Let it snow.
Strange things are going on at our house. Pip requested brussel sprouts for lunch last week and ate them all. Last night after her shower she went straight for the computer and printed off math worksheets. She proceeded to work on them while watching the X-Files. I don't even know.
Back in reality, we made cookies yesterday for St. Lucy's (Lucia) Day. They were supposed to be stars, but Pip got carried away with the cookie cutters and we had Halloween shapes also.
It snowed 4 inches here yesterday. In honor of cold noses, I thought I would share hot drink recipes. Most of these I do from memory based off of other recipes and what I have on hand.
Hot Chocolate (large batch, refrigerate leftovers for chocolate milk)
Ingredients:
1/4 cup cocoa powder
1/4 cup maple syrup
1 cup heavy whipping cream
4 cups half and half
Directions.
Place the cocoa powder and maple syrup into a pan over medium heat. Using a whisk, stir until a paste forms. Add the heavy whipping cream and continue to whisk until it is a good consistency. Add the half and half and whisk until drinking temperature.
If you want thicker hot chocolate, change the ratio of heavy whipping cream to half and half.
Peppermint Hot Chocolate
Use the above recipe for hot chocolate, but add a 1/2 cup of brewed peppermint tea.
Persian Spiced Dark Hot Chocolate/Iced Cocoa
Ingredients:
• 1 TBSP cacao powder
• 1 tsp of cinnamon
• 1/2 tsp ground cardamom
• 1 TBSP maple syrup
• 1 C heavy whipping cream
• 1/4 C of hot water
Instructions:
1. Boil the water and heat the heavy whipping cream (stove top or microwave.)
2. Place all of the dry ingredients and maple syrup into a small measuring cup. Add the boiling water and stir the dry mixture with the water until a thick paste is formed.
3. Add the paste to the heavy whipping cream and stir until mixed.
4. More water may be add to ensure a lump-free consistency.
Eggnog (large batch)
Ingredients
3 Cups heavy whipping cream
2 Cups half & half
(All milk can be replaced with 3 cans of coconut milk for non-dairy.)
1 Tblsp Vanilla extract
½ tsp cinnamon
½ tsp nutmeg
3 egg yolks
¼ Cup maple syrup
Directions
In a large sauce pan place milk, vanilla and spices and whisk together. Warm the milk on medium. Meanwhile place the egg yolks and maple syrup in a small bowl and whisk until "pale and fluffy".
Add some of the warmed milk into the eggs and whisk. (My thermometer read around 100.) Then slowly add egg mixture back into saucepan. Continue to whisk for about 5 minutes until it starts to thicken. Do Not let it boil or the eggs will "solidify".
Refrigerates well and is still good the next day.
Vanilla Chia Tea (by the mug)
Ingredients
1 bag Bigelow Vanilla Chia tea
boiling water
heavy whipping cream (1/4 cupish)
honey (1 tablespoonish)
Directions
Place 1 tea bag in a mug (15 oz suggested) and add boiling water to about 2/3 or 3/4 of the mug. Let seep for 4-5 minutes. Remove the bag and add honey to taste. Once honey is dissolved add heavy whipping cream to fill the mug and stir.
London Fog (by the mug)
1 bag Earl Grey tea
boiling water
1-2 tablespoons vanilla syrup (not extract, but the kind the coffee shops use)
heavy whipping cream (1/4 cupish)
Directions
Using a 15 oz mug filled 3/4 full of boiling water, seep tea for 4-5 minutes. Discard tea bag and stir in vanilla syrup. Add in heavy whipping cream to fill the mug and stir.
I feel that I'm forgetting one.
Anyway, you can replace the heavy whipping cream and half and half with coconut milk. We can't get pourable coconut milk where we live and I never seem to be able to get the right consistency with canned coconut milk.
Back in reality, we made cookies yesterday for St. Lucy's (Lucia) Day. They were supposed to be stars, but Pip got carried away with the cookie cutters and we had Halloween shapes also.
It snowed 4 inches here yesterday. In honor of cold noses, I thought I would share hot drink recipes. Most of these I do from memory based off of other recipes and what I have on hand.
Hot Chocolate (large batch, refrigerate leftovers for chocolate milk)
Ingredients:
1/4 cup cocoa powder
1/4 cup maple syrup
1 cup heavy whipping cream
4 cups half and half
Directions.
Place the cocoa powder and maple syrup into a pan over medium heat. Using a whisk, stir until a paste forms. Add the heavy whipping cream and continue to whisk until it is a good consistency. Add the half and half and whisk until drinking temperature.
If you want thicker hot chocolate, change the ratio of heavy whipping cream to half and half.
Peppermint Hot Chocolate
Use the above recipe for hot chocolate, but add a 1/2 cup of brewed peppermint tea.
Persian Spiced Dark Hot Chocolate/Iced Cocoa
Ingredients:
• 1 TBSP cacao powder
• 1 tsp of cinnamon
• 1/2 tsp ground cardamom
• 1 TBSP maple syrup
• 1 C heavy whipping cream
• 1/4 C of hot water
Instructions:
1. Boil the water and heat the heavy whipping cream (stove top or microwave.)
2. Place all of the dry ingredients and maple syrup into a small measuring cup. Add the boiling water and stir the dry mixture with the water until a thick paste is formed.
3. Add the paste to the heavy whipping cream and stir until mixed.
4. More water may be add to ensure a lump-free consistency.
Eggnog (large batch)
Ingredients
3 Cups heavy whipping cream
2 Cups half & half
(All milk can be replaced with 3 cans of coconut milk for non-dairy.)
1 Tblsp Vanilla extract
½ tsp cinnamon
½ tsp nutmeg
3 egg yolks
¼ Cup maple syrup
Directions
In a large sauce pan place milk, vanilla and spices and whisk together. Warm the milk on medium. Meanwhile place the egg yolks and maple syrup in a small bowl and whisk until "pale and fluffy".
Add some of the warmed milk into the eggs and whisk. (My thermometer read around 100.) Then slowly add egg mixture back into saucepan. Continue to whisk for about 5 minutes until it starts to thicken. Do Not let it boil or the eggs will "solidify".
Refrigerates well and is still good the next day.
Vanilla Chia Tea (by the mug)
Ingredients
1 bag Bigelow Vanilla Chia tea
boiling water
heavy whipping cream (1/4 cupish)
honey (1 tablespoonish)
Directions
Place 1 tea bag in a mug (15 oz suggested) and add boiling water to about 2/3 or 3/4 of the mug. Let seep for 4-5 minutes. Remove the bag and add honey to taste. Once honey is dissolved add heavy whipping cream to fill the mug and stir.
London Fog (by the mug)
1 bag Earl Grey tea
boiling water
1-2 tablespoons vanilla syrup (not extract, but the kind the coffee shops use)
heavy whipping cream (1/4 cupish)
Directions
Using a 15 oz mug filled 3/4 full of boiling water, seep tea for 4-5 minutes. Discard tea bag and stir in vanilla syrup. Add in heavy whipping cream to fill the mug and stir.
I feel that I'm forgetting one.
Anyway, you can replace the heavy whipping cream and half and half with coconut milk. We can't get pourable coconut milk where we live and I never seem to be able to get the right consistency with canned coconut milk.