Aperol Lemon Drop

I go through these phases where giving something the designation of a signature meal, a signature dessert, and/or a signature cocktail makes for an even more fun reason to invite friends over for a gathering. While they change with the seasons, the underlying intent of having these 'signature' foods and beverages is my sincerest attempt at making everyone who walks through my front (or side) door feel special, feel loved. With all my heart I believe creating beautiful, delicious meals for others is the simplest, yet most powerful gesture of unconditional love. Food and beverages have been and will always be my love language. 

So when I discover and/or create a new dish and/or new cocktail, I get giddy with excitement over the anticipation of sharing them with my favorite people. Preferably in person, but virtually too! My level of giddiness over this refreshing Aperol Lemon Drop is almost undefinable. And as much as I love an Aperol Spritz and swoon over a Paper Plane, this Aperol Lemon Drop is going to give them both a run for their money. If I had to describe it, I would say it's part Cosmopolitan, part adult slightly tart lemonade, and part irresistible. Whether you call it an Aperol Lemon Drop or Aperol Cosmopolitan, you might easily want to immediately start calling it your summer signature cocktail.

Other than having some ice cold vodka, freshly squeezed lemon juice, and Aperol, you will need some simple syrup. Make it the night before or early in the morning so it has time to chill. Homemade simple syrup is easy to make and so much better than any store bought bottled simple syrup (see notes below for directions).

In addition to how incredibly delicious it is, the Aperol Lemon Drop is one of those cocktails you can make in a big batch. Just quadruple the ingredients, pour into a pitcher, and keep chilled in the refrigerator. When your guests arrive, you are ready to hand them a glass filled with some ice of your 'signature' cocktail within minutes of their arrival! You might only need to ask if they like their 'lemon drops' sugared or unsugared. 

Cheers to getting your summer entertaining season off to a fabulous start!

Recipe

Aperol Lemon Drop

Makes 1 refreshing cocktail

Ingredients

2 ounces ice cold vodka

1 ounce freshly squeezed lemon juice

1/2 ounce Aperol

1/2 ounce simple syrup

Slice of a lemon peel

Directions

1. In a cocktail shaker, add in the vodka, lemon juice, Aperol, simple syrup and 10-12 ice cubes. Shake vigorously for 18-20 seconds.

2. Strain and pour into a coupe or martini glass. Add in 5-6 ice cubes and a slice of lemon.

3. Sip, savor, and swoon.

Notes: (1) Make the simple syrup in advance as it needs time to cool and chill. To make simple syrup add in 1 cup of water and 1 cup of granulated sugar. Cook over medium heat until the sugar dissolves. Transfer to a heatproof jar (preferably one with a tight fitting lid). Cool to room temperature and then place in the refrigerator. The simple syrup will be good for 2-3 weeks. (2) You can rim the coupe or martini glass in sugar for those who like a sugared 'lemon drop' rim.

Cucumber Elderflower Cosmo

It's been a fun, adventurous, memorable, exhilarating couple of weeks. From first traveling to bucolic Little Compton RI, a place that always feels like home, to traveling to Colorado, a place that never fails to fill me with great joy, I ran myself ragged. So it's not surprising that I caught a cold. More like bronchitis. But hey, doesn't everyone hike in the mountains when they are sick? With only four days to take in as much of the jaw-dropping beauty of nature, nothing was about to slow me down. Fortunately for me I traveled to Colorado with a friend who put up with my compromised hearing and hacking. While many travel to new places each year, I tend to like returning to beloved, familiar places. Although unlike my previous trips back to RI and Colorado, there were new places to experience and discover this time. From walking through thousands of blooming daffodils at Parsons Reserve in Dartmouth, MA, to a day trip to Marblehead, MA, to a breathtaking five mile hike from Little Compton to Westport, MA, to new hiking trails in RMNP and Breckenridge, CO, to having incredible meals at both new and familiar places, I am hoping my state of blissful happiness lingers on for awhile longer. 

While in RI, I had dinner one night with Kathy, a good friend I met through Instagram more than a few years ago. In addition to catching up on our life stories, I learned about the new favorite cocktail she recently recreated. A Cucumber Elderflower Cosmos. From her description alone, I was sold. I immediately knew I needed to make one (or two or three) when I returned back home. It would be more than a week before I discovered how the crisp flavor of cucumber combined with the sweetness of the elderflower, the tartness of the lime and cranberry juices come together to create a really light, refreshing, thirst quenching cocktail. The kind perfect to sip and savor on a hot day.  

