Tuesday, June 18 2013, 10:06 AM MDT
Peanut Butter Hot Chocolate and Liquid Apple Pie
As Aired On November 30, 2012
Recipe Courtesy of Chef Romina Rasmussen
Peanut Butter Hot Chocolate
1/2 c. peanut butter
10 oz. milk chocolate
2 c. cream
4 c. whole milk
whipped cream (optional)
1.) Make a ganache by mixing the peanut butter and chocolate in a bowl. Set Aside. Heat the cream until it's almost boiling.
2.) Pour the heated cream over the peanut butter and chocolate. Let it sit for a minute to allow the chocolate to melt a little.
3.) Stir until combined and smooth. At this point, you can continue or set aside for up to 3 days in the refrigerator.
4.) Heat the milk and add the ganache. Divide among four mugs and top off with whipped cream.
Liquid Apple Pie
1 tsp. or 1 tea bag Assam or other strong black whole tea leaf
12 oz. apple cider
1 tbsp. Pumpkin Spice Syrup (ingredients and directions below)
1-2 tbsp. heavy cream
1.) Bring the cider to a boil.
2.) Pour over the tea.
3.) Steep the tea in the cider for five minutes. Remove and discard tea.
4.) Add 1 tbsp. Pumpkin Spice Syrup.
5.) Stir in 1-2 tbsp. cream.
Pumpkin Spice Syrup
1/2 c. water
1/2 c. sugar
3 cinnamon sticks
1 whole clove
1" piece of ginger, peeled and thinly sliced
1/2 tsp. freshly ground ginger
5 cardamom pods, crushed
1 tbsp. corn syrup
4 oz. pumpkin puree
1.) Put all of the spices, sugar and corn syrup in a saucepan and add the water and pumpkin puree. Make sure that all of the clumps of sugar are dissolved.
2.) Heat on a medium flame until it comes to a boil.
3.) Strain out the whole spices and add to your favorite fall beverage.
(Copyright 2012 Sinclair Broadcasting Group.)