Champagne
Hey! I hope everyone had a fantastic Christmas! Sorry I have been slacking on my posts, I promise I am back in!! Was Christmas as crazy for you as it was for me?! As of Christmas day, I have a bad case of Tonsillitis. My tonsils are on fire and if I swallow, it feels like I'm swallowing razor blades. NOT FUN. I'm going to the doctor at 10 today, so wish me luck! Anyways, we are getting extremely close to New Years. It always sneaks up so fast after Christmas! I still have no idea what I'm doing. Last year, the highlight of my New Years was my best friend Shardi and I discovering a laundry chute in some person's bathroom and drunkingly throwing whatever we could find down it to the people at the party. Hah! This was also originally a wig party, and we were the only ones that showed up with wigs! People are lameee, but it might be hard to top the laundry chute. Even though I have no idea what I'm doing this New Year's Eve, I know that somehow champagne will be involved. You have to have champagne on New Year's Eve, it's good luck! Right? Well, lets say it is anyway. And, it's classy! I have some recipes for you gals to bring in 2012 with a POP! Enjoy all of these recipes and let me know what you think!!!
Original sites are linked under the pictures :)
Sparkling Champagne Cupcakes
How absolutely beautiful are these?! There is champagne in every part of this cupcake: the batter, the creme filling, and the frosting. You may just get tipsy eating one of these :) only kidding... ENJOY!!!
Sprinkle Bakes
Sparkling Champagne Cupcakes
Yields about 17 cupcakes
Cake:
1/2 cup butter softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne, prosecco or your choice of sparkling wine
Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. in a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick.
Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Set aside.
Champagne Pastry Creme Filling:
1/2 cup heavy cream, divided
1/2 cup champagne or prosecco
2 tbsp cornstarch
5 tbsp granulated sugar
1 whole egg
2 egg yolks
2 tbsp unsalted butter
1 tsp vanilla
In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.
Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla.
Cut a divot into the top of each cupcake and fill with pastry cream. Trim the cut-out cake pieces flat to make a "lid" and place on top of the filled divot.
Champagne Frosting:
1 cup plus 1 tbsp. champagne or prosecco
2 sticks of butter softened
2 1/2 cups confectioners' sugar
Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus 1 tbsp. champagne from the bottle and mix well.
Frost the cream-filled cupcakes and decorate with pastel dragees.
Pomegranate Champagne
This simple recipe is for some added flavor and prettiness to your typical champagne. It makes it look like a whole new drink. Your guests will love it!
Ingredients:
- favorite champagne (or sparkling fruit juice)
- pomegranate seeds
- pomegranate juice
Method:
Place a tablespoon or so of pomegranate seeds at the bottom of a champagne glass. Then pour a few tablespoons (or however much you prefer) of pomegranate juice to the glass. Then fill with champagne. Enjoy!!!
Sugarplum Champagne Sorbet
This sorbet cannot only be made super cute (as you can see), it goes great with a glass of champagne. This would feel amazing on my throat today :)
Sugarplum Champagne Sorbet
Makes 1 pint, serves 4
5 cups very ripe sugarplums, pitted (~8 to one cup)*
1/2 cup water
1 tablespoon champagne or St. Germaine
Simple Syrup
1/3 cup sugar
1/3 cup water
In a blender or food processor combine sugarplums and 1/2 cup water. Cover and blend or process until pureed. Press plum mixture through a fine-mesh sieve; discard pulp.
To make simple syrup: Mix sugar and water together in a small pan over a low heat, and bring up to boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat and cool completely.
In a large bowl combine strained plum mixture, champagne, and 1/2 cup of the cooled simple syrup. Continue to add syrup 1 tablespoon at a time until you reach your desired sweetness, which will depend on the ripeness of your fruit.
Chill mixture at least 1/2 hour in freezer, until temperature reaches around 40 degrees (do not be tempted to skip this step!). Churn in an ice cream maker according to manufacturer’s directions. Freeze for at least two hours to set before serving.
For an added touch, top small scoops of sorbet with a clove and sprig of mint or basil for an elegant, fresh-picked feel.
