Yield 2-1/2 quarts/8-10 servings

Ingredients:

1 cup sugar

2/3 cup unsweetened baking cocoa

1/4 teaspoon salt

8 cups light cream (such as half and half cream)

2/3 cup water

2 teaspoons vanilla

1/2 teaspoon almond extract

sweetened whipped cream or sweetened whipped cream (optional)

Instructions:————————————–

In a large saucepan combine the sugar with cocoa and salt; stir in light cream and water.

Cook over medium heat until heated through.

Remove from heat stir in both extracts.

Serve in mugs and top with marshmallows or whipped cream if desired.

One may not be enough when you taste this!

Servings 1

Ingredients:

1 fluid ounce Kahlua (or other coffee flavored liqueur)

1 fluid ounce peppermint Schnapps

6 fluid ounce boiling water

1 (1-ounce) package hot chocolate mix

sugar (optional)

whipped cream for garnish

shaved semi-sweeet chocolate for garnish

Instructions:

In a large mug (preferably a holiday-themed mug) mix the coffee liqueur with peppermint Schnapps.

Pour in the boiling water, then stir in the hot chocolate mix until well blended.

Add in sugar if needed.

Top with whipped cream and chocolate shavings

This is so delicious!

You may adjust the amount of whiskey I would recommend to start at 3/4 cup, plan ahead this must be refrigerated overnight before serving so make this a day in advance or even better days in advance the longer it is refrigerated the better the flavor will be, it may be stored in the refrigerator for up to 6 weeks, the amounts may be doubled

Ingredients:

1 cup light cream (such as half and half)

1/4 cup heavy  (33-35%) whipping cream

1 (14-ounce) can sweetened condensed milk

1 teaspoon instant coffee granules

2 tablespoons chocolate syrup

1 teaspoon pure vanilla extract (use only pure vanilla)

1 teaspoon almond extract

3/4 cup Irish whiskey, or to taste

Instructions:———————————————

In a blender or food processor combine the light cream with heavy cream, sweetened condensed milk,  coffee granules, chocolate syrup, vanilla, almond extract and 3/4 cup whiskey; blend until very smooth (add in more whiskey if desired).

Store covered in the refrigerator for 24 hours before serving.

Shake very well before serving.

For a fat-free eggnog this is very good and you can drink it without any guilt!… this may easily be doubled

Servings 6-8

Ingredients:

1 (1-ounce) package sugar-free instant vanilla pudding mix

7 cups fat-free milk, divided (or use low-fat milk)

pinch nutmeg

2 teaspoons rum extract or vanilla

sugar substitute, to taste

1 cup fat-free evaporated milk

Instructions:————————————–

In a bowl combine pudding mix with 2 cups fat-free milk, small pinch of nutmeg, rum or vanilla extract and sugar substitute using as much as desired; mix on low speed of an electric mixure until thickened (adjusting the sugar substitute to taste).

Pour into a large container with a tight fitting lid.

Add in 3 cups of milk, cover tightly with a lid and shake vogorously.

Add in the evaporated milk with remaining 2 cups of milk and shake well again.

Refrigerate until ready to use (shaking or stirring once again before serving).

If you live in Canada I have to state that this tastes just like Tim Horton’s Iced Cappuccino!

Servings 3

Ingredients:

1-1/2 cups cold coffee

1-1/2 cups chocolate ice cream

1/4 cup chocolate syrup

crushed ice

whipped cream (about 1/3 cup whipped cream for each glass)

Instructions:————————————–

In a blender combine the coffee with ice cream and chocolate syrup; blend until smooth and combined.

Pour over crushed ice then top with whipped cream.