Printer Friendly Version

BellaOnline's Holiday/Seasonal Cooking Editor

Hot Drink Recipes

It could be the fact that we have been snowed under in the Pacific Northwest this week -- now I am craving hot drinks. The day starts out with the Butterscotch Coffee and ends with a Hot Buttered Rum. Please enjoy these recipes, the Hot Chocolate is a favorite indulgence.

Butterscotch Coffee

Yields 6 servings

1 cup butterscotch chips, divided
8 cups hot brewed coffee
1/2 cup half-and-half cream
5 to 8 tablespoons sugar
Whipped cream in a can

In a microwave, melt 1/2 cup butterscotch chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight rosette garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes.
In a large coffee carafe, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar.
Pour into mugs. Top each serving with whipped cream and a butterscotch garnish rosette.

Italian Hot Chocolate

Yields 2 servings

1 1/2cups half-and-half
1 1/2 teaspoons cornstarch
*4 tablespoons sugar
*3 ounces bittersweet chocolate, finely chopped
*note I use semi-sweet chocolate and no sugar.

In a bowl, combine 3 tablespoons of the half-and-half with the cornstarch, whisking until smooth.Please whisk until smooth,if there are any lumps it will make the Hot Chocolate grainy. Place the remaining half-and-half in a small saucepan over medium heat. Bring to a simmer. When the half-and-half begins to bubble around the edges whisk in the sugar( if you use bittersweet chocolate). Whisk in the cornstarch mixture until the half-and-half thickens slightly, usually less than a minute. Remove from the heat and quickly whisk in the chocolate until very smooth. Pour into two cups.

Hot Buttered Rum

Yields 12 servings

1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch ground cloves
Pinch salt
Bottle dark rum
Boiling water

In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately.

Holiday/Seasonal Cooking Site @ BellaOnline
View This Article in Regular Layout

Content copyright © 2013 by Gillian Scianna. All rights reserved.
This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact Launa Stout for details.

| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2015 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor