Cinnamon-Vanilla Cider with Maple Whipped Cream
March 5, 2012 By Leave a Comment
Mulled Dr. Pepper
January 30, 2012 By 2 Comments
Mulled Dr. Pepper
Serves 8-10
8 Cups Dr. Pepper
¼ Cup Packed Brown Sugar
¼ Cup Lemon Juice
½ Teaspoon Ground Allspice
½ Teaspoon Whole Cloves
¼ Teaspoon Salt
¼ Teaspoon Ground Nutmeg
3 Cinnamon Sticks (3 Inches)
- In a 3-quart slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until heated through.
- Discard cloves and cinnamon sticks.
Credit: Taste of Home
Hot Malted Chocolate
January 10, 2012 By Leave a Comment
Hot Malted Chocolate
Serves 5
4 Cups 2% Milk
1 Cup Heavy Whipping Cream
½ Cup Sugar
1 Cup Milk Chocolate Chips
⅓ Cup Malted Milk Powder
2 Teaspoons Vanilla Extract
- In a large saucepan, heat milk over medium heat until bubbles form around sides of pan.
- Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form.
- Whisk chocolate chips and milk powder into milk until chocolate is melted. Remove from the heat; whisk in vanilla. Pour into mugs. Spoon whipped cream over the top.
Recipe Credit: Taste of Home Magazine – December/January 2011
Hot Fruit Punch
January 9, 2012 By Leave a Comment
Hot Fruit Punch
Makes 2 Quarts
6 Cups Water, Divided
2 Individual Tea Bags
1 Cup Sugar
1 Cup Orange Juice
½ Cup Lemon Juice
½ Cup White Grape Juice
- Bring 1 cup water to a boil. Add tea bags; steep for 5 minutes. Discard tea bags. Stir in sugar until dissolved.
- Combine remaining water, juices and tea in a Dutch oven; heat through. Serve warm.
Credit: Taste of Home: Simple & Delicious – October/November 2011
Homemade Irish Cream
January 3, 2012 By Leave a Comment
Homemade Irish Cream
Makes 3 ⅓ Cups
1 Can (12 Ounces) Evaporated Milk
1 Cup Heavy Whipping Cream
½ Cup 2% Milk
¼ Cup Sugar
2 Tablespoons Chocolate Syrup
1 Tablespoon Instant Coffee Granules
2 Teaspoons Vanilla Extract
¼ Teaspoon Almond Extract
EACH SERVING:
½ Cup Brewed Coffee
- In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator. For each serving, place coffee in a mug. Stir in ⅓ cup Irish cream. Heat mixture in a microwave if desired.
Note: Irish whiskey may be added to this recipe if desired.
Recipe Credit: Taste of Home Magazine – December/January 2011
Photo Credit: Taste of Home
Caramel Coffee
January 2, 2012 By Leave a Comment
Caramel Coffee
Makes 6 Servings
6 Tablespoons Maxwell House Coffee, Any Variety
½ Cup Kraft Caramel Dessert Topping
4 ½ Cups Cold Water
- Place coffee in filter in brew basket of coffeemaker. Place topping in empty pot of coffeemaker. Prepare coffee with cold water. When brewing is completely, stir until well mixed. Top each serving with thawed Cool Whip Whipped Topping and chopped chocolate-covered toffee, if desired.
Recipe Credit: Kraft Halloween
Photo Credit: Kraft
Pumpkin-Spice Latte
December 3, 2011 By 1 Comment
Pumpkin-SpiceLatte
Serves2
2 Cups Milk
2 Tablespoons Canned Pumpkin (Not Pumpkin Pie Mix)
1 to 2 Tablespoons Sugar (To Taste)
½ Teaspoon Pumpkin Pie Spice
1 Tablespoon Vanilla
½ Cup Hot Brewed Coffee
GARNISH, IF DESIRED:
Whipped Cream
Dash Pumpkin Pie Spice
2 Cinnamon Sticks
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In 2-quart saucepan, heat milk, pumpkin and sugar over medium heat until hot (do not boil). Remove from heat. Stir in ½ teaspoon pumpkin pie spice, the vanilla and coffee.
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Pour into 2 large mugs. Garnish each with whipped cream, dash pumpkin spice and a cinnamon stick.
Variation:
Allowthe Pumpkin-Spice Latte to cool, and serve over ice for a coldversion.
Tip:
Ifyou do not have pumpkin pie spice at home, make your own by combining1 tablespoon of ground cinnamon, 2 teaspoons of ground ginger and ½teaspoon of ground nutmeg. This will make about 2 tablespoons ofpumpkin pie spice mix.
Recipe & Photo Credit: Pillsbury
Beverage: Orange Hot Chocolate
October 31, 2011 By 8 Comments
Orange Hot Chocolate
Makes 10 Servings
12Ounces Premium White Chocolate
8Cups Milk
1Teaspoon Vanilla Extract
2Drops Orange Food Color
WhippedCream and Chocolate Nonpareils, For Garnish
1. Coarselychop the white chocolate and transfer it to a medium-size heatproof bowl. Set aside.
2. Heatmilk in a medium saucepan over medium heat until bubbles begin to form at edgeof surface, about 4 minutes. Immediatelypour milk over chocolate. Stir untilchocolate is melted and mixture is smooth.
3. Whiskin vanilla and food color, then continue to whisk until a light foam forms onsurface. Pour into 10 mugs and garnishwith whipped cream and chocolate nonpareils. Serve immediately.
Recipe Credit: Halloween by Matthew Mead
Photo Credit: Kaboose
