Category: Beverages

Lemon Mint Tea

Lemon Mint Tea is simple to make with only a few ingredients, and it can be enjoyed hot to warm you up, or cold to refresh you on a hot day!Lemon Mint Tea is simple to make with only a few ingredients, and it can be enjoyed hot to warm you up, or cold to refresh you on a hot day!

On a hot day, nothing refreshes like a glass of iced tea, but on a cold day, there’s something warming and soothing about a mug of hot tea. Lucky for you, this Lemon Mint Tea can satisfy both those expectations! It’s super simple to make in just a few minutes, and it’s flavored with peppermint tea, a cinnamon stick, lemon juice and a bit of sugar. It’s DELICIOUS!

If you want to drink it hot, it can be ready after steeping 5 minutes, and if you want it cold, you will need to let it cool down before pouring it over ice. Other than that, it’s EASY PEASY, and I know you’re going to love it! I found the recipe years ago in an old cookbook I have, and finally got around to taking photos for my blog. Here’s how to make lemon mint tea:

 Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make The Tea

The recipe as written will make 1 serving, but can EASILY be doubled, tripled, etc. (only 1 cinnamon stick needed for up to 10 servings). To make the tea, you will need to have a lemon, a peppermint tea bag, cinnamon stick and granulated sugar. My photos below will show how to make ONE serving.

One peppermint tea bag, lemon, sugar and a cinnamon stick are used to make this tea.

Place the tea bag and the cinnamon stick in a small saucepan. Pour one cup of boiling water over them, then immediately put a lid on the pan. Let the tea steep (covered) for 5 minutes. Once it has fully steeped, remove the tea bag and cinnamon stick.

A peppermint tea bag and cinnamon stick are steeped in boiling water (covered) for 5 minutes.

Add 1 Tablespoon of granulated sugar and 1 Tablespoon of freshly squeezed lemon juice to the hot tea. Stir well, until the sugar has had a chance to fully dissolve. Now the tea is done!

Granulated sugar and fresh lemon juice are added to the brewed mint tea.

Serving Lemon Mint Tea HOT

If you want to enjoy the tea HOT, simply pour the hot beverage into a mug once the sugar has dissolved. You can garnish the mug of lemon mint tea with a fresh sprig of mint and a lemon wedge, if desired. That is completely optional, but sure makes that mug of hot tea look good!

Hot lemon mint tea is poured into a mug once done.A mug of hot lemon mint tea, garnished with a mint sprig and lemon wedge, to serve.

Lemon Mint Tea Served COLD

If you prefer your tea COLD, let the tea first cool to room temperature. Once cooled, fill a glass with ice cubes, and pour the tea into the glass. NOTE: One reason you shouldn’t pour HOT tea over ice is because it could possibly cause the glass to crack. The other reason is that the HOT tea will melt the ice cubes faster which waters down the tea considerably.

Iced cold lemon mint tea is garnished with a lemon wedge and mint sprig to serve.

I hope you have the chance to try this delicious tea, and trust you’ll enjoy it like I do. Thank you for stopping by, and please come back again soon for more family-friendly recipes. Take care, and have a great day.

Looking For More BEVERAGE Recipes?

You can find ALL f my recipes in the Recipe Index, located at the top of the page. I have some wonderful hot AND cold beverage recipes you may enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Original recipe source: “The Complete Cooking Light Cookbook”, page 49, published in 2000 by Oxmoor House

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0 from 0 votes
Lemon Mint Tea
Prep Time
6 mins
Cook Time
0 mins
Total Time
6 mins
 

Lemon Mint Tea is simple to make with only a few ingredients, and it can be enjoyed hot to warm you up, or cold to refresh you on a hot day!

Category: Beverage
Cuisine: All Cuisines
Keyword: lemon, mint, tea
Servings: 1 cup
Calories Per Serving: 52 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 ounces boiling water =1 cup
  • 1 teabag peppermint tea single size
  • 1 3 inch cinnamon stick
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon fresh lemon juice
  • 1 Lemon wedge and Mint sprig (OPTIONAL) for garnish
Instructions
Directions For ONE Serving:
  1. Place tea bag and cinnamon stick into a small saucepan. Pour 8 ounces boiling water over them; immediately cover pan. Let tea steep (covered) for 5 minutes. Once fully steeped, remove tea bag and cinnamon stick.

  2. Add 1 Tablespoon granulated sugar and 1 Tablespoon fresh lemon juice to hot tea. Stir well, until sugar fully dissolves.

To Enjoy HOT:
  1. Pour hot tea into a mug once sugar has dissolved. Garnish with a fresh sprig of mint and a lemon wedge, if desired. Serve, and enjoy.

To Enjoy COLD:
  1. Let tea first cool to room temperature. Once cooled, fill a glass with ice cubes, and pour tea into glass. NOTE: One reason you shouldn't pour HOT tea over ice is because it could possibly cause the glass to crack. The other reason is that the heat will melt the ice cubes which would water down the tea considerably.

Recipe Notes

Note: If making then the quantity desired, increase the amount of tea bags, sugar and lemon juice times the amount you want. However- you will only need ONE cinnamon stick to flavor up to about 10 servings.

Nutrition Facts
Lemon Mint Tea
Amount Per Serving (1 cup (8 oz.))
Calories 52 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 12mg1%
Potassium 20mg1%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 4IU0%
Vitamin C 6mg7%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemon Mint Tea is simple to make with only a few ingredients, and it can be enjoyed hot to warm you up, or cold to refresh you on a hot day!

How To Make Oat Milk

Ever wondered how to make oat milk? It’s EASY! With only 2-3 common ingredients you can make 5 cups of this non-dairy milk alternative.
Ever wondered how to make oat milk? It's EASY! With only 2-3 common ingredients you can make 5 cups of non-dairy milk alternative.

Nowadays there are new options springing up everywhere for non-dairy alternatives for milk, ice cream, etc. I am NOT dairy-free, but I do buy almond milk occasionally, and use it on my cereal or in oatmeal. I became aware of oat milk via commercials on TV and wondered about this product. Truthfully it sounded kind of odd to me, but I was still curious about it.

I discovered a recipe for how to make oat milk in a book by celebrity chef Michael Symon and thought I’d give it a try. Wow! It was SO EASY to make, and costs a fraction of what a carton in the store costs nowadays! It only takes a couple ingredients to make, and it tastes great on my morning cereal. WHO KNEW?

I would like to show you how to make oat milk, as a cheaper alternative to buying it, or as a tasty alternative for those who don’t use dairy products. I think you’ll be surprised how easy and inexpensive it is to make.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Soak The Oats

Place 1 cup of old-fashioned oats (not instant!) in a large mixing bowl, and cover with 4 cups of cold water. Stir to combine, then let the oats sit and soak in the water at room temperature for 1 hour. Think of it as a “swimming pool” for oats.

Raw old fashioned oats soak in water for one hour.

Strain The Soaked Oats

After the oats have soaked for an hour, position a fine mesh strainer over a large bowl or sink. Slowly pour the water/oat mixture into the strainer to drain the oats. Give the oats a quick rinse (still in the strainer), then dump the accumulated water in the bowl underneath the strainer. Place the drained oats in a blender.

The water is strained off the soaked oats into a large bowl.The drained oats are placed into a blender.

Ready To Blend

Pour 4 cups of FRESH cold water into the blender with the oats. Add a small pinch of salt and a Tablespoon of raw honey OR real maple syrup to the blender, as well. The blender will be pretty full at this point, so make sure you have a tight fitting lid.

Fresh water, honey and a pinch of salt are added to the oats in the blender.Oats, honey, salt and water in the blender before mixing.

How To Make Oat Milk

Put the lid on the blender and blend the oat milk for 2-3 minutes, until it is completely smooth. Start the blender on low speed, then increase it as you go, eventually blending it on high speed, holding the lid in place while mixing!

After mixing the oat milk is completely smooth and blended.

Once the oat milk is smooth and finished blending, pour it AGAIN through a fine mesh strainer positioned over a large bowl. The oat milk will collect in the bowl underneath the strainer, and any leftover “pulp” will be caught in the strainer. Discard the pulp. Keep the oat milk! Strain the oat milk again, and discard any more pulp left in the strainer. Now it’s done.

