Stay warm on winter days with hot drinks

Cranberry Apple Cider
As we start the new year, the chill of winter is forcing people to snuggle inside.
One way to stay warm while lounging in all things cozy — hot drinks. After all, when it’s cold outside there’s nothing more soothing than wrapping cold hands around a mug filled with a hot beverage.
There are a variety of these beverages, some perfect for the whole family and others intended just for the adults.
Among the favorites are hot chocolate, mulled wine, teas and coffees.
You can take the simplest of recipes for, say, hot chocolate and embellish them with flavorings and toppings such as whipped cream, perhaps garnishing them with curls of chocolate.
Or you can try a new recipe for an old favorite to create something unexpected, such as making a Mexican hot cocoa by adding a little cinnamon and cayenne pepper.
Or use white chocolate to create something new. Because white chocolate is sweeter than milk and dark chocolates, adding a touch of salt can help offset the sweetness.
So prepare a warm drink, pour it into your favorite mug and dive under a blanket to read, watch a show or enjoy family time and appreciate the coziness of winter.
Following are some warm winter drink recipes from www.internationaldessertsblog.com and www.countryhomelearningcenter.com.
Blackberry Hot Chocolate
7 ounces fresh or frozen blackberries
3 tablespoon powdered sugar
1 tablespoon water if using fresh blackberries
1/2 teaspoon vanilla extract
3 cups whole milk
4-1/4 ounces dark chocolate
For garnish:
Whipped cream
Mini marshmallows
Extra blackberries
If using frozen blackberries, defrost in a small saucepan for 30 minutes. Once softened, add powdered sugar and cook over moderate heat about five minutes, until the blackberries are soft.
If using fresh blackberries, cook with the powdered sugar and water over moderate heat about five minutes, until berries are soft.
Push cooked blackberries and juices through a sieve, scraping the thick pulp from the outside of the sieve into the mixture as you go. Discard the seeds.
Heat milk until scalding.
Chop chocolate and place in the base of a blender with the vanilla extract.
Pour the hot milk over the chocolate and let sit one minute.
Reserve one tablespoon blackberry coulis and put the rest into the blender. Blend until the chocolate has melted and the drink is frothy.
Sweeten to taste and reheat if necessary.
Pour into mugs and top with whipped cream, marshmallows, a drizzle of the reserved blackberry coulis and a blackberry. Serve immediately.
Leftover hot chocolate can be cooled, stored in the fridge and reheated within two days. Stir well to re-blend the ingredients.
Maple Chai Tea Latte
1-1/2 cups milk of any type
1 to 2 chai tea bags
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
Ground cinnamon, nutmeg or allspice, optional
Heat milk in the microwave or a saucepan on the stovetop until steaming but not boiling. Put tea bags in a mug and add milk. Steep three to five minutes.
Stir in vanilla and maple syrup and serve hot, lightly dusted with ground cinnamon, nutmeg or allspice, if desired.
For four servings, use six cups milk, four chai tea bags, two teaspoons vanilla and four tablespoons maple syrup.
Spiced Cranberry Apple Cider
2 quarts apple cider
1-1/2 quarts 100% cranberry juice
1/2 cup sugar, to taste
1/4 cup brown sugar, to taste
1 teaspoon whole cloves
1 teaspoon whole allspice
3 sticks cinnamon, broken into pieces
Pour apple cider and cranberry juice into a large saucepan. Add sugar and spices. Bring to a low boil and simmer over medium-low heat 10 minutes.
Strain, then discard the spices.
Serve the apple cider warm.
Salted Caramel Apple Cider
1/4 cup dark brown sugar
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
4 cups apple cider
1/2 teaspoon coarse salt
Whipped topping, optional
Caramel syrup, optional
Cinnamon stick, optional
Combine brown sugar and heavy cream in a medium heavy-bottomed sauce pot and heat over medium heat. Stir until sugar is dissolved and mixture bubbles. Slowly add the apple cider. It may bubble vigorously, so be cautious.
Add vanilla extract and salt and stir to combine. Allow mixture to simmer 10 minutes, until heated through.
Pour into tall glasses or cups and garnish with whipped topping, caramel syrup and a cinnamon stick, if desired.
London Fog
1/2 cup milk
1/2 cup water
1 Earl Grey tea bag
1 teaspoon vanilla extract
Vanilla sugar, optional
Steep tea in hot water for two to four minutes.
Heat milk over medium-low heat, taking care not to boil. Whisk milk to froth it.
Remove tea bag, pour hot milk into tea, add vanilla and stir.
Dutch Fresh Mint Hot Tea
4 cups hot water
4 bunches fresh mint
Honey, optional
Heat water to just boiling.
Rinse mint, then fill each cup with a handful of mint sprigs. Pour hot water over mint leaves and steep a couple minutes.
If desired, add honey.
Cranberry Apple Cider
4-1/2 cups apple juice
2-1/2 cups cranberry juice
1/4 cup brown sugar
2 apple cider drink mix pouches
1 teaspoon whole cloves
2 cinnamon sticks
Orange, thinly sliced:
Combine ingredients in a medium-sized saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, 10 to 15 minutes.
Remove from heat and strain, removing cinnamon sticks and cloves.
Pour the cranberry apple cider into glasses, a heatproof pitcher or punch bowl.
Hot Spiced Ginger Lemonade
68 ounces lemonade
1 cinnamon stick
5 whole allspice berries
5 whole cloves
2 inch chunk of peeled fresh ginger, sliced or coarsely grated
Combine lemonade, cinnamon, cloves, ginger and allspice in a large saucepan. Bring to a simmer and cook 10 minutes.
Strain mixture into a glass pitcher or insulated carafe and serve warm.
Makes eight servings.
French Hot Chocolate For One
1/2 cup whole milk
1 ounce chopped dark chocolate, at least 70%
1 teaspoon brown sugar, optional
1/2 teaspoon vanilla extract, optional
Whipped cream, optional
Chocolate sprinkles or shavings, optional
Heat milk in a small saucepan over medium-low heat.
Chop chocolate into small pieces. When the milk is warm, add chocolate and brown sugar. Stir until sugar is dissolved and chocolate is melted.
Bring to a low simmer for two to three minutes, stirring constantly, until thickened.
Pour into a small cup and top with whipped cream and chocolate sprinkles or shavings.
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