Note: If you don’t have sugarplums, any juicy plum should work, the riper and sweeter the better. Enjoy!
Fudgy Champagne Brownies
This is for all of you chocolate lovers! I can't hold myself back against any brownie. It's just not possible. Especially one with champagne!
Fudgy Champagne Brownies
NOTES: Let the brownies cool completely before cutting. I recommend placing them in the refrigerator overnight to set if you want really clean cuts.
14 oz. dark chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cubed, plus extra for buttering the pan
1/2 tsp salt
1/2 tsp pure vanilla extract
1 3/4 cups sugar PLUS 1 1/2 Tbsp, divided
4 large eggs, room temperature
1 cup all purpose flour
1 cup champagne, divided
Adjust your baking rack to 1/3 from bottom of the oven and preheat to 325 degrees F. Butter a 9-inch square baking pan and line with parchment paper (leave extra overhanging the edges for easy removal.)
Melt the chocolate and butter in a microwave or double boiler. If using the microwave, heat in 30 second increments and stir between each addition. Do not overheat or chocolate will seize.
Beat the salt, vanilla and 1 3/4 cups of sugar into the melted chocolate mixture. Add the eggs one at a time to the chocolate mixture and beat thoroughly to incorporate. Add the flour and mix just until blended. Add 3/4 cup PLUS 1 tablespoon of champagne and continue mixing the batter vigorously until it becomes very shiny and pulls away from the sides of the bowl (If you have a stand mixer, let it run for 2-3 minutes on high. If you don’t, just keep beating hard for several minutes.)
Turn the mixture into the prepared pan and bake until a toothpick inserted in the center comes out moist, but free of batter, about 50 to 70 minutes.
In a small saucepan, bring remaining 3 tablespoons of champagne and 1 1/2 tablespoons of sugar to a boil. Immediately use a pastry brush to brush the warm brownies with the champagne glaze. The liquid should be completely absorbed into the brownies, leaving a moist, shiny top. Let cool then enjoy!
Champagne Truffles
Yum! More chocolate! This is a neat dessert that is pretty easy to make!!
Champagne Truffles
Allergy Note: contains dairy
makes about 60 truffles
truffle filling:
3 1/2 cups semi-sweet chocolate chips
1/4 cup butter
3/4 cup champagne (I use Moet et Chandon White Star NV)
1/4 cup honey
1/4 cup liqueur (I use Grand Marnier)
coating:
1 to 2 cups3 to 4 cups powdered sugar
semi-sweet or bittersweet chocolate chips
NOTE: If you can get your hands on some Ghirardelli or Guittard chocolate chips, I find that they have a smoother texture that works great for truffles.
For the truffle filling: place chocolate chips in a large bowl and set aside. On low heat, melt together butter, honey, champagne and liqueur in a saucepan. Pour over chocolate chips and stir until smooth. Cover with plastic wrap and refrigerate for at least 1 hour or until the mixture is slightly firm.
Line a cookie sheet with parchment paper or waxed paper. Measure out teaspoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze them for 15 to 20 and then roll them into balls. Freeze them again for 10 to 15 minutes more or until firm.
For the coating: Sift half of the powdered sugar on a cookie sheet and keep the other half in the sifter. Set aside. Melt chocolate chips in a double boiler; stir until smooth. Place the cookie sheet of naked truffles on your left, the bowl of coating chocolate in front of you, and the cookie sheet with powdered sugar on your right. Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the powdered sugar on your right. Sift more powdered sugar over the truffles and let the coating chocolate set before transferring the truffles.
You can store the truffles in an airtight container in the refrigerator.
Champagne Punch
Doesn't this look wonderful?! Lemonade isn't just for summer..
Champagne Punch
Ingredients:
1 can frozen pink lemonade concentrate
1 bottle champagne
sliced fruit of your choice
What you'll do:
Combine pink lemonade concentrate and champagne in a punch bowl or pitcher. Stir until pink lemonade is completely dissolved. Add sliced fruit into the mixture. Serve in glasses and enjoy!
