DISCOVER OUR HOLIDAY THEMES
Holiday tips and tricks for a festive time
TIP 1
When garnishing a cozy cup of hot chocolate, get creative. Pile on crushed pretzels, cookies, candy canes, chocolate chips, or anything else sweet you crave.
TIP 2
Ensure that you never let the hot chocolate boil, always keeping it at a consistent simmer for optimal results.
TIP 3
If you find that your hot chocolate is a little too sweet, add a pinch of salt (no more) to balance out the taste.
Discover our festive recipes perfect for gifting
Hazelnut
Hot Chocolate
10 min
Hazelnut Hot Chocolate
- In a small pot over medium heat, warm the milk with the vanilla until milk is hot and simmering but not boiling.
- Whisk occasionally to prevent from burning to the bottom of the pot.
- Add the hazelnut chocolate, and the chopped chocolate to the warmed milk and whisk together until well combined, creamy and foamy.
- Pour into cup and serve immediately.
- Top with marshmallows if desired.
1 cup2% milk or unsweetened almond, soy or coconut milk
1 tsp.Irresistibles pure vanilla extract
1 tbsp.Irresistibles organic hazelnut chocolate spread
1/4 cupIrresistibles 45% dark chocolate, finely chopped
N/AOptional garnish: small or large marshmallows
Almond Milk and Banana Hot Chocolate
15 min
15 min
Almond Milk and Banana Hot Chocolate
Coconut whipped cream :
- Open the refrigerated coconut cream and scoop the solid part into a bowl (keep the coconut water for your smoothies).
- Use an electric mixer on low to whip (for about 2 minutes) the coconut cream with the maple syrup and vanilla. Set aside.
Hot chocolate :
- Place all the ingredients in a blender and mix until you get a smooth texture.
- In a microwavable mug, heat for about 1 minute.
- Serve with the coconut whipped cream.
N/AHot chocolate
2 cups Almond beverage or another plant-based milk
4Dates
1/2 Banana
3 Tbsp. Cocoa
2 tsp. Vanilla
1 tsp. Cinnamon
N/ACoconut whipped cream
1 can (398 ml)Coconut cream stored in the fridge the night before
2 Tbsp. Maple syrup
Holiday
Eggnog
30 min
Holiday Eggnog
- Separate whites and yolks of eggs.
- In a bowl, beat egg whites with 1/2 cup (125 mL) sugar until stiff peaks form. Set aside.
- In a large bowl, beat egg yolks with remaining sugar until frothy.
- Continue beating while gradually adding brandy, rum, cream and milk.
- Fold in egg whites with a spatula. Refrigerate until time to serve.
- Serve chilled or at room temperature in small glasses.
10Eggs
1 cupSugar
1 cupBrandy
2 cupsRum
2 cupsCream 15%
4 cups2% milk
Frosted
Oranges
5h 45
Frosted Oranges
- Cut each orange's top off and delicately remove the pulp to keep the orange's shape.
- Press the removed pulp above a large glass bowl to get all the oranges' juice.
- Add, to the juice, the sweet condensed milk and the cream. Beat the stirred ingredients with an electric mixer to obtain an unctuous mixture.
- Fill the hollowed out oranges with the mixture and put back each orange's top.
- Put the oranges in the freezer for at least 4 hours.
- Remove from the freezer when you are ready to serve.
8Medium size fresh oranges
1 cupSweet condensed milk
1 cupThick cream (15%)
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