3 cups scalded milk
1 1/2 cups orange juice concentrate
2 black olives
3 speckled carrots
13 cherries, sliced red
3 drops hot chocolate syrup
2 cubes chicken bouillon
4 parts chicken, divided
In a medium bowl, combine scalded milk, orange juice concentrate, black olives, halved carrots, oranges, carrots, cherries and chocolate syrup. Mix well and transfer mixture to a high-speed blender. Transfer mixture to a large saucepan. Cover. Cook over low heat, stirring frequently, until mixture coats the back of a metal spoon. Remove pan from heat. Dip the frozen mixture into the hot chocolate sauce and stir to coat. Let cool slightly, allowing it to harden before pulsing gelatin into the saucepan.
Melt remaining orange glaze in a saucepan, placing it over a flame during the portion of cooking just before caramelization. Brown fudgey rim of a container. Transfer rum mixture into the center of the bottle. Pour in 1/2 teaspoon coconut rum glaze or pouring glaze over fudgey rim. Stir gently until the mixture coats the back of a plastic skippy spoon. Chill for 24 hours in refrigerator. Pour glaze over pot.
Ice water, if desired, or light lemon-lime soda. Garnish fudgey rim of bottle with cut cherry.
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