Martha's Favorite Hot Cocoa And Tea Mixes
By Martha Thompson, Director of Guest Relations
During the holiday season, a batch of this hot cocoa and spicy, sweet holiday tea mix always goes over well around my house! Mixing up a mug is a wonderful way to warm up on a chilly day! Both recipes make a batch that keeps well and will last through the holidays.
These mixes also make excellent Christmas gift ideas. Divide a batch into plastic gift bags, decorative jars, or other containers found around your house or at your local craft store. Attach a holiday ribbon along with the recipe and directions as part of your gift!
Creamy Hot Chocolate Mix
8-quart box nonfat dry milk (25.6 oz.)
3 cups Coffee-mate® or other dry coffee creamer
1 21.8-ounce container (4 heaping cups) of Nesquik® chocolate powdered beverage mix
1-pound box powdered sugar
Mix all of the above ingredients well in a very large container. Store in airtight container and when ready to serve, scoop a heaping 1/3 of a cup in a mug and add boiling water. Stir thoroughly and top with one of the flavored whipped creams below.
Peppermint Whipped Cream
In a small chilled bowl, beat 1 cup heavy whipping cream until it begins to thicken. Add 2 tablespoons sugar and 1/4 teaspoon peppermint extract; beat until stiff peaks form. Makes 2 cups of whipped cream, which is enough to top 4–6 cups of hot cocoa. Garnish each serving with crushed peppermint candies.
Espresso Whipped Cream
In a small chilled bowl, beat 1 cup heavy whipping cream and 2 teaspoons instant espresso powder until it begins to thicken. Add 2 tablespoons sugar; beat until stiff peaks form. Makes 2 cups of whipped cream, which is enough to top 4–6 cups of hot cocoa. Sprinkle each serving with espresso powder for a pretty presentation.
Spiced Christmas Tea
2 jars (21.1 oz. each) orange breakfast drink mix
1 envelope lemonade mix
1 jar (3 oz.) unsweetened instant tea
1 cup sugar
1-1/2 cups red-hot candies
2 teaspoons each, ground - allspice, cinnamon, cloves and nutmeg
Combine all ingredients. Store in a cool, dry place up to six months. To prepare tea, dissolve 4 teaspoons mix in 1 cup boiling water; stir well and serve with a whole cinnamon stick.
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