Dress Up Your Drink

Here are a few tips for adding some extra pizzazz to your favorite hot chocolate or cocoa recipe.

1)-Richer Flavor: For a richer, more decadent beverage, use whole milk instead of water. If you want an extra-rich drink, add a teaspoon of sweet butter to the bottom of each cup before you pour in the drink.

2)-Garnishes: Marshmallows are great, but why not use whipped cream to create a whimsical drink. Try topping whipped cream with chocolate shavings from your favorite candy bar. Or use colored sprinkles to reflect the occasion-red and green for Christmas, or pink and red for Valentine’s Day, or rainbow sprinkles for birthdays. Or sprinkle chocolate, butterscotch or peanut butter morsels on top. Also, consider candy stick stirrers such as peppermint, butterscotch or raspberry, for a hint of extra flavor. 

3)- Cup Rimmers: Give a touch of sophistication to your hot chocolate by adding a rim of flavor to your cups. Try crushing peppermint candies in a food processor, or using colored sugars for a sparkling effect. You can also create your own custom-flavored chocolate powders. Just place the mixture in a large soup bowl. Moisten the cup rim with a wedge of orange and dip it in the mixture (about 3/8 inches deep) until it is evenly coated. Carefully pour the hot chocolate or cocoa so you don’t drip on the rim.

3-4 C cocoa powder 

2 C dry instant milk powder 

Salt

5 lb sugar (2 C = 1 lb) 

96 oz non dairy coffee creamer 

4 C powdered sugar

Mix all ingredients together. To use add desired amount of mixture to hot water.

Ingredients: 

1 Pkg. Hot chocolate mix 

Mini marshmallows

Chocolate chips 

Mint (round red & white) 

Place all the listed ingredients inside a mug and attach the following poem with a snowman picture.:

Snowman soup is quite nice

 to sip when cold winds blow;

Stir in added sweet delights;

It’ll warm you head to toe.    

5 squares semi-sweet Bakers Chocolate 

1/8 tsp salt

1 C water 

1 pint heavy cream whipped with a little sugar 

½ C sugar 

½ tsp vanilla

Combine the chocolate and water in a saucepan, cooking and stirring over low heat until chocolate melts and mixture is smooth and completely blended. Add sugar and salt and bring to a boil for 4 minutes, stirring constantly to avoid burning. Remove from heat, add vanilla and mix completely. Cool the mixture completely or chill in fridge. Whip the cream with a little sugar until almost stiff. Fold the cooled chocolate mixture, gradually, into the whipped cream continuing to beat until mixture mounds when dropped from a spoon. Store in a tight container in the fridge. To serve, add 1/4 C. of the mix to a cup of hot milk and add lots of marshmallows.

3 oz unsweetened chocolate 

4 C milk  

1/8 tsp salt 

1/3 C water 

3/4 C brown sugar, packed 

Melt chocolate and water together in a double boiler. Slowly stir in milk, sugar and salt. Whisk until well blended. 

6 hard peppermint candies, finely crushed   

3 ½ C milk   

½ tsp peppermint extract

2/3 C whipping cream   

8 oz white chocolate, chopped   

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.

2 C cream   

2 Tbs sugar 6 oz bittersweet chocolate, finely chopped   

1 1/4 tsp cinnamon

1 C milk   

½ tsp salt 

2 ripe bananas      

Marshmallows

In a saucepan combine cream, milk and sugar; heat until hot. Do not boil. Add chocolate and reduce heat to simmer. Stir until chocolate is melted. Puree bananas with cinnamon. Heat puree in microwave for 15 seconds and stir into hot chocolate mixture. Pour into mugs and garnish with marshmallows.

1/3 C whipping cream, chilled  

4 ½ C milk   

2 Tbs unsweetened cocoa powder 

1 tsp brown sugar  

zest from 4 oranges 

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. 

