Candy Cane Cocoa

Candy Cane Cocoa

INGREDIENTS

• 4 cups milk
• 3 (1 ounce) squares semisweet chocolate, chopped
• 4 peppermint candy canes, crushed
• 1 cup whipped cream
• 4 small peppermint candy canes

DIRECTIONS

1. In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.

Bon Appétit!

Eggnog

Eggnog

It's a rich, indulgent favorite, and Christmas wouldn't be the same without it.

Some eggnog recipes contain raw eggs. If you're concerned about safety, purchase pasteurized eggs or heat the eggnog mixture to pasteurize them yourself. Eggs need to reach a temperature of 160 degrees F (71 degrees C).

• Beat the eggs in a saucepan with the sugar and milk or cream called for in your recipe. Sugar has an insulating effect, and will help prevent the eggs from coagulating in the heat.
• Stir the mixture constantly over low heat until it thickens slightly and coats the back of a wooden spoon.
• Use an instant-read thermometer. When the mixture reaches the correct temperature, immediately place the pan in a bowl of cold water to stop the cooking.

Bon Appétit!