Pour the oat milk (using a funnel if you have one) into a bottle or other storage container. The recipe will make about 5 cups of oat milk. A quart jar will hold about 4 cups of the milk, so either use two jars or a larger container.

Oat milk is poured through a fine mesh strainer into bowl, leaving pulp in strainer.A funnel is inserted in a jar and oat milk is poured into the jar through the funnel.

Label the container and place the oat milk in the refrigerator to fully chill. Congratulations! You’ve just learned how to make oat milk! It’s really not difficult at all to make, and will keep for up to 5 days in the refrigerator. Not bad, right?

Once fully chilled, shake the oat milk well before each use to reincorporate the ingredients, as they settle a bit and separate during refrigeration. Once mixed, enjoy it over a bowl of cereal, and take pride in knowing you made it yourself, for a fraction of the price of store-bought oat milk.

It's easy to learn how to make oat milk, and you then store it in a labeled jar in refrigerator.A bowl of cereal topped with some of the oat milk is ready to eat.

I hope you will have the opportunity to try this “recipe” for oat milk, and hope you will be as pleased with the results as I am! Thanks for stopping by today, and I hope you will come back again soon for more recipes. Take care, and have a GREAT day!

Looking For More Tips?

You can find all my tips and recipes in the Recipe Index, located at the top of the page. I have a variety of interesting tips available, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Original recipe source: “Fix It With Food: More Than 125 Recipes To Address Autoimmune Issues And Inflammation- A Cookbook”, by Michael Symon and Douglas Trattner, page 245, published in 2019 by Clarkson Potter

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
How To Make Oat Milk
Prep Time
5 mins
Cook Time
0 mins
Soaking time (Inactive Prep)
1 hr
Total Time
1 hr 5 mins
 

Ever wondered how to make oat milk? It's EASY! With only 2-3 common ingredients you can make 5 cups of non-dairy milk alternative.

Category: Beverage
Cuisine: All Cuisines
Keyword: how to make oat milk
Servings: 5 cups
Calories Per Serving: 74 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup old fashioned oats
  • 4 cups water
  • 1 Tablespoon raw honey OR real maple syrup
  • 1 pinch salt
Instructions
  1. Place 1 cup of old-fashioned oats (not instant!) in a large bowl. Cover with 4 cups of cold water. Stir to combine; let oats soak at room temperature for 1 hour.

  2. Position a fine mesh strainer over a large bowl or sink. Slowly pour water/oat mixture into the strainer to drain off water. Give oats a quick rinse (still in strainer), then dump any accumulated water.

  3. Place drained oats in a blender. Add 4 cups of FRESH cold water into blender, along with salt and raw honey (or real maple syrup).

  4. Put lid on blender. Blend 2-3 minutes, until oat milk is completely smooth. Start on low speed, then increase it as you go, eventually blending it on high speed, holding lid in place while mixing!

  5. Pour oat milk through a fine mesh strainer positioned over a large bowl. Oat milk will collect in the bowl, and any leftover "pulp" will be left in the strainer. Discard pulp. Strain milk again, then pour oat milk through a funnel into bottle or other storage container, with a lid. Refrigerate until fully chilled.

  6. Once fully chilled, shake or stir oat milk well before using to re-blend, as it settles during refrigeration. Oat milk will keep up to 5 days in refrigerator.

Recipe Notes

NOTE: Caloric Calculation made using raw honey.

Nutrition Facts
How To Make Oat Milk
Amount Per Serving (1 cup (8 oz.))
Calories 74 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 18mg1%
Potassium 61mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ever wondered how to make oat milk? It's EASY! With only 2-3 common ingredients you can make 5 cups of non-dairy milk alternative.

Hot Cocoa Bombs

Hot Cocoa Bombs are a yummy, fun way to enjoy hot chocolate! Hot cocoa mix and mini marshmallows appear when hot milk or water is added!
Hot Cocoa Bombs are a yummy, fun way to enjoy hot chocolate! Hot cocoa mix and mini marshmallows appear when hot milk or water is added!

Hot cocoa bombs are a fun new trending beverage novelty. You not only get a hot steaming cup of delicious hot chocolate, but you get to enjoy the “show” as a round chocolate sphere melts and releases surprise hot cocoa mix and mini marshmallows inside. Kids of all ages will love this fun, yummy treat, especially in the cold dreariness of winter.

Only a few ingredients are necessary to make these fun treats, including silicon sphere molds, which you can purchase very inexpensively online. The method of making hot cocoa bombs is not too difficult, and the finished product makes a fun hot beverage OR a lovely gift for someone you care for! Let me show you how to make six basic hot cocoa bombs:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Start By Melting The Chocolate

The chocolate I use is chocolate candy “wafers”, which you can find in grocery stores or in certain craft stores (in baking section). You can use milk chocolate, dark chocolate, or even mint chocolate wafers. I used milk chocolate candy wafers that I bought for $2.99 at Hobby Lobby (12 oz. pkg.). 

Place about half of the package in a microwave safe large bowl, and melt, according to the manufacturer’s directions. Stir after heating. The wafers will eventually melt all the way, and will be very smooth after stirring. Chocolate coating should be completely smooth for the silicon shell molds.

Making these hot cocoa bombs will use almost the entire package for two coats of chocolate on the “shells”, plus a few left for garnish at the end. You will use about half for the first coating, and melt more to use for the second coating. It’s very simple to do!

Chocolate candy wafers are melted to use to make round spheres for hot cocoa bombs.The chocolate candy wafers are melted to make round spheres for the hot cocoa bombs.

Making The Chocolate Spheres

To make the hot cocoa bombs, you will need 12 large (about 2″ wide) silicon sphere molds. I ordered mine on Amazon in a 2-pack (about $10), which is great for making 6 hot cocoa bombs at a time. Once you have the silicon molds, you can reuse them over and over! Silicon molds are very flexible, so place them on top of a sturdy baking sheet to hold them firmly.

Coat one half shell at a time. Spoon a generous Tablespoon of the melted chocolate into one of the spheres. Use the back of a large spoon to pull the melted chocolate up the sides of the sphere. Continue pulling the chocolate up to the very top edge with the back of the spoon until the entire sphere is coated with chocolate. Continue with this until all twelve spheres have one full coating of chocolate.

Use a sharp knife to remove any chocolate from the top of the mold, because you want nice, clean rims on each sphere. Place the molds in a refrigerator for 5 minutes until chocolate is firm. Remove and repeat the process a second time, until all spheres have TWO full coats of melted chocolate to ensure a solid sphere, less likely to crack. Refrigerate again until firm!

Empty silicon molds are ready for the melted chocolate to be added.Melted chocolate wafers are placed into silicon half-sphere molds to coat the surface.The back of a spoon is used to fully coat the silicon molds.

The Chocolate Shells Have Firmed Up… Now What?

Once the chocolate spheres are completely set up and firm, it’s time to remove them from the mold. Lift up one set of six at a time and carefully pull the mold away slightly from the edges around the top of each sphere. Push from the bottom up on each mold, releasing one half shell at a time. Place the half shell onto wax or parchment paper, and continue until all half shells have been removed.

Try not to touch the chocolate spheres too much, because you don’t want fingerprints all over and you don’t want to melt the chocolate! Okay? Okay! Some folks recommend wearing plastic gloves, but I think you’ll be okay without them. 

Twelve half-spheres are coated with chocolate twice, then refrigerated to set.After two coats of melted chocolate, the spheres are ready to fill.

Filling And Sealing The Hot Cocoa Bombs

Now it’s time to fill up the hot cocoa bombs with… you guessed it… hot cocoa mix. Use a hot chocolate mix, and add the amount the package says to use for one cup. I added 3 Tablespoons of mix to each of six chocolate half shells. On top of that I added between 8-10 miniature marshmallows. NOTE: Other toppings can be added, including caramel bits, crushed peppermint candies, small mint chocolates, etc.

You should now have six filled half shells and six empty chocolate half shells. Perfect! The next step will be to attach the empty chocolate half shell onto the top of a filled half shell easily.

Half the chocolate spheres are filled with mini marshmallows and hot cocoa mix before being sealed.Half of the hot cocoa bombs are filled with cocoa mix and mini marshmallows before sealing closed.

You will need to slightly melt the chocolate rim of an unfilled half shell. The best way I have found to do this is to heat a microwave-safe plate in the microwave on high for 1 minute. As soon as it’s heated, remove the plate. Hold a half shell, rim side down, and lightly place the rim edge onto the hot plate. Gently turn left and right for a couple seconds until the chocolate slightly melts/softens. 

