Abbi's Italian Sodas

Abbi works in the soda shop at church and this is her secret recipe.  Now, it is not so secret.  But they are a big hit!!  We recently had these for a tea party and for Thanksgiving Dinner!!!  

Abbi's Italian Sodas
Make in a 12 oz. cup.  

4 ice cubes

5 pumps of flavor

Soda to fill the cup

splash of cream

Place lid on with a straw.

For extra fancy......add whipped cream and a maraschino cherry on top.  Add a straw.  

Italian Soda

Yesterday was Lacey's 16th birthday so we had a Tea Party for all the Young Women from our Ward.  It was a lot of FUN!!!  We had lots of yummy food and we made Italian Sodas too!

Italian Soda
To fill a 16 oz. glass.
Put in glass:  3 to 4 T. flavored syrup (DaVinci or Torani)
Then fill glass 1/2 full of Sonic ICE
Fill remaining space with 7-Up or Sprite
Add 1 T. French Vanilla Creamer or Half & Half
Top with Whipped Cream.

Tea Party Menu:
Strawberry Spring Mix Salad with Strawberry Dressing
Chicken filled Cream Puff Sandwiches
Raspberry Fluff
Grapes, Blueberries & Strawberries
Cheeseball & Crackers
Celery & Carrots & Dilly Ranch Dip
Cupcakes, M&M Flower/Pretzel Cookies & Banana Bread
Cashews, Chocolate Covered Almonds & Peanut M&Ms
Italian Sodas, Friendship Tea & Hot Chocolate

 
 

Mexican Hot Chocolate

Using the chocolate we bought on our Panama Canal Trip.

Mexican Hot Chocolate
12 c. milk
8 chocolate discs
5 to 6 c. sugar

Coconut Limeade

Icy Coconut Limeade

Place in Blender & blend until smooth:
¾ c.  cream of coconut (found on the drink isle)
4 T. frozen limeade concentrate
½ c. water
4 c. ice

Lemonade Syrup

Fresh Squeezed Lemonade Syrup
Boil 1 c. water
Stir in 3 c. sugar and stir until dissolved.
Zest 2 or 3 lemons to make 2 T. lemon peel zest
Juice enough lemons to make 3 c. lemon juice
Stir all ingredients together. Cover and place in refrigerator, use within 1 week.
For 1 serving = 1/3 c. lemonade syrup & 3/4 c. water in glass & stir
2 qt. Pitcher = 2 2/3 c. syrup & 5 c. water

"Frozen" Hot Chocolate

"Frozen" Hot Chocolate
4 oz. white chocolate, chopped
1 3/4 c. milk
1/4 t. vanilla extract
Few drops of blue food coloring
Whipped cream
Blue sugar crystals
In a small sauce pan over medium/low heat, add the chopped white chocolate and milk, bring to simmer (don't let it boil). Keep stirring until the chocolate is completely melted, remove from heat. Stir in vanilla extract and blue food coloring. Pour into mugs, serve with whipped cream and blue sugar crystals. Enjoy!

Crock Pot Creamy Hot Chocolate

Crock Pot Creamy Hot Chocolate
1 1/2 c. heavy cream
14 oz.  can of sweetened condensed milk 
2 c. milk chocolate chips
6 c. milk
1 t. vanilla extract
Mix in crock pot and heat until melted together and ready to serve.

Eggnog

from the KTVB Morning News, Nov. 3, 2012.....made with egg beaters and so it is safe!

Lite and Creamy Low-Fat, Low Sugar Eggnog

2 c. skim milk

3.8 c. eggbeaters

1 c. Splenda

1 1/2 T. instant vanilla, sugar free pudding mix

1 t. vanilla extract

1 1/2 t. rum extract

1/4 t. ground nutmeg

In a blender or mixing bowl, blend together all ingredients until smooth.  Refrigerage.  Sprinkle each cup with a little ground nutmeg.  Makes 5 - 4 ounce servings @ 60 calories each.  

