Easy Slush Base (from Angie Worthen)

Easy Slush Base Recipe


Dissolve 4 cups sugar in 8 cups boiling water.
Add 1 can frozen lemonade and 1 Tablespoon lemon juice. Freeze in 9X13 pan.
To serve- break up frozen base into punch bowl and add 7up to desired slush consistency.
If you don’t want to make an entire punch bowl at once you can make individual servings and use as needed.

Christmas French Chocolate Beverage (from Aubrey Claybrook)

Christmas French Chocolate Beverage

-5 TBSP cocoa

-1/4 to 1.2 cup water

-3/4 cup sugar

-dash of salt

-1/2 cup heavy whipping cream

Directions: Cook cocoa and water slowly until thick (2-5 min on low-med heat.) Stir constantly. Add salt and sugar. Cook @5 min stirring until sugar is completely dissolved and syrup thickens. Cool completely.

Pour whipping cream into bowl and whip until light and fluffy. Fold cooled chocolate syrup into whipping cream and store in fridge.

To drink: Warm up 1 cup of hot milk and add a large heaping spoonful of creamy chocolate to milk. Stir and enjoy!