Immediately (and gently) fit it on top of one of the cocoa mix-filled half shells, remembering not to leave lots of fingerprints on the shell. The melted chocolate rim will bond with the edge of the cocoa-filled sphere half, and once firm, the two halves will be successfully attached. Repeat with remaining spheres.

One half of the sphere is placed on a hot plate to slightly melt chocolate around the edge.The tops of the chocolate spheres are added to the bottom half, and then cooled to set.

Give Them A Little Pizazz!

If you would like to pretty the hot cocoa bombs up just a bit, wait until they have firmed up completely. Place each one into a pretty cupcake paper liner, then drizzle additional melted chocolate (white or milk/dark) on top, and lightly dust with colored sprinkles, if desired. Let sit until the chocolate drizzle is completely firm.

For Christmas this year, I placed one decorated hot cocoa bomb each into a small, flat-bottomed cellophane bag, and then tied each bag with festive Christmas ribbon. I loved giving them as gifts to our sons and their girlfriends so they could enjoy them, too. I attached the directions for using, and added the cocoa bombs to a large container filled with more of my homemade Christmas treats! They looked soooo cute hanging out with all the other Christmas goodies!

Decorated hot cocoa bombs are placed in cupcake papers until ready to serve.

Time To Enjoy The Hot Cocoa Bombs!

When you are ready to enjoy the hot cocoa bombs, place one into a mug that is wide enough to accommodate the size of the cocoa bomb. Pour 8 ounces of steaming hot milk (or boiling water) carefully over each the hot cocoa bombs. NOTE: I prefer to use hot milk, because it makes the hot cocoa even more decadent, creamy and tasty!

Make sure you can see what happens next! The really hot liquid will melt through the top of the hot cocoa bombs, which releases the hot cocoa mix, mini marshmallows, and melts the chocolate shell! Give the hot cocoa bombs a good stir, to fully incorporate the hot cocoa mix and the melted chocolate into the drink. Now it’s time to enjoy drinking your hot cocoa bombs!

One of the hot cocoa bombs in a mug, waiting to be covered with hot milk or water.

Hot milk is poured over one of the hot cocoa bombs in a large mug.After cocoa mix and mini marshmallows are released from the cocoa bomb, it is stirred before drinking.

I hope you have the opportunity to try this fun way to make hot chocolate! It’s a “unique” presentation that is fun for kids of all ages to enjoy! Thank you for stopping by today, and I hope you will come back soon for more family friendly recipes. Have a great day, and may God bless you today… and always!

Looking For More HOT BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious hot beverage recipes you may enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Hot Cocoa Bombs
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
 

Hot Cocoa Bombs are a yummy, fun way to enjoy hot chocolate! Hot cocoa mix and mini marshmallows appear when hot milk or water is added!

Category: Beverage
Cuisine: American
Keyword: hot cocoa bombs
Servings: 6
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces chocolate candy wafers
  • 18 Tablespoons hot chocolate mix , divided
  • 60 miniature marshmallows
Optional Garnish: additional melted chocolate/sprinkles
    Instructions
    1. Place about half the chocolate candy wafers in a large, microwave safe bowl, Melt and stir, according to pkg. directions, until chocolate is completely smooth.

    2. Place silicon molds on a sturdy baking sheet to hold them firmly. Coat one half shell at a time with melted chocolate coating. Spoon generous Tablespoon of chocolate into ½ sphere. Use the back of a large spoon to pull chocolate up the sides. Continue pulling chocolate up to top edge until sphere is fully coated. Continue with this until all twelve spheres have one full coating of chocolate. Use knife to remove chocolate from top of the mold, because you need clean rims. Place molds in refrigerator for 5 minutes or until chocolate is firm. Remove; repeat process a second time, until all spheres have TWO coats of melted chocolate. Refrigerate again until firm!

    3. Lift up one silicon mold at a time and carefully pull mold away slightly from edges around top of each sphere. Push from the bottom up on each mold, releasing one half shell at a time. Place half shell onto wax or parchment paper. Continue until all half shells have been removed. Don't touch chocolate spheres too much, because of fingerprints and you don't want melted chocolate!

    4. Place hot cocoa mix in each of 6 half-shells in the amount given for one cup (approx. 3 T.). Add 8-10 miniature marshmallows. NOTE: Other toppings can be added, including caramel bits, crushed peppermint candies, small mint chocolates, etc. You should have 6 filled half shells and 6 empty half shells.

    5. Heat a microwave-safe plate in microwave on high for 1 minute. Remove plate. Hold an empty half shell, rim side down; gently place rim edge onto hot plate. Gently turn left and right for 2-3 seconds until chocolate edge slightly melts/softens. Immediately (and gently) fit it on top of one of the cocoa mix-filled half shells. Melted chocolate rim will bond with rim of cocoa-filled half, and once firm, the two halves will be successfully attached. Repeat with remaining spheres.

    6. Place each sphere into cupcake paper liner. Drizzle top with additional melted chocolate; and top with colored sprinkles. Let sit until chocolate is firm.

    7. To serve, place one into a mug wide enough to accommodate cocoa bomb. Pour 8 ounces of steaming hot milk (or boiling water) carefully over cocoa bomb.

      Watch- the hot liquid will melt the top of the hot cocoa bomb, which releases hot cocoa mix,, marshmallows, and melts the chocolate shell! Give it all a good stir, to fully blend cocoa mix and melted chocolate into the drink. Enjoy!

    Recipe Notes

    NOTE: No nutritional information will be provided for this recipe as the amounts will vary, brands will vary, toppings will vary, and it is impossible to calculate the nutritional amounts for each serving.

    Nutrition Facts
    Hot Cocoa Bombs
    Amount Per Serving (1 g)
    Calories 0
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Hot Cocoa Bombs are a yummy, fun way to enjoy hot chocolate! Hot cocoa mix and mini marshmallows appear when hot milk or water is added!

    Pumpkin Spice Coconut Milk Latte

    Enjoy a tasty pumpkin spice coconut milk latte any time! Using canned coconut milk, this latte can be dairy-free, w/out whipped cream topping.
    Enjoy a tasty pumpkin spice coconut milk latte any time! Using canned coconut milk, this latte can be dairy-free, w/out whipped cream topping.

    Just like that, Fall has arrived just like clockwork! For us here in the Pacific Northwest, this means cooler temps, gorgeous foliage, sweatshirts/fleeces, football games, pumpkin patch visits, and umbrellas. It also means the arrival of pumpkin spice coffee creamer and pumpkin spice lattes! 

    This recipe is an old hand-me-down from a while back. You know… the kind where a friend shares a recipe with a friend who then writes it down and shares it with another friend, etc.,  and the original source is lost to the ages. Yeah… that kind of recipe! I am not dairy-free, but my sister-in-law is a vegan (and completely dairy-free), and this is a lovely hot drink she can truly enjoy!

    The recipe is for a delicious hot coffee beverage that is made with canned coconut milk! If you are not acquainted with canned coconut milk, it can usually be found in the Asian section of your grocery store. I’ve been enjoying it for YEARS! That’s right… canned coconut milk, and it tastes wonderful in this latte. You can also make it with whole milk as a substitute if dairy products are fine with you. I’ve had it both ways, and I think I prefer the flavor even more using coconut milk!

    This latte is a nice alternative seasonal beverage for anyone, especially those who need to be dairy-free, for dietary reasons. The added bonus is that this pumpkin latte (which makes two servings) is absolutely simple to prepare. Here’s how to make two servings of this hot Fall beverage (which you can make ANY time of the year!).

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    What Ingredients Will I Need?

    The “cast of characters” you will need to make the latte are strong brewed coffee, canned coconut milk, pumpkin pie spice mix, honey, pumpkin puree, and vanilla extract. For the pumpkin puree, you can choose to use homemade puree or canned. TIP: If you need a quick recipe for homemade pumpkin pie spice mix, you can use this one.

    I typically use homemade pumpkin puree, which is slightly lighter in color than canned. If you are using canned pumpkin, be sure to NOT use pumpkin pie filling. Use pumpkin puree, and all will be right in the world, okay? Okay!.

