Christmas Cocoa Recipes

CHRISTMAS COCOA

Steps:

• In 2-quart saucepan, heat sugar, cocoa, water, cinnamon and nutmeg over low heat, stirring constantly, until mixture is smooth. Heat to boiling; reduce heat. Simmer 4 minutes, stirring constantly.
• Stir in milk. Heat over low heat. Pour cocoa into 6 mugs. Top each with 2 tablespoons marshmallow creme.

CHRISTMAS COCOA

Steps:

• In a large saucepan, combine the milk and drink mix. Cook and stir over medium heat until heated through. Remove from the heat. Set aside 1 tablespoon crushed candy canes for garnish. Stir remaining candy canes into cocoa; keep warm., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Ladle cocoa into mugs. Top with whipped cream; sprinkle with reserved crushed candy canes.

CHRISTMAS COCOA

Steps:

• In a 2 quart saucepan, heat sugar, cocoa, water, cinnamon, and nutmeg over low heat, stirring constantly until mixture is smooth.
• Heat to boiling; reduce heat.
• Simmer 4 minutes, stirring constantly.
• Stir in milk.
• Heat over low heat.
• Pour cocoa into 6 mugs.
• Top each with 2 T marshmellow creme.

CHRISTMAS COAL CANDY

Steps:

• Line an 8-inch square baking pan with parchment, leaving a 1-inch overhang. Mix together the egg white, confectioners' sugar and cocoa in a bowl with a fork until smooth and very thick. (The mixture should hang on the fork in a blob without falling off.) Whisk in the vanilla and vinegar. Whisk in enough food coloring to turn the mixture a deep black color and the brown of the cocoa is no longer visible, 1/2 to 1 teaspoon.
• Combine the granulated sugar and 1/2 cup water in a small saucepan and stir until the mixture looks like wet sand. Using a wet pastry brush, wipe down the sides of the pot where any sugar has clung to the side. Cook over medium heat until the mixture registers 258 to 260 degrees F on a candy thermometer, 8 to 10 minutes. Remove the pan from the heat and immediately stir in the black mixture, stirring vigorously until smooth. Spread in the prepared pan and let harden and cool completely, about 2 hours.
• Lift the candy out of the pan using the parchment paper overhang as handles. Peel off the parchment and chip into small irregular-sized pieces using a chisel or a sturdy butter knife and rubber mallet.

CHRISTMAS COCOA MIX

Steps:

• Combine all ingredients, stirring well.
• Store in a covered container.
• Jar instructions: combine 1/3 cup mix and 1 cup boiling water for each serving; stir well.

ITALIAN CHRISTMAS COOKIES WITH COCOA AND ORANGE LIQUEUR

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Sift flour and baking powder together in a bowl. Beat white sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. Stir creamed butter mixture, cocoa powder, 2 tablespoons liqueur, and 2 teaspoons vanilla extract into flour mixture until dough is just combined.
• Turn dough onto a lightly floured work surface and knead, adding flour as needed to keep from dough sticking to your hands. Roll dough, 1 to 2 tablespoons per cookie, in your hands and form a log-shape; twirl log into desired shape. Place cookies on the prepared baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.
• Stir confectioners' sugar, 2 tablespoons liqueur, water, and 2 teaspoons vanilla extract together in a bowl until icing is creamy. Dip cookies into icing. Place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.