6 ounce(s) quality semisweet chocolate, chopped
¼ cup(s) sugar
1 ½ tablespoon(s) cinnamon
1 ½ tablespoon(s) pure vanilla extract
1 teaspoon(s) ground nutmeg
½ teaspoon(s) ground clove
Our hot-chocolate mixes, made with the finest cocoa and chocolate, are a cut above most store-bought varieties. Fill jars with the mixes, cover the lids with a festive swath of fabric, and include peppermint "stirring" sticks for added flavor and color. To make hot chocolate, combine 1 cup of milk and 2 tablespoons of this mix in a small saucepan and bring to a simmer over medium-low heat, stirring constantly until chocolate is incorporated and mixture is warmed through. Serve immediately.
Place all ingredients in a food processor fitted with a metal blade and process just until mixture is powdery -- about 30 seconds. Be careful not to overprocess. Store in an airtight container for up to 6 months.
White Spiced Coffee
3 cup(s) whole milk
1 cup(s) whole organic coffee beans, lightly cracked
1 1/2 stick(s) (3 inches long) cinnamon sticks
4 whole(s) green cardamom pods
1/4 cup(s) honey
2 tablespoon(s) dark rum
Place the milk and crushed coffee beans in a saucepan. Heat the mixture to a simmer over medium-high heat, about 7 minutes. Immediately remove from the heat and let the beans steep in the milk for 15 minutes. Strain the coffee mixture and transfer to the jar of a blender. Discard the crushed coffee beans. Add the cinnamon sticks, cardamom, and honey to the steeped milk and blend on high speed until the spices are coarsely ground, about 30 seconds. Strain the liquid back into the saucepan and discard the ground spices. Rewarm the spiced coffee over medium-high heat until the liquid is hot and steaming. Add rum, if desired. Pour into warmed coffee mugs, and serve hot.
TIPS & TECHNIQUES
Timesaver: Use a heavy-bottomed skillet to crack coffee beans and spices. Place in a sealable plastic bag before crushing.
Spiced Warmed Cider
3 whole cloves
8 slice(s) orange
In a 3-quart saucepan, combine cider, sugar, cinnamon sticks, allspice berries, ginger, and cloves. Heat to a simmer and allow to cook 20 minutes. Strain into a punch bowl and garnish with orange slices. Serve warm