Friendship Tea

A couple weeks ago I went to Boise to teach a class and  I had prepared a handout of lots of recipes.  I took a jar of my Friendship Tea along and of course someone wanted the recipe for that and I had not included it in my handout.  Since I did include my blog address I told them they could find it here.  I realized yesterday that it wasn't on here yet.  So here it is:

Friendship Tea
2 c. powdered Tang mix
1/4 c. powdered lemonade mix OR 1 packet of  Koolaid sugar free lemonade
1 c. sugar
1/2 t. cloves, nutmeg. & ginger
1 t. cinnamon
Mix all ingredients together.  Store in air tight container.
To serve; add 2 T. mix to 1 cup hot water.  Microwave 20 to 30 seconds.  Stir and serve.

I didn't have a name for this recipe, but I took a bottle of it to a friend when she was sick.  She said, "What is it?  Friendship Tea?"  So that became it's name.  I often take this to someone who is sick or recovering from surgery.  It is great for sore throats too!  Last weekend Tanner was spending the night and at bedtime he said, "Grandma I have a sore throat".  I asked him if he would like some Friendship Tea?  He agreed with a little bit of hesitation as he has never had it before.  He drank it all down and he was cured!!
It is also great for tea parties or anytime you want something warm inside!!  I keep this on hand at all times!  and I even supply it for my children's families.....maybe they will discover this recipe too someday????

Pumpkin and Cream Frappe

Fall is here......so why not enjoy it with this fun treat!!?

Pumpkin and Cream Frappe
1 cup unsweetened coconut milk or regular milk
2 Tbsp. pumpkin, canned (not pumpkin pie)
1/2 tsp. vanilla extract
1/4 tsp. pumpkin spice, ground
1 tsp. stevia or sugar
5 ice cubes
2 tbsp. whip cream, fat free
1 dash cinnamon, ground
Directions:
In a blender add coconut milk, pumpkin, vanilla, pumpkin spice, stevia and ice cubes. Blend until smooth.
Pour into a glass and top with whip cream and sprinkle of cinnamon.
Makes 2 cups

Calories including whip cream:  70.6,  Fat: 5.1,  Sodium:  16,   Potassium:  68,  Carbs:  4.4,  Fiber:  1.2,  Sugar:  2.2,  Protein:  1.5

Garden Fresh Recipes

I was asked to put together some recipes using garden produce for the Gem County Garden Club....here is what I shared.

Garden Recipes by Karla

Watermelon and Strawberry Lemonade

8 c. cubed and seeded watermelon

1 c. strawberries, halved

1/2 c. fresh lemon juice

1 c. sugar

2 c. water  (you may substitute 7-up or anything bubbly instead of water and you may want less sugar)

Combine all the ingredients and blend until it is smooth. 

A fun trick: use frozen strawberries or cube the watermelon and freeze it ahead of time. Then you have a slushy drink - my favorite!!

Zucchini Stroganoff  - from my sister, Janet

In large fry pan, brown: 1 lb. hamburger & 1 diced onion (salt & pepper to taste)

Mix together: 1 can cream of chicken soup and 1 can milk

Pour soup mixture over the meat mixture.  Stir in 2 c. uncooked egg noodles & 2 c. of grated zucchini.

Simmer 10 minutes.  Stir.  Simmer 10 more minutes.  Stir in 2 T. fresh chopped basil and 4 oz. cream cheese.  Remove from heat and serve.  ( you may omit the cream cheese, that is my addition, it is yummy either way)

Dill Tomato Pasta Salad
Place in a large salad bowl:
14 1/2 oz. can diced tomatoes in juice or use 2 c. fresh tomatoes, diced
1/4 c. white wine vinegar
1/4 c. olive oil
1/2 t. each - dill weed, sugar, salt & pepper
1 clove garlic, minced
After well mixed, add:
8 oz. rotini pasta, cooked and drained
1/2 c. each - carrots, celery, cucumber and green onion, diced
2 T. fresh parsley, chopped
Toss to combine. Chill.  Stir before serving.

