1 cup (240mL) nonfat milk
½ tsp ground ginger
½ tsp molasses
4 drops vanilla crème stevia
¾ cup (180mL) extra strong coffee
Combine the milk, ginger, molasses, and stevia in a small saucepan. Heat over medium-low heat, stirring constantly with a whisk, until the mixture begins to simmer. Whisk the mixture until it becomes frothy.
Add the coffee to a large mug, and pour the milk mixture on top.
2/3 C sugar
6 egg yolks
pinch of salt
4 C milk
2 C whipping cream
6 Tbsp sugar
6 egg whites
1 tsp nutmeg
2 tsp vanilla (optional)
in a saucepan heat up the milk, cream until warm
Whisk the sugar, egg yolks and salt together
temper some of the warm liquid into the egg yolks, stirring the entire time
add the mixture back into the saucepan and heat until it reaches 160 degrees F
Take off heat and let cool
Whip the 6 Tbsp sugar and egg whites together until ribbony (just before you reach soft peaks)
Stir the nutmeg and vanilla into the egg mixture
Add the egg whites into the yolk mixture and stir together
keep refrigerated, stir before serving
Cranberry Vanilla Mimosa
Photo by Brooke Lark on Unsplash
1 1/2 ounces of vanilla flavored vodka
1 1/2 ounces of cranberry juice
whole vanilla beans
In a cocktail shaker, combine the vanilla vodka, cranberry juice and ice. Shake vigorously, then strain into a champagne flute. Fill the glass to the top with sparkling wine. Garnish if desired.
Grinchy Green Hot Chocolate!
2 Cups milk (I used Unsweetened Cashewmilk)
4 Ounces white chocolate (chopped)
green food coloring
1 teaspoon pure vanilla extract***
1 Tablespoon Peppermint Schnapps***
1 Tablespoon Vanilla Vodka***
Add milk and chopped white chocolate in a medium sauce pan
Heat over LOW until chocolate is melted and the milk is cooked through.
Remove heat and add green coloring
Pour into mugs and flavor with either the alocholic or non alcholic flavorings
Top with whipped cream, green srpinkles, and red heart (optional)
Extra Rich and Creamy Nutella Hot Chocolate
Nutella Hot Chocolate
4 cups low fat/skim milk
2 tablespoons Nutella, a chocolate hazelnut spread (or any hazelnut cacao spread)
2 tablespoons unsweetened cocoa powder
2 tablespoons natural sweetener of choice/raw sugar
Heat milk in a medium sized saucepan on medium – high heat until beginning to warm and steam. Add the spread, cocoa powder and sugar, and whisk until dissolved and combined. Bring to a gentle simmer while stirring, and take off heat.
Serve with your desired toppings.