4 Cozy Recipes for Winning Winter Hibernation January 28, 2021

by Eat

It’s safe to say we’ll inevitably be “snowed in” (literally or figuratively) for the majority of this winter. Why not lean into it? Make your abode as fire-cracklingly-comfy as possible with these festive drinks and soul-warming stew. 

Fact: There’s nothing better than a snow day. When you were a kid, this momentous occasion (started by putting a big spoon under your pillow and turning your pajamas inside out, of course) probably meant hours of sledding, snow ball fights, and snow-man-building. Arguably the best part was running inside, changing into PJs, and digging into a bowl of steamy soup and a mug of hot cocoa. Now that you’re all grown up, why the heck should any of this have to change?! 

Below, you’ll find some fun (some adult-friendly) drinks and a hearty stew to warm up with. Go ahead and change into (or, let’s be honest, keep on) your softest sweats and get cozy.

Hot Cocoa Bombshells (makes 3)

If you’re on Instagram or Tik Tok, chances are you’ve come across these chocolatey creations once or twice (read: at least 150x). Silver lining alert: quarantine has made a ton of people realize that they can do so much more in the kitchen than they ever thought possible. (Yes, we’ve seen your perfect sourdough loaves!) Now’s your chance to feel like Willy Wonka with these hot chocolate bombs. You’ll need a few specialty tools, but trust us when we say they’re worth it—you’ll want to make these again and again. Feel free to get creative with your fillings and decorations. Want to add some peanut butter, malted milk powder, or crushed candy canes to amp up your hot cocoa mix? We support you! Have some luster dust on hand? Go crazy decorating! 

Ingredients: 

2” Semi-Sphere Silicone Mold (6 semi-spheres total)

¼-½” Food-Safe Paint Brush

8 oz Semisweet Chocolate (60-65%), finely chopped

3 TBSP Hot Chocolate Mix

Mini Marshmallows

White Chocolate or Milk Chocolate, for drizzling 

Sprinkles 

3 Cups Milk of choice, for serving

Method:

MELT CHOCOLATE 

Place 6 oz chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds, then stir with a rubber spatula. Continue to microwave in 15-second increments, stirring in between, until just a few pieces of melted chocolate remain. Remove from microwave and stir vigorously until melted and smooth. Gradually stir in remaining 2 oz chocolate, letting it fully melt before adding more.  

TEMPER CHOCOLATE (worth it, we promise)

Let melted chocolate sit at room temp, stirring every so often, until just warm to the touch (this should only take a few minutes). If you have a candy thermometer, the chocolate is “tempered” when it registers ~90 degrees (you’re aiming for no less than 86 degrees and no more than 92 degrees). 

If you don’t have a thermometer, here’s a hack to know when it’s ready: Spread a bit of chocolate onto a small piece of wax paper. If it looks streaky or dull, let it cool longer. If it dries glossy and smooth, the chocolate is ready to roll! 

PREPARE MOLDS
Add about 2 tsp tempered chocolate to each silicone semi-sphere; use a pastry brush to brush chocolate evenly over surface. Transfer to the fridge to harden for 5 minutes, then repeat process once more with 2 tsp chocolate to make thick, sturdy shells. Chill 5 minutes more.

MAKE BOMBSHELLS (so close now!)

Carefully remove chocolate shells from molds. Heat a small, nonstick pan over medium heat. Working one shell at a time, press rim-side down to even out and melt the edges. Fill these shells with 1 TBSP hot chocolate mix each (or as much as will fit!), then top with a few mini marshmallows. Repeat melting process with another shell, then secure onto hot-chocolate-mix-filled shell to evenly seal. HOT TIP: If needed, paint edges with more melted chocolate to ensure an extra-strong seal.

DECORATE

Using a small spoon, drizzle remaining melted chocolate (or white or milk or candy melts) over bombs, then make it rain with sprinkles. 

SERVE (finally, yay)

When ready to serve, heat your favorite milk in a small saucepan over medium-high heat. Stir constantly until just simmering, then remove from heat. Divide hot chocolate bombshells between mugs, then top with hot milk. Let the bombshell melt and explode, then stir to combine and enjoy!

Spiked Maple Latte Snow Slushies (makes 2)

Question: If you grew up in a snowy climate, did you take literally any chance you got to make edible snow creations in order to gobble up the fluffy white stuff? Check! The stand-out classic was definitely maple snow candy (or “snow taffy”). If you’re unfamiliar, you’d bring maple syrup to a boil, then immediately pour it onto freshly-fallen snow. After letting it sit for a few seconds, you’d twirl it up the flash-frozen syrup with a popsicle stick and voila! Sticky, chewy, cold, maple-y goodness. We’re paying homage to this treat by giving it a grown-up spin—turning it into a coffee-based cocktail (naturally). P.S. If you live in a place that doesn’t get snow, simply swap in crushed ice! It’ll be delicious either way. 

