Hi all,
there is snow on the ground, and i've been craving and eating chocolate all day(toblerone, brownies, linden chocolates...), just thought i might as well end the day with a little chocolate as well.
i've got my heart set on cocoa. Hot cocoa and a bath, and maybe a little of Mansfield Park.
(I'm on a Jane Austen kick, I just finished Emma. It was quite wonderful. Occasionally most stressful, having to sit helplessly and mourn the messes she is always getting her self into, but in all most highly recommended)
but anyways...hot cocoa. I went digging through Marc Bittman's, How to Cook Everything, for the recipe... searchin' under 'hot chocolate' 'cocoa' 'cacao' and 'hot cocoa', only to find he had unwisely removed its existence from his most recent edition of the cookbook. So, I dug out the remaining loose and crinkled pages of his elder edition and was contented to find the recipe there.
I'm gonna share the recipe, 'cause it's as simple and lovely one, even though i know the majority of my dear readers do not share my admiration of chocolate and cocoa powder, and some do not even enjoy warmed chocolate beverages in the least (ahem, lisa).
This cocoa, is not really like powdered hot chocolate in a can. I will not claim it is utterly different, but it does have it's unique characteristics. It's somewhat thinner, less sweet (thus more bitter), and you can alter it to your heart's desire. I encourage you to give it a try. It's truly somewhat lovely. I remember large thermos(es) of it, lovingly created by my mother, upholding us through many nights of skiing back in the Sault.
Okay, here you go:
Hot Cocoa for Two:
[best enjoyed on cold snowy nights, with home knitted blankets, and perhaps someone warm to cosy up too ]
2 cups milk
1/8 cup cocoa powder
1/8 cup sugar (or to your own preference)
pinch salt
in a small sauce pan, heat 1/2 cup of the milk with the dry ingredients (cocoa, sugar, salt);
whisk on low heat, until combined and smooth.
add the rest of the milk, and turn stove to medium heat.
continue whisking occasionally until desired toastiness reached. you want to be careful not to heat to quickly or neglect whisking, as this will cause a skin to form on the top of the cocoa, (which will then boarder on the unenjoyable side)
pour into mugs, savour and enjoy.
there are unlimited additives that you can, ahem, add to your hot cocoa:
mint extract, candy cane pieces, cinnamon, vanilla, marshmallows, whipping cream
i like to substitute some of the milk, (only a few tablespoons or so) with thick cream, if i'm feeling decadent.
if your also feeling a little decadent, try pouring a splash of rum, in the bottom of your mug before adding the toasty cocoa on top. have i got you now? ;)
anyways,
i'm off to take my bath, and savour relaxation for these last few days before i head back to work.
(monday's the day!)
i'll be seeein' you all.
-----
are nothing like they were meant to be...
and i'm breaking down..
i think i'm breaking down...