Karla's Pasta Salad

16 oz. bowtie pasta or pasta of choice

3 or 4 cucumbers, bite sized pieces

1 red onion, julienne

2 red peppers, julienne

2 T. each - Fresh parsley, chives and dill, finely chopped

Dressing

1 c. Miracle Whip

1/2 c. milk

2 T. lemon juice

2 T. sugar

1 t. each - salt, celery seed, dill weed

1/8 t. pepper

Cook pasta according to package directions, making sure to not overcook.  Rinse pasta and drain well.  Stir together in large bowl; the pasta, vegetables and herbs.  Refrigerate until well chilled.  Stir together the dressing ingredients and refrigerate.  Shortly before serving time stir the dressing into the pasta mixture.  Serve.

Old Fashioned Lemonade

There is nothing better on a summer day than an ice cold glass of lemonade.  This is a recipe from "The Anne of Green Gables Cookbook".  If you don't want to go to all the trouble of squeezing the lemons you can substitute bottled lemon juice but the flavor will not be quite as intense.  I had a bag of lemons that needed to be used so I squeezed mine today....

Old Fashioned Lemonade
Bring to a boil in saucepan and boil for 5 minutes while stirring with a wooden spoon:
1 1/2 c. sugar
1 1/2 c. water
While that is cooking - zest one lemon & squeezed 6 to 8 lemons so you have 1 1/2 c. lemon juice
Let syrup mixture cool slightly and then stir in the lemon zest and juice.  Pour into a qt. jar and store in the refrigerator for up to 3 weeks.
To serve place in glass:  3 or 4 ice cubes, 1/4 c. syrup, 3/4 c. water or sparkling water and stir.  Float a lemon slice and a fresh mint leaf on top.
This makes 14 glasses of lemonade or if you want to make it all at once add water to just under one gallon  and add ice to make one gallon.
Variations:
Strawberry or Raspberry Lemonade: 2 T. of fresh berry puree added to each glass
If you prefer Limeade us limes instead of lemons.
For Pink lemonade at 1/2 c. grenadine syrup to the syrup mixture.

Last week I was hosting a Tea Party for the Primary Girls and I made Raspberry Lemonade.  I used 2 cans of frozen lemonade using a little less water than it called for.  Then I blended up about 3 cups of fresh picked raspberries and stirred them into the lemonade and added a little sugar to taste.  Once it was all made I did dump it through a strainer to remove some of the raspberry seeds.  Everyone loved it!!

Crock Pot Yogurt

I was talking to Myrna Dutson and she was telling me about all the healthy things she eats.  She really has a passion for taking care of your body.  She studies and has even cured her husband's severe arthritis with her remedies.  Here are a few of her regimes....tumeric, ginger and cinnamon should be taken everyday, she takes capsules of tumeric and ginger and sprinkles cinnamon on her food.  Good forms of sugar, stevia, aguave and xylatol.  Never eat MSG it is worse than Marijuana and Crack.  The best oils are unrefined virgin and refined coconut oil and cold pressed olive oil.  Use fresh squeezed Apple Cider Vinegar, which can be bought at the Honey Store in Fruitland.  She uses a splash of vinegar in a sink of cold water to wash her fruits and vegetables.  She makes homemade granola that she eats with her homemade yogurt sprinkled with frozen blueberries or strawberries.  She puts granulated coconut powder in her granola, found at Winco.  She eats 1/2 of an avocado everyday because they are the best antioxidant you can eat.  Buy them green and put them in the fridge, take it out and set it on the counter the day before you plan to eat it, the Haas ones are best.  She only drinks Lemon Water as it creates alkali in our bodies and cancer cannot grow in alkali.  She has cut sugar and dairy from her diet as they feed cancer.  Myrna has a rare form of melanoma cancer in her eye which cannot be removed.  So there is her advise and I wanted to write it down while I can still remember it.

So after being inspired by Myrna I went online and found myself a yogurt recipe.  It was kinda vague and so I had to fill in the blanks.  Here is what I did.

