Use candy stirrers to take your party drinks to the next level.
These warm winter drink recipes are perfect for your New Year’s gathering and feature Hammond’s Candy Drink Stirrers that will make the treats unique and unforgettable. All these recipes are measured for a group of people so just adjust the measurements to cater for more or fewer guests.
Vanilla Almond Steamer
8 c milk (your choice but we prefer 2%)
1/2 c sugar
2 cinnamon sticks
2 tsp vanilla extract
Hammond’s Toffee Candy Stirrer
Combine the milk and sugar in a medium saucepan over medium-high heat. Stir frequently until the sugar is completely dissolved. Add 2 cinnamon sticks to the milk mixture and cook for 5 more minutes, stirring occasionally and making sure the mixture doesn’t boil. Remove the saucepan from the heat and remove the cinnamon sticks from the mixture. Pour into mugs and garnish with whipped cream, a sprinkle of cinnamon, and toffee stirrer.
Classic Hot Chocolate
8 c milk (we used 2%)
2/3 c granulated sugar
1/3 c unsweetened cocoa powder
1 tsp vanilla extract
Hammond’s Peppermint Candy Stirrer
In a medium saucepan, heat the milk over medium heat until scalding (not boiling). Whisk in the sugar, cocoa powder, vanilla extract, and a pinch of salt until dissolved. Serve hot and top with marshmallows, whipped cream, chocolate syrup and a peppermint stirrer.
Gingerbread Hot Chocolate
1 c water
1 c light brown sugar
1/2 c molasses
1 tbs ground ginger
1 tsp ground cinnamon
6 c milk
1.5 c chocolate chips
Hammond’s Toffee Candy Stirrer
This recipe includes directions for both the sauce and hot chocolate.
In a saucepan, heat the water, brown sugar, molasses, ground ginger and cinnamon over medium heat. Bring to a light boil. Lower the heat and let simmer for 8 minutes, stirring occasionally. Remove from the heat and let cool. The syrup will slowly thicken. If pressed for time, you can make the syrup in advance and refrigerate.
Heat the milk in a saucepan over medium heat. Once heated, pour in the chocolate chips and stir until combined. Stir in 1/2 a cup of the gingerbread syrup and add sugar to taste. Garnish with whipped cream, crumbled gingerbread cookies, a drizzle of leftover syrup, and a toffee stirrer.
Hot Apple Cider
9 c water
4 apples (we used multiple varieties)
1 pear (your choice)
3 cinnamon sticks
2 tbs mulling spices
Hammond’s Lemon or Orange Candy Stirrer
Start by peeling the pomegranate and putting the arils aside. Leaving the skin on, core the apples, persimmons, and pear, and cut them all into quarters. Slice the orange and then place all the fruit, water, cinnamon sticks, and mulling spices into a slow cooker. We suggest tying the mulling spices into a cheesecloth so they can be easily removed later. Set to low for 8 hours.
After 8 hours has passed, remove the cinnamon, the mulling spices and as much of the fruit as possible. Pour the remaining liquid into a blender, blend, and then pour through a fine mesh sieve into a container. Then slowly pour the cider back into the slow cooker and set to warm. Serve warm and garnish with a lemon or orange stirrer, and add some honey and fruit slices if desired.