb: Cilantro is the classic, but if you don’t like it use something else—basil, mint, parsley or oregano for starters. If you’re a garlic fan, mince and toss in cloves to taste.
  • Chile: Jalapeño is traditional, but you can use any chile, hotter or less hot than the jalapeño (check out the types of chiles in our Chile Glossary).
  • Seasonings: Salsa is a balance of salty, savory, sour/tart, spicy and sometimes sweet flavors. The cilantro or other herb is the savory; lime juice or vinegar is the sour/tart; for spicy the hot chile (you can substitute hot sauce); and of course, a pinch of salt. We are not fans of sugar except in fruit salsa, if the fruit doesn’t have enough natural sweetness.
  • Extras: Black beans, bell pepper, corn kernels, jicama and radish are popular additions to salsa. But feel free to add lentils, olives, zucchini or just about anything that appeals to you.
  •  

    Salsa fresca made with watermelon instead
    of tomatoes. Photo courtesy National
    Watermelon Promotion Board.

     

    GET READY TO DICE

    Some people make salsa in a food processor to save time, but it produces a purée style. We prefer hand-chopping for a chunky salsa. It has a better mouthfeel and looks more appealing.

    Prep Time: 10 minutes
    Total Time: 10 minutes

    BASIC SALSA FRESCA RECIPE

    Ingredients

  • 2 cups seeded, chopped tomatoes (6-7 medium tomatoes)
  • 1/2 cup fresh cilantro leaves, chopped
  • 6 cloves garlic, finely chopped
  • 1/2 onion chopped
  • 1 jalapeño, finely chopped
  • 1/2 teaspoon salt
  • 1 tablespoon lime juice
  •  
    Preparation

    1. MIX all ingredients thoroughly.

    2. REFRIGERATE overnight or for several hours to let flavors blend.

     

    TRY THESE SALSA RECIPES

  • Cherry Salsa
  • Global Salsa Recipes
  • Peach, Plum & Nectarine Salsa
  • Pineapple Salsa Recipe
  • Strawberry Salsa
  • Watermelon Salsa
  •  

    THE HISTORY OF SALSA

    *Here’s why the tomato is a fruit.

      

    Comments

    CINCO DE MAYO: A Non-Margarita Tequila Cocktail

    The Margarita just happens to be the most famous tequila cocktail. But beyond the top three (including the Bloody Maria and the Tequila Sunrise) are many others.

    Th recipe below is for a fruity tequila cocktail created by Milagro Tequila. Called Carpe Dia, Sieze The Day, it uses lower glycemic agave nectar as the sweetener.

    Unlike the orange and lime flavored Margarita for a blackberry, lime and sage flavors (sage is delicious in cocktails). The añejo (aged) tequila provides complex flavors, which vary by distiller but can include brown spices, dried fruits, olives, nuts and toffee, among others.

    CARPE DIEM BLACKBERRY TEQUILA COCKTAIL RECIPE

    Ingredients

  • 2 parts añejo tequila (the different types of tequila)
  • ¾ part agave nectar
  • 1 part fresh lime juice
  • 5 blackberries
  • 2 sage Leaves
  • Ice
  • Garnish: berries and sage sprig
  •  

    Try this very refreshing cousin of the Margarita, with the flavors of aged tequila, blackberries, lime and sage. Photo courtesy Milagro Tequila.

     

    Preparation

    1. MUDDLE berries and sage in a shaker glass. Add the other ingredients and shake vigorously with ice.

    2. STRAIN into a rocks glass filled with fresh ice.

    3. GARNISH with a blackberry and a sprig of sage.

     
    FIND MORE OF OUR FAVORITE COCKTAIL RECIPES.

      

    Comments

    CINCO DE MAYO: “Noche Bueno” Dulce De Leche Cookie Sandwiches

    The perfect cookie for Cinco de Mayo. Photo
    courtesy Wisconsin Milk Marketing Board.

