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Toasty & Tasty: 6 Warm Drink Recipes for the Winter Months


 

Cold weather the perfect opportunity to enjoy some delicious, warm beverages!

Here are 6 drink recipes that are sure to keep your body warm and your taste buds happy! You can take your warm drinks anywhere with your Thermal Travel Bottle. 

CREAMY HOT COCOA

Ingredients: 

  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup white sugar
  • 1 pinch of salt
  • 1/3 cup boiling water
  • 3 1/2 cups milk
  • 3/4 teaspoon vanilla extract
  • 1/2 cup half-and-half cream

Prep: 7 minutes, 4 servings

Directions: Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

HOT APPLE CIDER

Ingredients:

  • 6 cups apple cider
  • 1/4 cup maple syrup
  • 2 cinnamon sticks
  • 6 whole cloves
  • 6 whole allspice berries
  • 1 orange peel, cut into strips
  • 1 lemon peel, cut into strips

Prep: 15 minutes, 6 servings

Directions: Pour the apple cider and maple syrup into a large stainless steel saucepan. 

Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.

Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

PUMPKIN SPICED LATTE

Ingredients: 

  • 3 cups hot whole milk
  • 4 teaspoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 6 oz. double strength brewed coffee
  • 3 tablespoons sweetened whipped cream
  • 3 pinches pumpkin pie spice

Prep: 18 minutes, 3 servings

Directions: Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice.

EGGNOG HOT CHOCOLATE

Ingredients: 

  • 3 cups whipping cream, half-and-half or milk
  • 3 pieces of orange peel
  • 2 teaspoons of vanilla
  • 2 whole nutmegs
  • 2 oz. white chocolate bars
  • (OPTIONAL) 2 tablespoons liqueur

Prep: 15 minutes, 4 servings

Directions: In a medium saucepan, combine whipping cream, orange peel, vanilla bean and nutmegs; heat to a simmer. Stir in as many chunks of candy bars as you like, stirring until melted. Remove from heat; stir in liqueur, if you like. Remove peel, vanilla bean and nutmegs.

CHOCOLATE CHAI TEA

Ingredients: 

  • 2 cups water
  • 4 teaspoons black tea
  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 8 cups milk
  • 1 teaspoon vanilla
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 teaspoon almond, orange, mint or raspberry extract

Prep: 25 minutes, 8-10 servings

Directions: In a small saucepan, bring water to boiling. Remove from heat. Add loose tea or tea bags. Cover and let steep for 5 minutes. Strain brewed tea into a large saucepan; discard loose tea or tea bags.

Stir sugar and cocoa powder into tea, stirring to dissolve sugar. Bring to boiling; reduce heat. Add milk, vanilla, cinnamon, the 2 teaspoons ground nutmeg, cardamom, and almond extract. Cook and stir over medium heat until mixture is heated through (do not boil). Remove from heat.

To serve, pour hot mixture into warm mugs. Top each serving with whipped cream and additional nutmeg. Makes 8 to 10 servings.

TOASTED MARSHMALLOW & MALT MILKSHAKE

Ingredients: 

  • 1/2 cup mini marshmallows
  • 2-4 tablespoons milk
  • 2 tablespoon malted milk powder
  • 2 tablespoon marshmallow creme
  • 2 cups vanilla ice cream

Prep: 10 minutes, 1 serving

Directions: Place the mini marshmallows on a sheet pan and stick under the broiler until lightly golden brown and toasted. This goes quickly, in a matter of about 30 seconds, so watch them carefully.

Place the mini marshmallows on a sheet pan and stick under the broiler until lightly golden brown and toasted. This goes quickly, in a matter of about 30 seconds, so watch them carefully.

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