Ho-Ho-Hot Cocoa

Christmas is right around the corner, cold air is beginning to blow, bright lights shining through every window and balcony. The days seem shorter yet busier, with end-of-the-year deadlines coming up, students cramming as final exams are rolling around, and on top of that, trying to fit in the christmas shopping, holiday dinner planning, and christmas cookie baking … it all seems a little hectic.

This only emphasizes how important it is to prioritize some ‘self’ time. Schedule it in so it happens. Give yourself time to shut off from the noise of all the responsibilities and errands and cuddle up to a warm cup of cocoa.

For me, ‘time for myself’ is getting my hands a little crafty (most of the time that involves being in the kitchen- but with holiday baking happening, it’s nice to have a change of ‘craft’). Make a double batch ahead of time and gift some away as cute little ‘Rudolph Jars’. With all the holiday treats greeting us at every corner, our taste buds can get a little overwhelming. Unlike most commercial hot chocolate mixes the first ingredient is not ‘sugar’ – it’s chocolate! Let’s get crafty and have a cuppa cocoa, shall we?

Homemade Hot Cocoa

MAKES: 16 SERVINGS.
PREPARATION TIME: 5 MINUTES.

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Ingredients

  • 1 cup (250mL) Cocoa Powder
  • 1 cup (250mL) Skim Milk Powder
  • 1 cup (250mL) Icing (Powdered) Sugar

  • (Optional) 2 Tbsp Ground Cinnamon
  • (Optional) 1 tsp Ground Ginger
  • (Optional) 1/2 tsp of Ground Cloves
  • (Optional)  1 tsp Ground Cayenne Pepper

  • 100g Quality Dark Chocolate, Grated

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Method

  1. In a large jar, mix in cocoa powder, skim milk powder, and icing sugar.
  2. Optional: For a ‘Christmassy’ flavour, add in cinnamon, ginger and cloves.
    Throw in a bit of ground cayenne pepper if you like some extra heat.
  3. Grate-in dark chocolate to the powdered cocoa mix.
  4. Shake in closed jar to combine ingredients.
  5. Store in an air-tight jar for use later.

    To make one serving:

    • Steam 1.5 cup (375mL) milk in a pot on the stove until small bubbles form, or in microwave for 1.5 to 2 minutes.
      Try almond or soymilk if lactose-intolerant. 
    • Add 2 heaping spoonfuls of cocoa mix and mix well until dissolved.
    • Optional: Try with a splash of peppermint extract for a mint chocolate flavour. Or Spike it up with an added splash of Whiskey, Amaretto, or Bailey’s for the special occasion.

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Nutritional Facts

Per Serving (1 serving, made with 1%MF milk)

Calories: 255 kcal
Fat: 7 g
Carbohydrates: 34 g
Fiber: 3 g
(Net Carbohydrate:  31 g)
Protein: 16 g


A source of:

Calcium
Potassium
Protein
Carbohydrate
And Provides 1 and a half servings of Milk and alternatives (as per Canada’s Food Guide)


To make Rudolph Cocoa Jars:

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For each Rudolph, you will need:

  • Glue gun and stick
  • Scissors
  • 1 x Red pom poms
  • 1 x Pipecleaners x 1
  • 2 x Googly Eyes
  • 1 x glass jar with lid
  1. Using a heated glue gun, dab a small amount onto each googly eye and place at mid-point of jar.
  2. Repeat step one with the red pom pom and place in between eyes for nose.
  3. Using coloured pipecleaner, twist around the top of the jar with about 2 inches sticking out. Pinch and twist the pipecleaner (you will have one antler longer than the other at this point).
  4. Cut the longer portion of the antler to make the two the same length. The cut portion will be used for the other antler (other side).
  5. Untwist the antlers and find the midpoint on the pipecleaner. Using the cut portion (from step four), twist onto the midpoint.
  6. Re-twist the pipecleaner around the top of the jar (first part of step three).
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