Foodie Friday: Warm Up with Hot Beverages
|Candy Cane White Coconut Hot Cocoa|
Via Flour on My Face
Has that winter chill set in yet? One of the best ways to chase away the cold and the winter blues is by getting cozy with a delicious hot beverage. Whether you want something wholesome for the family or something with more of an adult kick, we have found some great recipes for you to try out. Enjoy!
Candy Cane White Coconut Hot Cocoa
Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
3 Cups of Silk Coconut Milk
1 1/4 cups Ghirardelli Classic White Chocolate Chips
1/2 cup Andes Peppermint Crunch chips or 1/4 - 1/2 tsp peppermint extract.
1 vanilla bean, split and scrapped or 1 tsp vanilla extract
Add coconut milk, Giraradelli Classic White Chocolate Chips and vanilla bean to a heavy saucepan.
Heat until chocolate melts, whisking to keep the chocolate from sticking or burning on the bottom of the pan.
Whisk until the chocolate has melted and the cocoa is hot.
Add Andes Chips or peppermint extract (start with 1/4 tsp and taste, then adjust).
Add vanilla extract if you didn't use a vanilla bean.
Pour into a mug, top with whipped cream. Garnish with a candy cane and a sprinkle of Andes Peppermint Crunch Chips or red and white sprinkles.
Via I Can Cook That
Ingredients: (makes 6 servings)
2 tablespoons butter
2 tablespoons brown sugar
10 black peppercorns
8 whole allspice berries
5 whole cloves
2 cinnamon sticks
6 cups apple cider
1 tablespoon honey
1/2 teaspoon vanilla extract
2 (2-inch orange rind strips)
2 (2-inch lemon rind strips)
3/4 cup applejack brandy (omit for a kid-friendly beverage)
for garnish (optional):
1 tablespoon brown sugar
1/4 teaspoon cinnamon
Melt the butter in a large pot over medium heat. Stir in sugar and the spices (peppercorns, allspice berries, whole cloves and cinnamon sticks) and cook for 1 minute.
Add cider, honey, vanilla extract, orange rinds and lemon rinds to the pot and bring to a simmer.
Reduce heat to medium-low and simmer for 15 minutes. Remove from heat and strain to remove all of the spices and rinds. Discard solids.
Serve like this or add the applejack brandy to make it for the adults only.
For cinnamon-brown sugar rimmed glass - add 1 tablespoon brown sugar and 1/4 teaspoon cinnamon to a plate. Mix to combine. Using a lemon wedge, rim the glass with lemon juice. Place the rim of the glass in the sugar mixture to coat.
Pour 1 oz applejack brandy (if using) into the glass and fill with hot cider.
|Sea Salt Caramel Hot Chocolate|
Via Tales of a Ranting Ginger
Sea Salt Caramel Hot Chocolate
1 1/2 C Milk
1/2 C. Milk Chocolate Chips
3 tsp Caramel Syrup
1/8 tsp Sea Salt
Warm milk in a pot over medium heat.
Stir in chocolate chips, caramel syrup and sea salt. Stir until chocolate chips melt.
Serve with whipped cream or marshmallows, with a drizzle of caramel.
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