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13
Frozen Hot Chocolate with Baileys
The ultimate chocolate indulgence, this will satisfy the
most serious of chocolate cravings. Go the extra mile
with whipped cream and chocolate shavings.
Makes about 5 cups
2 cups whole milk
4 ounces semisweet chocolate chips (about
½ cup)
1 tablespoon cocoa powder
1
⁄3 cup granulated sugar
2 tablespoons Liqueur Irish Cream
3 cups ice (about 21 cubes)
Freshly whipped cream, for topping
Grated chocolate, for garnish
1. Put the milk in a medium saucepan and set
over medium heat to bring to just a boil.
2. While the milk is heating, put the chocolate chips,
cocoa powder and sugar into a small heatproof
mixing bowl. Once milk has just come to a boil,
pour over the chocolate mixture and let sit for a
few minutes. After resting, whisk to fully combine
and then cool to room temperature.
3. Once the milk/chocolate mixture has cooled,
transfer to the blender jar. Add the Baileys and
the ice.
4. Blend on High until well blended, about 35
seconds. Transfer to serving glasses and top with
whipped cream and sprinkle with chocolate.
Serve immediately.
Nutritional information per serving (4 ounces
Calories 235 (36% from fat) • carb. 33g • pro. 4g • fat 10g
• sat. fat 6g • chol. 10mg • sod. 47mg • calc. 120mg • fiber 2g
Pistachio Milkshake
While any flavor will do, we in the test kitchen are
partial to pistachio. Do not skimp on ingredients –
seek out the best quality ice cream that you can find –
this is dessert, after all!
Makes about 3 cups
1 to 1¼ cups whole milk
2 cups (1 pint) pistachio ice cream
Toasted, chopped pistachios, for garnish
1. Put 1 cup of the milk and the ice cream into the
blender jar.
2. Blend on Low until well blended, about 15 to 20
seconds, adding more milk through the opening
in the lid to reach desired consistency.
3. Divided among glasses and sprinkle with
chopped pistachios for garnish.
Nutritional information per serving (6 ounces):
Calories 327 (61% from fat) • carb. 25g • pro. 7g
• fat 22g • sat. fat 12g • chol. 116mg • sod. 106mg
• calc. 169mg • fiber 1g
Curried Coconut and Butternut
Squash Soup
The coconut milk and puréed butternut squash make
this a rich-tasting and creamy soup without the added
calories of heavy cream.
Makes about 5½ cups
2 tablespoons butter or ghee*
1 small onion, chopped
1 jalapeño, seeded and finely chopped
1 1-inch piece of ginger, peeled and finely
chopped
2 garlic cloves, finely chopped
1 tablespoon curry powder
1 butternut squash, about 2½ pounds,
peeled, seeded and cut into 2-inch cubes
1 can (13.5 ounces) coconut milk
1½ cups chicken broth, reduced sodium
½ teaspoon kosher salt
1. Heat the butter or ghee in a 6-quart saucepan set
over medium-low heat. Once melted, add the
onion, jalapeño, ginger and garlic; stir. Add the
curry powder and let sauté very gently for about
5 minutes; be careful to keep the heat low
enough so that it will gently heat, but the mixture
will not burn.
2. Stir in the squash, mix well to ensure that the
ingredients are well coated. Add the coconut
milk, broth and salt and bring mixture to a boil.
Reduce to a simmer and continue cooking
uncovered, stirring occasionally, until squash is
tender, about 30 minutes.
3. Once tender, separate the solids from liquids. Put
about half of the broth and half of the solids into
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