Original sites are linked under the pictures :)
Sparkling Champagne Cupcakes
How absolutely beautiful are these?! There is champagne in every part of this cupcake: the batter, the creme filling, and the frosting. You may just get tipsy eating one of these :) only kidding... ENJOY!!!
|
| Sprinkle Bakes
Sparkling Champagne Cupcakes
Yields about 17 cupcakes
Cake:
1/2 cup butter softened 1 cup granulated sugar 2 eggs 1 tsp vanilla 1 3/4 cups flour 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1/2 cup sour cream 1/2 cup champagne, prosecco or your choice of sparkling wine Preheat oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. in a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick. Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Set aside.
Champagne Pastry Creme Filling:
 1/2 cup heavy cream, divided 1/2 cup champagne or prosecco 2 tbsp cornstarch 5 tbsp granulated sugar 1 whole egg 2 egg yolks 2 tbsp unsalted butter 1 tsp vanilla In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat. Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla. Cut a divot into the top of each cupcake and fill with pastry cream. Trim the cut-out cake pieces flat to make a "lid" and place on top of the filled divot.
Champagne Frosting:
1 cup plus 1 tbsp. champagne or prosecco 2 sticks of butter softened 2 1/2 cups confectioners' sugar Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus 1 tbsp. champagne from the bottle and mix well. Frost the cream-filled cupcakes and decorate with pastel dragees.
Pomegranate Champagne
This simple recipe is for some added flavor and prettiness to your typical champagne. It makes it look like a whole new drink. Your guests will love it!
Ingredients:
Method:
Place a tablespoon or so of pomegranate seeds at the bottom of a champagne glass. Then pour a few tablespoons (or however much you prefer) of pomegranate juice to the glass. Then fill with champagne. Enjoy!!!
Sugarplum Champagne Sorbet This sorbet cannot only be made super cute (as you can see), it goes great with a glass of champagne. This would feel amazing on my throat today :)
Sugarplum Champagne Sorbet
Makes 1 pint, serves 4
5 cups very ripe sugarplums, pitted (~8 to one cup)*
1/2 cup water 1 tablespoon champagne or St. Germaine
Simple Syrup
1/3 cup sugar 1/3 cup water
In a blender or food processor combine sugarplums and 1/2 cup water. Cover and blend or process until pureed. Press plum mixture through a fine-mesh sieve; discard pulp.
To make simple syrup: Mix sugar and water together in a small pan over a low heat, and bring up to boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat and cool completely.
In a large bowl combine strained plum mixture, champagne, and 1/2 cup of the cooled simple syrup. Continue to add syrup 1 tablespoon at a time until you reach your desired sweetness, which will depend on the ripeness of your fruit.
Chill mixture at least 1/2 hour in freezer, until temperature reaches around 40 degrees (do not be tempted to skip this step!). Churn in an ice cream maker according to manufacturer’s directions. Freeze for at least two hours to set before serving.
For an added touch, top small scoops of sorbet with a clove and sprig of mint or basil for an elegant, fresh-picked feel.
Note: If you don’t have sugarplums, any juicy plum should work, the riper and sweeter the better. Enjoy!
Fudgy Champagne Brownies
This is for all of you chocolate lovers! I can't hold myself back against any brownie. It's just not possible. Especially one with champagne!
