I hope everyone had a wonderful Thanksgiving. Ours was fun and festive. Now however, my thoughts turn to my very favorite holiday of them all. Christmas. When I got to work this morning the office lobby was all decorated and I am looking out my office window at the tree in the Bank of America plaza across the street. Starbucks is filled with their red cups and gingerbread lattes abound. But, having kids, we often experiement with hot choclate recipes. I found this one below for gingerbread hot chocolate in Coastal Living Magazine. Yummy!
Ingredients
1 (1-inch) piece fresh ginger, peeled and sliced
10 whole cloves
2 (3-inch) cinnamon sticks
4 cups whole milk
1/3 cup firmly packed dark brown sugar
8 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
Garnish: mini marshmallows
1 (1-inch) piece fresh ginger, peeled and sliced
10 whole cloves
2 (3-inch) cinnamon sticks
4 cups whole milk
1/3 cup firmly packed dark brown sugar
8 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
Garnish: mini marshmallows
Preparation
1. Combine first 3 ingredients in an 8- x 10-inch piece of cheesecloth; pull edges together, and tie to secure.
2. Heat milk and spice bundle in a 3-quart heavy saucepan over medium-low heat. Bring just to a simmer. Remove from heat, cover, and steep 30 minutes.
3. Remove spice bundle from milk. Heat milk mixture over medium-low heat until hot. Add brown sugar; cook, stirring constantly, until sugar melts. Add chocolate, stirring until chocolate melts. Stir in vanilla. Serve warm; garnish, if desired.
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