    Ingredients for the latte include coffee, pumpkin pie spice, coconut milk, honey, pumpkin puree and vanilla.

    Preparing The Pumpkin Spice Coconut Milk Latte

    The first thing you will need to do is brew one cup of very strong coffee. If you tend to use a mild roast or generic brand of coffee, slightly increase the amount of coffee grounds you use to make it stronger. This amount of coffee made will be split between the two drinks. Once brewed, pour the coffee into a medium saucepan.

    Add the canned coconut milk, pumpkin puree, vanilla, pumpkin spice and honey. Whisk or stir well, to combine these ingredients. NOTE: If you do not have access to canned coconut milk, you can substitute one cup of whole milk if you are okay with using dairy products. TIP: When using canned coconut milk, be sure to thoroughly stir the contents before adding to the saucepan. This will incorporate the coconut cream into the coconut milk.

    Turn the heat to LOW, and simmer for 4-5 minutes. Whisk occasionally as it cooks, to fully incorporate the spices into the liquid. When the latte is fully heated through (and quite HOT), it is done!

    Whisking and cooking the pumpkin spice coconut milk latte until hot in a saucepan.

    Ladle the hot pumpkin spice coconut milk latte into two mugs. if desired (optional, but yummy), top each latte with whipped cream, and then sprinkle (or sift) a bit more pumpkin spice onto the whipped cream. Serve hot, and enjoy!

    Are you DAIRY-FREE? If you are dairy-free, ladle the hot drink into mugs. Sprinkle each drink with a bit more pumpkin spice mix, then serve and enjoy while hot.

    Pumpkin Spice Coconut Milk Latte, topped with whipped cream and pumpkin spice sprinkles.

    I hope you enjoy this yummy, hot pumpkin spice coconut milk latte. To me, it’s a little taste of Fall! Thank you for stopping by today, and I sincerely hope you will come back again for another visit and more recipes. Have a wonderful day, friends.

    Looking For More HOT BEVERAGE Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully delicious hot beverage recipes you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    The Grateful Girl Cooks!
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    Author's signature

    Original recipe source unknown… It’s a hand-me-down from a while back.

    0 from 0 votes
    Pumpkin Spice Coconut Milk Latte
    Prep Time
    2 mins
    Cook Time
    5 mins
    Total Time
    7 mins
     

    Enjoy a tasty pumpkin spice coconut milk latte any time! Using canned coconut milk, this latte can be dairy-free, w/out whipped cream topping.

    Category: Beverage
    Cuisine: American
    Keyword: pumpkin spice coconut milk latte
    Servings: 2 (1 cup+ per serving)
    Calories Per Serving: 360 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • cups strong, prepared coffee
    • 1 cup canned coconut milk , full-fat or low-fat
    • 1⅓ Tablespoons raw honey
    • 5 Tablespoons pumpkin puree (NOT pumpkin pie filling)
    • 4 teaspoons vanilla extract
    • teaspoons pumpkin spice mix
    OPTIONAL: Whipped cream and/or sifted pumpkin pie spice, for garnish
      Instructions
      1. Brew one cup of very strong coffee. If you tend to use a mild roast or generic brand of coffee, slightly increase the amount of coffee grounds you use to make it stronger. This amount of coffee will be split between the two lattes. Once brewed, pour the coffee into a medium saucepan.

      2. Add the canned coconut milk, pumpkin puree, vanilla, pumpkin spice and honey to the coffee. Whisk or stir well, to combine these ingredients. Turn the heat to LOW, and simmer for 4-5 minutes, whisking occasionally as it cooks. When the latte is heated through (and quite HOT), it is done! ***TIP: When using canned coconut milk, be sure to thoroughly stir the contents before adding to the saucepan. This will incorporate the coconut cream into the coconut milk (it tends to separate in the can).

      3. Ladle the pumpkin spice coconut milk latte into two mugs while hot. **OPTIONAL- Top each latte with whipped cream, and then sprinkle (or sift) a bit more pumpkin pie spice onto the whipped cream. Serve hot, and enjoy! **NOTE: If dairy-free, simply sprinkle each mug with a bit more pumpkin spice mix, then serve and enjoy while hot.

      Recipe Notes

      NOTE: Caloric calculation was made using the calories for full fat canned coconut milk. If you use low-fat canned coconut milk, the caloric total will be approx. 153. Whipped cream garnish was not included, as this is an optional topping. 

      Nutrition Facts
      Pumpkin Spice Coconut Milk Latte
      Amount Per Serving (1 cup)
      Calories 360 Calories from Fat 261
      % Daily Value*
      Fat 29g45%
      Saturated Fat 26g163%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Sodium 25mg1%
      Potassium 507mg14%
      Carbohydrates 23g8%
      Fiber 4g17%
      Sugar 18g20%
      Protein 3g6%
      Vitamin A 5839IU117%
      Vitamin C 5mg6%
      Calcium 43mg4%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Enjoy a tasty pumpkin spice coconut milk latte any time! Using canned coconut milk, this latte can be dairy-free, w/out whipped cream topping.

      Cinnamon Mocha Coffee

      Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or enjoyed as an iced coffee.Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or as an iced coffee.

      Today I want to share with you a recipe I found in an old magazine I have in my collection of cookbooks and food magazines. The recipe is for cinnamon mocha coffee, and if you enjoy flavored coffees, you might want to try this delicious beverage!

      Guess what? This recipe is simple: spiced and brewed strong coffee is combined with a sweet, homemade mocha, and the results are delicious! The recipe as written, will yield approximately six, 1 cup servings of this delicious cinnamon mocha coffee in just a few minutes. Top it off with some whipped cream and more cinnamon, and you’ve got a tasty mug of coffee to sip and enjoy! Here’s how to make cinnamon mocha coffee, from scratch.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Brew The Coffee

      Place ground, DARK roast coffee grounds, ground nutmeg and cinnamon into a coffee filter in a drip coffee maker. Add water to the coffeemaker (5 cups), and brew, according to manufacturer instructions.

      Coffee grounds, cinnamon and nutmeg are brewed in a drip coffeemaker.

      Prepare The Mocha

      Now it’s time to make the mocha that will be added to the hot coffee after it is finished brewing. Measure milk, chocolate syrup and brown sugar into a medium saucepan. Stir until combined, and then cook on medium heat, stirring occasionally, until the brown sugar has dissolved.

      Remove the pan from the heat, and then stir in vanilla extract. Pour this hot mocha mixture into the hot coffee as soon as it has finished brewing. You can pour it directly into the coffee carafe, or transfer the coffee to a saucepan and add the mocha into that pan. Stir well, to fully combine the coffee and the mocha mixture.

      Milk, chocolate syrup, and brown sugar are cooked in saucepan until sugar dissolves.Cinnamon mocha coffee is created by added mocha mixture to the brewed, cinnamon spiced coffee.

      Garnish And Serve The Cinnamon Mocha Coffee

      Serve the cinnamon mocha coffee while very hot. Pour the coffee into mugs, and top each mug with a good sized dollop (or spray) of sweetened, whipped cream. Sprinkle with a little finely grated chocolate (or cinnamon) on top of the whipped cream, and serve. It tastes great hot, especially on a really COLD day, or any day for that matter.

      A mug of hot cinnamon mocha coffee is served, topped with whipped cream and cinnamon.Hot mug of cinnamon mocha coffee, is served with shortbread cookies for a nice treat.

      Care For An Iced Cinnamon Mocha Coffee?

      If you are a fan of iced coffees, simply let the cinnamon mocha coffee cool completely (room temp. or refrigerated, so ice won’t melt and weaken the brew). When ready to enjoy a cup of iced cinnamon mocha coffee, simply pour the coffee over crushed ice, and dollop with a shot of whipped cream and a sprinkle of cinnamon. It tastes great on a HOT summer day!

      Cinnamon mocha coffee can also be served over ice for a delicious cold drink.

      I really hope you try this recipe for cinnamon mocha coffee. You can store any leftovers in the refrigerator. Then reheat or add ice, depending on how you want to enjoy this flavorful coffee. Thank you for stopping by today, and I hope you will come back soon for more family-friendly recipes.

      Looking For More HOT or COLD BEVERAGE Recipes?

      You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of both hot and cold drinks, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: “Taste of Home” magazine, April/May 2006 edition, page 10, published by Reiman Publications, Inc.

