Thursday, October 20, 2016

White Hot Chocolate Recipe


Ingredients
  • 1 1/2 cups milk
  • 1/4 tsp vanilla extract
  • 1/4 cup white chocolate chips
  • whipped cream
  • mini marshmallows
Directions
Stir together milk, vanilla, and white chocolate chips in a saucepan.  Cook over medium-low heat, stirring until it comes to a simmer without boiling.  Pour into a mug and top with whipped cream.  Garnish with miniature marshmallows.

Wednesday, October 19, 2016

Chai Tea Latte Recipe


Ingredients
  • 2 cups water
  • 1 cinnamon stick
  • 1/2 tsp minced cardamom pod
  • 1/2 tsp black peppercorns
  • 3 whole cloves
  • 1/4 tsp fennel seed
  • 1" piece vanilla pod, split lengthwise
  • 2 star anise
  • 3-4 saffron threads
  • 1/4 tsp anise seed
  • 1/8 tsp nutmeg
  • 1/3 tsp ginger
  • 2 black tea bags
  • 1 tbsp sugar
  • 2 cups milk
Directions
Boil water, spices, and teabags together in a medium saucepan and bring to a boil.  Partially cover pan and simmer about 20 minutes.  Strain chai into a second saucepan and add milk and sugar.  Whisk vigorously and pour into a mug.  Garnish with a sprinkle of nutmeg.

Tuesday, October 18, 2016

Pumpkin Spice Latte Recipe


Ingredients
  • 1 cup milk
  • 2 tbsp pumpkin puree
  • 1 tbsp sugar
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp vanilla extract
  • 1 shot espresso or 1/4 cup strong coffee
  • whipped cream
Directions
Combine milk, pumpkin puree, sugar, pumpkin pie spice, and vanilla in a saucepan and heat through without boiling.  Whisk vigorously until mixture is foamy.  Pour espresso or coffee into a mug and add foamed milk mixture.  Top with whipped cream and garnish with pumpkin pie spice.

Monday, October 17, 2016

Mulled "Wine" Recipe

Ingredients
  • 1 cup  Fre Merlot alcohol-removed wine
  • 1/2 sliced orange - 1/4 of a slice for garnish
  • 5 whole cloves
  • 1/2 Tbsp honey
  • 1/4 tsp cinnamon
  • 1/4 tsp almond extract
  • 1/8 tsp nutmeg
Directions
Combine wine, orange, cloves, honey, cinnamon, almond extract, and nutmeg in a small saucepan.  Stir occasionally over medium heat without allowing to boil.  Pour into a mug and garnish with remaining 1/4 slice of orange.