
I adore Hot Chocolate, as distinct from Hot Cocoa or Drinking Chocolate. Definitions abound, but which is best?
Original, seasonal recipes by Susan S. Bradley

I adore Hot Chocolate, as distinct from Hot Cocoa or Drinking Chocolate. Definitions abound, but which is best?

I love the smell of aromatic spices in the house. I love inhaling warm wafts of spicy goodness while cradling a cup of hot tea in both hands. Comfort is the word that comes to mind, but an elemental comfort that is hard to describe. At these moments, I know in the deepest way that no matter what is appearing in my life, all is somehow, inexplicably, as it should be and thus perfect. This feeling sometimes runs counter to all logic, and yet there it is as I sip my spicy mulled tea.

There must be a hundred posts on the web on the topic of Starbuck’s Pumpkin Spice Latte. Amazing! Would you believe I have NEVER had a Pumpkin Spice Latte? I’m not quite sure how that happened. However, in perusing all of the copycat recipes, it appears that there is little if any actual pumpkin in this wildly popular autumnal concoction; just a teaspoon of Pumpkin Spice Syrup. Hmmm…

After I created Fresh Blueberry Lime Sauce earlier this summer, I devoted myself to spooning it over Burnt Sugar Ice Cream and Fireweed Honey Panna Cotta, drizzling it over Blueberry Cornmeal Upside-Down Cake and MauiJim’s Cottage Cheese Pancakes, and using it way too frequently to make my favorite summer afternoon delight, Blueberry Lemon Verbena Spritzer with Candied Ginger Ice Cream.

Here we have a new fangled play on an old fashioned ice cream soda. It’s the bees knees. And guaranteed to conclude any school shopping expedition with a celebratory high.

These is the best hot buttered rum mix in the entire universe; rich and satisfying but not as sweet and cloying as most I’ve sampled. I tweaked the formula over a few seasons to get it just right.

This is not mildly-flavored American-style hot cocoa, which is typically made with cocoa powder, or sometimes with chocolate syrup. Rather, it is European-style drinking or hot chocolate, which is made with whole milk (and sometimes part cream) and melted high-quality bar chocolate. Once you have had hot chocolate made in this way, you won’t settle for anything less.

I am always looking for interesting ways to enhance a standard, so am pushing the mulled apple cider envelope a bit here. And the result, I assure you, is divine!
... a lively celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley
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