Frozen Hot Chocolate
Frozen hot chocolate is made with a hot chocolate base and crushed ice to form a consistency that's similar to a smoothie. What results is so decadent, so indulgent. The best way to top it off is with Chantilly cream and a bit of shaved chocolate, or maybe even marshmallows.
For hot chocolate:
- 1 1/2 cups 3.6 Hokkaido milk
- 3 oz dark chocolate
- 1 1/2 tsp Natvia
- 3 tsp hot chocolate mix
- 3 cups ice
- 1 cup whipping cream
- 1/4 cup Natvia
- 1 tsp vanilla
- chocolate shavings
- Break the dark chocolate into small pieces and microwave in a small bowl in 30 second intervals until it's smooth and melted. Add Natvia, hot chocolate mix and stir well.
- In a blender, add the milk, chocolate mixture and ice. Blend on high speed until you get a consistency similar to that of a smoothie. Pour and divide evenly among the serving cups.
- Whip cold cream, Natvia and vanilla until soft peaks form.
- Top frozen hot chocolate with whipped cream and decorate with chocolate shavings.
Gingerbread Men Cookies
These mini gingerbread men smell absolutely wonderful with the scent of cinnamon and ginger. They can be left without decoration, or you can get really creative with them. This royal icing recipe is very easy to whip up and extremely delicious.
For the gingerbread cookies:
- 80g unsalted butter
- 35g brown sugar
- 35g Natvia
- 20g egg, 1 egg beaten and measured out
- 1 tsp vanilla
- 150g all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 4 tsp ground ginger
For the royal icing and decoration:
- 1 large egg white
- 1 tsp lemon juice
- 172g powdered sugar
- Mini candy coated chocolate buttons
- To make the cookies, in a bowl, combine the flour, baking soda, salt, cinnamon and ginger. Set aside for now.
- In a large mixing bowl, beat together the butter, sugar and Natvia until they are light and fluffy. Add the egg and vanilla and beat until well combined.
- Add the flour mixture and mix until a smooth dough forms.
- Transfer the dough onto wax paper and press to flatten like a disc. Place in the refrigerator until cold and firm for at least 2 hours or overnight.
- Preheat oven to 170 C. Line the baking sheet with parchment paper.
- Remove the dough from the refrigerator and use a rolling pin to roll the dough out until it's about 1/4 inch thick.
- Using a small gingerbread men cookie cutter, cut into small pieces. Re-roll and repeat with the scraps.
- Place on a prepared baking sheet, spacing the cookies evenly apart. Bake for 10 - 12 minutes or until the cookies are firm around the edges.
- Remove from the oven and let them sit for 5 minutes before transferring them onto a wire rack to cool completely until they are ready to be frosted.
- To make the royal icing, in a large bowl whisk together the egg white and lemon juice. Add sifted powdered sugar and whisk until smooth.
- Transfer into a pipping bag fitted with a small tip. Pipe two dots on the gingerbread men's body and decorate with chocolate buttons. Let them sit to dry completely before storing.
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