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Tasty Toasty with these


Gingerbread Hot Cocoa


4 cups milk


½ cup cocoa powder ¼ cup brown sugar ¼ cup white sugar ½ tsp. ground cinnamon ½ tsp. allspice


½ tsp. ground ginger ½ tsp. vanilla extract ¼ tsp. sea salt


Whipped cream for topping


Spiced Vanilla Pear Apple Cider


2 qts. fresh apple cider


2 qts. pear juice (no sugar added) Do not substitute pear nectar here, as it will end up being too sweet


2 cinnamon sticks 1/4 tsp. nutmeg 1 star anise


1 vanilla bean pod


Add juices and spices to a large soup pot or crock pot. Slice vanilla bean pod in half lengthwise and toss in pot. On low heat bring the cider up to a simmer, whisking often. The spices and vanilla will infuse into the cider. Simmer for 5-10 minutes. Ladle into a big mug.


Use all cider if unable to find pear juice.


Snickerdoodle Hot Chocolate


3 cups Half & Half (*can substitute with fat free half & half or lowfat milk)


⅔ cup white chocolate, chopped 1 cinnamon stick ½ tsp. vanilla ½ tsp. cinnamon


Winter Drinks


Heat milk in a medium saucepan over low heat. While warming the milk, combine the cocoa powder, brown sugar, sugar, cinnamon, allspice and ginger in a small bowl. Whisk into the milk until hot. Serve with whipped cream and sprinkle with cinnamon.


Combine ¼ cup Half & Half, white chocolate, and cinnamon stick in a small saucepan. Heat on low, stirring constantly, until white chocolate is melted. Add remaining Half & Half and spices and heat through.


Remove cinnamon stick before serving.


Creamy


Pumpkin Pie Smoothie


2 cups almond milk 1/2 cup rolled oats 2 Tbsp. chia seeds 1 cup canned pumpkin 1/2 Tbsp. blackstrap molasses 1 frozen ripe banana 2 tsp. cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1.5-2 Tbsp. pure maple syrup Whipped cream, for garnish


In a medium-sized bowl whisk together milk, oats, and chia seeds. Place in fridge for 1 hour or overnight. Add soaked oat mixture to blender along with the pumpkin, molasses, frozen banana, and spices. Blend until smooth. Add about 5 ice cubes and blend until ice cold.


Add maple syrup to taste. Serve with whipped cream and a sprinkle of cinnamon on top.


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