Choosing the right drink is a difficult issue. For all those who don’t take alcohol it is worse as the choice becomes limited.The decision has become even more problematic by the fact that the traditional Christmas lunch of roasted bird and boiled veggies is slowly giving way to an array of new dishes.So if selecting right drink seems like a next to impossible task, why not seek out some interesting alternatives for the perfect accompaniments to the changing mind and palate.
CANDY CANE COCOAIngredients: 4 cups milk3 (1 ounce) squares semisweet chocolate, chopped4 peppermint candy canes, crushed1 cup whipped cream4 small peppermint candy canes Procedure: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.YULETIDE SPICED TEA MIX RECIPEIngredients: 1 1/2 C. sugar1 C. sweetened lemonade mix1 C. powdered orange drink mix1 C. dry, sweetened instant tea4 packets (individual serving size) instant spiced cider mix3/4 t. ground cinnamon3/4 t. ground clovesProcedure:Blend ingredients together. Store in an airtight container. Package into gifts and give along with directions for use. CROCKPOT HOT MINT MALTIngredients: 6 chocolate covered peppermint patties 5 cups milk 1/2 cup chocolate malted milk powder 1 teaspoon vanilla whipped cream Procedure:In slow-cooking pot, combine mint patties with milk, malted milk powder, and vanilla. Heat on low for 2 hours. Beat with rotary beater until frothy. Pour into cups; top with whipped cream.
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