ABUELITA COFFEE RECIPES

Steps:

• To make the basic hot chocolate, combine milk with half-and-half in a small saucepan. Warm over medium-low heat, then stir in chocolate chips. Stir until melted (though there will still be lovely particles of chocolate throughout.) If it's too chocolatey for you, splash in a little more milk. If it's not quite sweet enough for you, add 1 teaspoon sugar. Serve in mugs with whipped cream. VARIATIONSOrange Hot Chocolate: Add 4 slices of orange rind as you warm the milk mixture. Add a splash of orange syrup if you have it, but it isn't necessary.Raspberry Hot Chocolate: Add 3 tablespoons raspberry syrup to the hot chocolate. Drop a couple of raspberries into each cup. Mint Hot Chocolate: Drop 1 to 2 miniature peppermint patties into each mug before adding hot chocolate. Stir to melt. Mexican Hot Chocolate: Substitute 2 discs of Abuelita chocolate for the chocolate chips. Simmer cinnamon sticks in the saucepan with the hot chocolate. Add 1 cinnamon stick to each mug before serving.Garnish any and all variations with whipped cream or chocolate shavings.

Steps:

• Pour into a large jar and shake until combined. Add any of the following flavor combinations to the base mix.
• French Vanilla Creamer - 2 teaspoons vanilla extract or vanilla coffee syrup.
• Vanilla Bean Coffee Creamer - 2 teaspoons vanilla bean paste.
• Chocolate - 2-3 tablespoons chocolate syrup, (1 tsp vanilla extract, optional).
• Toasted Almond - 2 teaspoons almond extract.
• Coconut - 2 teaspoons coconut extract.
• Hazelnut - 2 teaspoons hazelnut extract.
• Chocolate Almond - 1 tablespoon cocoa powder, 1 teaspoon almond extract.
• Strudel - 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.
• Vanilla Caramel - 2 tablespoons caramel ice cream topping, 2 teaspoons vanilla extract.
• Chocolate Raspberry - 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup.
• Irish Cream - 2 tablespoons chocolate syrup, 1 teaspoon instant coffee (Nescafe), 1-2 teaspoons vanilla extract, 1 teaspoon almond extract.
• Samoa (like the Girl Scout Cookies) - 2 teaspoons coconut extract, 2 tablespoons chocolate syrup, 2 tablespoons caramel ice cream topping (you can also sub coconut milk or cream of coconut for the regular milk in the base mixture if you don't have coconut extract).
• Peppermint Patty - 2 tablespoons chocolate syrup, 1 teaspoon peppermint extract.
• Cinnamon Vanilla - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.
• Pumpkin Spice - 3 tablespoons pureed pumpkin, 1 teaspoon pumpkin pie spice, 4 tablespoons maple syrup, 1 teaspoon vanilla extract.
• Honey Vanilla - 1/4 cup honey, 2 teaspoons vanilla extract.
• Almond Joy - 1-2 teaspoons coconut extract (see Samoa), 1 teaspoon almond extract, 2 tablespoons chocolate syrup.
• Sweet Cream - Use 1 3/4 cups of heavy cream instead of the milk in the base recipe, 2 teaspoons vanilla extract or the inside of a vanilla bean, scraped, 1 teaspoon almond extract.
• Chocolate Orange - 2 tablespoons chocolate syrup, 1-2 teaspoons orange extract.
• Chocolate Hazelnut - 2 tablespoons chocolate syrup, 2 teaspoons hazelnut extract.
• Cinnamon Cake - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.
• Salted Caramel - 2-3 tablespoons caramel ice cream topping, 1/2 teaspoon salt.
• Eggnog - replace milk in base recipe with equal amount of heavy cream, 1 teaspoons vanilla extract, 2 teaspoons rum extract, 1 teaspoon ground nutmeg.