Fudgy Champagne Brownies
NOTES: Let the brownies cool completely before cutting. I recommend placing them in the refrigerator overnight to set if you want really clean cuts. 14 oz. dark chocolate, chopped 3/4 cup (1 1/2 sticks) unsalted butter, cubed, plus extra for buttering the pan 1/2 tsp salt 1/2 tsp pure vanilla extract 1 3/4 cups sugar PLUS 1 1/2 Tbsp, divided 4 large eggs, room temperature 1 cup all purpose flour 1 cup champagne, divided Adjust your baking rack to 1/3 from bottom of the oven and preheat to 325 degrees F. Butter a 9-inch square baking pan and line with parchment paper (leave extra overhanging the edges for easy removal.) Melt the chocolate and butter in a microwave or double boiler. If using the microwave, heat in 30 second increments and stir between each addition. Do not overheat or chocolate will seize. Beat the salt, vanilla and 1 3/4 cups of sugar into the melted chocolate mixture. Add the eggs one at a time to the chocolate mixture and beat thoroughly to incorporate. Add the flour and mix just until blended. Add 3/4 cup PLUS 1 tablespoon of champagne and continue mixing the batter vigorously until it becomes very shiny and pulls away from the sides of the bowl (If you have a stand mixer, let it run for 2-3 minutes on high. If you don’t, just keep beating hard for several minutes.) Turn the mixture into the prepared pan and bake until a toothpick inserted in the center comes out moist, but free of batter, about 50 to 70 minutes. In a small saucepan, bring remaining 3 tablespoons of champagne and 1 1/2 tablespoons of sugar to a boil. Immediately use a pastry brush to brush the warm brownies with the champagne glaze. The liquid should be completely absorbed into the brownies, leaving a moist, shiny top. Let cool then enjoy! Champagne Truffles Yum! More chocolate! This is a neat dessert that is pretty easy to make!!
Champagne Truffles
Allergy Note: contains dairy makes about 60 truffles truffle filling: 3 1/2 cups semi-sweet chocolate chips 1/4 cup butter 3/4 cup champagne (I use Moet et Chandon White Star NV) 1/4 cup honey 1/4 cup liqueur (I use Grand Marnier) coating: 1 to 2 cups3 to 4 cups powdered sugar semi-sweet or bittersweet chocolate chips NOTE: If you can get your hands on some Ghirardelli or Guittard chocolate chips, I find that they have a smoother texture that works great for truffles. For the truffle filling: place chocolate chips in a large bowl and set aside. On low heat, melt together butter, honey, champagne and liqueur in a saucepan. Pour over chocolate chips and stir until smooth. Cover with plastic wrap and refrigerate for at least 1 hour or until the mixture is slightly firm. Line a cookie sheet with parchment paper or waxed paper. Measure out teaspoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze them for 15 to 20 and then roll them into balls. Freeze them again for 10 to 15 minutes more or until firm. For the coating: Sift half of the powdered sugar on a cookie sheet and keep the other half in the sifter. Set aside. Melt chocolate chips in a double boiler; stir until smooth. Place the cookie sheet of naked truffles on your left, the bowl of coating chocolate in front of you, and the cookie sheet with powdered sugar on your right. Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the powdered sugar on your right. Sift more powdered sugar over the truffles and let the coating chocolate set before transferring the truffles. You can store the truffles in an airtight container in the refrigerator.
Champagne Punch
Doesn't this look wonderful?! Lemonade isn't just for summer..
Champagne Punch
Ingredients:
1 can frozen pink lemonade concentrate 1 bottle champagne sliced fruit of your choice What you'll do: Combine pink lemonade concentrate and champagne in a punch bowl or pitcher. Stir until pink lemonade is completely dissolved. Add sliced fruit into the mixture. Serve in glasses and enjoy! |
Friday, December 16, 2011
Party Mix
Helllooo!! We are getting so close to Christmas, hooray! I don't know about you guys, but my Christmas calendar is full to the max. There are so many things I have to do!! I also have like five Christmas parties to go to..Holy cow. It's only polite that you bring a dish to each party you go to, so after pondering forever about what I would bring, I came up with party mix! Ta-da! Not the most creative idea in the world, but who cares?! Everyone loves party mix! Plus, everyone always brings some kind of dessert. Don't get me wrong, I love pretty much any kind of dessert, but I don't like to induldge in so many sweets that I feel like I'm going to puke the rest of the night. I thought I'd try out all of these party mixes (different one for each party) and figure out what the best one is. I want you to try them too, and tell me which one you like! Clink on the links under the pictures to see where they came from! Get cookin' ladies!
