(Anuja Mary Tilj/Unsplash)
By Hanna Park
Christmas, like the rest of 2020, undoubtedly looks different this year. As we stay nestled at home, here’s a list of cozy homemade drinks that will turn this unsettling year all snug and jolly – at least while we have our mug in hand. 'Tis the season.
These four recipes will leave you feeling toasty in no time. Prepare: favorite, cute mug.
I. Mint Mocha Cold Brew
- 1. Chocolate rim: Add melted chocolate, crushed peppermint to plate. Dip rim of your glass of choice in chocolate. Freeze cup for 10 minutes.
- 2. Mint cocoa cream: Pour ¼ cup heavy whipping cream and ½ tbsp cacao powder into another glass. Add 2 drops of mint extract. Mix with handheld frother to thick consistency. Add ½ tbsp vanilla syrup to sweeten mixture.
- 3. Add ice cubes to frozen glass from earlier. Pour cold brew into glass, topped with mint cocoa cream.
II. Peppermint Cocoa
- 1. Add 2½ cups of whole milk, 2 tbsp of unsweetened cocoa powder and ¼ cup granulated sugar to blender. Blend starting on low speed, then high for three minutes or until mixture is warm.
- 2. Add 1 cup of chocolate chips or chopped bittersweet chocolates, 1 tbsp of pure vanilla extract and about ½ cup or three candy canes to warm mixture in container. Start from low to high, again for three minutes or until mixture is hot and steamy.
- 3. Remove the lid and pour the peppermint hot chocolate into your favorite mug. Top with marshmallows, whipped cream and crushed candy canes.
III. Homemade Eggnog
- 1. Steam 3 cups of milk in medium-low heat.
- 2. Mix together 2 eggs, 3 egg yolks, 1 cup of sugar and a pinch of salt. Slightly add the steamed milk while whisking. Pour mixture into steamed milk and mix well.
- 3. Ice bath: Place an empty bowl and sieve over a dish filled with ice. Pour mixture into sieve. Add and stir 1 cup of milk, 1 cup of heavy cream, 1 cup of spiced/dark rum (optional). Place cling film over bowl and chill for at least 2 hours.
- 4. Add nutmeg over the top.
IV. Gingerbread Latte
- 1. Gingerbread syrup: Add ½ cup water, ½ cup granulated sugar, 1 tbsp thinly sliced ginger, ½ tsp vanilla extract, ¼ nutmeg, ¼ tsp cinnamon to saucepan.
- 2. Bring to boil until sugar dissolves. Turn heat down to low and let it simmer for about 20 minutes.
- 3. Add 2 tbsp of gingerbread syrup in mug. (You can store and refrigerate leftovers for about a week.)
- 4. Make coffee in espresso machine. Or for strong coffee, gently tamp down 1 tbsp coffee and pour ¼ boiling water in a Vietnamese coffee filter. When drip is done, add cup of heated steamed milk over coffee and gingerbread syrup.
- 5. Add whipped cream and pinch of nutmeg on top.
#nbholidaycheer