Versatile Indulgence: Drinking Chocolate

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Perhaps you looked at the title of this and thought, “hot chocolate? It’s a BAJILLION degrees outside! You’re insane.

Well, yes. That’s probably true.

But hear me out!

Ever since I was pronounced with IBS, I had to give up something close to my heart: coffee. My poor, sweet coffee addiction is dead and gone. Or, rather – it’s suppressed the best it can be. I try and fill the void with teas and various other hot beverages. To be quite honest, nothing really compares to the biting, almost acrid, warming, molasses-like taste of coffee. You see, I was one of those people who survived quite well without caffeine. It was the taste that drew me. I craved that hot mug cradled in my hands and the familiar heat that touched the roof of my mouth when I drank that delicious, darkly sable liquid.

But, alas. My best, drinkable friend now is my most regrettable digestive enemy.  So, I compensate with others.

Drinking Chocolate is a close second.

Don’t be fooled. There is a reason why this post isn’t called “hot chocolate“. Hot chocolate is the drink of your childhood. I’m sure you have fond memories of that packaged, powdered mix with the tiny dehydrated marshmallows being emptied into an awaiting cup of hot water. That’s all well and good – I have similar childhood memories.

But this.

This is not the chocolate of your childhood. If it is, please be my friend and let your parents cook for me? They must be relatives of Vianne Rocher from the movie Chocolat if they made warming drinks like this.

This is also not nearly as sweet as that youthful hot chocolate you may be used to. I prefer to taste the cinnamon and sinister darkness of the chocolate as opposed to the cloying pull of the sugar. If you feel differently, you’re welcome to adjust the sweetness as you like!

This drink is ‘versatile’ because I make it to have with my breakfast as well as an after-dinner, dessert nightcap. Try this.

Seriously. Try this.

You’ll soon forget the uncomfortable, balmy heat of the summer and become lost in the warm richness of this drinking chocolate. You’ll wonder where this has been all your life.

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Drinking Chocolate: Breakfast

What You’ll Need:

Makes 2- 1 cup servings or 1, greedy serving (I’m of the greedy sort)

  • 1 1/2 cup of almond milk (or low fat milk – you could use whole, but you might feel the desperate need for a nap afterwards)
  • 1/2 cup of water
  • 1/4 cup of semi-sweet chocolate chips (40% – 60% cocoa solids)
  • 1 tblsp of brown sugar
  • Tiny pinch of salt
  • 1/4 tsp of cinnamon
  1. In a saucepan on medium-high heat, stir together your milk, water, and brown sugar. Let the mixture heat until it almost boils, 2-3  minutes. Once it’s almost to a boil, quickly stir in your chocolate chips. Stir constantly so that the chocolate doesn’t stick and burn to the bottom. Stir until the chocolate has melted and looks to have a uniformed, chocolate appearance.
  2. Take off heat, stir in cinnamon.

Enjoy!

 

Drinking Chocolate: After-Dinner, Dessert Nightcap

What You’ll Need:

  • 2 cups of almond milk (or low fat milk)
  • 1/4 cup and 1 tablespoon of semi-sweet chocolate chips (40% – 60% cocoa solids)
  • 1 tblsp of brown sugar
  • 1/4 tsp of cinnamon
  • Tiny pinch of salt
  • 2 tblsp of bourbon (optional, of course – but…who are we kidding? This isn’t all THAT optional.)
  1. In a saucepan on medium-high heat, stir together your milk and brown sugar. Let the mixture heat until it almost boils, 2-3  minutes. Once it’s almost to a boil, quickly stir in your chocolate chips and bourbon. Stir constantly so that the chocolate doesn’t stick and burn to the bottom. Stir until the chocolate has melted and looks to have a uniformed, chocolate appearance.
  2. Take off heat, stir in cinnamon.

Get crunk! Or…be a granny like me and drink all of this yourself, get incredibly sleepy and doze off while reading books about food and dragons.

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Note: The main difference between the two is, of course, the bourbon in the second recipe, but also the lack of water in the second recipe which makes it to be a thicker, more decadent drink. The after-dinner version is the recipe you want to use when you’re in for the night, cozy, and feeling like you need to treat yourself. The breakfast version is for when you need a sweet pick-me-up to go with your morning eggs. Trust me, nothing gets you going in the morning like spicy cinnamon and dark chocolate.

FYI: This is also delicious cold. Blend some ice into it and you’ve got that curious, contradictory concoction that mall food-court vendors call “frozen hot chocolate”.

 

Pictures were taken by the wonderful Nick W.

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3 thoughts on “Versatile Indulgence: Drinking Chocolate

  1. Holy what. A looooong time ago, I took a study abroad in Spain. It was seriously the hottest summer like, ever, in Europe, and I remember ducking into a cafe to escape the heat. The owner convinced me to try “hot chocolate” and it. was. heavenly. Thank you for the trip down memory lane- and in celebration of 100 degrees today.. might just have to make this! (The nightcap version, of course!)

    http://www.thesewildacres.com

    Like

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