Hot Christmas Drinks To Keep You Warm In This Cold Time Of The Year
When discussing hot drinks, it is important to mention green tea benefits. Being native to India and China, green tea has been one of the most popular drinks for centuries due to its taste and health benefits. It is even believed to protect people from having cancer.
Caramel Hot ChocolatePhoto and recipe by Cooking Classy
- 2 cups milk, preferably whole
- 1/4 - 1/2 cup bittersweet chocolate chips
- 1/2 cup caramel sauce, recipe link follows
- Sweetened whipped cream or vanilla marshmallows
- Grated chocolate for garnish, optional
- Caramel Sauce
Prepare caramel sauce according to directions listed and allow to cool slightly. Heat milk in a medium saucepan over medium heat. Once milk is warm, stir in chocolate chips and caramel, and cook whisking constantly until chocolate has melted. Allow to cool slightly and serve warm topped, topped with sweetened whipped cream or miniature marshmallows, drizzle each serving with 1 Tbsp caramel sauce and garnish with grated chocolate if desired
Slow Cooker Gingerbread LattePhoto and recipe by The Cookie Rookie
- 8 cups whole milk
- 1/4 cup pure maple syrup
- 2 tablespoons packed brown sugar
- 3 teaspoons ground ginger
- 1 teaspoon pure vanilla extract
- 2 cinnamon sticks
- pinch cloves
- 1/2 teaspoon fresh ground nutmeg
- 3 1/2 cups strongly brewed coffee or espresso
- whipped cream, graham cracker crumbs, caramel sauce, and gingerbread cookies for garnish (optional)
Add all ingredients to a large slow cooker. Cook on low for 3 hours or until heated through. Monitor to make sure it doesn't boil. Turn slow cooker to warm setting and cook for another 2 hours, stirring occasionally. Stir again right before serving and taste. Dip rims of cups in caramel sauce and then in graham cracker crumbs to create the look above (optional). Top with fresh whipped cream and caramel syrup if desired. For extra fun, top with gingerbread cookies.
Whipped Cream CubesPhoto and recipe by The Cake Blog
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- Baking Tray
- Parchment Paper
- Festive Cookie Cutters
Chill metal mixing bowl and beater/whisk in freezer for 15 minutes. Pour cream and sugar into bowl and mix on medium speed just until firm peaks form. Line a baking tray with parchment paper and spread whipped cream out into an even layer. Freeze for several hours or overnight until completely firm. Using a cookie cutter that is smaller than your mug, cut out shapes from the solid whipped cream.Between each cut out, dip the cutter into a bowl of hot water to clean off any excess whipped cream that builds up on the cutter. Shake off excess water and proceed to the next cut.
Also, if your sheet of whipped cream starts to thaw and get soft, pop it back in the freezer for a few minutes to become solid again. Whenever you’re ready to enjoy a cup of hot cocoa, simply heat up a mug of hot chocolate and top with your adorable whipped cream cube. Use a spoon to lower it into the mug, so it doesn’t flip over. Serve with a cinnamon stick or peppermint stick for extra fun!
In fact, today people tend to consume more foods that have a positive impact on their health, and that is why vegetarian recipes are all the rage. Fruits and vegetables contain much vitamins and nutrients that are essential for the human health.
Slow Cooker Cranberry Apple CiderPhoto and recipe by The Recipe Rebel
- 1 liter apple juice, pure unsweetened
- 2 cups orange juice, pure unsweetened
- 1 liter cranberry juice, unsweetened
- 1/2 cup sugar, stevia, honey or other sweetener (to taste)
- 3 cinnamon sticks, whole
- 1/8 teaspoon ground cloves
Add all ingredients to a 4 quart or larger slow cooker. Stir. Cook at least 3-4 hours on low or until hot. Keep warm as long as needed on the low or warm setting. Leftovers refrigerate wonderfully and reheat just fine!
Mint Hot CocoaPhoto and recipe by Lil Luna
- 2 cups milk
- 2 cups half & half
- 1/2 bag white chocolate chips
- 1 tsp. peppermint extract
- few drops of green food coloring
- Crushed Andes mints and Whipped Cream for garnish
In a large pot, add milk, half & half and heat over medium heat until hot but not boiling. Add white chocolate chips and stir until completely melted. Add extract and food coloring. Stir well. Top with Whipped Cream and Andes. Serve warm.
