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Chocolate Spirits
Tasty Temptation Recipe

Chocolate Eggnog

Ingredients:
4 eggs, separated
1/2 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
1-1/2 cups milk
1/2 cup light rum or brandy
1/8 teaspoon salt
1-1/2 cups whipping cream, whipped to soft-peak stage
1/4 to 1/3 cup grated semisweet chocolate

Directions:
In a large bowl, beat together egg yolks, sugar, cocoa and vanilla until thick and smooth. Slowly stir in milk and rum, mixing well. Cover refrigerate until just before serving, at least 2 hours so mixture becomes very cold. Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate.

Chocolate UN-Nog:
Substitute 1/2 cup more milk for the rum. Recipe makes about 8 (6-ounce) servings.

Chocolate Mint Liqueur

Brown Sugar Syrup
1 cup golden brown sugar, packed
3/4 cup granulated sugar
1-1/2 cups water

Directions:
Combine sugars and water in a small saucepan and heat to boiling, stirring often. Lower the heat and simmer 5 minutes or until the sugar is dissolved. Pour into a jar and cool to room temperature. Store in the refrigerator.

Liqueur Mixture
Ingredients:
2- 2/3 cups vodka
1 recipe Brown Sugar Syrup
2 tablespoons chocolate extract
4 teaspoons vanilla extract
1 teaspoon peppermint extract

Stir all the ingredients together in a large glass jar. Store, tightly covered, in a cool, dark place for at least 1 month. It will keep at room temperature for 3 months. Refrigerate it for longer storage. Makes about 5 cups.

Chocolate Liqueur

Ingredients:
2 teaspoon pure chocolate extract
1/2 cup sugar syrup
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh mint (optional)
1-1/2 cup Vodka Drops
Peppermint extract (optional)

Directions:
Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks. Yield: 1 pint Container: Quart jar

Chocolate Martini

Ingredients:
1 oz. vanilla vodka
1 oz. white Creme de Cacoa
Hershey's Hug or Kiss

Directions:
Shake with ice, Strain and serve up in a chilled cocktail glass rimmed with sugared cocoa powder or hot chocolate mix. Place hug point up in the bottom of glass last.

Note:
Pour slowly, the powder will cloud this clear drink if you are not careful. If you are really crafty, you can rim your chilled glass with the chocolate that you get to put on ice cream & stick the glass in the freezer until ready to serve.

Mock Bailey's Irish Cream

Ingredients:
3 Eggs
15 oz canned condensed milk (Eagle Brand)
1/2 pt Whipping cream
1/2 teaspoon coconut extract
3 tablespoon chocolate syrup
13 oz Scotch Whiskey, (mickey)

Directions:
Combine all ingredients in a blended for 1 minute. Let stand over night. Bottle the next day. No waiting time. Store in refrigerator for up to 1 month.

Death By Chocolate

1 oz. each: Dark Creme de Cacao, Kahlua, Vodka, Chocolate syrup
2 Scoops of Chocolate Ice cream

Blend and garnish with whipped cream and a cherry.