Frozen Hot Chocolate

 David got a packet of this mix as a thank-you from some friends, for taking care of their garden while they were gone.  They are from the East Coast, and Serendipity 3 is a restaurant in New York.  David wasn't thrilled to share his gift, so Aaron searched for a recipe online.  This is what we found.  It really does taste like hot chocolate that has been frozen.  Not quite a milkshake though.  The difference between David's mix and this recipe seemed to be the creamy factor.  David's seemed more creamy.  However we didn't top it with whipped cream or chocolate shavings,  That would be even better.

 Serendipity 3's Frozen Hot Chocolate

 

Ingredients

1/3 cup granulated sugar

1/3 cup nonfat dry milk powder

2 tablespoons Ghirardelli cocoa powder

1 tablespoon Hershey's cocoa powder

1 tablespoon Scharffen Berger cocoa powder*

Pinch salt

1 cup milk

3 cups ice

On top

Whipped cream

Shavings from a semisweet chocolate bar

Directions

Combine the sugar, dry milk powder, cocoas, and salt in a small bowl. Pour the milk into a blender. Add the dry mix and ice. Blend until all the ice is crushed and the drink is smooth. Pour into a large goblet or two 16-ounce glasses. Top the drink with whipped cream and shavings from a semisweet chocolate bar (use a carrot peeler), then add a spoon and straw and serve.

Makes one 30-ounce serving or two 15-ounce servings. 

*If you can't locate this brand of cocoa, use 3 tablespoons Ghirardelli cocoa powder and 1 tablespoon Hershey's cocoa powder.

Horchata

 I don't know how authentic this recipe is, but it is delicious.  Everyone in the family loves it and one batch doesn't go far.  Make sure it has time to sit.  Delicious!

Horchata

Ingredients

• 1 cup uncooked white long-grain rice
• 5 cups water
• 1/2 cup milk
• 1/2 tablespoon vanilla extract
• 1/2 tablespoon ground cinnamon
• 2/3 cup white sugar

Directions

1. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
2. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

Yummy Slush

I almost forgot to post this. On our really hot day this past week we had to cool down with something other than ice cream (we had that too). Here's one I found from my Wymount ward cookbook. From Cari H*.

1 pkg Kool-Aid (any flavor)
1 c. sugar
1 c. water
1 tray of ice
Blend together in a blender and serve immediately.
It was good. But very sweet and flavorful.