FOOD&DRINK
CHOCOLATE-CELLO
LIQUEUR Courtesy of John Cherney, Foodie and principal at Wealth Transfer Alliance
M
ake this recipe when you want to have a lot of liqueur on hand—it yields enough to fill three and a half 750-ml bottles (easily found online or at a neighborhood liquor store). Share the love and give a bottle or two the next time you’re in need of a host(ess) gift. You’ll be the belle (or beau) of the ball.
Combine: 750 ml grain alcohol 5 ¼ c Parmalat 2% fat-free milk 3 ½ c (1 lb., 11 ½ ozs.) sugar 1 bottle (18.5 oz) Hershey’s Lite chocolate syrup
TIP: You can make many different kinds of cocktails and martinis with this cello. Here are a few suggestions: >Try making a chocolate espresso martini: 1 1/2 parts choc-cello, 1 part vanilla vodka and 2 parts espresso. >If you like Nutella (hazelnut and chocolate spread), try a liquid version: 1 1/2 parts choc-cello, 1 1/2 parts Frangelico, and a splash of milk. Serve on ice.
Mix together to dissolve the sugar. If you want the mixture slightly thicker, add ½ tsp. xanthan gum (thickener powder) Bottle and store in the freezer. Ready to serve anytime—after dinner or on top of ice cream & fresh berries.
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1/20/2011 1:17:34 PM