Thomasville Scene December 2018 - January 2019 - Page 75

Hot Chocolate 1/2 cup sugar. 1/4 cup baking cocoa Dash salt 1/3 cup hot water 4 cups milk 3/4 teaspoon vanilla extract Miniature marshmallows, sweetened whipped cream or cinnamon sticks, optional. Yields: 6 servings 1. Mix sugar, cocoa and salt in medium sauce- pan; stir in water. Bring to boil over medium heat, stirring constantly; boil and stir 2 minutes. 2. Add milk; stir and heat until hot. Do not boil. Remove from heat; add vanilla. Beat with whisk until foamy. Classic Eggnog 2 c. milk 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. vanilla extract 6 egg yolks 1/2 c. sugar 1 c. heavy cream 1/3 c. bourbon or rum (optional) Whipped cream, for serving Yields: 4 servings 1. Combine milk, cinnamon, nutmeg and vanilla in a small saucepan over low heat. Slowly bring mixture to a low boil. 2. In a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined. 3. Return mixture to saucepan and cook over medium heat until slightly thick and coats the back of a spoon but does not boil. The mixture should reach 160 degrees if using a candy thermometer. 4. Remove from heat. Stir in heavy cream and bourbon or rum. Serve garnished with whipped cream and cinnamon. Thomasville Scene December 2018 - January 2019 75