Chocolate Syrup

• 1½ cups hot water
• 1/8 teaspoon salt
• 1½ cups sugar
• 1 teaspoon vanilla
• 6 squares bitter chocolate

Melt chocolate over hot water, stir in hot water, sugar and salt and cook about 5 minutes, stirring until smooth; cool and add vanilla. Pour into glass jar, cover tightly and store in refrigerator. For chocolate drinks, use 2 tablespoons for 1 cup milk. Yields approximately 2 cups of syrup.

Iced Chocolate

Use 2 tablespoons chocolate syrup to 1 cup milk; beat with rotary beater or shake until frothy and pour over cracked ice in tall glasses. Flavor with cinnamon, ginger, a drop of peppermint extract, or crushed mint leaves, and serve with whipped cream. Yields 1 large glass.

Iced Russian Chocolate

Mix ½ cup cold black coffee, ¼ cup chocolate syrup, and 1 cup boiling water. Pour over cracked ice and serve in a tall glass garnished with whipped cream. Consider using decorative cocktail napkins, custom coasters with images of chocolate or coffee cups, and even a matching glass set!

Oriental Chocolate

• 4 cups ginger ale
• ½ pint vanilla ice cream
• ½ cup cocoa

Pour the ginger ale into shaker. Then add cocoa and ice cream and shake vigorously. Pour into tall glasses. Serves 6. Since this beverage is "oriental" in nature, a cute idea for a party or gathering where this drink might be served is Asian-inspired cocktail napkins, coaster sets, or even little umbrellas with Chinese or Japanese caricatures depicted on them.

Iced Chocolate Mocha

• 2 cups strong coffee
• 6 cups milk
• 1 cup chocolate syrup
• ½ cup heavy cream, whipped

Combine hot coffee, milk and chocolate syrup; beat with rotary beater until frothy; cool. Pour over chopped ice in small glasses and top with whipped cream. Serves 12.

Iced Mint Cocoa

Mix ½ cup cocoa and 1 cup sugar with 4 cups boiling water. Add 3 sprigs crushed mint, and chill. Add 1 teaspoon vanilla and pour into tall glasses, half filled with crushed ice. Top with whipped cream and garnish with mint. Serves 6.