Sensational Holiday Sips Featuring Gay Lea Whipped Cream as seen on Rogers Daytime York Region

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The only way to keep me quiet….fill my face with Gay Lea Real Coconut Whipped Cream! Click here to watch my segment on Daytime York Region. Happy Holidays!

“Yule” never drink regular hot chocolate again after trying my Sensational Holiday Sips topped with Gay Lea Real Whipped Cream.  For additional Christmastime bliss – grab the kids, roll up your sleeves and whip a few batches of Shortbread.  Click here for a variety of recipes.          

From my hectic holiday kitchen to yours, Merry Christmas! 

Running Room Hot Chocolate
A sophisticated twist on a classic hot chocolate.

Salted Dark Chocolate Spiced Cocoa  

A sophisticated, festive sip.

½ cup (125 mL) quality cocoa powder

¼ cup (60 mL)  finely grated (or finely chopped) quality dark chocolate

3 tbsp (45 mL) granulated sugar

1 1/4 tsp (6 mL) sea salt

¼ tsp (1 mL) cayenne pepper

Stir together all ingredients and place into a 1 cup (250 mL) mason jar with lid. Tie with decorative ribbon and attached recipe card with instructions.

Recipe card instructions:  Whisk 2 tbsp (30 mL) of prepared cocoa mix with 1 cup (250 mL) milk in a small pot over medium heat until desired temperature. Garnish with Gay Lea Real Whipped Cream and chocolate shavings.  Sip, relax and enjoy the holidays.  Makes one, 1 cup (250 mL) serving. *cocoa mix recipe will make eight, 1 cup (250 mL) servings.*

Coconut Holiday White Chocolate

Greet your guests with a decadent hot chocolate.

4 cups (1 L) milk  

1 small piece of vanilla bean – about 1/4 inch

3 tbsp (45 mL) white hot chocolate powder (found at bulk food stores) 

1 drop coconut extract

Gay Lea Real Coconut Whipped Cream

Garnishes: very finely chopped white chocolate and toasted coconut

Method: Heat milk and vanilla bean over medium heat until desired temperature.  Whisk in Heavenly White Hot Chocolate Mix and coconut extract.  Remove vanilla bean and divide hot chocolate between four mugs (for jumbo servings, divide between two mugs).  Top each mug with Gay Lea Coconut Whipped Cream.  Garnish evenly with finely chopped white chocolate and biscuit.  For an adult version; drizzle homemade vanilla extract on top of each mug.

Warm Spiced Gingerbread Sip 

All the festive flavours of a traditional cookie served in a mug.

4 cups (1 L) milk

2 tbsp (30 mL) each; fancy molasses and brown sugar

1 tsp (5 mL) ground ginger

1/2 tsp (2 mL) ground cinnamon

pinch each; ground cloves and ground nutmeg

small piece of vanilla bean – about 1/4 inch or 1 tsp (5 mL) pure vanilla extract

Gay Lea Real Whipped Cream

Garnish: crushed gingersnap cookies and finely sliced candied ginger

Method:  Whisk together all ingredients (except for garnishes) and heat until desired temperature.  Remove vanilla bean.  Divide evenly between four mugs (for jumbo servings divide between two mugs).  Top each mug with Gay Lea Real Whipped Cream. Garnish evenly with crushed gingersnap cookies and candied ginger.

Charmaine is a regular guest on Rogers Daytime York Region and food writer for Running Room Magazine sharing DSC_1081her love and enthusiasm for all things food, cooking and running.

Charmaine is a proud ambassador of Niagara Falls Women’s Half Marathon: a celebration of Women & Fitness, come join in the FUN June 6th, 2016.  Hope to see many of you at the start line in 2016!  Click here to register.

Most importantly; Charmaine is the mother of two active boys, Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind. For more tasty recipes visit www.charmainebroughton.com

Follow Charmaine on Twitter @runnercharb