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These sound nummy!
Wednesday, 15 December 2010 03:12These are from the November-December issue of American Girl:
Pumpkin Pie
Add 1 tablespoon canned pumpkin pie and 1 teaspoon brown sugar to one cup hot chocolate. Stir until blended. Add a twirl of whipped cream and top with sprinkles and crushed graham crackers.
Gingersnappy Happy
Start with 1 cup hot chocolate. Add 1/4 teaspoon each ground ginger, allspice, and cinnamon. Top with whipped cream. Decorate the mug - make a small notch in a soft gingersnap, and place the cookie on the rim.
Berry Chocolatey
Add 1 tablespoon seedless raspberry jam to one cup hot chocolate. Stir until jam dissolves. Top with whipped cream and chocolate syrup. Finish with sprinkles and a raspberry. (Molly: I have raspberry syrup which would work better than the jam, I think.)
There were others, but I didn't like the sound of them as much. If you're curious, they're on pages 12 and 13 of 2010's November-December issue of American Girl. The cover model is a black girl wearing pink and purple.
Pumpkin Pie
Add 1 tablespoon canned pumpkin pie and 1 teaspoon brown sugar to one cup hot chocolate. Stir until blended. Add a twirl of whipped cream and top with sprinkles and crushed graham crackers.
Gingersnappy Happy
Start with 1 cup hot chocolate. Add 1/4 teaspoon each ground ginger, allspice, and cinnamon. Top with whipped cream. Decorate the mug - make a small notch in a soft gingersnap, and place the cookie on the rim.
Berry Chocolatey
Add 1 tablespoon seedless raspberry jam to one cup hot chocolate. Stir until jam dissolves. Top with whipped cream and chocolate syrup. Finish with sprinkles and a raspberry. (Molly: I have raspberry syrup which would work better than the jam, I think.)
There were others, but I didn't like the sound of them as much. If you're curious, they're on pages 12 and 13 of 2010's November-December issue of American Girl. The cover model is a black girl wearing pink and purple.
