Holiday Recipes

Holiday Recipes

So you feel included this winter!

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Hot Chocolate

• Place the milk of your choice in a saucepan over medium-low heat. Using milk instead of water, makes this hot chocolate extra creamy and flavorful.
• Whisk in cocoa powder and sugar, and heat until warm.
• Once the milk is warm, add chocolate chips, whisking until they melt into the milk.
• Add a splash of vanilla extract.
• Serve immediately, topped with your favorite garnishes: marshmallows, whipped cream, chopped chocolate, crushed candy canes, or more.

Gingerbread Cookies

Key Ingredients: Molasses, cinnamon, ginger, cloves, allspice, and flour

• Molasses + spices for flavor
• Egg so the gingerbread cookies have structure and richness
• Brown sugar instead of white granulated sugar.

1. The dough is sticky once it’s all beaten together in your mixing bowl and therefore, it absolutely MUST be chilled for at least 3 hours. Give yourself enough time in the kitchen or make the cookie dough and chill it overnight.
2. Scoop out 1/2 of the prepared cookie dough, plop it onto a long sheet of plastic wrap, wrap it up, and flatten it out into a disc. Repeat with the other 1/2 of dough. Then chill.
3. After chilling, roll out the chilled cookie dough discs until about 1/4-inch thick. Don’t be afraid to flour your hands, rolling pin, work surface, and everything in the world. By that, I mean: the cookie dough can become sticky as you work. So, don’t be scared to add more flour to the work surface. The flour spots on top of your shaped cookie dough will bake off.
4. Place the cut-out cookies onto a lined baking sheet about 1 inch apart.
5. To decorate, you can use the easy cookie icing or the traditional royal icing recipe, whichever you prefer. For something even easier, you can decorate the gingerbread cookies with cookie decorating buttercream, and feel free to add a little cinnamon to it for extra spice flavor.

Eggnog

• Start by whisking the egg yolk and sugar together in a small bowl.
• Then, in a saucepan over medium-high heat, combine cream, milk, salt, and nutmeg and stir the mixture until it just reaches a simmer.
• Next temper the eggs by adding small spoonfuls of the hot mixture to the egg mixture.
• Stir each spoonful and once most of the hot mixture has been added, add the entire mixture back to the saucepan. Continue cooking and whisking for just another minute or two until it barely thickens. It will continue to thicken as it cools.
• Then remove it from the heat and add the vanilla. Refrigerate the eggnog mixture until chilled.
• We like to serve it with a some whipped cream and an extra little dash of cinnamon and nutmeg on top.