By www.GourmetKosherCooking.com
There’s nothing like a hot drink on a cold winter day! These blissful beverages will help warm you up and are perfect for entertaining on special occasions or for chilly evenings spent at home by the fireplace.
For more delectable recipes, visit www.gourmetkoshercooking.com.
Chocolate and Peanut Butter Hot Cocoa
Ingredients:
4 cups milk
2 cups heavy cream
10 ounces chocolate, chopped
½ cup creamy peanut butter
Directions:
Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thick, about 3 – 5 minutes. Whisk in peanut butter until smooth.
White Hot Chocolate
Yield: 6 cups
Ingredients
2 ounces milk chocolate, for garnish
12 ounces good-quality white chocolate, coarsely chopped,
6 cups whole milk (or 2%)
2 cups heavy cream (or whole milk)
1 teaspoon pure vanilla extract
1 vanilla bean, cut open, optional
Peppermint sticks, for garnish
Whipped cream, for garnish
white chocolate shaving, for garnish
Directions:
Using a vegetable peeler, shave milk chocolate into curls; set aside.
Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Scrape seeds from vanilla bean into milk mixture and stir. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine.
Whisk in vanilla. Continue whisking until a light foam forms.
Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.
Ingredients:
2 ounces rum
1 ounce amaretto
2 cups hot black coffee
Whipped Cream (pareve or dairy, depending on your situation)
Directions:
Pour the rum and amaretto into a heat-proof coffee glass. Fill with hot coffee. Top with whipped cream. Enjoy!
Warm Red Punch
Ingredients:
1 (32 ounce) bottle cranberry juice
1 (32 ounce) can pineapple juice
1/3 cup red-hot candies (like Hot Tamales)
2 cinnamon sticks
Directions:
Combine all ingredients in a crock pot and cook on low for 2 to 5 hours.
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