1 In Food & Drink

Autumn Leaves & Hot Chocolate

I love days like today. I woke up to a light drizzle and a cool breeze. Perfect weather for dressing like a lumberjack in my old Pendleton flannel.

It took me no time to launch full steam ahead into cold weather celebration mode. Edwin and I bought a beautiful kabocha squash from Finley Farms last Sunday and I steamed it tonight for soup. The puree is so vibrantly orange and super sweet! I bet it would be delicious as ice cream.

I had the worst hankering for a hot chocolate this afternoon when I got back from classes. In lieu of trekking over to Intelli Silver Lake, I opted to try out a ganache recipe from Lora Brody’s Chocolate American Style. Delicious! It could only be better with some steamed milk and homemade marshmallows. Mm…

Classic Hot Chocolate
makes four 12 oz servings

1 cup(8 oz) heavy cream
8 oz semisweet chocolate, coarsely chopped
3 cups(24 oz) milk
unsweetened whipped cream, for garnish
homemade marshmallows(recommended by me!)

Heat the heavy cream in a medium saucepan set over moderate heat until tiny bubbles form around the edges of the pan. Remove the pan from the heat and add the chocolate. Stir until the chocolate melts. Divide this mixture into 4 large(12 oz) mugs. 

Heat the milk in the same saucepan until small bubbles appear around the edges but before a skin starts to form on top. Or if you have an espresso machine, steam up some delicious milk! Divide the milk among the mugs. Stir and serve immediately with a generous dollop of homemade whipped cream and/or marshmallows.

Till next time.



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  • The soup was to die for! The color made my brain happy and the flavor, so rich and creamy but not heavy, was perfect for the start of cooler weather.
    Let's not forget the hot chocolate…