     

    What could be tastier on Cinco de Mayo than dulce de leche sandwich cookies? This recipe, courtesy of Wisconsin Milk Marketing Board, makes two dozen of them.

    Another name for the cookies is noche bueno, a good night—which it certainly will be when you sit down with these cookies and coffee or milk.

    DULCE DE LECHE COOKIES

    Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon chili powder
  •  

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons coffee liqueur, such as Kahlúa (or 2 tablespoons brewed coffee)
  • 1 teaspoon pure vanilla extract
  • 4 ounces fine-quality bittersweet chocolate, finely chopped, melted, and cooled*
  • 1/2 cup dulce de leche or very thick, spreadable caramel†
  •  

    Optional Garnishes

  • Ground almonds
  • Additional cocoa, cinnamon and/or chili powder
  •  

    *For the best chocolate flavor, look for bittersweet chocolate with a minimum of 60 percent cocoa solids.

    †Dulce de leche is available near the canned milk at Latin markets and many supermarkets. Here’s how to make your own dulce de leche from condensed milk.

     

    Preparation

    1. PREHEAT oven to 350°F with oven racks in upper and lower third positions.

    2. SIFT or whisk together flour, cocoa, chili powder, cinnamon and salt in a bowl until combined. Set aside.

    3. COMBINE butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy.

    4. ADD egg yolks, coffee liqueur (or coffee) and vanilla, beating well, scraping down the sides after each addition. Mix in the cooled chocolate.

    5. REDUCE speed to low, add dry ingredients 1/2 cup at a time, and mix until combined well.

     

    Ready for its close up. Photo courtesy Wisconsin Milk Marketing Board.

     

    6. DROP batter by rounded teaspoons 1 inch apart on ungreased baking sheets. If desired, sprinkle with ground almonds. Bake, rotating the baking sheets halfway through, until cookies are puffed up and dry looking around the edges, 8 to 10 minutes. Transfer with a metal spatula to racks to cool.

    7. CONTINUE with the remaining dough, making sure to let the baking sheets cool between batches.

    8. FILL the cookie sandwiches: Spread 1/2 teaspoon of dulce de leche on the flat side of a cookie, top with a second cookie to form a sandwich. Fill remaining cookies in the same manner.

    9. DUST with additional cocoa powder and a sprinkle of cinnamon, ground almonds and/or chili powder.
     
    FIND MORE OF OUR FAVORITE COOKIE RECIPES.

      

    Comments

    TIP OF THE DAY: Chili + Chocolate Fondue

    Celebrate Cinco de Mayo with chili-accented
    chocolate fondue. Photo courtesy
    Sugardaddys.com.

     

    Chili and chocolate are an ancient combination. The Mayas and Aztecs, who did not have solid chocolate but consumed cacao as a beverage, flavored it with chiles. (See the history of chocolate.)

    Today, chocolatiers combine the two flavors in delicious “Mexican chocolate bars,” also called spicy chocolate bars and chili chocolate bars.

    In between chocolate beverages and chocolate bars, there’s fondue, just waiting to be spiced with chiles as a Cinco de Mayo treat. Try this recipe from Fairytale Brownies, which makes 6 servings:

    RECIPE: CHILI CHOCOLATE FONDUE

    Ingredients

  • 12 ounce package of semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 3 tablespoons sweetened condensed milk
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1 teaspoon ground ancho chili
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • Fondue dippers (40 chocolate fondue dippers)
  •  

    Preparation

    1. MELT all ingredients except the vanilla in a double boiler.

    2. REMOVE from heat and stir in the vanilla. Transfer to a fondue pot and set over a small flame to keep warm.

    3. SERVE with dippers including fresh fruit (banana chunks, grapes, orange segments, strawberries), plain cookies, pretzels, cubed brownies or pound cake, and other favorites.

    MORE CHOCOLATE FONDUE RECIPES

  • Spicy Chocolate Fondue with allspice, cardamom, cinnamon, curry, ginger and nutmeg
  • Chocolate & White Chocolate Fondue
  •   

    Comments

    CINCO DE MAYO RECIPE: Pineapple Margarita

    We’ve received plenty of Margarita recipes this “Cinco de Mayo season.” But when is a Margarita not a Margarita?

