The Register-Herald, Beckley, West Virginia

Life!

December 2, 2012

Toast-worthy treats

(Continued)

BECKLEY — In a large bowl, use a whisk or an electric mixer to beat yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

Combine the milk, cloves and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling. Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while adding the hot mixture.

Pour egg/milk mixture back into the saucepan. Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly and coats the back of a spoon. It helps to have a candy thermometer (if you have one, cook until the mixture reaches 160 degrees F). Do not allow the mixture to boil, or it will curdle. Remove from heat and stir in cream.

Strain the mixture through a mesh strainer to remove the cloves.

Let cool for one hour. Mix in vanilla extract and nutmeg.

Allow to chill overnight and serve.

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Coconut Tres Leches Hot Chocolate

“Coconut tres leches (three milks) is one of my favorite cakes. You soak it in three different kinds of milk and it’s really good with a little rum added.” Here, the drink equivalent of the beloved, festive pastry.

     3 cups milk

     1 14-ounce can unsweetened

           coconut milk

  1/2  14 ounce can sweetened

           condensed milk

    2 tablespoons unsweetened

         cocoa powder

  1/2 teaspoon vanilla extract

  1/4 cup chocolate shavings

In a saucepan, combine all three milks. Bring to a simmer over medium low heat,

stirring occasionally. Whisk in cocoa powder until completely combined with milk. Remove from heat and stir in vanilla. Best served in coffee mugs garnished with chocolate

shavings and whipped cream.

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Simple Cider

“People always ask me what I put in our cider to make it taste so good.” Almost nothing, is the answer. Apple juice, appropriately dressed, is the winter beverage with the most mass appeal. For an extra infusion of spice, don’t skimp on the garnish (ample orange zest and a cinnamon stick as stirrer).

       Vegetable oil

    2 quarts apple cider or juice

    1 cinnamon stick

    2 cloves

     1 apple (quartered)

     1 orange (quartered)

Warm a heavy bottomed stockpot to medium heat and add enough vegetable oil to coat the bottom of the pot. Allow oil to warm for one minute and then add all the ingredients except the juice or cider. Cook the ingredients for 3 to 4

minutes. Add cider or juice and allow warming for 20 to 25 minutes. Serve cider from stockpot or place in crockpot.

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