Melted chocolate, frothy milk and pillows of whipped cream…this is something my children have come to expect as part of the Christmas season.
I’m a sucker for a good cup of hot chocolate; the richer, the creamier, the better.
Over the years I have perfected this recipe; tweaking the milk, the ratios and the seasonings. As far as I’m concerned, this is superior refreshment (10 points if you get that movie reference).
Homemade Hot Chocolate
- 1/2 cup heavy cream
- 1/2 cup milk chocolate morsels (or the equivalent in whatever chocolate you have on hand)
- 3 cups milk
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon chili powder
Combine the heavy cream and chocolate in a medium saucepan over medium heat. Whisk together until chocolate is melted and cream is heated, but not boiling. Add milk, vanilla, cinnamon, nutmeg and chili powder. Whisk, while heating over medium heat, until hot, but not boiling. Top with fresh whipped cream.
That’s it! It’s that easy! And people will be so happy when you make this.
You can serve half-cocoa/half-coffee — so yummy! My sister made it the other day with white chocolate chips and put a mini candy cane in it for a peppermint white hot chocolate. I like to use the caramel Ghiradelli squares for that hint of caramel flavor. If you don’t have heavy cream, you can use any milk you have on hand. I made ours tonight with 2% milk; it’s not so creamy, but still delicious!
Our other holiday tradition is our Christmas morning breakfast.
I don’t know about you, but I don’t really feel like cooking a huge breakfast Christmas morning. After the excitement of opening stockings and ripping into presents, the last thing I want to do is go in the kitchen and put together a meal.
That’s where this recipe comes in.
It only takes 10 minutes to prep, and you do it the night before. Then on Christmas morning, you take it out right when you get up, and then open your stockings. Before you start on the presents, you put it in the oven. By the time you’re ready to eat, breakfast is ready! So simple!
My dad introduced me to this recipe, and I think it’s the best thing he’s ever taught me. Thanks, Dad!
The hardest part about breakfast on Christmas morning is the allure of stocking candy. My children look at the pile of candy they’ve just received, and they immediately want to eat it all. How do I convince them to give it up without a fight?
Ice cream for breakfast!
That’s right, you heard me…ice cream.
Try this recipe for Christmas this year, and I’m sure it will become a tradition for you as quickly as it has become one for us.
Baked Apple Porridge
- 4 1/2 cups water
- 1 cup packed brown sugar
- 1/2 cup vegetable oil (or substitute half applesauce)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 cup craisins
- 1/2 cup skim milk
- 2 apples, peeled & chopped
- 3 cups oats
- 2 eggs, lightly beaten
The night before: In a saucepan, bring water to a boil; add oats. Return to boil; cook 1 minute. Remove from heat; cover and let stand for 5 minutes. Combine eggs, apples, brown sugar, milk, oil, craisins, baking powder, salt and cinnamon. Stir in oatmeal. Spoon into a greased 9 inch square baking pan.
Cover and refrigerate overnight.
Christmas morning: Preheat oven to 350 degrees F. Remove baking pan from refrigerator 30 minutes before baking. Bake, uncovered for 60 to 65 minutes. When served, top with a scoop of vanilla ice cream and Mrs. Richardson’s Caramel Sauce.
Did you miss my other holiday recipes this month?