Potions Class!
Make Your own Creations!
Chocolate Frogs
(Makes 12 to 14 frogs)
- 1 (12-ounce) bag chocolate chips, or 12-ounce bar chocolate, broken into pieces
- 1 teaspoon grated chocolate
- 1 plastic mold for bite-size chocolate frogs
- Small candy eyes
Place chocolate in a microwave-safe bowl. Microwave chocolate on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and grate 1 teaspoon additional chocolate over the melted chocolate; stir until smooth.
Fill mold with melted chocolate, reserving about 1 tablespoon melted chocolate. Refrigerate molds until chocolate is firm, about 2 hours. Remove frogs from molds. Place candy eyes onto the frogs with remaining melted chocolate. Store at room temperature or in the refrigerator.
Note: If no microwave is available, melt the chocolate in a saucepan.
Butterbeer
Butterbeer Ingredients:
- Root Beer or cream soda
- Butter
- Cream
- Butterscotch (chips, sauce or both!)
How to make it:
Pour the (root beer/cream soda) in a cup, and the butter & butterscotch into a a small bowl. Put the bowl of butter and butterscotch in the microwave and melt it.
Then put the root beer in the microwave, but not for long because you want it to be moderately warm, or it isn't fizzy and good anymore!
Pour some melted butter and butterscotch in the root beer but not too much! Then pour some cream (coffee cream) in. Then stir it all up. It might take a few tries to make it to your liking!
For Chilled Butterbeer (Very tasty!)
- 8oz ginger ale or cream soda (seems to work better!)
- 2-3 tablespoons of butterscotch syrup
Mix in a tall glass and serve over ice.
(These do not include Cream Soda or Root Beer)
Version 1:
- 2 1/2 cups of milk
- 2 tablespoons of brown sugar
- 1 teaspoon of vanilla
- 1 level teaspoon of butter
OR
Version 2:
- 2 1/2 cups of milk
- 1/2 cup of butterscotch chips
Heat milk in a small saucepan over medium-high heat.
- Add the rest of the ingredients. Blend with a small
- handmixer if you have one, to make it frothy.
- Bring the mixture almost to boiling, but not quite.
- Pour into mugs and serve!
Serve in a traditional English Metal Tankard:
Tankards were a very common form of drinking vessel in England during the 1600s and 1700s. They were made with and without a hinged cover. Smaller versions, which were usually open, were often called mug(g)s. By the mid-1700s, the baluster form, named for its resemblance to the turned supports in a railing, had become popular though the more traditional cylindrical form was still being made.
Pumpkin Juice
Ingredients:
- 2 cups diced pumpkin
- 2 cups apple juice
- 1 teaspoon honey
- 1/2 cup pineapple juice
Directions:
Juice the pumpkin and add the pumpkin juice to the pineapple and apple juice. Add honey and blend in a blender. Serve iced.
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