Drinking ChocolatePhoto and recipe by Crazy for Crust
- 1 cup nonfat milk
- 1 cup International Delight Coffee Creamer (any flavor)
- 2 cups semi-sweet or milk chocolate chips
- Whipped cream, for garnish
Add milk, creamer, and chocolate chips to a medium saucepan. Heat over medium-low heat, whisking often, until melted and smooth. Make sure to stir in the corners of the pan; the chocolate will melt and gather in the edges. Serve hot with whipped cream. Add peppermint or orange extract to taste for a fun holiday flavor or add the drinking chocolate to coffee to make a mocha. Or, for an adult drink, add a shot of peppermint schnapps, amaretto, or Bailey's.
Raspberry White Hot ChocolatePhoto and recipe by Sugar Hero
- 12 oz raspberries, fresh or defrosted from frozen
- 2 tbsp granulated sugar
- 2 cups milk
- 1/2 cup cream
- 6 oz white chocolate, finely chopped
- 1 tsp vanilla extract
- Pinch salt
Sprinkle the sugar on the raspberries and toss to combine. Let sit for 10-15 minutes, until they start to soften and release their juices. Blend the raspberries in a blender, then pour the puree through a fine mesh strainer or cheesecloth to remove the seeds. You should be left with about ¾ cup of puree. If you have more, save it for another use. Combine the milk and cream in a medium saucepan and bring to a simmer—you want bubbles to appear along the sides of the pan’s edges, but don’t bring it to a full boil. Remove the pan from the heat and add the chopped white chocolate. Whisk until the chocolate is melted, then add the berry puree, vanilla extract, and salt. Serve immediately with whipped cream and fresh berries on top. It can be made ahead of time and kept in the refrigerator for up to a week. Reheat it in the microwave or on the stove top.
Gingerbread Hot ChocolatePhoto and recipe by EAT. DRINK. LOVE.
IngredientsFor the gingerbread syrup:
- 1/2 cup water
- 1/2 cup brown sugar
- 4 tablespoon molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 2 cups milk (any kind you prefer)
- 3 tablespoons gingerbread syrup (can add more if desired)
- 1/2 cup good quality milk chocolate chips
- sugar (add as much as you want to reach desired sweetness)
- Optional garnishes: marshmallows, whipped cream, crushed cookies
For the syrup:
In a small saucepan, heat the water, brown sugar, molasses, ginger, and cinnamon on medium heat and bring to a light boil, lower the heat, and let simmer for about 8 minutes, stirring every so often. Remove from the heat and let cool. Syrup will thicken. You can make the syrup in advance and store in a container in the fridge.
For the hot chocolate:
Add the milk to a saucepan over medium heat. Once heated, pour in the chocolate chips and stir until it is fully melted. Then stir in the gingerbread syrup. Add sugar if desired.
Red Velvet Hot ChocolatePhoto and recipe by Tidy Mom
- 4 cups whole milk
- 1/4 cup granulated sugar
- 10 ounces semi-sweet baking chocolate, coarsely chopped (I used mini chocolate chips)
- 2 teaspoons Red Food Color
- 1 teaspoon Pure Vanilla Extract
For Cream Cheese Whipped Cream:
- 1/4 cup heavy cream, cold
- 4 ounces cream cheese, softened
- 1/2 cup sugar
- pinch of salt
- 1/2 teaspoon Pure Vanilla Extract
For Red Velvet Hot Chocolate:
Place milk and granulated sugar in medium saucepan. Bring to simmer on medium heat, stirring to dissolve sugar. Remove from heat. Stir in chocolate with wire whisk until melted. Stir in food color and vanilla. Pour into serving cups. Serve with marshmallows and Cream Cheese Whipped Cream, if desired.
For Cream Cheese Whipped Cream:
In the bowl of a stand mixer, whip cold cream until soft peaks form (this may take 5-10 minutes) Start on low and gradually increase speed to high. Place whipped cream in a medium bowl and set aside. Place cream cheese, sugar, salt and vanilla in bowl of stand mixer and beat until well combined and creamy. Fold in whipped cream by hand until fully combined and fluffy. Refrigerate until ready to use. Dollop or pipe onto red velvet hot chocolate.