Candy Cane Hot Chocolate
1 quart Organic Whole Milk
1 quart Organic Low-Fat (1%) Milk
3/4 cup sugar
8 ounces Semi-Sweet Chocolate Chips
4 ounces red-and-white striped peppermint candies
1 cup Lucerne Heavy Whipping Cream
Peppermint schnapps or peppermint extract (optional; see notes)
8 candy canes, each at least 4 inches tall
Directions:
1. In a 5- to 6-quart heavy pan over medium heat, combine whole milk, low-fat milk, and 1/2 cup sugar. Whisk often, just until milk is steaming, about 10 minutes; do not boil. Reduce heat to low and add chocolate chips. Whisk constantly until chocolate is melted and mixture is smooth; keep warm.
2. While milk heats, place the 4 ounces of peppermint candies in a food processor and whirl just until coarsely crushed. (Or place candies in a heavy resealable plastic food bag and pound with a mallet or rolling pin until coarsely crushed.) Set aside.
3. Pour whipping cream into a medium mixing bowl. Beat on high speed with an electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form. With a spatula, gently fold crushed peppermint candy into whipped cream.
4. To serve, divide hot chocolate among mugs. If desired, add peppermint schnapps or extract to each mug to taste. Top each with a dollop of whipped cream and garnish with a candy cane.
Note: You can tailor this to appeal even more to grown-up tastes: Add 1 to 2 tablespoons peppermint schnapps to each adult portion. For increased peppermint flavor for kids, add 1/8 to 1/4 teaspoon peppermint extract to each child's mug.
Peanut Buttercup Hot Chocolate
1 (1 ounce) envelope instant hot chocolate mix
2 teaspoons creamy peanut butter
Directions:
In a mug, prepare chocolate mix as directed on package. Stir in 1 or 2 teaspoons peanut butter.
Hot Spiced Cider
1/4 cup packed brown sugar
1/2 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider
Directions:
Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.
Hot Spiced Cranberry Cider
2 quarts apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 lemon, thinly sliced
Directions:
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.
