"Christmas" - Winter Holiday Coffee Lovers Blog Hop !!!

¡Hello everyone!!! ... 

Welcome one time more to:

 Amy Tsuruta, fabulous designer and creator of 

this fantastic idea, invite all of us to participate in this activity!!!

More details, please follow these links:

THEME: winter/holiday

USE: coffee, tea &/or cocoa images

blog: http://coffeelovingcardmakers.com/

DIRECT LINK to HOP for December 11th: http://wp.me/p5K3PQ-4w

Today we'r celebrating too: "The National Cocoa Day" !!!

I found one special more recipe from Wicked Good Kitchen

that i'd like to share with all you:

"Pumpkin Cheesecake White Hot Cocoa"

What makes our recipe for Pumpkin Cheesecake White Hot Cocoa wicked good? A fine recipe from Recipe Girl to inspire us and fine-quality ingredients such as White Chocolate by Callebaut®, Trader Joe’s® Pumpkin Butter and Whipped Cream Cheese by Philadelphia® to produce a creamy, white chocolate and perfectly spiced pumpkin hot cocoa. For our spiked version, only Blanton’s® Original Single Barrel Bourbon and Frangelico® Hazelnut Liqueur would do to create a hot beverage equal to or superior than Hot Buttered Rum. Finally, we offer dairy-free and gluten-free options. What is not to love?

Ingredients

• For the ‘Cheesecake’ Whipped Cream
• 1 cup (240 ml) cold heavy whipping cream
• 4 tablespoons (50 grams) granulated sugar
• 4 tablespoons (44 grams) whipped cream cheese, such as Philadelphia®
• 1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®
• For the Pumpkin White Hot Cocoa
• 4 cups (960 ml) whole milk
• 8 ounces (227 grams) white chocolate, such as Callebaut®, chopped
• 8 tablespoons (144 grams) pumpkin butter, such as Trader Joe’s®
• For the Topping Garnishes
• Freshly grated whole nutmeg
• Caramel sauce
• 4 cinnamon sticks measuring 4-inches, optional
• Special Equipment
• Cream Whipper, helpful but not necessary

Preparation

Prepare the ‘Cheesecake’ Whipped Cream: In a medium bowl, using an electric mixer, blend the cream, sugar, cream cheese and vanilla together until smooth and creamy. Beat at high speed until the mixture has almost thickened to stiff peaks when the beaters are lifted from the bowl, about 2 to 3 minutes. Set aside.

Cream Whipper Method: In a medium bowl, using an electric mixer, blend the cream, sugar, cream cheese and vanilla together until smooth and creamy and only small flecks of cream cheese remain. (Don’t worry, the cream whipper will take care of those remaining tiny flecks.) Beat at medium-low speed (setting 4 on KitchenAid stand mixer) until thickened but still liquid, about 2 minutes. Pour mixture into cream whipper vessel and charge according to manufacturer’s instructions. Place in refrigerator until ready to use.

Prepare the Pumpkin White Hot Cocoa: In a medium saucepan over medium heat, warm the milk until it is hot to the touch, about 4 minutes. Whisk in white chocolate and stir until it is melted and fully incorporated into the milk. Whisk in pumpkin butter until well blended and heated through. Remove pan from the heat and divide hot cocoa among 4 large mugs. Top each mug with a generous dollop of ‘Cheesecake’ Whipped Cream or dispense from cream whipper.

To Garnish Hot Cocoa: Dust the ‘Cheesecake’ Whipped Cream over the top of each mug with freshly grated whole nutmeg and drizzle with caramel sauce. Add cinnamon stick to each mug. Serve immediately.

You can find the TIPS and more of this fabulous recipe HERE.

After this delicious recipe, I introduce my project:

I participate too with Simon Says Stamp Monday Challenge:

"Holly Jolly Stamping"

Supplies used:

My Favorite Things Die: "Hot Cocoa Cups"

My Favorite Things Stamp: "Hug in a Mug"

Prima Marketing Stamp: "A Victorian Christmas"

Lil'inker designs Die: "LILD121 Bunnies & Bows"

Punches medium  & small : "Snowflake"

Sequins, Card-stock Turquoise, white, red.

Thank you very much for your lovely comments. 

¡Happy Hopping!!!