Warm up during the festive season with these delicious holiday drinks!
Nutella Hot Chocolate
Recipe from Cafe Delites
Ingredients:
• 4 cups low-fat or skim milk
• 2 tablespoons of Nutella, or any chocolate hazelnut spread
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons natural sweetener (or raw sugar)
Optional Toppings:
• Mini marshmallows
• Crushed hazelnuts
• Chocolate chips
• Additional Nutella
Warm the milk in a medium saucepan over medium-high heat until it starts to steam. Whisk in the Nutella, cocoa powder, and sugar until fully blended. Allow it to gently simmer while stirring, then remove from heat.
Serve topped with your favorites.
White Chocolate Steamers
Servings: 4 drinks | Recipe from Brown Eyed Baker
Ingredients:
• 6 tablespoons sweet ground white chocolate
• 3 ounces (2 shots) whipped cream vodka (optional)
• 2 crushed candy canes, plus more for decoration
• 24 ounces warmed or steamed milk
• Whipped cream for topping
Start by placing 1½ tablespoons of white chocolate powder in each of four 8-ounce mugs. Pour ½ shot of vodka into each mug, mixing well. Add a quarter of the crushed candy canes and stir again.
Pour the hot milk gradually into each mug. Finish with whipped cream and sprinkle additional crushed candy canes on top, if you like.
Spiced Vanilla Pear Apple Cider
Recipe from My Baking Addiction
Ingredients:
• 2 quarts fresh apple cider
• 2 quarts unsweetened pear juice (look for a pure juice in the organic aisle)
• 2 cinnamon sticks
• 1/4 teaspoon nutmeg
• 1 star anise
• 1 vanilla bean pod
• Rum or bourbon (optional)
Directions:
Combine the apple cider, pear juice, and spices in a large pot or slow cooker. Split the vanilla bean pod lengthwise and add it to the mix. Gently heat on low until it simmers, stirring frequently. Let it infuse for 5-10 minutes. Pour into large mugs and add a splash of rum or bourbon if desired.
Ginger Latte
Recipe from Minimalist Baker
Ingredients:
For the Ginger Syrup:
• 1 1/2 cups filtered water
• 1 cup organic cane sugar (or granulated/raw sugar)
• 1 cup roughly chopped fresh ginger root (~1 large piece)
For the Latte:
• 1 1/2 – 2 tablespoons ginger syrup
• 1 1/4 cups unsweetened almond milk
• Optional: ginger tea, ginger powder, cinnamon, or other spices for sprinkling
To prepare the ginger syrup, bring water, sugar, and ginger to a boil, then reduce to a simmer for 45 minutes, stirring occasionally.
Strain the syrup into a bottle for easy access.
For the latte, warm your almond milk in a saucepan or microwave. Incorporate 1-2 tablespoons of the ginger syrup to taste. For an extra kick, steep a ginger tea bag in the milk before adding the syrup.
Add a dusting of ginger powder, cinnamon, or any spices you prefer, then enjoy!
The ginger syrup can be stored in the fridge for up to a month, perfect for lattes, cocktails, or even with tonic water to create a refreshing “ginger soda.”