Festive Party Mix
Festive Party Mix
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| The Curvy Carrot |
Festive Party Mix
Servings: about 10 cups of mix
Ingredients
1 cup Cheerios
2 cups small cheese crackers
1/2 pound mixed nuts
1/2 teaspoon Worcestershire sauce
1/4 teaspoon celery salt
1 cup Kix
1 cup rice Chex
2 cups thin pretzels
1/4 cup unsalted butter, melted
12 teaspoon garlic salt
Instructions
1. Preheat oven to 250 degrees.
2. Mix all dry ingredients together in a large bowl. ***I use a huge stainless steel bowl that I bought at a restaurant supply store-you can bake the mix right in it!
3. Mix melted butter and seasonings together in a separate small bowl.
4. Pour the melted butter mixture over the dry ingredients and mix well.
5. Bake the mix for 30 minutes, stirring every 10 minutes to evenly combine.
That’s it! It’s simple, delicious, and completely addicting!
Red Hot Popcorn Party Mix
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| The Yummy Life
Ingredients:
-Popcorn
-White chocolate chips
-Honey roasted peanuts
-Hot Tamales chewy cinnamon candies
-Red Hot candies
-Coarse sea salt
-Red & white decorating sprinkles
-Canola oil
Instructions:
1. Spread 8 cups of popped corn on a large baking sheet (mine is 13x18).
2. Sprinkle the popcorn with approx. half of the Hot Tamales, Red Hots, and peanuts.
3. Add oil to white chips. (Adding a small amount of canola or vegetable oil, gives the melted chocolate a smoother, glazy texture and appearance.)
4. Combine white chips with oil in small bowl and melt in microwave in 20 second intervals, stirring each time, and continuing to cook just until chips completely melt in when stirred (approx. 60 seconds total).
5. Use a spoon to drizzle approx. half of melted chips on top of popcorn mix. This adds flavor, but also works as "glue" to bind the popcorn and candy. Drizzling in layers helps it all stick together.
6. Sprinkle on remaining candy & peanuts, along with the salt.
7. Drizzle on remaining melted chips and immediately (before it hardens) sprinkle with decorating sugar and sprinkles.
8. Let the mix harden completely and break it into pieces. You can speed up the hardening in the refrigerator, if you're in a hurry.
It's kind of like a popcorn candy bark. You can drizzle on more of the melted chips if you prefer it to be even more candy-like. Put it in a cupcake liner for a cute effect!
Mom's Sweet Christmas Chex
Ingredients:
1 (14oz) box corn Chex cereal 1 (12oz) box graham cracker cereal (like Golden Grahams) 2c coarsely grated coconut (I prefer unsweetened) 1 generous cup slivered almonds 2c sugar 2c corn syrup 1c butter 1 tsp almond extract
Directions:
In one or two of your largest bowls, combine cereals, coconut, and almonds. Make sure you’ll have plenty of room to toss the cereal mixture with the warm sugar syrup mixture.
In a large saucepan, combine sugar, corn syrup, and butter. Cook and stir over medium heat until the mixture comes to a boil. Boil for 2 minutes, then remove from the heat. Stir in almond extract and pour over cereal mixture. Toss to coat well.
Chex®icago Party Mix Directions
Puppy Chow
Ingredients
Instructions
ENJOY!!!
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Hot drinks
As winter vastly approaches, I find myself getting colder and lazier by
the minute. All I want to do is curl up next to the huge Christmas tree
in my living room and read Harry Potter, while I’m sipping a hot drink.
HEAVEN. I know I’m not alone when it comes to craving hot drinks in the
winter time, so ladies it is your lucky day. I’m going to give you
several new “warm your soul” drinks to help you survive these upcoming
winter months. This is especially for us Hoosiers who are supposed to
have to worst winter yet! Ah! So stop drinking the same old cup of
coffee and try something new! And, making these drinks for yourself will
save you gobs of money. Has anyone seen the prices at coffee shops
these days!? I mean, not to sound like my grandma, but seriously..5
dollars for a coffee? No thank you! I will take five minutes out of my
time before I leave for work and make myself my own hot drink for way
less. Plus, I’ll know that it is safely un-spitten in. (If that makes
any sense). Get drinking, my dears, and stay warm!!!
