Category Archives: Recipes

How to Make a Chocolate Raspberry Cooler

Chocolate Raspberry Cooler

Drinking raspberries and chocolate outside on the patio

Organic chocolate Smoothie

Even though the snow is a distant memory by now, there’s no reason to give up enjoying rich drinking chocolate.   Unlike hot chocolate, with this recipe you don’t need to sweat over the  stove; just pull out the blender and get going.  Chocolate and raspberries are an antioxidant-packed combination that delights the senses with vibrant, full flavors.  If you use the Dagoba unsweetened cocoa, the extra little bits of chocolate in their mix will survive the blender and add a nice texture to an already plush drink.  All the cocoa powders I recommend are organic and non-alkalized, so you can easily use all organic ingredients for something that’s extra good for your body.

 What you’ll need:

  • 1 cup fresh raspberries, gently rinsed (frozen berries are OK) [1].
  • 4 tablespoons unsweetened organic cocoa powder.  I recommend the unsweetened organic cocoas from Grenada Chocolate Company, Dagoba Chocolate, or Rapunzel (these are definitely non-alkalized).
  • 1 ½ cups whole milk  or 2% milk
  • About 1/2 to 3/4 cup of ice cubes
  • 3 teaspoons sugar

Put everything into a blender. Blend first on the lowest setting and then on high for a good long time until all the ice is chopped fine.  Serve in large tumblers.  Makes about 3 servings.

 Garnish:  Just a dollop of whipped cream, then some shaved chocolate followed by a few sprigs of mint.

Variations:

  • Vegan: substitute 1 cup of coconut milk or an equal amount of soy milk for the cow’s milk
  • Sugar free:  since the cocoa powders I recommend don’t have added sugar, you can substitute your favorite sweetener for the sugar.
  • For the kids or whoever:  add 3 scoops of vanilla ice cream and leave out 2 of the 3 teaspoons of sugar.

Notes:

[1] We picked our organic raspberries at Wright-Locke Farm in Winchester, MA, a local non-profit no more than 2 miles from our house.

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Chocolate Cocktails Made with Real Cacao

Hot Chocolate de Caraibe

Hot Chocolate de Caraibe

I’m talking about using cacao-infused vodka to make some unique, if not quirky, cocktails that will delight and mystify your taste buds.  Last winter I showed you a simple recipe to infuse vodka with roasted cacao nibs, the meat of the cocoa bean before it’s turned into chocolate.  You can easily mix that vodka up into a fine organic chocolate martini, but honestly, that drink will probably only appeal to the most die-hard chocolate fans like me – with its dryiness and authentic, raw cacao flavor.  Once you’ve experimented with that one, it’s time to explore these other chocolate libations.

I wanted to give you a few more ideas that blend real cacao-infused vodka with with well-matched ingredients so that the vodka becomes an accent rather than center stage.  The results of this alchemy are drinks that will warm your spirit through the winter.  After that dry chocolate martini, let’s move on to a few sweeter drinks and then finally back to something more crisp.

Hot Chocolate de Caraibe

 

  • 1 oz cacao infused vodka (see basic recipe or short version at bottom of page)
  • 1 oz dark rum
  • 6oz hot chocolate. Use a high quality cocoa such as Dagoba, Grenada Chocolate Company’s or Rapunzel (all are certified organic.  None are alkalized [2]).  Use sweetened cocoa or sweeten to taste.
  • 1 tbs chocolate shavings (we like to use Grenada Chocolate Chocolate Company’s 60% cacao bar).
  • Whipped Cream

Stir ingredients in a clear mug.  Top with a blast of whipped cream then garnish with chocolate shavings. Sit back, sip and dream of a warm Caribbean breeze blowing through cacao trees.

Kir Cacao
Kir Cacao

Kir Cacao

A Blend of Champagne, Chocolate and Cherry

Use this drink as an aperitif or “surprise beginning” to any festivity that goes beyond predictable.
  • 1/2 oz cacao-infused vodka (see basic recipe or short version at bottom of page)
  • 1 oz cherry liqueur. We used Heering Cherry Liqueur since it’s made completely from all natural ingredients.
  • Champagne
  • Ice

Pour the  vodka and cherry liqueur into a cocktail shaker with ice and shake until the outside of the shaker is very cold.   Pour into a champagne flute without the ice, of course.  Fill the rest of the glass with champagne up to 1-2″ from the top of the rim.  Add one more inch or so  by pouring the champagne over the back of spoon and into the glass to make some foam.  This drink will grow on you…trust me.

MEXICAN MOCHACHINO

This one is a slightly less potent twist on the mochachino martini I made last time.   Stir together over ice in a tumber:

  • 1  oz. organic cacao-infused vodka (see basic recipe or short version at bottom of page)
  • 1/2 oz. Kahlua
  • 1 1/2 oz. Bailey’s

TOFFEE EGG NOG

Traditional rum egg nog is great, but when you’re tired of the same old same old then move onto this smooth concoction.  Sipping egg nog is sort of like drinking ice cream, so it’s not such a stretch to top it off with a bit of coffee and chocolate. Yum!

  • 1/2  oz. organic cacao-infused vodka (see basic recipe or short version at bottom of page)
  • 1 oz. Coffee Liqueur such as Kahlua
  • 4 oz. egg nog
  • Nutmeg

Mix together with ice and garnish with freshly ground nutmeg.

TAN WHISKEY ORANGE

If you want something a little drier, but not completely arid, try this:

  • 1/2  oz. organic cacao-infused vodka (see basic recipe or short version at bottom of page)
  • 1 1/2 oz. Scotch Whiskey
  • 1 oz. orange juice
  • Orange peel

Mix liquids in a tumbler over ice.  Rub the orange peel all around the rim of the glass to give fragrant orange aroma.  Sip slowly.

BASIC RECIPE FOR CACAO-INFUSED VODKA

(SHORT VERSION)

Here’s the short verisoin of the basic recipe:  Combine 1 cup  roasted cacao nibs with 1 liter of vodka (remove enough vodka to fit the nibs into the bottle.  Let it infuse for 2-4 days, then strain.  For the details, see this post.

Please drink responsibly and in moderation so you can always enjoy fine drinks.  Cheers!

Notes:

[1] I paid for all the materials used for this post myself.

[2] Alkalized or dutched cocoa has been chemically converted to make it easier to mix and more mild in flavor.  Besides my general aversion to unnecessary chemicals, we don’t want mild flavor, we want to taste the chocolate!

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