Peach Explosion

So this past Wednesday when Top Chef was on, there was a few of us who watched the episode and played Cranium afterwards (which was awesome). I really wanted to make a good cocktail with the peach syrup that I had gotten that same day because it looked so delicious. So I rummaged through the fridge and found the following ingredients and decided, why not, I'll mix them all together, and it should be slightly less calories than any other cocktail! It's really delicious, and after the vodka ran out I used this rum from Trinidad that my friend Kevin brought over which was so delicious.

And if you're wondering why it's called an explosion...it's because when I put everything in the shaker...I actually shook it up...and it exploded...all over me. Whoops. :)


Peach Explosion
now playing: Top Chef All-Stars
now eating: fig canapés and chocolate nutella ganache tartlets
inspired by: the new sugar-free peach syrup i got from World Market


Ingredients:
3 oz. vodka (or rum, your preference)
1 oz. pineapple juice
1/2 oz. Torani sugar-free peach syrup (doesn't have to be sugar free)
4 oz. diet cherry antioxidant 7-up (doesn't have to be diet and if you want less fruity flavor use regular 7-up)
1 maraschino cherry

1. Add all ingredients together in a shaker and stir.
2. Place the cherry in the bottom of the glass and then strain the drink over the cherry. Enjoy!

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Mexican Hot Chocolate

On these (almost) brutally cold days (I'm from Texas, so, everything is cold when it's below 50), you need something tasty to warm your soul. Mexican hot chocolate is the perfect fall/winter drink because 1) who doesn't love hot chocolate, and 2) it's got a spicy twist which makes it memorable, and 3) it's easy and quick to make. 


Mexican Hot Chocolate
yields: 2-3 servings
now playing: Peter Bjorn & John - Writer's Block
now eating: vanilla creme macaroons
adapted from Ina Garten's Mexican Hot Chocolate


Ingredients:
2 cups milk (I used nonfat but you can use whole or 2%)
1/4 cup half and half or cream
1 tablespoon ground cinnamon
2 pinches cayenne pepper
1/8 teaspoon of ground nutmeg
4 oz. dark chocolate, about 60% cacao, or darker if that's your preference
cinnamon sticks to garnish


1.  Heat milk, half and half, and spices over medium heat for about 4-5 minutes. DON'T let the milk boil...it leaves a bitter aftertaste and a terrible smell.
2. Whisk in chocolate until fully melted, one bar at a time. Strain mixture to get a smooth, chocolately consistency. 


Serve in mugs with cinnamon stick garnish. 

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