Crock Pot Yogurt.
1/2 gallon of milk - I used fat free
6 oz. yoplait plain yogurt - must be a live culture variety - save a starter from each batch, but you will need to buy a new one eventually because they get sour after many uses
1/2 c. powdered milk
2 t. pure vanilla
3/8 c. aguave
Place milk in crock pot and turn on.  I stuck in my digital meat thermometer.  It said to cook on low for 2 1/2 hours but it was only about 140 degrees at this point, so I switched it up to high.  I read somewhere that it needs to be 170 to 180 degrees.  It wasn't getting there on low.  I cooked it to 175.  Then turn it OFF and let it sit with the lid on for 3 hours.  I just watch the thermometer because I think the right temperature is really the key to success, when it was at 105 to 115 degrees I took out 2 cups of the liquid and stirred in my yogurt and then whisked in my powdered milk.  Then I stirred it back into the crock pot liquid.  Stir well, put the lid back on and wrap crock pot in a big towel and let sit for at least 8 hours or overnight.  Then stir in flavoring and sweetener, if desired.  I didn't know how much to add but read that it was easy to get too much.  So this is how much I added and it seems to be pretty good.  Then pour into containers,  I chose to use 1/2 pint glass canning jars.  Place in refrigerator and chill well.
This turned out a little thinner than store bought but not much.  It tastes good and will be awesome for making smoothies.  I am gonna keep after this and perfect it.   This recipe cost about $2.00 to make, that is way cheaper than the store bought stuff and much healthier too.
I also read where others did the same thing on the stove, just used the temperature as their guide, that's when I decided to use a thermometer because I know crock pots are never the same temperature.  But I like that you don't have to stir so much in the crock pot.  Next time I will just put it on High to start with and watch the temperature.  When it was time to wrap it in the towel they put it in an oven that was preheated on warm and then turned off.

My next endeavor with be.....homemade granola.  I've made it before but need to develop the perfect mix. Myrna puts the granulated coconut powder in her granola,  I think that sounds really good!  I need to go to Winco soon!!!

Salted Caramel Hot Chocolate Mix

This sounds yummy and makes 32 servings....so I think it would be great to fill lots of little jars and give this as a little gift.....

Salted Caramel Hot Chocolate Mix    
2 1/2 c. sugar
3 T. pure vanilla extract
1 1/2 c. Dutch cocoa powder
1 T. good sea salt 
1 c. dry milk powder
3/4 c. packed light brown sugar
10 oz. good quality bittersweet chocolate or chocolate chips

Line a rimmed baking sheet with parchment paper; set aside. Heat the 2 1/2 cups granulated sugar in a large heavy pan, over medium heat, without stirring. When the sugar begins to melt, take the handle of the pan and swirl it to melt without burning. The sugar might seem to crystallize, but it will eventually melt to a deep amber color. (Takes 15-20 minutes, so be patient.)

Remove the pan from the heat and carefully add the vanilla. Whisk the caramel until smooth again, then immediately pour it onto the lined baking sheet. Allow it to spread without touching it. Set aside and let the caramel harden, at least 1 hour.

When ready to make the mix, use the back of a large spoon to tap the caramel several times into small broken pieces that can fit into the feeding tube of a large food processor. Turn the processor on, and while running, feed the caramel pieces into the tube so the processor pulverizes the caramel into a fine powder. Continue to add the pieces, a few at a time, until it is completely powder (a cloud of caramel dust will float out of the tube). Turn the processor off and follow the next steps to complete the mix.

Add the rest of the ingredients, except the chocolate, into the food processor with the caramel powder. Replace the lid and process until smooth. Add the chocolate to the bowl and process again until the mixture is a fine powder.

Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.

Source: Adapted from Mom It Forward

Favorite Recipes of 2011.....

Just thought I ought to post a few new favorites that I discovered in 2011!!!
Hope you enjoy them as much as I have....


I changed up this recipe a bit and it has been a hit.  The perfect way to perk up  pancakes.  It is delicious over ice cream too! 
Grape Syrup

place in 4 qt. saucepan:
1 1/2 c. sugar
2 heaping T. regular clear jel
whisk together and add:
1 1/2 c. grape juice
1/4 c. corn syrup
1 t. lemon juice
Cook over high heat stirring occasionally.  Once mixture reaches a full boil cook for 2 minutes while stirring.


