Showing posts with label cocoa. Show all posts
Showing posts with label cocoa. Show all posts

Wednesday, December 9, 2015

Cocoa gift for the holidays from author @DarylWoodGerber

There's nothing that feels better during the holidays than making something to give. Something from the heart. It could be a card. A personal ornament. A batch of cookies.

Or hot cocoa. 

This is a luscious gift your recipient can savor now, or in the months to come. Because this particular gift doesn't go "bad." Granted, it might not be as good a year from now, but it'll keep well for at least three months in a sealed tight jar. [I dare you to keep it that long!]

I learned about this recipe after seeing a picture on Pinterest last year, a few days before Christmas, but I didn't have a chance to share it with you. I have to say that the people I gave it to were so excited. Big smiles. What's not to like? It's rich and satisfying.


PS I can't for the life of me find the recipe via Pinterest again, so I'm sorry for "borrowing" from the Internet without making note of who designed this easy recipe.

Hot Cocoa for Christmas Gifts

(1 recipe makes 3-4 jars * I doubled the recipe in photos below)

2 cups powdered sugar
1 cup cocoa (use a high-quality brand; I used Penzey’s)
2 ½ cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
Small marshmallows * (see note Gluten-free)

Dump the ingredients into a bowl. Stir. Distribute into jars with lids. You can top with some marshmallows. Close the lid.

Add some ribbon and a tag with directions for your recipient to fill a mug half full with mix and then add steaming hot water.  Stir and enjoy!

You can handwrite a card...

Or print one out like this:

Note: * if you have a gluten-free recipient, don’t add marshmallows unless the marshmallows are gluten-free. FYI: Kraft Marshmallows are!  

Last gasp:  I had one cup left over after filling 6 jars. What to do? What to do?

Duh. I made myself a mug. 

You simply cannot be "grumpy" drinking this. 

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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Saturday, December 24, 2011

Santa's Little Helper

This is the fat man's big day ... the mother of all "all nighters".  As any good college student will tell you, the only way to survive a stress-filled night is to load up on sugar and caffeine.  Personally, I think a little booze helps, too.  Not enough to get loaded, mind you, but just a hint to bring on a bit of mellow in the midst of the holiday hubbub.

So tonight, ditch the traditional milk and cookies and leave Santa a Peppermint Mocha, loaded with serious chocolate, a hint of caffeine, and a wee tipple of peppermint schnapps.  If you live in the great white north, you can make the hot version ... if it's still balmy in your clime, choose the milkshake option.  Top either with whipped cream and crushed candy cane for a festive presentation, and you're sure to earn a permanent spot on the "nice" list.

Peppermint Mocha (Icy Version)

1 pint dark chocolate ice cream
3 Tbs. strong cold coffee
3 Tbs. peppermint schnapps
2 Tbs. whole milk

whipped cream
crushed peppermint candy

Scoop ice cream into your blender.  Top with milk, and let it settle for a minute.  Add coffee and schnapps. Blend well.  Pour into one or two large cold glasses.  Top with whipped cream and crushed candy.  Serve with straws, of course.

Peppermint Mocha (Toasty Version)

3 Tbs. good dark cocoa powder (I prefer Scharffen Berger)
3 Tbs. granulated sugar
pinch salt
1/2 c. strong coffee
1 1/2 c. whole milk
1 tsp. vanilla
2 Tbs. peppermint schnapps

In a saucepan, whisk coffee, cocoa, sugar, and salt over low heat until smooth.  Simmer, whisking, for about 2 minutes, making sure you get the whisk all the way around the pan so nothing scorches.

Add milk, increase heat to medium low, and cook (whisking on occasion) until steam rises and tiny bubbles form around the edge of the pan (about 12 minutes).  DO NOT BOIL.

Add vanilla and schnapps.  Divide between two mugs (if you feel like sharing), top with whipped cream or marshmallow fluff, and sprinkle with crushed candy cane (or hang a cane off the side of the mug to use for stirring).

These recipes can both be doubled easily.


What do you leave out for the Elf-Meister?  Come on, share!

And happy holidays to one and all!!


Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!