If only there was an equivalent of ice pops for a cold winters day. Well, while it may be impossible to serve up hot ice pops without a gooey mess you can always serve up some of these warm winter treats.
Feeling cold? No problem, these treats are sure to keep you toasty. Yes, we have found the perfect warm winter treats for your and your family to enjoy.
Warm Chocolate Puddings
- 4 ounces semisweet or bittersweet chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons sugar
- 2 large eggs, yolks and whites separated
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Ice cream (any flavor), for serving (optional)
Preheat oven to 190°C. Place four 6-8 oz ovenproof bowls on a baking sheet and set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally for 4-5 minutes until just melted.
Remove from the heat and mix in 2 tablespoons sugar, then the egg yolks and vanilla. Set aside.
In a medium bowl, with an electric mixer, beat the egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar and beat until the mixture is stiff and glossy.
Using a rubber spatula, mix about ⅓ of the egg-white mixture into the chocolate mixture and then gently fold in the remaining egg-white mixture. Divide among bowls.
Bake for approximately 20-25 minutes, until the tops are puffed and cracked but insides are still quite soft – a toothpick inserted in the center should come out gooey.
Serve warm and topped with ice cream, if desired.
Courtesy of Minimalist Baker
For the Ginger Syrup:
- 1 1/2 cups filtered water
- 1 cup organic cane sugar (or organic coconut sugar)
- 1 cup roughly chopped fresh ginger (~1 large knob)
For the Latte:
- 1 ½ – 2 tbsp ginger syrup
- 1 ¼ cups unsweetened plain almond milk
- Optional: Cinnamon or nutmeg for topping
To make the ginger syrup, bring the water, sugar and ginger to a boil, and stir to dissolve the sugar. Then reduce the heat to a low simmer and continue cooking for 45 minutes.
Once ready, strain through a fine mesh strainer into a bottle or jar for easy storage.
To make the ginger latte, heat the almond milk in a saucepan or in a mug in the microwave. Then add 1-2 tbsp ginger syrup. Taste and adjust sweetness as needed.
Sprinkle with a little cinnamon or nutmeg, and serve.
The ginger syrup should keep in the fridge for up to a month.
Bread & Butter Pudding
- 2 almond croissants roughly torn
- 3 pain au raisins (or pain au chocolate, if you prefer) roughly torn
- 400g brioche loaf, roughly torn
- 100g unsalted butter, melted and cooled
- 6 eggs
- 1 cup (220g) caster sugar
- 600ml pure (thin) cream
- 600ml milk
- Finely grated zest of 1 orange
- 2 teaspoons vanilla extract
- Icing sugar, to dust
Grease a large baking dish. Arrange the almond croissant pieces in the baking dish, then top with a layer of pain au raisins (or pain au chocolate) pieces and finish with a layer of brioche.
Whisk the butter, eggs, sugar, cream, milk, orange zest and vanilla together in a bowl until just combined.
Pour over the pastries and brioche, then stand for 3-4 hours to allow the cream mixture to soak in and the flavours to develop.
Preheat the oven to 180°C and bake the pudding for 1 hour or until just set. Dust with icing sugar and serve.
Epic Hot Chocolate
- 2 pints semi-skimmed milk
- 2 tablespoons Horlicks
- 2 tablespoons cornflour
- 3 tablespoons icing sugar
- 4 tablespoons quality organic cocoa
- 100g good-quality dark chocolate (70% cocoa solids), finely grated
- 1 pinch ground cinnamon
- 1 pinch sea salt
Pour the milk into a large pan and bring almost to the boil over a medium heat.
Meanwhile, add all the remaining ingredients to a large jar and give it a good shake to combine. You need around 10 heaped tablespoons for this amount of milk.
Spoon the chocolate mix into the hot milk, give it a good whisk and leave to bubble away for a few minutes before serving.
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