      0 from 0 votes
      Cinnamon Mocha Coffee
      Prep Time
      5 mins
      Cook Time
      0 mins
      Total Time
      5 mins
       

      Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or as an iced coffee.

      Category: Beverage
      Cuisine: American
      Keyword: cinnamon mocha coffee
      Servings: 6 (1 cup servings)
      Calories Per Serving: 104 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • ½ cup ground dark roast coffee
      • 1 Tablespoon ground cinnamon
      • ¼ teaspoon ground nutmeg
      • 5 cups water
      • 1 cup milk
      • cup chocolate syrup
      • ¼ cup (packed) brown sugar
      • 1 teaspoon vanilla extract
      • whipped cream, cinnamon for garnish (optional)
      Instructions
      1. Place ground, DARK roast coffee grounds, ground nutmeg and cinnamon into a coffee filter in a drip coffee maker. Add water to the coffeemaker (5 cups), and brew, according to manufacturer instructions.

      2. Measure milk, chocolate syrup and brown sugar into medium saucepan. Stir until combined; cook on medium heat, stirring occasionally, until brown sugar has dissolved. Remove pan from heat; stir in vanilla. Pour hot mocha mixture into the brewed coffee as soon as it has finished brewing. You can pour it directly into the coffee carafe, or transfer the coffee to a saucepan and add the mocha into that pan. Stir well, to fully combine.

      3. TO SERVE HOT- Pour hot coffee into mugs; top each mug with a dollop (or spray) of sweetened, whipped cream. Sprinkle with finely grated chocolate or a little cinnamon, and serve. ENJOY!

      4. TO SERVE ICED- Let coffee cool completely. When ready to enjoy a cup of iced coffee, simply pour over crushed ice, and dollop with whipped cream and a sprinkle of cinnamon. ENJOY!

      Nutrition Facts
      Cinnamon Mocha Coffee
      Amount Per Serving (1 cup (8 oz.))
      Calories 104 Calories from Fat 9
      % Daily Value*
      Fat 1g2%
      Saturated Fat 1g6%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Cholesterol 2mg1%
      Sodium 42mg2%
      Potassium 116mg3%
      Carbohydrates 23g8%
      Fiber 1g4%
      Sugar 19g21%
      Protein 2g4%
      Vitamin A 81IU2%
      Vitamin C 1mg1%
      Calcium 79mg8%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or as an iced coffee.

      Hot Spiced Apple Cider

      Warm up with a mug of “easy-to-make” hot spiced apple cider! It’s a delicious “family-friendly” drink to serve at any gathering or holiday!
      Warm up with a mug of "easy-to-make" hot spiced apple cider! It's a delicious "family-friendly" drink to serve at any gathering or holiday!

      For about 10 years, I annually hosted several Christmas parties in our home, some with over 100 in attendance, and another cookie exchange with anywhere between 10 and 20 co-workers. The desserts changed each year, but one treat I always made was a huge pot of Hot Spiced Apple Cider.

      The first time I made it, I experimented with the ingredients (writing them down). It was such a hit, I made it the same way after that! I would cook a large double batch and leave it simmering on the stove, so guests could ladle up a steaming hot cup of spiced cider whenever they wanted.

      Wow… the smell was amazing in our kitchen from the cinnamon sticks and other spices in that big old pot of hot apple cider. It was a popular spot in our kitchen. Today I want to show you how easy it is to prepare scrumptious hot spiced apple cider, whether it is for a small gathering with family OR a large group of friends. Here’s how:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Apple Juice or Apple Cider?

      For this recipe I recommend using apple CIDER, as opposed to apple juice. Typically (in the U.S.), commercial apple juice is heavily filtered to remove all the pulp from the apples used. When using apple cider, you tend to have a much more dense apple flavor.

      Cider is made with crushed or mashed up apples. This mixture is then hard-pressed (through cloth or commercial filters), which allows a little bit more of the flavor-filled pulp to remain in the “juice”, before it is pasteurized.

      *My tip: If you only have apple juice… just go ahead and use it, but if you can, get apple cider (that’s the best tasting), to make hot spiced apple cider.

      Apple cider is used for this recipe, NOT apple juice.

      Making Hot Spiced Apple Cider Is EASY

      Making this delicious apple cider is very simple! Pour a 64 ounce bottle of apple cider into a large stockpot (or Dutch oven). Add some orange juice, cranberry juice, sliced lemon and oranges, and a peeled/sliced apple to the apple cider. Throw in whole allspice, ground cloves, nutmeg and 2 whole cinnamon sticks to the pan. You can find whole cinnamon sticks online, in craft stores, and many grocery stores.

      Stir to combine all the ingredients, and then turn the heat to low under the pan. Let the hot spiced apple cider simmer for 30 minutes or more uncovered, on LOW heat, so the flavors have a chance to “marry” and develop. Your kitchen should begin to smell quite nice as the cider cooks, and you can see just how easy it is to make! The recipe, as written, will make approximately 8-9 servings, and can easily be doubled.

      Apple cider, with juices, orange, apple and lemon slices, and cinnamon sticks heating.A package of cinnamon sticks, used to add flavor to the apple cider.

      Serving Hot Spiced Apple Cider

      Once the cider has simmered for 30 minutes or more (and is steamin’ hot), ladle the liquid into serving mugs. It will be perfect just the way it is, but if you want to “garnish” the drink, add an orange or lemon wedge to the rim of the mug. You can even toss in a few raw cranberries and/or a cinnamon stick, if you want (it’s totally optional).

      Hot spiced apple cider, served with cinnamon stick, lemon wedge, and cranberries.

      The cider should be served HOT, and I’m confident you will enjoy the warm, cinnamon, citrus and spice flavors in each cup.  It’s a yummy taste of Fall, and is a traditional beverage in our home. 

      A mug of hot spiced apple cider, ready to sip!

      I hope you enjoy this simple beverage! For me, it just screams “FALL”. If you have leftovers, let the cider cool completely. Strain out the spices, citrus, cinnamon sticks, etc., and pour the leftover cider back into the bottle. Store in refrigerator safely for 3-4 days. Reheat leftover cider in the microwave, or in a pan on the stovetop.

      Have a great day, friends. Thank you for stopping by, and I truly hope you will come back again soon.

      Looking For A Few More Hot “Family-Friendly” Beverages?

      You can find all of my beverage recipes in the Recipe Index, located at the top of the page. I have a few “family-friendly HOT beverages, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      0 from 0 votes
      Hot Spiced Apple Cider
      Prep Time
      10 mins
      Cook Time
      30 mins
      Total Time
      40 mins
       

      Warm up with a mug of "easy-to-make" hot spiced apple cider! It's a delicious "family-friendly" drink to serve at any gathering or holiday!

      Category: Beverage
      Cuisine: American
      Keyword: spiced apple cider
      Servings: 8 (1 cup servings)
      Calories Per Serving: 119 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 64 ounces apple cider
      • ½ cup orange juice
      • ½ cup cranberry juice
      • 1 medium apple (any variety) , peeled, seeded, thinly sliced
      • 1 medium orange , thinly sliced (leave peel ON)
      • 1 small lemon , thinly sliced (leave peel ON)
      • 2 cinnamon sticks
      • 8-10 pieces whole allspice
      • ¼ teaspoon ground cloves , can substitute 4-5 whole cloves
      • ¼ teaspoon ground nutmeg
      Instructions
      1. Place all ingredients in a large stock pot or Dutch oven. Stir to combine.

      2. Cook on LOW heat (uncovered) for 30 minutes (or more) to allow flavors to fully develop. Once hot, ladle into mugs and serve. Garnish mugs of cider with fresh cranberries, orange or lemon wedges, or a cinnamon stick, if desired.

      3. **Storing leftover cider? Strain out spices, citrus etc. Let cool to room temp. Pour liquid back into apple cider bottle, cover, and refrigerate for up to 3-4 days. Microwave or heat on stovetop to re-heat. Enjoy.

      Recipe Notes

      Note: The caloric content is based on the calories from apple cider, orange and cranberry juices, as all other ingredients are used for flavoring, and not consumption.

