Stay warm and toasty with these hot holiday beverages~

Nutella Hot Chocolate

Courtesy of Cafe Delites

INGREDIETNS

•4 cups low fat/skim milk

•2 tablespoons Nutella, a chocolate hazelnut spread (or any hazelnut cacao spread)

•2 tablespoons unsweetened cocoa powder

•2 tablespoons natural sweetener of choice/raw sugar

Optional Toppings:

•Marshmallows

•Crushed hazelnuts

•Chocolate chips

•Extra Nutella

Heat milk in a medium sized saucepan on medium – high heat until beginning to warm and steam. Add the spread, cocoa powder and sugar, and whisk until dissolved and combined. Bring to a gentle simmer while stirring, and take off heat.

Serve with your desired toppings.

White Chocolate Steamers

Recipes yields 4 drinks | Courtesy of Brown Eyed Baker

INGREDIENTS

6 tablespoons Sweet Ground White Chocolate

3 ounces (2 shots) whipped cream vodka (optional)

2 candy canes, crushed, plus more for garnish

24 ounces steamed (or warmed) milk

Whipped cream

Place 1½ tablespoons of the ground white chocolate in four 8-ounce mugs. Add ½ of a shot to each mug and stir together with the ground chocolate. Sprinkle in a quarter of the crushed candy canes and stir.

Slowly pour the hot milk into each mug. Top with whipped cream and more crushed candy canes, if desired.

Spiced Vanilla Pear Apple Cider

Courtesy of My Baking Addiction

INGREDIENTS

2 quarts fresh apple cider

2 quarts pear juice (no sugar added), I found a 100% juice option in the organic section of the grocery store. I would not substitute pear nectar here…it will end up being too sweet.

2 cinnamon sticks

1/4 tsp nutmeg

1 star anise

1 vanilla bean pod

Rum or Bourbon (optional)

DIRECTIONS

Add juices and spices to a large soup pot or crockpot. Slice vanilla bean pod in half lengthwise and toss in pot. On low heat bring the cider up to a simmer, whisking often. The spices and vanilla will infuse into the cider. Simmer for 5-10 minutes. Ladle into a big mug and add a shot of rum or bourbon if you’d like.

Ginger Latte

Courtesy of Minimalist Baker

INGREDIENTS

For the Ginger Syrup:

•1 1/2 cups filtered water

•1 cup organic cane sugar (or sub granulated or raw)

•1 cup roughly chopped fresh ginger (~1 large knob)

For the Latte:

•1 1/2 – 2 Tbsp ginger syrup

•1 1/4 cups unsweetened plain almond milk

•Optional: ginger tea | ginger powder or cinnamon (or other spices) for topping

Instructions

To make the ginger syrup, bring the water, sugar and ginger to a boil, and stir to dissolve sugar. Then reduce heat to a low simmer and continue cooking for 45 minutes.

Strain through a fine mesh strainer into a bottle or jar for easy storage.

To make the ginger latte, heat almond milk in a saucepan or in a mug in the microwave. Then add 1-2 Tbsp ginger syrup. Taste and adjust sweetness as needed. For even more ginger flavor, first steep a ginger tea packet in your almond milk for 3-5 minutes before adding syrup.

Sprinkle with a little ginger powder, cinnamon or any other preferred spices, and serve.

Ginger syrup should keep in the fridge for up to a month. Use for lattes, as a ginger-infused sweetener in cocktails, or with tonic water to make “ginger soda.”