Butterbeer
This first recipe, is called Butterbeer. Now I know you Harry Potter
fans know what I'm talking about! It is sure to make you feel magical
throughout your day!
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| Butterbeer |
Ingredients:
- 1 cup (8 oz) club soda or cream soda
- 1/2 cup (4 oz) butterscotch syrup (ice cream topping)
- 1/2 tablespoon butter
Directions:
Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1-1/2 minutes, or until syrup is bubbly and butter is completely incorporated.
Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.
Step 3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!
Hot Mocha Drink Mix
This Hot Mocha Drink Mix only takes about ten minutes to make. Not bad
right? Plus, your making more than one serving so that you can warm some
up later, or give kindly to your friends! It is exactly what I love-
just a hint of coffee. I like the taste of coffee, but in a really small
dose. Oh and the marshmellows are a MUST HAVE of course! Hot Mocha Drink Mix
Ingredients
- 1 cup white sugar
- 1 cup dry milk powder
- 1 cup powdered non-dairy creamer
- 1/2 cup unsweetened cocoa
- 1/4 cup instant coffee granules
Directions
- In a large bowl, combine sugar, milk powder, creamer, cocoa and instant coffee. Mix together until well blended. Store in a sealed container.
- To serve, Heat a cup of water per serving (or milk, for a creamier taste.) Stir in 2 to 3 heaping teaspoons of cocoa mixture.
Dreamy Nighttime Drink
Just this title made me want to
drink one straight away. This one only takes 5 minutes (at the most) to
make. It only has four ingredients, all of which I love. I use skim milk
so that I feel less guilty. What a great bedtime drink!
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Dreamy Nighttime DrinkIngredients
Directions
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Pumpkin Spice White Hot Chocolate
Mmmm, pumpkin! I really do love everything pumpkin: pumpkin pie, pumpkin
rolls, pumpkin bread, pumpkin seeds, and even carving pumpkins! This
drink is beautiful and pumpkiny! Perfect for the holidays. Enjoy! Pumpkin Spice White Hot Chocolate
Ingredients
- 1.5 cups whole milk
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- pinch of ground cloves
- 1/2 teaspoon vanilla
- pinch sea salt
- 2 ounces white chocolate (roughly chopped)
Instructions
- In a small sauce pan over medium heat, combine milk, pumpkin and spices. Cook string constantly until just simmering.
- Remove from heat and add chocolate ( reserve some for garnish)
- Just before serving, top each mug with a generous mound of whipped cream, a few shavings of white chocolate, and a sprinkle of pumpkin pie spice or cinnamon. Serve immediately.
Godiva Hot Peppermint Patty
I did this one especially for my best friend ever, Shardi, because
she LOVESSS peppermint patties. This is for all of you patty lovers and
those of you who like to indulge in some alcohol once in a while. If
you're old enough, of course! This just might be the perfect treat for a
long day. Enjoy! Godiva Hot Peppermint Patty
Ingredients:
- .75 oz. Godiva Chocolate Liqueur (25 oz. per bottle)
- .75 oz. Rumple Minze (25 oz. per bottle)
- 1 cup(s) hot cocoa
- 1 oz. whipped cream
Drink Recipe Preparation
Add Godiva Original Liqueur, Rumple Minze, and hot cocoa.
Top with whipped cream.
Hot Apple Cider
Okay guys, I had to put this one in. Hot apple cider is my FAVE!! All I do to make mine though, is heat up apple cider from the jug and stick a couple of cinnamon sticks in it (which is an awesome bonus, promise) and voila! Delicious and simple apple cider. I thought I'd throw this hot apple cider recipe in here for you guys, in case you feel like getting fancy!
Ingredients
- 6 cups apple cider
- 1/4 cup real maple syrup
- 2 cinnamon sticks
- 6 whole cloves
- 6 whole allspice berries
- 1 orange peel, cut into strips
- 1 lemon peel, cut into strips
Directions
- Pour the apple cider and maple syrup into a large stainless steel saucepan.
- Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
- Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
- Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
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