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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Ok, I know this is decadent, sinful & sure to cause extreme guilt. You know what? I really don't care! After all, it's got yoghurt in it & that's healthy ... right? I'm glad we got that settled. Could I have a refill now? Recipe source is my CHOCOLATE cookbook by Christine McFadden & Christine France. Ingredients:
1/4 cup hot chocolate powder |
1 2/3 cups milk |
2/3 cup plain yogurt |
1/2 teaspoon peppermint extract |
4 scoops chocolate ice cream |
Directions:
1. Put hot chocolate powder in a sml pan & stir in 1/2 cup milk. Heat gently (stirring) till almost boiling. Remove pan from heat.
2. Put hot chocolate milk in heatproof bowl or lrg pitcher & whisk in the remaining milk.
3. Add the yoghurt & peppermint extract & whisk again.
4. Pour the mixture into 4 tall glasses, filling them no more than 3/4 full. Top ea drink w/a scoop of ice cream. Garnish w/fresh mint leaves to get fancy. YUM!
5. VARIATIONS: For Chocolate Vanilla Cooler , use light cream instead of yoghurt + 1 tsp vanilla extract instead of peppermint extract - or - For Mocha Cooler , dissolve the chocolate in 1/2 cup strong black coffee & reduce milk to 1 1/4 cups. Use cream instead of yoghurt & leave out the extract.
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