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1 recipe |
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Ingredients: |
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Chocolate Cream Cocoa
1 pkg. (9.6 oz.) nonfat dry milk powder (about 3 1/2 cups)
1 cup powdered sugar
1 cup plain powdered non-dairy creamer
3/4 cup unsweetened cocoa powder
8 cups water
1/2 cup creme de cacao (optional)
Sweetened whipped cream
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Directions:
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FOR THE CHOCOLATE CREAM COCOA: Vary this rich and delicious drink with flavored creamers and liqueurs. For a party, hold it for up to one hour in the cooker.
In a 3 1/2 to 5 quart slow cooker combine dry milk powder, powdered sugar, non-dairy creamer, and cocoa powder. Gradually add water; stir well to dissolve.
Cover; cook on low heat setting for 3 to 4 hours or on high heat setting for 1 1/2 to 2 hours. Hold on low for up to 1 hour, if desired.
If desired, stir in the creme de cacao. Stir mixture before serving. Ladle into mugs; top with whipped cream.
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MULLED CRANBERRY CIDER
With a libation like this, your guests will linger at the party. It's a great starter for dinner, brunch or an evening of appetizers and good cheer.
1 small orange
8 cups cranberry-raspberry drink
1/4 cup packed brown sugar
6 inches stick cinnamon, broken
3 star anise
1 teaspoon whole cloves
Orange peel strips (optional)
Remove the orange portion of the orange peel using a vegetable peeler. Cut peel into strips. Squeeze juice from orange; discard seeds and pulp. In a 3 1/2 to 5 quart slow cooker combine orange juice, cranberry raspberry drink, and brown sugar.
For spice bag, place the orange peel, cinnamon, star anise, and whole cloves on a double-thick, 8- inch square of 100 percent cotton cheesecloth. Bring corners of cheesecloth together and tie with clean kitchen string. Add to slow cooker.
Cover, cook on low heat setting for to 6 hours or on high heat setting for 2 1/2 to 3 hours. To serve, remove spice bag and discard. Ladle cider into cups. If desired, garnish with additional orange peel.
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SPICY TOMATO SIPPER
A perfect starter for the next brunch or tailgate party, this sipper has just the right amount of spice. Garnish with celery sticks or a dill pickle spear.
1 (46 ounce) can vegetable juice
1 stalk celery, halved crosswise
2 tablespoons brown sugar
2 tablespoons lemon juice
1 1/2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon bottled hot pepper sauce
Celery sticks (optional)
In a 3 1/2 to 4 quart slow cooker combine vegetable juice, halved celery stalk, brown sugar, lemon juice, horseradish. Worcestershire sauce, and hot pepper sauce.
Cover, cook on low heat setting for 4 to 6 hours or on high heat setting for 2 to 1 1/2 hours. Discard celery. Ladle beverage into cups. If desired, garnish each serving with a celery stick.
PARTY TIME
When it's cold and damp outside, greet guests with the enticing aroma of a simmering spiced cocktail. Keep the beverage on low heat setting and encourage guests to help themselves to sipping temperature refills.
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HOLIDAY WASSAIL
This wassail, which is Norse for "be in good health," is bound to become a holiday favorite. Garnish each serving with a slice of fresh orange.
6 inches stick cinnamon, broken
12 whole cloves
6 cups water
1 (12 ounce) can frozen cranberry juice cocktail concentrate
1 (12 ounce) can frozen raspberry juice blend concentrate
1 (12 ounce) can frozen apple juice concentrate
1 cup brandy or rum
1/3 cup lemon juice
1/4 cup sugar
Orange slices (optional)
For spice bag, cut a 6 inch square from a double thickness of 100 percent cotton cheesecloth. Place cinnamon and cloves in center of square, bring up corners, and tie closed with a clean kitchen string.
In a 4 to 6 quart slow cooker combine water, juice concentrates, brandy, lemon juice, and sugar. Add the spice bag to juice mixture.
Cover, cook on low heat setting for 4 to 6 hours or on high heat setting for 2 to 3 hours. Remove the spice bag and discard. To serve, ladle beverage into cups. if desired, float an orange slice on each serving.
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