Up until Kathy told me about the Cucumber Elderflower Cosmo I didn't even know such thing as a cucumber vodka existed. Rather than muddling cucumber with vodka or letting cucumber infuse in vodka to create a cucumber vodka, Effen Vodka sells one. Which makes it even easier to make this impressive, seductive cocktail.

Think of the Cucumber Elderflower Cosmo as an elegant, elevated version of the classic cosmopolitan. The floral notes of the elderflower pair perfectly with the slightly herbal cucumber vodka. While the addition of the lime and cranberry juices add a hint of tartness. Those are the four ingredients used in Kathy's recipe. After enjoying my first ever Cucumber Elderflower Cosmo, I couldn't help but wonder what difference the addition of some Grand Marnier (or Triple Sec) would make. So, of course, I had to fiddle with her recipe a bit (because that's what I do).

In all honesty, I loved the Cucumber Elderflower Cosmo made both without and with the addition of the Grand Marnier. So I suggest you make both versions and decide for yourself which one is your favorite.  The only other decision you need to make is whether to serve the cosmo in a cocktail, coupe or martini glass. 

Garnishing the Cucumber Elderflower Cosmo with a thin slice of a baby cucumber definitely adds to the allure of this cocktail. In addition to giving it a high-end, cutting edge crafted cocktail look, it makes for a delicious bite. I used a mandolin to create the beautiful, thin slices, but you could easily use a knife.

Little did I know I would bring back more than photographs, memories, and (regrettably) a very bad cold from my recent adventures. Being generously gifted a recipe for a new cocktail from a friend definitely ranks as one of the best ever 'souvenirs'. However, more treasured than the refreshing (slightly lethal) Cucumber Elderflower Cosmo recipe is my friendship with Kathy. While we only have dinner together once every couple of years, it always feels as if no time had passed between visits. A simple reminder that the benefits and joys of returning to favorite, familiar places are endless.

Recipe

Cucumber Elderflower Cosmo (inspired by my friend Kathy Reis)

Makes 1 lethally refreshing cocktail

Ingredients

2 ounces chilled Cucumber Vodka

1 ounce elderflower liqueur (St. Germaine or Belvoir Fruit Farms Elderflower Cordial)

1/2 ounce freshly squeezed lime juice

A splash, 1/2 ounce or 1 ounce of 100% cranberry juice (see notes)

Optional, but really good: A generous splash or 1/2 ounce of Grand Marnier or Triple Sec

Ice Cubes

Sliced mini cucumbers for garnish

Sliced lime for garnish (optional)

Directions

1. Add the cucumber vodka, elderflower liqueur, lime juice, cranberry juice and Grand Marnier (if using) to a shaker. Add in 10-12 ice cubes. 

2. Shake vigorously for 30-35 seconds.

3. Strain into a cocktail glass filled with ice. OR strain into a coupe or martini glass.

4. Garnish with a thinly sliced miniature cucumber (using either a mandolin or sharp knife) and/or slice of lime.

5. Sip and savor.

6. And as always, drink responsibly.

Notes: (1) Effen makes a great Cucumber Vodka. For the most optimal flavor, I keep my vodka in the freezer. (2) St. Germaine is an elderflower liqueur. I made the cocktail using both St. Germain and Belvoir Fruit Farms Elderflower Cordial and liked the later one slightly more. (3) There are three options for the cranberry juice. Very light, light, and medium light. Choose the amount you like best. I liked the cocktail made with 1/2 ounce of the cranberry juice. (4) The addition of the splash of Grand Marnier (or Triple Sec) is my add to Kathy's recipe. It's optional, but a deliciously worthy addition.

Chautauqua, Boulder, Colorado (May 2023)

Rocky Mountain National Park, Estes Park, Colorado (May 2023)

Pink Lemon Drop Martini

"We've been friends for so long I've forgotten which one of us is the bad influence." This was the quote on the front of the birthday card sent from my dearest friend this past September. I couldn't help but laugh out loud. Not only because it was funny, but because it was kind of true. We both have our stories of the times when one of us were 'bad' influences on the other. Lucky for me this is my blog so you don't get to hear her stories, just mine. One of my favorites happened when we were attending a conference in San Diego many, many years ago. It was at a beautiful restaurant in Balboa Park where I had my first French Martini and at George's in La Jolla where I had my first Lemon Drop Martini. Apparently I loved those martinis so much, but particularly the Lemon Drop, I uncharacteristically (and a bit irresponsibly) drank several of them in a single day. To say all of my friends were shocked would be an understatement. Of course, I blamed my friend for my over-indulging deep dive into the martini world. Although secretly I was happy she introduced me to beverages I had been too intimated to try before. In addition to learning what my martini limit was (and I was then and still am a lightweight), I can never drink a martini without thinking about where I had my first ones and who it was that introduced me to them.

