WHITE CHOCOLATE HOT CHOCOLATE RECIPES
SNOWED-IN WHITE CHOCOLATE HOT COCOA COCKTAIL - I AM BAKER
Snowed-in White Chocolate Hot Cocoa Cocktail is an adult beverage made in a slow cooker with white chocolate, whipping cream, milk, vanilla, and RumChata.
Provided by Amanda Rettke--iambaker.net
Categories Drinks
Total Time 65 minutes
Prep Time 5 minutes
Cook Time 60 minutes
Yield 8
Number Of Ingredients 7
Steps:
- In the bowl of a slow cooker, add the white chocolate chips, whipping cream, milk, and vanilla.
- Cover and cook on low for 1 to 1½ hours, stirring occasionally, until hot and the white chocolate chips are melted.
- After cooking, (when ready to serve), add the RumChata.
- Serve warm, garnished with whipped cream and crushed candy canes.
Nutrition Facts : Calories 403 kcal, ServingSize 1 serving
HOT CHOCOLATE RECIPES | BBC GOOD FOOD
Enjoy a warm mug of cocoa on a cold day. Our collection also has boozy recipes for extra kick. How about a soothing mug of salted caramel rum hot chocolate?
Provided by Good Food team
Number Of Ingredients 1
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- Put the chopped chocolate in a heatproof bowl and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly. Combine the flour, hot cocoa mix, espresso powder, baking powder, baking soda and salt in a medium bowl and whisk to get rid of any lumps. Combine the butter and sugar in a large bowl and beat with a mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the eggs, one at a time, and beat until combined. Beat in the vanilla. With the mixer on low speed, gradually add the melted chocolate. Increase the speed to medium high and beat until smooth and light, about 1 minute. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Stir in the white chocolate chips. Cover the dough and refrigerate until it just begins to firm up, about 30 minutes. Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Scoop the dough into balls (about 1 tablespoon each) and place on the baking sheets, about 2 inches apart. Bake until the edges just begin to set, 9 to 10 minutes. Remove from the oven and place a marshmallow half on the center of each cookie, cut-side down. Continue baking until the edges of the cookies are set and the marshmallows are stuck on, 2 to 3 minutes more. Let cool 5 minutes on the pans; remove to racks to cool completely.
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