The most widely read newspaper in "The New Town Press" area ~ Over 14,200 copies mailed monthly for residents and businesses in Swedesboro, Woolwich Twp., Logan Township, East Greenwich Twp, Mullica Hill, Auburn, South Harrison Twp. areas.
 

SPICY COCOA

This is very rich, like the espresso of cocoa, with a spicy bite

• 3 C whole milk

• 1 C heavy cream

• 5 oz. dark cooking chocolate, coarsely chopped

• 1 tablespoon regular cocoa powder, plus extra for

• sprinkling

• 1 tsp. pure vanilla extract

• 1/2 tsp. ground cinnamon

• 1/8 tsp. ground cardamom

• 1/4 tsp. ground chilli powder

• pinch kosher salt

• 1/2 C mini- or medium-sized marshmallows

• cocoa powder, for garnish (optional)

• OR try instant coffee powder, malt granules, crushed, dried mint leaves, nutmeg, etc.

Place all the ingredients in a large saucepan and stir to combine. Bring just to a boil over medium heat. Lower heat and bring to a simmer. In the pan, whisk mixture with a balloon whisk to bring up a froth - it needn't be a large froth. If you want an even creamier texture use electric beaters for 30 seconds or so.

When the cocoa is steaming hot, serve in pretty mugs with a few mini-marshmallows and a sprinkling of cocoa powder or other garnish. Makes 4 servings, or serve in 8 in demitasse cups, like espresso.

HARD HOT CHOCOLATE

• 1/2 C coconut milk
• 1 C whole milk
• 1 cinnamon stick
• 1 vanilla bean
• 2 tbls. brown sugar
• 3 oz. semi-sweet Mexican chocolate, roughly chopped
• 1 C dark rum
• freshly grated nutmeg
• 1 C whipped cream

Mix the coconut milk and milk in a small saucepan and bring to a boil. Add the cinnamon stick and some of the freshly grated nutmeg. Split the vanilla bean lengthwise with a sharp knife, then use the back of the knife to scrape the seeds into the pan. Whisk in the brown sugar and chocolate and stir until the chocolate melts.

Add the rum to the chocolate mix and stir gently until blended and heated. Remove from stove and pour into 4 mugs. Top with whipped cream and garnish with nutmeg.

NOTE: This drink is very tasty even without the alcohol. You can skip the rum during cooking and instead, add it to individual mugs, pouring the finished hot chocolate on top. This way your guests can have a choice of non-alcoholic chocolate or one with rum - and how much.

BROWN SUGAR MULLED RED WINE

Sweet and sassy, this classic holiday drink is from FoodandWine.com

• 2 tsp. black peppercorns, lightly crushed

• 1 tsp. fennel seeds, lightly crushed

• 1 3-inch cinnamon stick, broken into pieces

• 2 750-milliliter bottles Zinfandel or Merlot, or some other fruity red wine

• 3 bay leaves

• Zest strips from 1 orange

• 1 1/2 C muscovado sugar or other dark brown sugar

Put the first three ingredients into a large tea ball or wrap them in clean cheesecloth and secure with some kitchen string. In a large saucepan, combine the aromatic ball with the wine, bay leaves and orange zest. Cover and simmer over low heat for 10 minutes, stirring gently once or twice to encourage flavors to mix. Do not boil, or the wine might lose flavor.

Remove from the heat and let stand, covered, for 30 minutes. Remove the spice ball and orange zest strips. Stir in the brown sugar until it dissolves. Serve warm, in glasses or mugs. Optional: Garnish with a maraschino cherry, a slice of orange, or both. Serves 8.