When the temperatures hit arctic lows and wind chills are sub-zero, there’s nothing better than a warm treat to thaw you from head to toe. However, health experts advise you to consume cold food and drinks during the winter months in order to maintain a stable body temperature. While this prescribed tip may not sound like the most efficient way to satisfy your craving for warmth, it is certainly something to consider. These recipes come in a variety of degrees to either give you an instant feeling of warm fuzziness or keep a cool, stabilized body heat.
Caramel Corn Hot Chocolate
1 cup unsweetened almond milk
1/2 cup caramel corn, homemade or store-bought
1 to 2 tablespoons finely chopped white chocolate (or chips)
Additional caramel corn
Pour the milk into a small saucepan; heat until it begins to bubble.
Remove pan from heat, add the caramel corn to the milk. Stir and cover the pan with a lid. Let it sit for 15 minutes.
Pour the infused milk into a glass measuring cup or small bowl through a fine sieve that will catch all of the solids (a strainer would work as well). Discard the solids.
If the milk is not hot to the touch, microwave it for 20 to 30 seconds to warm it up more.
Stir in 1 tablespoon of white chocolate until the chocolate has melted and the drink is smooth. Taste to see if it has the sweetness you prefer. If not, add a little more of the white chocolate.
Pour the hot chocolate into a mug. Top with whipped cream, some caramel sauce, and a few pieces of caramel corn.
Cinnamon Flavored Vodka Hot Chocolate
8 ounces prepared hot chocolate
1 cup whipping cream
2 tablespoons cinnamon flavored vodka
2 tablespoons powdered sugar
Sprinkles, nuts, other toppings
Prepare 8 ounces of any hot chocolate of your choice.
In a cold bowl, beat one cup of whipping cream until soft peaks form.
Fold in Cinnamon flavored vodka and powdered sugar.
Continue to mix until stiff peaks form.
Add as much whipped cream, sprinkles and other toppings as desired.
Red Velvet Hot Chocolate with Cream Cheese Whipped Cream
4 cups whole milk
1/2 tablespoon water
3/4 cup semi-sweet chocolate chips
1/4 cup sugar
1 teaspoon red food coloring
1 cup heavy whipping cream
2 — 4 tablespoons whipped cream cheese
Using a mixer, combine the heavy cream and sugar. Whip on medium speed with the whisk attachment for 2-3 minutes.
Add the cream cheese and whisk for another 2 minutes. Taste and add more cream cheese depending on taste. Be careful not to over whip or else the mixture will be too thin.
In a medium saucepan, heat the milk over medium heat.
Add water and the chocolate chips. Stir gently.
When the chocolate chips are almost melted, add the red food coloring and stir.
Pour the hot chocolate into mugs and top with whipped cream.
Dairy-free Hot Chocolate
1 cup water
4 ounces dairy-free dark chocolate
1/3 cup white organic sugar
3 cups plain unsweetened soymilk
1/2 teaspoon vanilla
In a small saucepan over low heat, mix together the water and chocolate, stirring occasionally until the chocolate is melted and the mixture is consistent.
Add sugar, stirring until dissolved.
Turn up the heat to medium, stir for about 2 minutes, bringing the liquid just below the boiling point.
Gradually add the soymilk and vanilla, stirring well. Cook until desired temperature and consistency.
Gluten-free Hot Chocolate
1 cup whole milk
1 tablespoon coconut oil
1/2 tablespoon unsweetened cocoa powder
1/4 teaspoon vanilla
1 teaspoon honey (use more or less depending on how sweet you like it)
Starting with the milk, pour all of the ingredients in a small saucepan over medium heat.
In order to help the coconut oil blend in, stir constantly with a small whisk.
Once you’ve reached the desired heat and consistency, pour into a mug and enjoy.
1 cup pure maple syrup
1/4 cup salted butter
Take a large mixing bowl or container outside and scoop clean snow from the ground into your bowl or container.
Take your bowl or container, now filled with snow, inside and put it in the freezer.
Melt the maple syrup and butter in a saucepan over medium heat on the stove.
Stir the syrup and butter mixture until it boils.
Remove from heat and let cool for 2 minutes. The mixture should be dark brown and have the consistency of a more liquefied maple syrup.
Pour the mixture over the snow.
Frozen Hot Chocolate
2 cups ice
¾ cup milk
1 tablespoon chocolate syrup
In a blender, combine ice and milk. Blend until smooth.
Add chocolate syrup and continue blending until completely mixed.
Iced Hot Chocolate
½ cup ice
1 cup milk
1 tablespoon chocolate syrup
Pour milk over ice.
Add chocolate syrup.
Use a spoon to stir in the chocolate syrup. Continue stirring until your drink is thoroughly mixed.
Homemade snow cone
2 tablespoons of your favorite flavor of juice
Take a red Solo cup outside and catch falling snow until it is full (or simply scoop fresh snow into the cup).
Pour juice over the snow.
Peppermint hot fudge sundae
1 cup heavy cream
⅓ cup light corn syrup
12 ounces semisweet chocolate chips
1 teaspoon peppermint extract
Vanilla ice cream
1 crushed candy cane
1. Combine heavy cream and corn syrup. Mix over medium heat, stirring until brought to a boil.
2. Remove from heat and add chocolate chips and peppermint extract.
3. Whisk until the chocolate chips are melted and the mixture is smooth.
4. Serve over ice cream with crushed candy cane on top.
Emily Murray is a senior majoring in professional writing and minoring in public relations. She loves fashion, especially writing about it, and enjoys working with VIM Magazine, CollegeFashionista and keeping up with her own blog, From Me to Hue. Emily is also a member of the MSU Dance Club.
Taylor Downs is a junior professional writing major from Kalamazoo, MI. You will almost always find her with coffee in hand or spending far too much time on her phone texting or listening to music. She loves going out to eat, indulging in TV reruns, and spending time with her family and friends.