Making Candy Cane Mint Float

Ingredients:

• 6 ounces of hot cocoa
• 1 ounce of peppermint schnapps or 1/8 teaspoon of peppermint extract
• 4 ounces of mint chip ice cream
• whipped cream
• mint candy canes (crushed)

Steps:

1. Mix the peppermint schnapps/extract with the hot cocoa in a mug.
2. Carefully drop the ice cream scoop in the mug.
3. Spray whipped cream on the top.
4. Sprinkle the crushed candy pieces on top of the whipped cream.

Making Choco Vanilla Syrup

Steps:

1. Half fill the glasses with the vanilla ice-cream.
2. Put some water (or milk) in it and stir to make a paste.
3. Put some more milk (don't fill glass completely, adjust) and add half a teaspoon sugar and one teaspoon choco powder. Stir to make a syrup.
4. Drop two or three ice cubes in it.
5. Top up the glasses with milk cream and put a straw in each glass.
6. Your choco-vanilla syrup is ready to be served.

Tips:

• Serve the syrup in decorative glasses so it looks better.
• Serve some wafers or chocolates with your choco-vanilla syrup.

Cooking a Lobster

Ingredients:

1. Boil the lobsters by filling a large pot with water.
2. Add enough salt to get the same salinity as Ocean water.
3. I prefer steaming them using Salty water
4. Bring water to a full boil.
5. Put the lobsters into the pot completely submerged (except if you steam them. I that case, I put approximately 1.5 inches of salt water), and cover. Make sure the cover is air tight and keep the water boiling and time it.
6. Cook the lobster for approximately 8 minutes, depending on the weight of the lobster. Typically, a lobster that is 1 to 1.25 lbs will take about 5-8 minutes to cook. Lobsters above 1.25 lbs can take up to 10 minutes to cook through.
7. Allow the lobster to cool completely.
8. To serve the lobster, start by cutting the tail in half, displaying all the meat.
9. Break the body with a nut-cracker, use your hands to dig in and enjoy!

Tips:

• Guide for cooking lobsters.- 1 - 2 pound lobsters: about 8 minutes
• 2 pounds to 3 pounds lobsters: 10 minutes
• 3 pounds and up, 20 minutes or more.
• User Kosher Salt or other salt with no Iodine
• If you cook your lobster, make sure it is alive before starting. A lobster dead before it's cooked should not be eaten. Why you ask: Lobter blood contains Copper and if the lobster dies before cooking, the copper oxidize and copper oxide is poison.