Tasty Tuesday - Hot Chocolate Covered Cherry

Here in Michigan and across the country the temps are low and the snow is deep. After the morning coffee is finished, I clean out the pot and fill with water. I try to keep a pot of hot water available all day for my snowmen to enjoy a cup of hot cocoa when they come in from the cold. 

While at the grocery the other day, I checked out the discounted liqueur and found a bottle of Michigan Cherry.

An decadent idea came to me.

Make a cup of hot cocoa (I prefer Hersey's Dark Chocolate Cocoa)

Add 1 TBSP of coffee creamer

Add 1 shot (or more) of the Cherry liqueur

Feel free to top with whipping cream & a cherry.

I call it a Hot Chocolate Covered Cherry.  

Tempting Tuesday - Creamy Hot Chocolate

It's cold outside so make some hot chocolate and curl up under a cozy blanket with your honey.
Ingredients1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 1/2 cups hot water
Mini marshmallows (optional)

Directions1.In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in water. Heat through, stirring occasionally. Do not boil. Top with marshmallows, (optional). Store covered in refrigerator.

Footnotes
MICROWAVE In 2-quart glass measure, combine all ingredients except marshmallows. Microwave on 100% power (HIGH) 8 to 10 minutes, stirring every 3 minutes. Top with marshmallows if desired. Store covered in refrigerator. Tip: Creamy Hot Chocolate can be stored in refrigerator up to 5 days. Mix well and reheat before serving.