Chocolate Nog A Rita Recipes

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COCO-NOG



Coco-Nog image

Provided by Food Network

Categories     beverage

Time 15m

Yield 10 servings

Number Of Ingredients 8

1 quart unsweetened vanilla almond milk
Two 9-ounce containers coconut whip, defrosted
1 cup rum
1/2 cup pure maple syrup
2 tablespoons ground cinnamon
1 tablespoon vanilla extract
1 1/4 teaspoons kosher salt
1/2 teaspoon ground nutmeg

Steps:

  • Put the almond milk, coconut whip, rum, maple syrup, cinnamon, vanilla and salt in a large bowl and whisk to combine. Sprinkle with nutmeg and serve in your favorite punch bowl or pitcher.

KORBEL RITA



KORBEL Rita image

Provided by Food Network

Yield 1 Serving

Number Of Ingredients 5

.5 oz El Jimador® Blanco Tequila
.5 oz Cointreau®
1 oz Finest Call® Simple Syrup
1 oz Lime Juice
187ml bottle or 4 oz of KORBEL Brut

Steps:

  • Add Tequila, Cointreau, Simple Syrup, and Lime Juice and Ice to a pint glass. Attach the flip it clip to the pint glass. Invert the 187ml bottle into the glass, and serve with a straw. If you don't have the 187ml bottle, just float the 4 oz of KORBEL Brut, and add a straw.

MANGO-RITA



Mango-Rita image

Provided by Food Network Kitchen

Yield 4 drinks

Number Of Ingredients 5

Finely grated zest of 1 lime plus 3/4 cup fresh lime juice, plus wedges for garnish
Kosher salt
6 ounces tequila
8 ounces orange liqueur
4 cups frozen mango chunks

Steps:

  • Combine the lime zest and 1 tablespoon salt on a small plate. Moisten the rim of 4 glasses with lime wedges; dip in the salt mixture.
  • Puree the tequila, orange liqueur, lime juice, frozen mango and 2 cups ice in a blender until smooth. Pour into the prepared glasses and garnish with lime wedges.

NO-BAKE CHOCOLATE-EGGNOG CREME BRULEE



No-Bake Chocolate-Eggnog Creme Brulee image

No oven time or fussy water bath for this streamlined dessert. It pairs traditional eggnog spices with decadent dark chocolate and is fully cooked on the stovetop. Finish with a kitchen torch for the customary caramelized topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h50m

Yield Serves 8 to 10

Number Of Ingredients 10

1 1/3 cups sugar, plus more for sprinkling
1/3 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
2 2/3 cups whole milk
2 2/3 cups heavy cream
8 large egg yolks
8 ounces bittersweet chocolate, chopped (3/4 cup)
2 ounces brandy, or 2 teaspoons pure vanilla extract or paste

Steps:

  • In a saucepan, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk in milk, cream, and egg yolks. Cook over medium heat, stirring frequently, until mixture comes to a boil, then cook 1 minute more. Strain through a fine-mesh sieve into a large bowl. Add chocolate and brandy, stirring until chocolate melts and mixture is smooth. Divide among 8 to 10 small ramekins or heatproof bowls. Refrigerate until chilled, at least 2 hours or, covered with plastic wrap, up to 2 days. (If making ahead, do not cover until cold, to prevent condensation.)
  • Sprinkle tops generously with sugar, tilting ramekins to evenly distribute. Slowly wave a kitchen torch approximately 2 inches above surface of each custard until sugar bubbles, turns amber, and forms a hard crust; serve.

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