As another winter approaches, Survivors are struggling to find suitable shelter. Many public buildings suffered structural damage from the looting and rioting that occurred after the first outbreaks.
All Survivors should now have supplies stored for the long winter ahead. While the Northern regions of the U.S. will enjoy relative safety with the cold-induced Walker slowdowns, the Southern states must remain vigilant against herd attacks as well as nutritional deficits.
High-calorie drinks, snacks and desserts can keep your Group from dropping weight during the colder months.
Andes Thin Mint Toddy will make even the most foul-tempered Survivor smile. It features smooth and creamy hot chocolate with the added kick of Peppermint Schnapps.
Eggnog Crème Brûlée is a rich satisfying treat; and very easy to prepare with pantry staples. Be sure to make the effort to caramelize the sugar on top with either a butane torch or red-hot campfire coals held with tongs. The extra flavor and crunch makes it worth the effort.
These satisfying (and vegan!) sweets were created in response to a special request from Andrea. Thank you Andrea…May your winter be Walker-free and overflowing with Peppermint Schnapps.
Andes Thin Mint Toddy
4 cups milk (32 oz boxed almond, soy or dairy milk)
1 disk Mexican-Style Hot Chocolate mix
OR enough powdered dry Hot Chocolate mix to flavor 4 cups of milk
1/2 cup Peppermint Schnapps
Pour all of the milk into a large Dutch oven (or saucepan). Add the disk of Mexican-Style Hot Chocolate or powdered Hot Chocolate drink mix and warm mixture over medium heat (or medium campfire coals).
Using a whisk, stir gently until chocolate is melted or blended and mixture is very hot. Remove from heat and whisk for several minutes until the mixture is slightly frothy.
Pour evenly into 4 serving mugs and add 2 Tablespoons of Peppermint Schnapps to each mug. Serve immediately.
Eggnog Crème Brûlée
2 packages (3 ounce each) Vanilla Pudding mix (cook and serve type)
2 cups milk (boxed almond, soy or dairy milk)
3 Tbsp. Brandy
1 Tbsp. White Rum
1/4 tsp. Ground Nutmeg
4 Tbsp. Granulated Sugar
Pour milk and pudding mixes into a large Dutch oven (or saucepan). Warm mixture over medium heat (or medium campfire coals) stirring constantly. Allow mixture to come to a boil. Cook and stir for 2 more minutes.
Remove from heat and stir in Brandy, White Rum and Nutmeg. Stir until blended. Pour evenly into 2 six-inch cast iron skillets (each for 2 people to share) or 4 small, heat-proof ramekins. Allow to cool to room temperature.
Sprinkle the tops of the Crème Brûlées evenly with granulated sugar. With a butane torch (or using red-hot campfire coals held with tongs) heat the sugar on top. Move torch slowly and carefully until sugar is toasted and caramelized. Use caution; the sugar can burn very easily.
Once sugar is caramelized, serve immediately. Serves 4.