      Nutrition Facts
      Hot Spiced Apple Cider
      Amount Per Serving (1 cup)
      Calories 119 Calories from Fat 9
      % Daily Value*
      Fat 1g2%
      Saturated Fat 1g6%
      Sodium 10mg0%
      Potassium 272mg8%
      Carbohydrates 29g10%
      Fiber 1g4%
      Sugar 25g28%
      Protein 1g2%
      Vitamin A 38IU1%
      Vitamin C 11mg13%
      Calcium 21mg2%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Warm up with a mug of "easy-to-make" hot spiced apple cider! It's a delicious "family-friendly" drink to serve at any gathering or holiday!

      Caramel Apple Cider

      Fall and Winter are perfect seasons for easy-to-make delicious, hot Caramel Apple Cider, with whipped cream and caramel sauce!
      Fall and Winter are perfect seasons for easy-to-make delicious, hot Caramel Apple Cider, with whipped cream and caramel sauce!

      Fall is here… and with it comes the gorgeous foliage (on the trees AND on the ground), crisp air, cooler temperatures, and in our area of the Pacific Northwest… RAIN. When Fall arrives, I love to wear sweatshirts, sweatpants, curl up by our fireplace each morning, AND drink a lot of HOT beverages, to keep me WARM!

      Fall leaves and cooler temperatures encourage us to enjoy hot apple cider!

      Fall and Winter are also the perfect seasons to enjoy Apple Cider Bundt Cake, Valencia Orange Hot Chocolate, Mom’s Apple Cake, and a big, hot bowl of Grandma’s Southern-Style Chicken n’ Dumplings! YUM! And now, here’s a wonderful hot beverage to enjoy, too!

      The cider recipe I am sharing today is a delicious twist on “typical” apple cider. I discovered it in one of my old cookbooks from Southern Living (a Christmas edition). Tried it and loved it, so it’s now a lovely recipe to enjoy, especially during cool weather. With a few additional (simple) ingredients, you can transform a simple mug of apple cider into a delicious, glamorous looking, hot beverage treat!

      This recipe for caramel apple cider is really easy to make, and is done in just under 15 minutes. The recipe yields four, one cup servings. Here’s how to make this yummy drink:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      How To Make Caramel Apple Cider

      Place heavy whipping cream and light brown sugar in a large saucepan. Stir the two ingredients together, and cook, on medium heat, stirring constantly. Cook for  a total of two minutes (stirring constantly), until the liquid is very bubbly.

      Whipping cream and brown sugar are cooked in saucepan.Brown sugar and heavy whipping cream cook until bubbly.

      Pour in the apple cider and vanilla extract. Stir well, to fully combine the ingredients. Cook the caramel apple cider for ten minutes, or until the cider is fully heated through. Once it is really hot, remove the pan from the heat source. Now it’s time to garnish, and enjoy this yummy hot drink.

      Apple cider and vanilla are added to the saucepan and heated through.

      Serving Caramel Apple Cider

      Ladle the steamin’ hot caramel apple cider into four mugs (approx. 8 ounces per mug). Top each mug of cider with aerosol whipped cream (really spray it on there!), and then drizzle the whipped cream with room temperature caramel sauce. You can also sprinkle each cider with ground cinnamon, if desired.

      Serve the caramel apple cider immediately, and enjoy this tasty hot drink. The addition of the vanilla, cream and light brown sugar, give the cider a surprising, caramel-like twist, which I think you will enjoy! And the whipped cream and caramel sauce topping? YES, please!

      A mug of caramel apple cider, topped with whipped cream and caramel sauce.

      I hope you enjoy the sights, sounds, and experiences this Fall season. Make yourself (and those you love), a nice hot mug of caramel apple cider, sit back, and enjoy the changing of the seasons! If you enjoy this drink, be sure to check out my recipe for Hot Spiced Apple Cider!

      Whipped cream and caramel sauce top a mug of hot caramel apple cider.

      Thank you so much for stopping by today. I hope you have a wonderful day, and pray God provides you with encouragement, wisdom and grace for everything you encounter today. Come back soon, okay?

      Looking For More FALL-INSPIRED Recipes?

      You can more of my recipes in the Recipe Index, located in the MENU bar at the top of the page. I have quite a few recipes perfect for this season, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: The cookbook “Christmas with Southern Living 2010”, published by Oxmoor House, page 145

      0 from 0 votes
      Caramel Apple Cider
      Prep Time
      3 mins
      Cook Time
      10 mins
      Total Time
      13 mins
       

      Fall and Winter are perfect seasons for easy-to-make delicious, hot Caramel Apple Cider, with whipped cream and caramel sauce!

      Category: Beverage
      Cuisine: American
      Keyword: caramel apple cider
      Servings: 4 (8 oz. servings)
      Calories Per Serving: 250 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Caramel Apple Cider:
      • cup heavy whipping cream
      • cup light brown sugar
      • 4 cups apple cider
      • 1 teaspoon vanilla extract
      For Topping (optional, but good!)
      • aerosol whipped cream, caramel sauce, cinnamon
      Instructions
      1. Place whipping cream and light brown sugar in a large saucepan. Stir to combine ingredients. Cook on medium heat 2 minutes (stirring constantly), until very bubbly.

      2. Add apple cider and vanilla to pan. Stir well, to combine ingredients. Cook (stirring occasionally) for 10 minutes on medium-low heat, or until cider is fully heated through. Remove pan from heat source.

      3. Ladle hot cider into 4 mugs (approx. 8 ounces per mug). Top each cider with aerosol whipped cream (really spray it on there!), then drizzle with caramel sauce. Serve immediately, Enjoy.

      Recipe Notes

      NOTE: The optional toppings (aerosol whipped cream, caramel sauce & cinnamon) are not included in the caloric calculation, because amounts used may vary from person to person.

      Nutrition Facts
      Caramel Apple Cider
      Amount Per Serving (1 cup (8 oz.)s)
      Calories 250 Calories from Fat 72
      % Daily Value*
      Fat 8g12%
      Saturated Fat 5g31%
      Cholesterol 27mg9%
      Sodium 22mg1%
      Potassium 278mg8%
      Carbohydrates 45g15%
      Fiber 1g4%
      Sugar 41g46%
      Protein 1g2%
      Vitamin A 292IU6%
      Vitamin C 2mg2%
      Calcium 47mg5%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Fall and Winter are perfect seasons for easy-to-make delicious, hot Caramel Apple Cider, with whipped cream and caramel sauce!

      Coconut Pineapple Smoothie

      Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).
      Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).

      Well, well, well… Summer is almost here! I don’t know about you, but when it’s hot outside, I enjoy a cold fruit smoothie for breakfast or a snack.  Thick, cold and creamy, and full of flavor, this coconut pineapple smoothie with only 4 ingredients is a personal favorite of mine!

      One of the other COOL things about this smoothie is that it can also be FROZEN, to enjoy later in the day as a frozen (like ice cream) treat. YUMMO. You can read about that further down in this post.  Here’s how to make this delicious smoothie:

      Scroll Down For A Printable Recipe Card At the Bottom Of The Page

      What’s IN This Smoothie?

      This coconut pineapple smoothie only has 4 basic ingredients, plus an optional garnish. They are: frozen pineapple chunks, a frozen banana, coconut-flavored Greek yogurt, and milk. I love to use refrigerated coconut milk (not the canned kind), but any milk that you enjoy or have on hand will do the trick.

      Ingredients for the smoothie are yogurt, pineapple, banana and milk.

      Let’s Get This Blending Party Started

      Making the smoothie is a cinch. We ALL KNOW it is not rocket science to make a smoothie, but here’s what ya need to do. Pour the milk into a blender. Add the frozen pineapple chunks, coconut yogurt and banana (peeled and still frozen). By using frozen banana and pineapple, you will NOT need to add ice (which could water down the drink a bit).

      Mix on high speed (pulsing if needed), until the mixture is completely blended, creamy and smooth. TIP: You may need to stop the blender and scrape down the sides a couple of times to make sure the ingredients fully combine. This usually takes only 1-2 minutes. Once fully blended, your coconut pineapple smoothie is ready to serve.

      All four ingredients are placed in a blender, and mixed until smooth.Once the ingredients are fully blended, the coconut pineapple smoothie is ready.

      Ready To Serve The Coconut Pineapple Smoothie!

      The recipe will make enough for two medium sized servings, but if you’re really hungry, then by all means go for it, and make it one huge smoothie! It will be really cold, due to the addition of that frozen pineapple and banana.

      Here is a coconut pineapple smoothie, served with a straw.

