Warm up this winter with a rich, steaming cup of holiday cheer. Whether you're making French Cocoa or luxurious hot chocolate with melted chocolate bars, all these delicious beverage recipes will put smiles on the faces of everyone coming in from the cold.
French Cocoa
4 or 5 - 1 oz. squares unsweetened chocolate
1 1/2 c. sugar
2/3 c. water
2 c. whipping cream
Bring chocolate, sugar and water to a rolling boil. While stirring boil for 3 minutes. Let cool to room temperature. Beat whipping cream until stiff peaks form. Fold whipped cream into the chocolate mixture. (If the chocolate is too solid to fold in the whipped cream, stir 1/4 c. of whipped cream into the chocolate and stir well, fold in the remaining whipped cream.) Store in refrigerator in a qt. jar. To use: Microwave milk in a mug for 1 minute. Stir in 2 to 3 spoonfuls of cocoa mix, to desired taste. May need to microwave 15 to 30 seconds more.
This one is YUMMY!! I have drank most of one whole batch all by myself!!!
Luscious Hot Chocolate
1 c. milk
1 c. half and half
1 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
8 t. sugar
1/2 t. vanilla
Heat milk, half and half, both chocolates, and sugar in a saucepan on medium-low heat until chocolates melt and sugar dissolves. Pour half of the mixture into a blender and mix until frothy. Return to the saucepan and add vanilla. Stir briefly and serve.
Aztec Hot Chocolate
2 c. milk
4 squares baker’s chocolate
1 t. chili powder
1 t. cinnamon
1/2 t. cardamom
1/2 tsp ginger
1/4 t. ground cloves
1/4 t. nutmeg
Break chocolate squares and melt in a saucepan with the milk. Do not boil. Whisk until foamy. Pour into mugs. In a separate bowl, combine all spices. Mix 1/2 tsp of blended spices in each mug, adding more as desired.
Raspberry Hot Chocolate
2 c. cream
1 c. milk
6 oz. bittersweet chocolate, finely chopped
2T. sugar
1/2 t. salt
1 T. butter
1 c. raspberries
whipped cream
In saucepan combine cream, milk, and sugar until hot, but do not boil. Add chocolate and butter and reduce heat to simmer. Stir until chocolate is melted. Puree 1 cup raspberries and pour into the mixture, stirring until smooth. Pour into mugs and garnish with whipped cream and fresh raspberries.
Brown Sugar Hot Cocoa
3 oz. unsweetened chocolate
1/3 c. water
4 c. milk
3/4 c. brown sugar, packed
1/8 t. salt
Melt chocolate and water together in a double boiler. Slowly stir in milk, sugar, and salt. Whisk until well blended.
Old-fashioned Hot Cocoa with Homemade Marshmallows
Old-fashioned Hot Cocoa
3 T. cocoa
1/4 c. sugar
4 c. milk
1/2 t. vanilla
Combine sugar and cocoa powder in small bowl. Heat milk in saucepan to scalding. Stir 1/3 cup hot milk into cocoa-sugar mixture, and then pour back into the saucepan. Stir until blended, then add vanilla and garnish with homemade marshmallows.
Homemade Marshmallows
3 T. powdered gelatin
2 c. cold water
2 c. sugar
2 egg whites
2 1/2 c. confectioners’ sugar, sifted
butter
In a medium saucepan soak gelatin in the cold water for approximately 10 minutes. When gelatin has softened, add the regular sugar and gently dissolve over low heat. Remove from the heat and cool to room temperature.
Beat egg whites until stiff peaks form and then fold in 2 cups of sifted confectioners’ sugar. Put mixer on low speed and slowly add cooled gelatin mixture. Increase the speed and beat until white and thick, and the mixture is approximately double in size. Line a deep 8×8-inch baking dish with foil, grease slightly with butter, and coat with part of the remaining confectioners’ sugar. Pour marshmallow mixture in and top with more sifted confectioners’ sugar. Let sit for at least 3 hours. The marshmallow should be light and spongy when ready.
Loosen marshmallow from edges of tray and invert onto large cutting board. Slowly remove foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners’ sugar.
White Peppermint Hot Chocolate
6 hard peppermint candies, finely crushed
2/3 c. whipping cream
3 1/2 c. milk
8 oz. white chocolate, chopped
1/2 t. peppermint extract
Beat whipping cream with crushed candies until stiff peaks form. Refrigerate for at least one hour. In the meantime, heat milk on medium-low heat. Mix in chocolate and whisk until smooth. Add peppermint extract and stir thoroughly. Pour into cups and top with peppermint whipped cream mixture.
Milk Chocolate and Orange Cocoa
1/3 c. whipping cream, chilled
1 t. brown sugar
4 1/2 c. milk
zest from 4 large oranges
2 T. cocoa
9 oz. milk chocolate, finely chopped
Whip cream with brown sugar until stiff peaks form. Refrigerate. Mix milk with zest from oranges in a saucepan, heating to a simmer. Remove from heat. Cover and let stand for 30 minutes. Strain zest from the mixture and bring liquid to a simmer. Stir in cocoa powder and chocolate, whisking until smooth. Pour into mugs and top with whipped cream mixture.
Holiday Eggnog
12 eggs
1-1/2 c. sugar
1/2 t. salt
2 quarts milk, divided
2 T. pure vanilla
1 t. ground nutmeg
2 c. heavy whipping cream
Additional nutmeg, optional
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Pour into a large heat proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts.
Will keep in the refrigerator for several days in covered container. Whisk or shake before serving.
Cold Chocolate Eggnog
4 eggs, separated
1/2 c. packed brown sugar
2/3 c. unsweetened cocoa powder
1 T. pure vanilla
2 c. milk
1/8 t. salt
1 1/2 c. whipping cream, whipped to soft-peak stage
1/3 c. grated semisweet chocolate
This recipe is served cold. In a large bowl, beat together egg yolks, sugar, cocoa, and vanilla until thick and smooth. Slowly stir in milk, mixing well. Cover and refrigerate at least 2 hours. Remove just before serving.
Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate.
Peanut Butter Hot Chocolate
4 squares baker’s chocolate
2 c. milk
2 T. peanut butter
marshmallows
Break chocolate squares and melt in a saucepan with milk. Do not boil. Stir in peanut butter until mixture is smooth. Pour into mugs and garnish with marshmallows.
Special touches:
If you want an extra-rich drink, add a teaspoon of butter to the bottom of each cup before you pour in the drink. I love adding the little vanilla flavored snowman marshmallows too!!!
Marshmallows are great, but whipped cream is even better. Top off the whipped cream with shaved chocolate, crushed peppermint, colored sprinkles or a drizzle of chocolate or butterscotch syrup. Candy sticks make the best stirrers, try peppermint, butterscotch, or raspberry candy canes.
For the more sophisticated, add a rim of flavor to your cups. Rub the cup rim with a slice of citrus, then dip in crushed peppermint candy, or colored sugar or powdered chocolate drink mix.
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