MISS SKEETER'S COLD-BEATER TREATS WARM DRINKS FOR COLD DAYS

Important Note: When using the stove or handling hot drinks, always make sure you have adult supervision and use extreme caution!

Catherine's Hot Cocoa (microwave recipe)
1 mug milk
1 tablespoon(tbsp.) honey
1 teaspoon(tsp.) cocoa
1/2 tsp. vanilla
cinnamon and nutmeg to taste
1 large, empty mug to hold all ingredients, preferably a clear mug*
 
Mix honey and cocoa together. Add a few drops of milk if that makes it easier to mix. When cocoa is thoroughly mixed (no lumps, please!), add the milk, a little at a time. Start with a few drops and keep doubling it until the mug is full. Add vanilla and a dash of cinnamon. Add the nutmeg last (a small dash).
 
*If you add the nutmeg last a really neat thing happens. Try to use a mug that you can see through. When you add the nutmeg, the cinnamon will spring to the sides as the nutmeg hits the surface. Microwave until hot.
 
From: www.ai.mit.edu

Candy Cane Cocoa
4 cups milk
3 oz. chocolate; chopped
4 red & white peppermint candies, crushed
4 small red & white striped candy canes
whipped cream
 
In a saucepan, bring milk to a simmer. Add the chocolate and the crushed peppermint candies and whisk until smooth. Divide the hot cocoa between 4 mugs and garnish with whipped cream. Serve with a candy cane stirring stick.
 
From: www.christmasrecipe.com

Fiesta Hot Chocolate
1/2 cup cocoa
1/4 cup dark brown sugar (packed)
3 cloves (whole)
2 tbsp. powdered sugar
whipped cream
1 tbsp. flour (unbleached)
4 cups milk
1 cinnamon stick (broken in 1/2)
1-1/2 tsp. vanilla
4 cinnamon sticks
 
Mix cocoa and flour in saucepan. Stir in brown sugar, milk, cloves and the 1 cinnamon stick you broke in half. Heat just to boiling, over medium flame, stirring constantly. Reduce heat. Simmer uncovered for 5 minutes (DO NOT BOIL) and remove from heat. Remove cloves and cinnamon (it would probably be best to do this using a strainer). Stir in powdered sugar and vanilla. Beat with wire whisk until foamy. Pour into 4 mugs. Serve with whipped cream and garnish with cinnamon sticks.
 
From: www.floras-hideout.com

Spanish Hot Chocolate
1/2 cup cocoa
2 tbsp. + 1 tsp. cornstarch
1/2 cup water
2 tsp. vanilla*
1/4 cup honey (melted)**
1 quart milk
*For Mexican Hot Chocolate, add 1-2 tsp. cinnamon, instead of vanilla.
**For sweeter Hot Chocolate, add another 1/4 cup of honey.
 
Combine cocoa, cornstarch and water in blender. Blend until smooth. Pour into saucepan and whisk in melted honey. Gradually add milk and vanilla, while whisking constantly over medium heat. (Don't keep heat too high, because you risk burning the chocolate). Whisk until creamy, smooth and thick. The texture should be thick like chocolate pudding, only slightly runnier.
 
From: www.floras-hideout.com

Hot Mulled Cider
1/4 cup brown sugar
pinch of salt
1 quart cider
1/2 tsp. whole allspice
1/2 tsp. whole cloves
pinch of nutmeg
4 cinnamon sticks
orange slices
small piece of cheese cloth
 
Combine brown sugar, salt and cider in a pot. Tie spices in cheese cloth and add it to the cider. Slowly bring to a boil. Cover and simmer for 20 minutes. Remove cheese cloth (spices) and serve in mugs, using cinnamon sticks and slices of orange to garnish.
 
From: www.floras-hideout.com

A Treat for Mom or Dad: Hot Chocolate Espresso
1/2 cup strong, hot coffee
1-3 tbsp. sugar; optional
1/2 cup cream
1-1/2 tsp. unsweetened cocoa
whipped cream
1 tbs. grated milk chocolate
cinnamon stick
 
In a large mug, mix coffee and sugar, if desired. In a small saucepan over low heat, warm the cream. Add cocoa and mix well. Add cream mixture to coffee. Top with a dollop of whipped cream and the grated milk chocolate. Serve with a cinnamon stick.

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