Ingredients:

Fresh Snow

1 Cup Cold Brew

½ Cup Milk (of choice)

2 TBSP Maple Syrup, plus more for serving

2 oz Bourbon

Nutmeg, for garnish

Instructions:

In a cocktail shaker filled with ice, add cold brew, milk, maple syrup, and bourbon. Shake to combine. (If you don’t have a cocktail shaker, that’s totally fine—simply fill a large liquid measuring cup with ice, add the ingredients, and stir it up.) Fill two glasses with snow (they should be overflowing with snow domed on top!), then pour over bourbon mixture. Top each with another drizzle of maple syrup and a pinch of nutmeg. Add straws and serve.

Sour Blood Orange Palomas (makes 2)

Hands down one of the best parts of winter is the peak-season citrus. It’s extra juicy and sweet, and there are so. many. varietals. There’s pink-tinged Cara Cara oranges, succulent sumos, perfumey Meyer lemons, puckeringly-sweet kumquats, classic Navels, and everything in between—we love ’em all. For this cocktail, we took inspiration from the grapefruit-based Paloma and gave it a sweet ’n’ sour seasonal twist. We love blood oranges for their dramatic ombré looks, but more importantly, their extraordinary taste (seriously, if you see them, buy them!). You can use fresh or bottled blood orange juice (if using bottled, we recommend finding cold-pressed with no added sugar), but be sure to use fresh-squeezed lime juice. This citrusy cocktail is light and bubbly, but heavy on the deliciousness.

Ingredients: 

Kosher Salt

1 Cup Blood Orange Juice

2 Blood Orange Wedges

3 TBSP Fresh-Squeezed Lime Juice

1 TBSP Agave or Simple Syrup

4 oz Tequila Blanco

Cold Seltzer, for topping 

Instructions:

Pour some kosher salt on a small plate. Run a blood orange wedge around the rims of two glasses, then set that wedge aside for garnish. Roll moistened rims in salt. Fill glasses halfway up with ice. In a large liquid measuring cup, mix together blood orange juice, lime juice, agave, and tequila. (Taste and add more agave if you like your drinks sweeter!) Divide between prepared glasses, then top off with seltzer. Garnish each glass with a blood orange wedge and serve.

Italian Garden Veggie Stew (2 or 4 servings)

No matter the weather, it’s impossible not to crave a big bowl of soup (aka the culinary equivalent of a bear hug) every once in a while. When that craving strikes, be ready with this hearty, soul-warming veggie version. It’s chock full of goodness—that is to say carrots, onion, crushed tomatoes, a bevvy of Italian herbs and spices, chewy couscous, and tender kale. It’s finished with a showering of Parmesan and a pinch of chili flakes. And because no good brothy bowl is complete without some dough for dunking, there’s also a side of toasty, buttery garlic bread.

Ingredients:

Yellow Onion (1 | 2)

Carrots (6 oz | 12 oz)

Garlic (1 Clove | 2 Cloves)

Kale (4 oz | 8 oz)

Italian Seasoning (1 TBSP | 2 TBSP)

Crushed Tomatoes (13.76 oz | 27.52 oz)

Veggie Stock Concentrates (3 | 6)

Israeli Couscous (2.5 oz | 5 oz)

Garlic Powder (1 tsp | 1 tsp)

Demi-Baguette (1 | 2)

Parmesan Cheese (¼ Cup | ½ Cup)

Chili Flakes (1 tsp | 1 tsp)

Instructions:

  1. Wash and dry all produce. Halve, peel, and dice onion. Trim, peel, and cut carrots into ¼-inch-thick rounds. Peel and mince or grate garlic. Remove and discard any large stems from kale.
  2. Heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally until veggies are lightly browned and slightly softened, 4-6 minutes.
  3. Stir Italian Seasoning and garlic into pot with veggies. Cook until fragrant, 30 seconds. Add crushed tomatoes, stock concentrates, 3 cups water (6 cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened, 5-7 minutes.
  4. Once carrots are just softened, stir in couscous and kale. Cook until couscous is tender and kale has wilted, 8-10 minutes. Taste and season generously with salt and pepper.
  5. While soup cooks, halve baguette lengthwise. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic powder (all for 4) and season with salt and pepper. Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal.
  6. Divide soup between bowls. Sprinkle with Parmesan and a pinch of chili flakes to taste. Serve with garlic bread on the side.

No matter the weather, we want you to make the most out of staying home this winter. Check out more of our winter cocktails here.  If you make any (or all!) of these recipes, be sure to tag us by using the hashtag #HelloFreshPics!

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