3 Tbs unsweetened cocoa powder  

1/4 C sugar 

4 C milk 

 1/4 tsp vanilla

Combine sugar and cocoa powder in a small bowl. Heat milk in saucepan to scalding. Stir 1/3 cup hot milk into cocoa and sugar mixture, and then pour back into the saucepan. Stir until blended, then add vanilla and garnish with homemade marshmallows. (Recipe is in the kid section of this cookbook. Marshmallow Easter Eggs recipe).

4 squares baker’s chocolate  

2 C milk 

2 Tbs 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.

2 C instant dry milk 

1 C powdered non-dairy creamer 

3 tsp powdered vanilla

1 1/4 C granulated sugar 

1 Tbs cinnamon

Mix ingredients well, store in a tightly covered container. When ready to use, stir 1/3 cup mix in 1 cup hot water.  Makes 4 Cups mix. (12 servings)

2 quarts apple cider 

8 whole cloves 

3/4-1 C lemon juice 

2 cinnamon sticks 

1 C firmly packed light brown sugar   

additional cinnamon sticks for garnish, optional

In a large saucepan, combine all ingredients except garnish; bring to a boil. Reduce heat; simmer uncovered 10 minutes to blend flavors. Remove spices; serve hot with cinnamon sticks and sliced apples if desired. Can be served cold.. Yield: 2 quarts  

1 gallon apple cider 

6 cinnamon sticks  

2/3 C granulated white sugar

3 quarts orange juice  

6-8 whole allspice   

2/3 C brown sugar  

Combine ingredients in a large kettle. Bring to a boil over medium heat. Reduce heat and simmer. Serve with donuts.

2 C sugar  

1 tsp cinnamon 

½ tsp whole cloves 

juice of 2 lemons

1 qt. water  

½ tsp ginger 

2 qt. apple juice  

1 qt. orange juice

Boil sugar and water together for 5 minutes. In a coth bag combine cinnamon allspice, ginger and cloves. Hold in syrup with a long fork or spoon. Allow to stand for 1 ½ hours. Add the juices. Serve hot.

1 gallon apple cider  

6 oz can lemonade concentrate  

1 tsp nutmeg

1 C brown sugar 

6 oz can orange juice concentrate  

1 Tbs @ whole cloves allspice

Combine ingredients and simmer 20 minutes. Strain cloves and serve. Serves 24

1 (16 oz can) apricot halves, undrained 

1 C orange juice 

Additional cinnamon sticks, optional

4 C unsweetened pineapple juice 

18 whole cloves

2 C apple cider 

6 cinnamon sticks (broken into 3 ½ inch pieces)

In a blender or food processor, blend apricots and liquid until smooth. Pour into a large saucepan. Add pineapple juice, cider and orange juice. Place the cloves and cinnamon sticks in a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. Add to saucepan. (Or place loose spices in saucepan and strain before serving.) Bring to a boil. Reduce heat; cover and simmer 15-20 minutes. Serve hot in mugs. Garnish with cinnamon sticks if desired. Yield: 2 quarts

6 C water 

2/3 C sugar 

3/4 C fresh, canned or bottled lemon juice

1 tsp whole cloves 

6 cinnamon sticks

Combine cloves and cinnamon sticks with water in a saucepan and bring to a boil. Add lemon juice and sugar. Stir well until sugar is dissolved. Strain out whole cloves and cinnamon sticks. 6 Cups

5 lbs Concord grapes 

1 ½ C sugar 

4 cinnamon sticks (4 inches)

6 C water, divided

8 whole cloves 

dash ground nutmeg

In a large saucepan or Dutch oven, combine grapes and 2 cups water; bring to a boil, stirring constantly. Press through a trainer; reserve juice and discard skins and seeds. Pour juice through a double layer of cheesecloth into a slow cooker. Add sugar, cloves, cinnamon sticks, nutmeg and remaining water. Heat on low for 3 hours. Discard cloves and cinnamon sticks before serving. Yield: 10-12 servings (2-3/4 quarts)