    A Margarita is more than a fruity tequila-based drink. It combines tequila with lime juice and Cointreau (or other orange liqueur) with a salted rim. Here’s the history of the Margarita and the original Margarita recipe.

    Orange and lime are the flavors that ride on the backbone of the tequila. In the spirit of the recipe, you can add fruit purée to make a guava, mango, passionfruit, peach, strawberry, etc., Margarita.

    But you can’t switch the orange liqueur for pomegranate liqueur (or other fruit liqueur) and call it a pomegranate Margarita. You’ve created a pomegranate and tequila drink that requires a different name.

    This recipe adheres to the script. It’s from the book, Frontera Margaritas, Guacamoles and Snacks by Rick Bayless with Deann Groen Bayless.

     

    Fresh, puréed pineapple makes this
    Pineapple Margarita a special treat. Photo by
    Paul Elledge | Frontera Margaritas, Guacamoles and Snacks.

     
    It’s rimmed with homemade rimming salt, flavored with guajillo chiles, medium-heat chiles. You may like it so much that you use it on all your Margarita recipes.

     

    Reposado tequila is aged to a pale yellow
    color. Photo courtesy Hornitos Tequila.

     

    PINEAPPLE MARGARITA RECIPE

    Ingredients For 8 Cocktails

  • 1½ cups 100% blue agave reposado tequila
  • ¾ cup fresh lime juice
  • ¾ cup orange liqueur
  • 1-½ cups pineapple purée (see recipe below)
  • 1 lime wedge
  • Guajillo salt for rimming (see recipe below or substitute coarse sea salt or kosher salt)
  • 6 cups ice cubes
  • Garnish: 16 pieces of cucumber (1/4-inch-thick sticks, about 4 inches long)
  • Garnish: 16 pieces of peeled jicama (1/4-inch-thick sticks, about 4 inches long)
  •  

    Preparation

    1. COMBINE the tequila, lime juice, orange liqueur and pineapple purée in a pitcher. Cover and refrigerate until chilled, about 2 hours.

    2. WET the rim of eight 6-ounce Martini glasses with a lime wedge. Then dip the rims into a plate of the guajillo salt to coat them lightly.

    The pineapple purée can be made in advance.

     

    3. FILL a cocktail shaker half full with ice and pour in a generous 1 cup of the Margarita mixture. Shake vigorously for 15 seconds, then strain into two of the prepared glasses. Repeat for the remaining Margaritas.

    4. GARNISH each glass with a spear or two of cucumber and jicama, plain or dipped into the guajillo salt.

    PINEAPPLE PUREÉ RECIPE

    This can be made up to three days in advance. It makes about 3 cups of pineapple purée.

    1. PEEL and core ½ medium pineapple. Cut it into roughly 1-inch cubes (you’ll have about 3½ cups) and place in a blender or food processor. Add ½ cup sugar and ½ cup water, cover and pulse until the pineapple is finely chopped. Then process until smooth and foamy, usually a full minute.

    2. STRAIN into a sealable container and refrigerate until ready to use, up to 3 days.

    GUAJILLO SALT RECIPE

    1. MIX 1 part pure crushed or powdered guajillo chile to 2 parts coarse (kosher) salt.

    2. ADD a little more chile if you’d like extra heat.
     
    FIND MORE OF OUR FAVORITE MARGARITA RECIPES.

      

    Comments

    CINCO DE MAYO RECIPE: Mexican Lasagne

    Mexican lasagne, a crowd-pleasing recipe.
    Photo courtesy Taste Of Home.

     

    Here’s a fun and tasty Tex-Mex comfort food dish for Cinco de Mayo, from Taste Of Home: Mexican lasagne, which adds Mexican flavors to the classic Italian dish. Serve it with a big green salad.

