1/2 cup white sugar
1/4 cup HERSHEY'S ® Cocoa Powder
1 pinch salt
1/3 cup hot water
4 cups milk
3/4 teaspoon vanilla extract
Method: In medium saucepan, mix sugar, cocoa and salt;
stir in water. Cook over medium heat, stirring constantly, until mixture
boils; boil and stir 2 minutes. 2. Add milk; stir until well blended. Cook,
stirring often, until hot. DO NOT BOIL. Remove from heat; stir in vanilla.
Beat with whisk until foamy.
Single Serving: Combine 1 heaping teaspoon Hershey's ®
Cocoa, 2 heaping teaspoons sugar and dash salt in mug. Add 2 teaspoons milk;
stir until smooth. Stir in 1 cup hot milk; serve.
Microwave Single Serving: In microwave-safe mug,
combine 1 heaping teaspoon Hershey's ® Cocoa, 2 heaping teaspoons sugar and
dash salt. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk.
Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend;
Hot Christmas Tea
1 1/3 cups water
6 bags black tea
1 cinnamon stick -- broken
3 whole cloves
1/3 cup sugar
1 1/3 cups cranberry juice cocktail
1 cup Burgundy wine
Orange, pear, or apple slices studded with cloves as garnish.
Method: In saucepan, bring water to boil. Add tea and
spices, cover, and let stand 5 minutes. Remove tea bags. Stir in sugar,
cranberry juice, and wine. Return to medium heat and stir until sugar is
dissolved and mixture is heated through. Serve in cups with fruit slices as
2 24-ounce bottles unsweetened white grape juice
2 12-ounce can cranberry cocktail, frozen concentrate -- thawed
3 16-ounce bottles 7-up
Method: In a large punch bowl combine white grape juice and
cranberry juice cocktail concentrate. Just before serving, stir in the 7-up.
Add Ice Ring.
Fill a 6-cup ring mold half full of water, freeze until firm, about 4 hours.
Cut 3 orange slices in half; arrange around frozen ice layer. Garnish with
whole cranberries and lemon leaves. Add enough water to just cover the
oranges, cranberries, and lemon leaves. Freeze until firm, about 2 hours.
6 c. apple cider
3 cinnamon sticks or more (or powdered cinnamon to taste)
1/4 tsp. nutmeg
1/4 c. honey
1 tsp. lemon rind and/or orange rind or juice
15 to 20 whole cloves
Method: Bring ingredients to a boil and then simmer for 10
For a full gallon, triple measurements. All ingredients
can be added to or subtracted from, per taste. Pineapple juice
(4 ounces) or rum or wine can be added to taste.
Serving suggestion: Stud 3 whole oranges with cloves, 1
inch apart. Put in baking pan with water to cover bottom.
Bake 30 minutes. Float oranges on top of Wassail in punch
bowl. Serve Wassail with 1 cinnamon stick in each cup.
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