He’s b-a-a-ck. Hopefully all I need to say is his first name is “Old.”
And his timing is perfect, since Sharon Cook of Charleston asked about hot drinks other than the usual hot chocolate or hot toddies made with lemon, honey, and tea; with or without alcohol.
Ginny Garvin of Adams Run writes, “Here are some recipes that might interest Sharon Cook.
The first is a recipe I’ve had since college (50+ years ago) and I still keep a batch on hand during the winter months.”
3 cups (21.1 ounces) instant orange drink mix, Tang brand preferred
3/4 cup instant tea
2 cups sugar (or Splenda)
11/4 teaspoon ground cloves
11/4 teaspoon ground cinnamon
Place all ingredients into a plastic bag and shake to combine. Pour into canister for storage.
Use about 3 heaping teaspoons per cup of boiling water, or more to suit your taste.
Additionally, Ginny shares more recipes: “The following is from a food column in The News and Courier many, many years ago.”
For basic mix:
1/4 cup powdered nondairy coffee creamer
1/3 cup sugar
1/4 cup instant coffee
Mix ingredients well and store in a covered container.
CAFE VIENNA: Add 1/2 teaspoon ground cinnamon to the basic recipe.
BAVARIAN MINT: Add 2 tablespoons cocoa and 2 pieces of crushed hard candy peppermints to the basic recipe.
SWISS MOCHA: Add 2 tablespoons cocoa to basic recipe.
ORANGE CAPPUCCINO: Add 1 piece of crushed hard orange candy to the basic recipe.
Erich Lipphardt of Johns Island has this offering:
1 gallon apple cider
2 cups orange juice with pulp
4 cinnamon sticks
Heat together in a slow cooker on low-heat for 90 minutes to 2 hours. Remove sticks and cloves.
Serve hot as is or spice it up with rum if you like. Refrigerate and reheat in microwave as needed.
Carol McDougall, who works in North Charleston, directed us to a special “Slow Cooker” publication this month from Better Homes and Gardens.
One of its sections was headlined “Soothing Sips,” touting slow cookers as the “new punch bowl.”
“Fill it up with one of these playful sippers and place it front and center on the beverage bar,” the article urged. “Set out cups and a ladle, and let the drinks simmer while you socialize.”
Great idea, I must say. Carol thought several looked interesting, but if she had to pick ...
(This is quite an indulgence, so be prepared to compensate in some way for the extra calories.)
Raspberry Cocoa With Chocolate- Hazelnut Cream
1 cup premium unsweetened cocoa powder
1/4 to 1/3 cup sugar
1/4 teaspoon salt
1/2 cup hot water
4 cups half-and-half or light cream
4 cups whole milk
1/3 cup bittersweet chocolate pieces or 2 ounces bittersweet chocolate, chopped
1/2 cup raspberry liqueur
1 tablespoon vanilla
1 cup whipping cream
2 tablespoons chocolate-hazelnut spread
2 teaspoons sugar
Fresh raspberries (optional)
Shaved chocolate (optional)
In a 3- to 4-quart slow cooker combine cocoa powder, sugar and salt. Stir in the hot water until mixture forms a paste. Whisk in half-and-half and milk.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21/2 to 3 hours. (Do not boil.) Add bittersweet chocolate, whisking until chocolate is melted.
If necessary, skim “skin” from surface; discard. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.
To serve, stir in vanilla and raspberry liqueur.
Meanwhile, in a chilled bowl combine whipping cream, chocolate-hazelnut spread, and 2 teaspoons sugar. Beat with an electric mixer on medium speed until soft peaks form. Pipe or spoon cream mixture onto cocoa. If desired, garnish with fresh raspberries and shaved chocolate.
I also spotted something different in a new cookbook, “Pure Vanilla” by Shauna Sever (Quirk Books, 2012, $22.95).
Malted White Hot Chocolate
1 cup whole milk
1 cup half-and-half
3 ounces white chocolate, chopped
1/8 teaspoon salt
1/4 cup malted milk powder
1 teaspoon pure vanilla extract or vanilla bean paste
Marshmallows for garnish (optional)
Combine milk, half-and-half, white chocolate and salt in a medium saucepan. Stir over medium-low heat until white chocolate is melted and mixture is just becoming hot to the touch. Transfer mixture to a blender and add malted milk powder.
Cover tightly and blend for 60 seconds. Pour mixture back into saucepan and reheat over low heat just until hot (don’t let it boil). Stir in vanilla extract or vanilla bean paste.
Serve immediately, with marshmallows on top, if desired.
Sharon Cook herself contributed a recipe. She writes, “This is an excellent recipe. I freeze the mixture in muffin tins and then place the ‘muffins’ in a freezer storage bag. I use one ‘muffin’ per mug. I replaced the hot (boiling) water with hot cider and with hot spiced tea and got yummy results with both. I like to top the mugs with a dollop of whipped cream and a sprinkling of freshly grated nutmeg for some real pizazz!”
Hot Buttered Rum
1 pound butter
1 pound powdered sugar
1 pound brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 quart vanilla ice cream (at room temperature)
11/2 ounces rum
Boiling water, hot cider or hot spiced tea
Whipped cream (optional)
Ground nutmeg (optional)
Cream together all ingredients through the ice cream. Pour into muffin tins and freeze. When frozen, place “muffins” in plastic storage bags and keep in freezer until ready to use.
To serve, place one “muffin” in a mug and add rum. Fill with boiling water, cider or spiced tea to fill cup.
Garnish with whipped cream and a sprinkle of nutmeg, if desired.
Who’s got the recipe
Linda Altman of Mount Pleasant writes, “I was wondering if anyone had recipes for red rice, chicken or shrimp pilau, etc., that can be made in an electric rice cooker.”
Carol Fellmy of North Charleston, a transplant from Michigan, would like a recipe for “Congo” brownies made with butterscotch morsels.
William Hearn is trying to find a lost recipe that he thinks appeared in this paper two or three years ago (I couldn’t find it in the archives, though). The article featured three cookie recipes; one chocolate, one ginger and one he’s not sure of. But the chocolate cookie is the recipe he is seeking; it was rolled in confectioners’ sugar.
Still looking: Ireacindia Frazier of Moncks Corner requests recipes for cupcakes and butter cakes.
Have a recipe you’ve lost or simply desire? Email firstname.lastname@example.org or call Food and Features Editor Teresa Taylor at 937-4886.