Makes 2 – 6 oz. cups

Ingredients:

• 1/4 C. Enjoy Life Foods Mini Chips
• 3 T. sugar
• 1 1/2 T. cocoa powder
• 1/8 t. vanilla
• 12 oz. rice milk (or milk alternative of your choice)

Directions:

Microwave Directions:

1. Mix all ingredients.
2. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling.
3. Let cool to your desired temperature and enjoy.

Stovetop Directions:

1. Mix all ingredients.
2. Stir constantly, heat over medium/low heat until boiling.
3. Let cool to your desired temperature and enjoy.

Optional Recipe Variation: Top with marshmallows or whip-cream. If you love chocolate, dribble a few Mini Chips on top for an extra chocolatey taste!

Prep Time: 5 minutes
Makes 7 (1 cup) servings.

Ingredients:

• 1 can Thai Kitchen Coconut Milk
• 4 oz. gluten-free semi-sweet baking chocolate, chopped
• 1/2 cup sugar
• 1 tsp. gluten-free vanilla extract
• 1/4 to 1/2 tsp. almond extract
• 5 cups hot brewed coffee
• Gluten-free whipped cream and chocolate curls (optional)

Directions:

1. Microwave coconut milk, chocolate and sugar in medium microwavable bowl on high 2 to 3 minutes or until heated through. Stir until chocolate is completely melted and mixture is smooth. Stir in extracts.
2. Stir into hot brewed coffee. Pour into serving cups. Top with whipped cream and chocolate curls, if desired.

Want more Thai Kitchen recipes? Stay tuned for details on a free downloadable eCookbook!

Prep Time: 10 minutes
Makes 2 (1-cup) servings.

Ingredients:

• 2 cups frozen whole strawberries
• 2/3 cup Thai Kitchen Coconut Milk
• 5 Tbsp. agave nectar or honey
• 2 Tbsp. lemon juice

Directions:

1. Place all ingredients in blender container. Cover.
2. Blend on high speed until smooth. Serve immediately.

Thai Kitchen Alternative:

For a mango smoothie, prepare as directed, using 2 cups frozen mango chunks in place of the strawberries.

Ingredients:

• 1 bag of green tea
• ½ cup almond milk
• Boiling water
• Ground ginger
• Stevia/honey (for sweetness)

Directions:

1. Fill a mug of the way full with boiling water. Add the tea bag and steep for 5 minutes.
2. Meanwhile, warm the milk in a milk frother, until hot to the touch. Add the milk to the green tea, stir in sweetener and top with foam.
3. Sprinkle with ground ginger.
4. Serve immediately.

Ingredients:

• 6 egg yolks
• 6 Tbsp. sugar
• 4 cups Thai Kitchen Coconut Milk, divided
• 1/2 cup brandy or rum, or to taste
• 1 cup heavy cream
• Whipped cream (optional)
• Ground nutmeg

Directions:

1. Mix egg yolks and sugar in medium saucepan with wire whisk until well blended. Add 2 cups of the coconut milk; mix well. Cook on medium-low heat until mixture reaches 140°F to 145°F, stirring constantly. The mixture will thicken and coat the back of a spoon.
2. Remove from heat. Add remaining 2 cups coconut milk; mix well.
3. Refrigerate until chilled. Add brandy or rum to taste. Serve eggnog in a festive bowl. Top with whipped cream, if desired. Sprinkle with nutmeg.

Ingredients:

• 2 cups frozen whole strawberries
• 2/3 cup Thai Kitchen Coconut Milk
• 6 tablespoons agave nectar
• 3 tablespoons lemon juice

Directions:

1. Place all ingredients in blender container; cover. Blend on high speed until smooth.

2. Pour into tall glasses. Serve immediately.

Mango Smoothie: Prepare as directed, using 2 cups frozen mango chunks in place of the strawberries.

Nutrition Information Per Serving: 410 Calories, Fat 14g, Protein 1g, Carbohydrates 70g, Cholesterol 0mg, Sodium 28mg, Fiber 2g

To learn more about coconut milk, including 4 other ways to incorporate this ingredient into your gluten-free cooking: 1 Ingredient, 5 Ways

Ingredients:

• 6 black tea bags
• 4 cups boiling water
• 1/2 cup sweetened condensed milk
• 3 tablespoons sugar (optional)
• Crushed ice or ice cubes

Directions:

1. Steep tea bags in boiling water 3 to 5 minutes. Stir in condensed milk and sugar until dissolved.

2. To serve, pour into tall glasses filled with crushed ice or ice cubes. Drizzle with additional condensed milk, if desired.

For more Asian-inspired gluten-free recipes: Thai Kitchen Gluten-Free Recipe Box

Are you in college or heading there soon?

See NFCA’s brand new resource: Gluten-Free in College

Serves 2.

Ingredients:

• 1 ripe banana, sliced
• 1/2 cup Thai Kitchen Coconut Milk
• 1/2 cup ice cubes
• 1/2 cup pineapple or orange juice

Directions:

1. PLACE all ingredients in blender container; cover. Blend on high speed until smooth.

2. POUR into tall glasses. Serve immediately.

*For more gluten-free, Asian-inspired meals, visit Thai Kitchen’s Gluten-Free Recipe Box.