Dad did really like this Grape Syrup on his Christmas Pancakes.  He took a bottle of it home with him.  I think I will try some other flavors too.  Dad really likes apricots and I have some apricot juice that would work perfect for this too!

Butterscotch Steamer

Well I enjoyed my Cocoa Maker a little too much.  I made up my Hot Chocolate on Christmas Morning and when I turned it on......nothing happened.  It totally quit me on Christmas Morning....thank goodness I have a microwave too.  But all is well now.....my warranty was good and I now have a brand new Cocoa Maker.  This is a recipe for one of my favorite drinks I make in it.

Butterscotch Steamer
2 c. milk
1 T. Butter
3 T. Brown Sugar
Top with whipped cream and serve.

Mint Water...

I came across a great tip in my online reading:  mint water! To make it, add a couple sprigs of fresh mint to a container of water and let it sit at room temperature overnight. Simple and delicious!

I grow mint in a pot because it spreads so quickly that when planted in the ground it can become a pest. Growing it in a pot contains it and gives you fresh mint whenever you want it.

I had tried making fresh mint tea before, but it always came out strong and bitter. So I was delighted to come across the suggestion to just let it sit in water for several hours at room temperature. It keeps the flavor soft and delicate. I actually prefer drinking it at room temperature as well, but it would also be good chilled.

Adding a little flavor to water can make it easier to drink more. 

Mostly I like it because it is so refreshing. Try it!

Here are a few other ideas for Mint Water that I ran across......

Mint tea- use only the leaves – the stems are bitter.
 I am a herb grower and a lover of herbs. I like to rinse my mouth out with mint water. Makes a wonderful mouthwash, too!!!


Mint-Water has lot of health benefits as it contains lot of nutrients, it contains vitamins and minerals and it can build your immune health.
I make 1 gallon of mint water at a time. I use it as a final rinse in my hair after conditioning. I don’t rinse it out. I also put some in a spritz bottle and use it on dry hair, or as a refreshing pick-me-up on my face and arms (be sure to close your eyes!).


plant some chocolate mint or lemon mint too


here's a good website with more information....    
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=102

• All you do is pick a handful of mint, pull off the leaves, and rinse them.
• Roll the leaves around between your palms to bruise them.
• Place the leaves in the bottom of a pitcher.
• Then, fill the pitcher with spring water.
• Cover and refrigerate the mint water for several hours.

Cucumber Water Recipe

In order for the cucumber to fully release its juice, you need to prepare it the day before your event.

Ingredients:

• 1 cucumber, sliced and unpeeled + 6-7 cucumber slices for decoration
• 1 1/2 to 2 liters of water
• 3 mint sprigs + 2 mint sprigs for decoration
• Half a lemon, sliced and unpeeled
• Ice cubes

In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.

Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes,  6 or 7 fresh cucumber slices and the remaining 2 mint sprigs. Enjoy this refreshing drink.

An actual mint water recipe....

2 cups fresh mint leaves (I like to use spearmint. I find peppermint to be a little too strong.)
1 gallon water
ice

Bruise the mint leaves with the back of a spoon.

Put the mint in a gallon of fresh, cool water and chill in the refrigerator overnight.

Serve it strained, over ice.

This will keep in the refrigerator for about one week.

Pina Colada

Alisha's says, "Toby made me the best pina colada's!!!! Here is the recipe: 7 oz pineapple juice (1 TBL less than 1/2 cup) 2 TBL coconut cream and 1 cup ice. Put in the blender and wow!!! I'd never heard of coconut cream before, it's amazing stuff."

Sparkling Cherry Lemonade

I think I'm gonna try this one......having a Friendship Party for the Laurel girls this week.

Sparkling Cherry Lemonade
Place in blender and blend well :
2 c. pitted frozen or fresh sweet cherries
1 c. lemon juice
1 c. sugar
Stir in:
5 c. chilled seltzer water
Serve over ice.

French Cocoa and more......

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.