Free Printable Gifting Labels For Hot Chocolate Tablets!

I sincerely hope you enjoy these labels for your holiday gifting!

Cos I totally hated making them.

Ugh. It’s hard for me to understand how on earth 15 years ago I was working towards a career in all things printing, typesetting, and graphics. The entire idea was ridiculous. Sitting in front of a computer makes me nertzy. Hate it. Then again I can’t afford to pay someone else to do it, so here I sit in misery making labels and packaging.

That reminds me! If you love shopping local please stop out to Bean Creek Garden Center ( 645 S Meridian Rd, Hudson, MI 49247 ) Saturday November 30th from 9-5 for Small Business Saturday. You will find all kinds of unique gift items for all the people on your list! I’ll have some of my grapevine wreaths and a selection of homemade jams and jellies among other things there too.

Simply download these guys, print them, and cut them out! Print on cardstock and attach with a ribbon or print them out on sticker paper. I’ve also included some blank wreaths that fit the top of a regular mouth canning lid. You can write your own little note in the center of the wreath!

Images are from thegraphicsfairy.com

Hot Chocolate Tablets

This article first appeared in Simply Hers Magazine, in the November/December 2019. If you haven’t picked up a copy of this FREE local publication you’re really missing out! The magazine is ran by a great bunch of women! You can find them in all of your favorite local stores.

Ever since my favorite drinking chocolate mix stopped being made I’ve been on a quest to find a replacement. I had tried all name and number of dry powdered hot chocolate mixes, I even made a few of my own but nothing compared to the creamy texture and rich chocolate flavor of my drinking chocolate. One day I stumbled upon Abuelita’s Mexican hot chocolate drinking tablets in the grocery store and I had finally found what I had been searching for! It got me to thinking about making my own with different flavors and chocolates. I just love it when an idea pans out in real life and I am very excited to share with you my recipe for hot chocolate tablets. I’ve included 4 flavors below but really the combinations are as endless as your palette. These little guys make a wonderful gift for friends and family around the holidays and recipients will love them not to mention they are super quick and easy to make with ingredients and tools you already have!

Special Equipment:

double boiler – If you don’t have one no problem! Simply sit a glass bowl on top of a small saucepan of water. Boom! Instant double boiler.

You will need some sort of mold to pour the melted chocolate mixture into. A muffin tin with cupcake liners yields the perfect size tablet. Silicone molds would work perfectly as well just make sure they hold about much as a muffin cup. An ice cube tray can be used as well for smaller portions.

Mocha

  • 3 TBS instant coffee (or 1 heaping TBS espresso powder)
  • 1 cup semisweet chocolate chips
  • 1/3 cup sugar

In a double boiler melt chocolate over medium/low heat, stir in instant coffee and sugar. Pour into prepared molds to the top, then lightly tap pan on the counter to release any air bubbles and allow to harden.

This recipe will yield 3 tablets.

– An entire bag of chips will yield 6 tablets. Simply double the other ingredients if using the whole bag.

To use: Add 4 cups of your favorite milk (works great with alternative milks as well) into a small sauce pan and drop in one tablet. Then warm milk over medium heat and whisk until no chocolate chunks remain, stirring constantly bring mixture to a gentle boil then immediately remove from heat. Some specks of chocolate will still remain giving it a beautiful rustic appearance. Pour into mugs and enjoy! – Tablets can but cut in half or quartered to make smaller batches- Here are some more great flavors to try! (we LOVE the Cinnamon Bun!)

All dolled up and ready for gifting.

White Chocolate Peppermint

  • 1 cup white chocolate chips
  • 1/3 cup sugar
  • 3 crushed up candy canes

Cinnamon Bun

  • 1 cup white chocolate chips
  • 1 tsp ground cinnamon
  • 1/3 cup sugar
  • 1 tsp vanilla extract

Spicy Hot Chocolate

  • 1 cup semisweet chips
  • 1/3 dark brown sugar
  • 1 tsp cinnamon
  • ¼ tsp ground cayenne pepper

The Very Best Rhubarb Pie

Confession time: Until this year I’ve never eaten or made a rhubarb pie. Feels really good to have that sin off my chest. I really don’t know what the reason is for it, other than I always ate rhubarb raw and maybe the thought of it in a pie was kind of a turn off? Well, whatever the reason my heart or my shoes, I’d always hated rhubarb pie. Completely without cause too, since I had never even tried it. Then Last year I made some amazing strawberry rhubarb jam and that was the turning point, I immediately regretted all the wasted years. I had a bag of frozen rhubarb tucked away in the freezer and I busted it out to create a masterpiece. I think I have made this pie the most so far this year, my husband loves it and so does everyone I share it with, so I’d like to share it with you too!

Crust: (make two)

1 ½ cup flour

2Tbs sugar

½ tsp salt

1/3 cup cold lard cubed +2Tbs

¼ cup ice cold water

+ 1 beaten egg for brushing the top

pulse all ingredients in the bowl of a food processor, slowly drizzle in ice water until a slightly crumbly dough is formed. Chill dough for at least 3 hours before rolling on a floured surface.

Filling:

4 cups chopped rhubarb

½ cup brown sugar

½ cup sugar

2 Tbs lemon juice

1 tsp cinnamon

1 8oz jar strawberry jam

3 Tbs minute tapioca

Tip: if you are working with frozen rhubarb, measure while it is still frozen, then allow it to thaw. Drain excess water, then use in recipe as directed.

Stir all ingredients in a large bowl, pour into prepared pie crust and add top crust in lattice style. Brush Top crust with beaten egg and sprinkle with course sugar. Cover top with foil. Preheat oven to 425, bake for 20 minutes, change temperature to 375 and continue to bake for 45-60 min (until filling is bubbly) , remove foil with 20 min remaining. Cool and serve with ice cream.