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WARM DRINK RECIPES

1.  MEXICAN MOCHA

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INGREDIENTS:

1 ounce  dark chocolate chopped

1 cup canned coconut milk

½ cup strong brewed coffee

¼ teaspoon cinnamon

¼ teaspoon vanilla extract

pinch cayenne pepper

INSTRUCTIONS:

In a small saucepan over medium heat, combine chopped chocolate and coconut milk. Stir to combine as you bring the milk to a light simmer. Remove from heat once all the chocolate has melted, and stir in the coffee, cinnamon, vanilla extract, and cayenne. Pour into cups and enjoy.

Recipe and Image from Life Currents Blog

2.  CHAI SPICED COCONUT MILK

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INGREDIENTS:

1 can (13.5 ounce) full fat coconut milk

1 cup water

1-2 inch piece fresh ginger, peeled and roughly chopped (depending how spicy you like it)

4 Medjool dates, pitted

1 whole star anise

½ tsp cinnamon

½ tsp vanilla extract

1-2 pinches cardamom

1 pinch cloves

extra whole star anise for garnish

INSTRUCTIONS:

Heat a pot on medium heat and add all ingredients. Bring to a boil, then reduce heat to low, cover and simmer for 5-10 minutes.

Use a spoon to remove the whole star anise. Pour the remaining ingredients into a high-powered blender and blend for one minute, or until smooth.

Serve in mugs and garnish with extra whole star anise.

Recipe and Image from Downshiftology

3.  PEANUT BUTTER HOT CHOCOLATE

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INGREDIENTS:

2 cups whole milk

1/4 cup unsweetened cocoa powder

1/4 cup powdered sugar

Pinch of salt

1/2 cup + 1 tablespoon chopped peanut butter cups

2 tablespoons creamy peanut butter

Peanut Butter Whipped Cream

1/4 cup heavy whipping cream

1 tablespoon powdered sugar

1 tablespoon creamy peanut butter

1/2 teaspoon vanilla extract

INSTRUCTIONS:

In a large saucepan, heat the milk until it is hot (not boiling). Whisk in the cocoa powder, powdered sugar, and salt until smooth then whisk in the peanut butter and 1/2 cup peanut butter cups until melted and smooth. Divide between two mugs and top with peanut butter whipped cream (recipe below) and remaining 1 tablespoon peanut butter cups.

Peanut Butter Whipped Cream

In a large mixing bowl (preferably a stand mixer with the whisk attachment), beat the cream on high speed until it thickens and soft peaks form (when you pull the beaters straight up, peaks will form but fall over). Add the powdered sugar, peanut butter, and vanilla then continue beating on high speed until stiff peaks form (peaks will form but not fall over).

Recipe and Image from Chocolate Moosey

4.  BLACKBERRY HOT CHOCOLATE

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INGREDIENTS:

7oz blackberries (fresh or frozen)

3 tbsp icing (confectionary) sugar

1 tbsp water (if using fresh blackberries)

1/2 tsp vanilla extract

3 cups whole milk (or non-dairy equivalent)

4 1/4oz dark chocolate

Optional Garnish (recommended)

Whipped cream

Mini marshmallows

Extra blackberries

INSTRUCTIONS:

If using frozen blackberries allow to defrost in a small saucepan for 30 minutes. Once softened add the icing sugar and cook, on a moderate heat, for around 5 minutes until the blackberries are soft and squishy

If using fresh blackberries, cook as above with the icing sugar and a tablespoon of water

Push the cooked blackberries and juices through a sieve to create a coulis. Scrape the thick pulp from the outside of the sieve into the coulis as you go. Discard the seeds

Heat the milk until scalding

Meanwhile chop the chocolate and drop into the base of a blender, along with the vanilla extract

Pour the hot milk over the chocolate. Allow to sit for 1 minute

Reserve 1 tbsp of the blackberry coulis and put the rest into the blender

Blitz until the chocolate has melted and the drink is frothy

Sweeten to taste and reheat if necessary

Pour into mugs and top with whipped cream, marshmallows, a drizzle of the reserved blackberry coulis and a blackberry

Serve immediately

Recipe and Image from Little Sugar Snaps