      One of my FAVORITE ways to enjoy this smoothie is to add a small pinch of ground cinnamon to the top of the drink before serving. I love the little hint of cinnamon flavor. This is absolutely optional, but I highly recommend it, because it looks good and tastes good.

      The coconut pineapple smoothie has a sprinkle of ground cinnamon on top for garnish.

      You Can Freeze The Coconut Pineapple Smoothie, Too!

      Another way I enjoy this, is to only drink half of the finished smoothie. Then I take the other serving and place it in a sealed freezer-safe container and place it in the freezer for 1 hour or more. This will become an amazing afternoon snack!

      Once it has frozen most of the way through, remove it from the freezer, grab a spoon and dig in. It will “feel” like you are eating coconut pineapple ice cream. When partially frozen, it will have the texture of thick frozen yogurt. Leave it in the freezer longer than a couple hours, and it will become very firm, so you need to let it sit out for 10 minutes or so to soften it up before scooping.

      Freezing a portion of the smoothie is a great way to enjoy it in another form, like ice cream You can also freeze it for another day, then let it defrost to drinking consistency, and enjoy round #2 of the smoothie as a beverage.

      The smoothie can also be frozen to be eaten later like ice cream.After freezing for an hour, the smoothie "ice cream" is ready to scoop and enjoy!

      I hope you enjoy this delicious fruit smoothie recipe, perfect for any time of the day, or any time of the year! Thanks for stopping by. Take care, and have a wonderful day, full of love, hope, and joy.

      Looking For More SMOOTHIE Recipes?

      You can find all of my smoothie recipes in the Recipe Index, located at the top of the page. A few of our family favorites include:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:
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      0 from 0 votes
      Coconut Pineapple Smoothie
      Prep Time
      3 mins
      Cook Time
      0 mins
      Total Time
      3 mins
       

      Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).

      Category: Beverage, Breakfast, Snack
      Cuisine: All Cuisines
      Keyword: coconut pineapple smoothie
      Servings: 2
      Calories Per Serving: 150 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 5.3 ounces Coconut Greek yogurt (Oikos Triple Threat)
      • ½ cup frozen pineapple chunks (do not thaw)
      • 1 medium frozen banana (do not thaw) , peeled and cut in chunks
      • ½ cup coconut milk or other milk , refrigerated (not canned)
      • 1 pinch ground cinnamon (for garnish-optional)
      Instructions
      1. Pour milk into blender. Add frozen pineapple chunks, coconut yogurt and frozen banana chunks. By using frozen banana and pineapple, you will NOT need to add ice (which could water down the drink).

      2. Mix on high speed (pulsing if needed), until mixture is completely blended, creamy and smooth. TIP: You may need to stop the blender and scrape down the sides a couple of times to make sure the ingredients fully combine. Once fully blended, the coconut pineapple smoothie is ready to serve.

      3. Garnish each drink with a pinch of ground cinnamon, if desired. Enjoy!

      4. IF FREEZING: Place smoothie in covered, freezer-safe container. Freeze for 1-2 hours. If freezing longer than that, remove frozen smoothie from freezer about 10 minutes before eating to allow it to soften up a bit.

      Nutrition Facts
      Coconut Pineapple Smoothie
      Amount Per Serving (1 g)
      Calories 150 Calories from Fat 9
      % Daily Value*
      Fat 1g2%
      Saturated Fat 1g6%
      Cholesterol 3mg1%
      Sodium 34mg1%
      Potassium 285mg8%
      Carbohydrates 30g10%
      Fiber 4g17%
      Sugar 20g22%
      Protein 8g16%
      Vitamin A 67IU1%
      Vitamin C 11mg13%
      Calcium 34mg3%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).

      Créme Brulee Coffee Creamer

      It’s SO EASY to make yummy Créme Brulee Coffee Creamer from scratch in 10 minutes, using only 4 ingredients! A great addition to morning coffee!
      It's SO EASY to make yummy Créme Brulee Coffee Creamer from scratch, in 10 minutes, using only 4 ingredients! A great addition to morning coffee!

      Do you put creamer in your coffee? I sure do! As much as I WISH I could drink my coffee black, I just can’t do it! UGH. I LOVE coffee, but don’t want it to TASTE like COFFEE. Does that make sense? I seem to only enjoy coffee if it is flavored with creamer! Ha Ha!

      Well, we have bought our fair share of coffee creamer at the grocery store, but I also like to know how to make my own from scratch at home! I also enjoy knowing exactly what is in my creamer! It’s also good to know I can make coffee creamer in a pinch, if necessary!

      I’ve experimented with a recipe for cinnamon roll coffee creamer before, with great results, so it was time to try a new variety. Enter this recipe for Créme Brulee Coffee Creamer, from Aimee at Shugary Sweets! Since I love créme brulee for dessert, it seemed likely I would enjoy this creamer, too! The creamer is so very easy to make, and only takes 4 common ingredients!

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      How To Make Créme Brulee Coffee Creamer

      Start with a 12 ounce can of EVAPORATED milk. Note that it is NOT condensed milk. This recipe will use EVAPORATED milk. That is important!

      Evaporated milk is used to make Créme Brulee Coffee Creamer.

      Pour the evaporated milk and the brown sugar into a saucepan. Turn the heat to medium-low, and whisk these two ingredients, to combine. Continue whisking and cooking the créme brulee coffee creamer on medium-low heat for 2-3 minutes, until all the brown sugar has dissolved.

      Evaporated milk and brown sugar are cooked until sugar is dissolved.

      Remove the pan from the heat, and stir in the milk and vanilla extract. So far, so good, right? NOTE: Any type of milk is fine to use (low-fat, non-fat), but whole milk will yield a “creamier” taste to this coffee creamer.

      Milk and then vanilla extract are added to the pan when making Créme Brulee Coffee Creamer.

      Once mixed fully, pour the créme brulee coffee creamer into a container. You can use a quart sized canning jar, OR a clean old coffee creamer bottle, as shown in the photo below. I find it easiest to use a funnel to fill the bottle, which I insert directly into the top. It helps to prevent spills!

      The Créme Brulee Coffee Creamer is poured though a funnel into storage container.

      There you have it! You just made créme brulee coffee creamer! I ended up with about 24 ounces of creamer. Now it is time to dress up that dark, plain cup of coffee!

      Créme Brulee Coffee Creamer, ready to add to a hot cup of coffee.

      Aw… that’s better. Now my coffee is ready to enjoy!  I would point out that this creamer is not overly sweet, so if you like your creamer really sweet, you may want to slightly adjust the brown sugar amount that you add at the beginning.

      Keep the coffee creamer stored (covered) in the refrigerator. It’s shelf life will be the same as the expiration date on the carton of milk that you used to make this recipe. Enjoy!

      The coffee with créme brulee coffee creamer is ready to drink and enjoy!

      See how easy it is to make your own homemade créme brulee coffee creamer? I bet you hardly even broke a sweat!  Hope you like this creamer. Enjoy your mug of coffee, and have a GREAT day! Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page.

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Original Recipe Source: https://www.shugarysweets.com/creme-brulee-coffee-creamer/

      0 from 0 votes
      Créme Brulee Coffee Creamer
      Prep Time
      5 mins
      Cook Time
      5 mins
      Total Time
      10 mins
       
      It's SO EASY to make yummy Créme Brulee Coffee Creamer from scratch, in 10 minutes, using only 4 ingredients! A great addition to morning coffee!
      Category: Condiments
      Cuisine: American
      Keyword: coffee creamer
      Servings: 24 (2 T. per serving)
      Calories Per Serving: 46 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 12 ounces evaporated milk (one can)
      • 1/2 cup light brown sugar, packed
      • cups milk
      • 2 teaspoons vanilla extract
      Instructions
      1. Pour the evaporated milk and brown sugar into a saucepan. Turn the heat to medium-low, and whisk these two ingredients together, to combine. Continue whisking and cooking the creamer on medium-low heat for 2-3 minutes, until all the brown sugar has dissolved.

      2. Remove the pan from the heat, and stir in the milk and vanilla extract.  NOTE: Any type of milk is fine to use (low-fat, non-fat), but whole milk will yield a "creamier" taste to this coffee creamer.
      3. Once mixed fully, pour the créme brulee coffee creamer into a container. You can use a quart sized canning jar, OR a clean old coffee creamer bottle. TIP: I find it easiest to use a funnel to fill the bottle, which I insert directly into the top. It helps to prevent spills!

