Candy Cane Cocoa
In a saucepan, heat milk until hot, but not boiling.* Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
* Instead of a saucepan, you can use the Thermos® Stainless Steel Cook and Carry System to heat the milk for the recipe.
Apple Cranberry Relish
Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.*
*This dish can be stored in a variety of Thermos® Food Jars, and can be kept cold in the Cook and Carry System while traveling.
Coquito (a Puerto Rican coconut egg nog)
Combine the coconut milk and the sugar in a saucepan* and scald over medium heat. Beat the egg yolks with the vanilla. Beat in 1/2 cup of the scalded mixture into the egg yolks. Then whisk all the egg yolk mixture into the scalded mixture. Stirring mixture constantly, cook over low heat until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon. DO NOT BOIL. Strain the eggnog into a bowl. Stir in the rum and let cool to room temperature. Place plastic wrap on the surface and refrigerate until well chilled. Once chilled serve with nutmeg sprinkled on top.
* or Thermos® Stainless Steel Thermal Cookware.
To keep your drinks and dishes warm, you can also use products like the Stainless Steel Wide Mouth Bottle, which will keep drinks at the desired temperature for hours, and the Thermos Nissan™ Stainless Steel Vaccum Bottle. Both products come with a shoulder strap for easy protability, and an additional cup so that you can share your Christmas beverages.