Taste of Today Recipes

Taste of Today Recipes

Holiday Drink Recipes

By Chef Stephen White
|  Saturday, Dec 14, 2013  |  Updated 9:55 AM EDT
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Holiday Drink Recipes

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Gold Coast Hot Chocolate

Ingredients:

  • 3 cups whole milk
  • 1 cup half and half or light cream
  • 1/4 cup best quality cocoa powder (Ghiradelli or Scharffen Berger)
  • 1/2 cup sugar
  • 1/4 tsp pure vanilla extract
  • 1/8 tsp cinnamon

Directions:

  • In a heavy 4-quart saucepan over medium heat the milk and 3/4 cup half
  • and half just to a simmer stirring occasionally.
  • Mix the sugar, cocoa and cinnamon in a bowl. While stirring, slowly add
  • the remaining 1/4 cup of half and half and stir to make a smooth paste.
  • Add the mixture to the hot milk, stir and bring to a simmer. Simmer for
  • two minutes; do not boil.
  • Serve in mugs with whipped cream and marshmallows as desired.
  • Notes: Non dairy milk may be substituted

Mexican Hot Chocolate

Ingredients:

  • 6 oz Gold Coast Hot Chocolate
  • 1/2 oz tequilla (Casa Noble)
  • 1/2 oz Caffé Borghetti
  • 1 pinch cayenne pepper

Directions:

  • In a mug, mix all ingredients
  • Serve with whipped cream and marshmallows as desired

Mint Hot Chocolate (non-alcoholic)

Ingredients:

  • 6 oz Gold Coast Hot Chocolate
  • 1 oz mint syrup (see recipe)
  • 1 small candy cane

Directions:

  • In a mug mix syrup and hot chocolate
  • Top with whipped cream and marshmallows as desired
  • Place candy cane on side of mug to use for stirring

Caribbean Hot Chocolate

Ingredients:

  • 6 oz Gold Coast Hot Chocolate
  • 1 oz rum (Diplomático Reserva)
  • 1 oz orange syrup (see recipe)
  • 1 orange slice
  • 1/8 tsp orange zest

Directions:

  • In a mug mix syrup, rum and hot chocolate
  • Top with whipped cream and marshmallows as desired. Sprinkle with orange zest.
  • Place orange slice on side of mug for garnish

Mint Syrup

Ingredients:

  • 2 cups fresh mint, chopped
  • 1 cup sugar
  • 1 cup water

Directions:

  • Place chopped mint n a bowl
  • In a heavy sauce pan bring sugar and water to a boil. Boil for 2 minutes.
  • Remove sugar and water from heat and pour over the mint. Stir
  • Allow the mint to steep until the syrup is cool
  • Pour the syrup through a fine mesh strainer or cheese cloth to remove the mint
  • Pour syrup into a bottle with a tight fitting lid, seal and keep in the
  • refrigerator

Orange Syrup

Ingredients:

  • 1 cup fresh squeezed orange juice, strained
  • Zest from squeezed oranges
  • 1 1/2 cups sugar
  • 1 cup water
  • 1 tbs lemon juice

Directions:

  • Wash and zest and squeeze enough oranges to make one cup of
  • strained juice
  • Blanch the zest in a small pot of boiling water for 1/2 a minute and drain (this helps remove bitterness)
  • In a heavy pan bring the sugar, water, juices and zest to a simmer.
  • Simmer for 15 to 20 min.
  • Pour the syrup through a fine mesh strainer or cheese cloth to remove the zest
  • Pour syrup into a bottle with a tight fitting lid, seal and keep in the
  • refrigerator

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