Stay warm and toasty with these hot holiday beverages~
Nutella Hot Chocolate
Courtesy of Cafe Delites
INGREDIENTS
• 4 cups low fat/skim milk
• 2 tablespoons Nutella, a chocolate hazelnut spread (or any hazelnut cacao spread)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons natural sweetener of choice/raw sugar
Optional Toppings:
• Marshmallows
• Crushed hazelnuts
• Chocolate chips
• Extra Nutella
Heat milk in a medium-sized saucepan over medium-high heat until it begins to warm and steam. Add the spread, cocoa powder, and sugar, and whisk until fully combined. Bring to a gentle simmer while stirring, then remove from heat.
Serve with your preferred toppings.
White Chocolate Steamers
Recipes yields 4 drinks | Courtesy of Brown Eyed Baker
INGREDIENTS
• 6 tablespoons Sweet Ground White Chocolate
• 3 ounces (2 shots) whipped cream vodka (optional)
• 2 candy canes, crushed, plus more for garnish
• 24 ounces steamed (or warmed) milk
• Whipped cream
Place 1½ tablespoons of ground white chocolate in four 8-ounce mugs. Add ½ a shot of vodka to each mug and stir with the ground chocolate. Sprinkle in a quarter of the crushed candy canes and stir.
Slowly pour the hot milk into each mug. Top with whipped cream and additional crushed candy canes if desired.
Spiced Vanilla Pear Apple Cider
Courtesy of My Baking Addiction
INGREDIENTS
• 2 quarts fresh apple cider
• 2 quarts pear juice (no sugar added)
• 2 cinnamon sticks
• ¼ tsp nutmeg
• 1 star anise
• 1 vanilla bean pod
• Rum or Bourbon (optional)
DIRECTIONS
Combine the juices and spices in a large soup pot or crockpot. Slice the vanilla bean pod in half lengthwise and add it to the pot. Heat on low until the cider simmers, whisking often to infuse the spices and vanilla. Simmer for 5-10 minutes. Ladle into a large mug and add a shot of rum or bourbon if you prefer.
Ginger Latte
Courtesy of Minimalist Baker
INGREDIENTS
For the Ginger Syrup:
• 1 ½ cups filtered water
• 1 cup organic cane sugar (or substitute granulated or raw)
• 1 cup roughly chopped fresh ginger (~1 large knob)
For the Latte:
• 1 ½ – 2 Tbsp ginger syrup
• 1 ¼ cups unsweetened plain almond milk
• Optional: ginger tea or ginger powder or cinnamon (or other spices) for topping
Instructions
To prepare the ginger syrup, bring the water, sugar, and ginger to a boil, stirring to dissolve the sugar. Reduce heat and let simmer for 45 minutes.
Strain through a fine mesh strainer into a bottle or jar for easy storage.
To make the ginger latte, heat almond milk in a saucepan or microwave. Add 1-2 Tbsp of ginger syrup. Taste and adjust sweetness as necessary. For a stronger ginger flavor, steep a ginger tea packet in your almond milk for 3-5 minutes before adding syrup.
Sprinkle with ginger powder, cinnamon, or other preferred spices, and serve. The ginger syrup can be stored in the fridge for up to a month. Use it for lattes, as a ginger-infused sweetener in cocktails, or with tonic water to create “ginger soda.”