    The correct spelling of the word, by the way, is lasagne, ending with an “e”; lasagna ending with an “a” is an Americanization.

    MEXICAN LASAGNE RECIPE

    Ingredients

  • 2 pounds ground beef
  • 1 can (16 ounces) refried beans
  • 1 can (4 ounces) chopped green chilies or finely chopped jalepeños (more if you like things hot)
  •  

  • 1 envelope taco seasoning
  • 2 tablespoons hot salsa
  • 4 cups (16 ounces) shredded Colby-Monterey Jack cheese or a Mexican cheese mix, divided
  • 12 ounces uncooked lasagna noodles (we used whole wheat noodles for better nutrition)
  • 1 jar (16 ounces) mild salsa
  • 2 cups water
  • 2 cups (16 ounces) sour cream
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 green onions, chopped
  • 1 medium tomato, chopped, optional
  •  
    Preparation

    1. COOK beef in a large skillet over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.

    2. LAYER 1/3 of the noodles and meat mixture in a greased 13 x 9-inch baking dish. Sprinkle with 1 cup of cheese. Repeat layers twice.

    3. COMBINE salsa and water; pour over top. Cover and bake at 350°F for 1 hour or until heated through.

    4. TOP with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting. Yield: 12 servings.
     
    VARIATIONS

  • Substitute corn tortillas for lasagne noodles, 6 per layer, overlapped.
  • For a lower beef:bean ratio, use just 1 pound of ground beef and 32 ounces of refried beans.
  • Provide self-serve garnishes: fresh cilantro, sliced green onions, green and/or black olives, hot sauce, salsa, sour cream or plain Greek yogurt and/or tortilla chips.
  • Serve with a side of guacamole.
  •  
    WINE PAIRING

    Enjoy this recipe with a medium-bodied red wine such as Chianti, Malbec, Sangiovese or Zinfandel.

      

    Comments

    TIP OF THE DAY: Hot Sauce Ice Cream Cocktail Shake

    Photo courtesy Jimador Tequila.

     

    Today’s tip concerns thinking outside the box.

    Have you ever had ice cream and hot sauce? If it sounds strange, try this cocktail from El Jimador Tequila.

    Ratchet up the heat on Cinco de Mayo with a “hot” ice cream cocktail.

    The recipe includes ice cream, coffee liqueur, tequila, mango nectar and a few dashes of hot sauce. It’s an unlikely combination of ingredients that will delight your guests.

    It uses reposado tequila, which is aged for at least six months until it mellows and achieves a light yellow hue. Aging takes the edge off and makes the tequila more compatible with ice cream.

    This “hot ice cream shake” recipe will fill a large Martini glass. Have it for dessert with your choice of garnishes: chocolate shavings or a chocolate rim.

     
    HOT ICE CREAM COCKTAIL RECIPE

    Ingredients Per Cocktail

  • 1-1/2 ounces El Jimador Reposado or other reposado tequila
  • 1/2 ounce Kahlua or other coffee liqueur
  • 1 ounce mango nectar
  • 3 dashes Tabasco or other hot sauce
  • 3 scoops vanilla ice cream
  • 1/2 cup ice
  • Garnish: chocolate shavings -or-
  • Garnish: ground chocolate wafers, ground chocolate or cocoa mix for rim
  •  

    Preparation

    1. PREPARE optional chocolate rim: Shave chocolate OR grind chocolate wafer cookies or chocolate shavings into a coarse powder OR use cocoa mix (with sugar). Place ground chocolate in a shallow bowl. If you’ve opted for chocolate shavings, reserve to sprinkle on the finished cocktail.

    2. DIP the rim of a Martini glass in a bowl of water 1/4 inch deep. Place the rim in the chocolate powder and twist to coat.

    3. PLACE all ingredients in a blender; blend until smooth and creamy.

    4. POUR into glass and garnish with chocolate shavings.

     
    FIND MORE OF OUR FAVORITE COCKTAIL RECIPES & ICE CREAM RECIPES.

      

    Comments

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