      Nutrition Facts
      Créme Brulee Coffee Creamer
      Amount Per Serving (2 Tablespoons)
      Calories 46 Calories from Fat 9
      % Daily Value*
      Fat 1g2%
      Cholesterol 5mg2%
      Sodium 22mg1%
      Potassium 69mg2%
      Carbohydrates 6g2%
      Sugar 6g7%
      Protein 1g2%
      Vitamin A 60IU1%
      Vitamin C 0.2mg0%
      Calcium 58mg6%
      Iron 0.1mg1%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!It's SO EASY to make yummy Créme Brulee Coffee Creamer from scratch, in 10 minutes, using only 4 ingredients! A great addition to morning coffee!

      Valencia Orange Hot Chocolate

      Make decadent, gourmet Valencia Orange Hot Chocolate from scratch in under 10 minutes! This easy recipe makes 2 servings, and is packed with flavor!
      Make decadent, gourmet Valencia Orange Hot Chocolate from scratch in under 10 minutes! Recipe makes 2 servings, and is packed with flavor!

      I just found out that today is NATIONAL HOT CHOCOLATE DAY while writing this blog post.Who knew? Certainly not me… until a few minutes ago when I saw this “news” on Facebook. What??? I didn’t even KNOW there was such a thing, but I sure do love a yummy mug of hot chocolate every now and then!

      Several days ago, it was FREEZING cold outside early in the morning. Having just come in from walking our dog a couple of miles, I was really cold, and knew a cup of hot chocolate would warm me up! I’ve made hot chocolate from scratch many times over the 40+ years we’ve been married, but this time wanted to “kick it up a notch”!

      The decision was made to create a Valencia orange hot chocolate, because orange and chocolate is a favorite flavor combination of mine. I’ve used this flavor combo before, in my delicious recipe for chocolate chip orange scones. For this recipe, I tweaked the “normal” way I make hot chocolate from scratch, and this easy to make hot chocolate is the result! YUM! Best part? I didn’t have get in our car, drive somewhere, and pay close to $5 for a mug of it!

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      How To Make Valencia Orange Hot Chocolate

      Place the cocoa powder, granulated sugar, a dash of salt, and 1/4 cup of the milk (save the rest for later) into a medium sized saucepan. Note: The dash of salt helps bring out the flavor! Whisk these ingredients together. You will notice that there are a lot of lumps while the milk is still cold! That’s okay… they will go away, I promise!

      Whisking cocoa powder, milk and sugar in saucepan for Valencia orange hot chocolate.

      Heat this mixture on medium high heat, continuing to whisk as it cooks. As it cooks and the milk gets hot, the lumps will dissolve into smooth chocolate goodness. Continue to cook (and whisk) until the ingredients become fully blended, and the sugar has dissolved. Cook only until the chocolate starts to boil.

      The Valencia orange hot chocolate is cooked until the sugar dissolves.

      Once the milk begins to boil, add the remaining 2 cups of milk to the saucepan. Stir, then add the orange zest, orange extract and 2 heaping Tablespoons semi-sweet chocolate chips. The added butterfat from the chocolate chips adds to the creamy chocolate flavor, for sure!

      Turn the heat down to a low simmer. Continue cooking on low heat, stirring often to prevent burning, until the Valencia orange hot chocolate is fully heated through, and all the chocolate chips have melted.

      Taste Test The Valencia Orange Hot Chocolate Before Serving

      At this point, you should taste test a spoonful of the hot chocolate. If you want more orange flavor, add a tiny bit more orange extract. If you want it sweeter, add a tiny bit more sugar (then heat until sugar has dissolved). Once you’ve fine-tuned the Valencia orange hot chocolate to your personal liking and everything is heated through, remove the pan from the heat. It is now ready to serve!

      Additional milk is added to pan of Valencia orange hot chocolate and is heated through.

      Serving Valencia Orange Hot Chocolate

      Ladle or pour the Valencia orange hot chocolate into two mugs.  Garnish each mug of steaming hot chocolate with a nice amount of whipped cream (I used spray whipped cream). Sprinkle the whipped cream with grated (or zested) chocolate and orange zest. I used a microplane to zest the oranges and a few chocolate chips to make the topping.

      Once hot, Valencia orange hot chocolate is put in mugs, and topped with whipped cream and orange zest.

      Another Way To Serve Valencia Orange Hot Chocolate

      Another way to serve the finished Valencia orange hot chocolate is to top it with whipped cream, then shave some chocolate “curls” on top to garnish. To make the chocolate “curls”, I use a milk chocolate bar (mini sized), and peel off the chocolate curls right onto the whipped cream, using a hand held vegetable peeler.

      Valencia orange hot chocolate can be topped with whipped cream and chocolate curls.

      However you enjoy your Valencia orange hot chocolate served – plain or fancy, definitely top it with some sweetened whipped cream (or marshmallows)! That simple addition, alone, will make every sip of this delicious hot drink even better!

      Whipped cream, orange zest, and zested chocolate top a mug of Valencia orange hot chocolate.

      Hope you enjoy this delicious Valencia orange hot chocolate!  It absolutely was a warming treat on a cold winter day, let me tell you!  If you enjoy hot chocolate, be sure to check out my post detailing how to make Hot Cocoa Bombs! I really think you will enjoy this decadent beverage. Hope you have a great day!

      Looking For More HOT BEVERAGE Recipes?

      You can find ALL my recipes in the Recipe Index, located at the top of the page. I have several yummy hot beverage recipes you might be interested in, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Valencia Orange Hot Chocolate
      Prep Time
      2 mins
      Cook Time
      5 mins
      Total Time
      7 mins
       

      Make your own decadent, gourmet Valencia Orange Hot Chocolate from scratch in under 10 minutes! This easy recipe makes 2 servings, and is packed with flavor!

      Category: Beverage
      Cuisine: American
      Keyword: orange hot chocolate
      Servings: 2 servings
      Calories Per Serving: 268 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 Tablespoons cocoa powder
      • Tablespoons granulated sugar
      • cups low-fat milk (1%) , divided
      • 1 dash salt
      • 1 teaspoon orange zest
      • 3/4 teaspoon orange extract
      • 2 Tablespoons semi-sweet chocolate chips
      For Garnish (OPTIONAL): whipping cream, orange zest, grated chocolate (semi-sweet or milk)
        Instructions
        1. Place the cocoa powder, granulated sugar, a dash of salt, and 1/4 cup of the milk (save the rest for later) into a medium saucepan. Whisk ingredients together. There will be lumps while the milk is still cold! Heat on medium high heat, continuing to whisk. As it cooks and the milk gets hot, the lumps will dissolve.

        2. Continue to cook (and whisk) until ingredients are fully blended, and sugar dissolves. Cook until chocolate begins to boil. Once it begins to boil, add remaining 2 cups of milk. Stir, then add the orange zest, orange extract and 2 heaping Tablespoons semi-sweet chocolate chips. Turn the heat down to low. Continue cooking, stirring often, until hot chocolate is heated through, and all chocolate chips have melted.

        3. Ladle or pour the hot chocolate into two mugs.  Garnish each mug of steaming hot chocolate with whipped cream, then sprinkle with orange zest and grated (or zested) chocolate. Serve, and enjoy!

        Recipe Notes

        NOTE: The caloric calculation per serving does NOT include the optional whipped cream, or chocolate garnishes. Also, this recipe is calculated using 1% low-fat milk. Full fat milk will make a creamier hot chocolate, but with additional calories.

        Nutrition Facts
        Valencia Orange Hot Chocolate
        Amount Per Serving (1 g)
        Calories 268 Calories from Fat 81
        % Daily Value*
        Fat 9g14%
        Saturated Fat 5g31%
        Cholesterol 14mg5%
        Sodium 138mg6%
        Potassium 559mg16%
        Carbohydrates 39g13%
        Fiber 2g8%
        Sugar 34g38%
        Protein 10g20%
        Vitamin A 520IU10%
        Vitamin C 1.3mg2%
        Calcium 348mg35%
        Iron 1.6mg9%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Make your own decadent, gourmet Valencia Orange Hot Chocolate from scratch in under 10 minutes! Recipe makes 2 servings, and is packed with flavor!