Hot Beverages

Madame Rosemerta's Butter Beer
1 cup cream soda
1/2 cup butterscotch ice cream syrup
1/2 tablespoon butter

Measure butterscotch and butter into a 2 cup bowl. Microwave on high for 1 to 1-1/2 minutes, or until syrup is bubbly and butter is completely incorporated. Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.  Serve in two coffee mugs or small glasses. A perfectly warm and buttery treat for two!



Cinnamon Hot Chocolate Mix
This is a mix with which to later mix with milk to make hot chocolate. Love the cinnamon!

1 3/4 cup instant dry milk
1  cup powdered sugar
1/2  cup non-dairy creamer
1/2  cup baking cocoa
1/2 teaspoon cinnamon

In a bowl, combine milk powder, sugar, creamer, cocoa and cinnamon. Store in an airtight container up to three months.

To make hot chocolate with the mix, dissolve 3 tablespoons of mix into about 3/4 cup of hot milk.



Starbuck's Hot Chocolate
1/4 cup hot water
2 tablespoons baking cocoa
2 tablespoons sugar
1 1/2  cups milk (preferably whole)
1/4 teaspoon vanilla
whipped cream (optional)

Combine water, cocoa, and sugar in a 4 cup glass measuring cup. Heat on high for thirty seconds. Stir well to create a chocolate syrup. Add milk and microwave again for one to one and a half more minutes. Add vanilla and pour into two cups. Serve with whipped cream on top.



White Hot Chocolate
3 cups half and half, divided
2/3 cups white chocolate chips
1  whole  cinnamon stick
1 pinch nutmeg
1  teaspoon vanilla
1/4 teaspoon almond extract

In saucepan, combine 1/4 cup half and half, vanilla, cinnamon stick and nutmeg. Stir over low heat until chips are melted. Discard cinnamon stick. Add remaining half and half and stir till heated through. Remove from heat; add extracts and serve immediately.



Brooke's Spiced Wassail
1 quart apple juice
3 cups pineapple juice
2 cups cranberry juice
1 medium orange, sliced
1/4 teaspoon nutmeg
3 whole cloves
1 whole cinnamon stick

Combine ingredients, bring to boil.  Reduce simmer for 10 minutes.



Buttered Orange Cider
6 cups apple juice or cider
1/2 medium unpeeled orange, sliced in rings
8 whole allspice
8 whole cloves
2 cinnamon sticks
1/2 cup packed brown sugar
1/2 cup butter, softened
1/2 teaspoon ground cinnamon

In large saucepan, combine the cider and orange slices. Place the allspice, cloves and cinnamon sticks in a double thickness of cheesecloth; tie them up to form a bag. Add spice bag to pan. Bring to a boil; reduce heat and simmer 20 minutes.

In small bowl, combine the brown sugar, butter and cinnamon. Discard spice bag. Ladle cider into mugs. Dot with butter/brown sugar mixture and serve.



Caramel Apple Cider
1/4 cup heavy (whipping) cream
1/4 cup brown sugar
3  cups apple cider
1/2  cup water

Bring cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, until cider begins to steam. Divide into four mugs and top each mug with caramel whipped cream.

For caramel whip cream, whip 1/2 cup heavy cream with 1 tablespoon brown sugar until soft peaks form. Add 1/4 teaspoon vanilla if desired.



Slow Cooker Spiced Cider
2 whole cinnamon sticks
1  teaspoon whole cloves
1 teaspoon allspice
2 quarts apple cider
1/2 cup brown sugar
1 large orange, sliced into rings

Place cinnamon sticks, cloves, and allspice into a bundle of cheesecloth, tied tight. Place cider and brown sugar in slow cooker, then stir until sugar dissolves. Add spice bag. Place orange rings on top. Cover and cook on low for 2-5 hours. Remove spice bag before serving.