There are four martini recipes on the blog. But believe it or not, there isn't a recipe for a Lemon Drop Martini here! Many of you might have your own favorite Lemon Drop Martini recipe, but you might not have one for a Pink Lemon Drop Martini. So let me be the one to introduce you to this pretty in pink, delicious, slightly tart, refreshing cocktail. 

Great cocktails require and are made with great ingredients. In addition to homemade simple syrup, freshly squeezed lemon juice, and a fresh ripe raspberry, a high quality, smooth vodka and a great orange liqueur (e.g., Grand Marnier or Cointreau) are the keys to the absolute best Pink Lemon Drop Martini. The vodka is the bedrock of this martini, so choose wisely. I happen to like Grey Goose Vodka, but there other premium vodkas out there to help you create the most luscious, high-end martini. The kind found at bars that take making craft cocktails seriously.

The Pink Lemon Drop Martini might be the most perfect cocktail to welcome the return of warmer weather. Not only is it easy to make, it makes a great impression when served. The tartness of the lemon juice is slightly tempered by the sweetness of the simple syrup. While the combination of the vodka and orange liqueur round out all of the flavors to give the martini its' refreshing, balanced, smooth flavor. 

Vigorously shaking the ingredients in a shaker half filled with ice for about 30-35 seconds will give you a lemon drop martini in the most beautiful shade of pink. And just one fresh, ripe raspberry is all it takes to achieve that gorgeous color. 

If you are having a large group of friends over, make up a pitcher of them shortly before everyone arrives. So you can spend your time mingling rather than mixing.

More than likely the raspberry will break into pieces when it's shaken up in the cocktail shaker. If you want to serve a clear, pink martini, strain the mixture before pouring it into your martini or coupe glass (I strained mine). Then simply garnish the martini with some fresh raspberries or, if you prefer, a lemon slice or swirl.

Sometimes described as a 'tart adult lemonade' the Lemon Drop Martini, is a great cocktail if you enjoy ones having a hint of sweetness paired with a little bit of a pucker. But be aware the cocktail's sweet flavor can easily lead you down the path of over indulgence if you aren't careful. Take it from someone who knows!

The only real difference between this Pink Lemon Drop Martini and the classic Lemon Drop Martini is its' color. But the pink color is what makes this cocktail feel more festive, more celebratory, and even more alluring. If there is one 'new' cocktail you want to serve to your friends this spring and summer, it should be this one! This adult version of 'pink lemonade' is guaranteed to impress!

Recipe

Pink Lemon Drop Martini

Makes 1 delicious cocktail

Ingredients

2 ounces high quality, unflavored vodka

1/2 ounce chilled simple syrup (preferably homemade, see notes)

1/2 ounce Grand Marnier (or other orange liqueur such as Cointreau)

1 ounce freshly squeezed lemon juice

1 fresh raspberry

Ice cubes

2-3 raspberries for garnish

Directions 

1. Pour in the vodka, simple syrup, Grand Marnier, lemon juice, and raspberry into a cocktail shaker.

2. Add 8-10 ice cubes. Shake vigorously for 30-35 seconds.

3. Strain and pour into a coupe or martini glass. Garnish with fresh raspberries or a lemon slice or swirl.

4. Serve and enjoy! And as always, drink responsibly.

Notes: (1) To make the simple syrup mix equal parts water and granulated sugar (e.g., 1/2 cup water, 1/2 cup sugar0 into a saucepan. Bring to boil, stirring frequently until the sugar has dissolved. Immediately remove from the heat. Let cool. Pour into a jar. Cover and chill. (2) If you don't have any Grand Marnier or Cointreau, you could use Triple Sec but your martini may not have the same high-end martini wow factor. (3) If you like a sugared rim to your martini, slide a wedge of lemon around the rim of the glass and then tilt the glass into granulated sugar.

Chocolate Croissants

Some of you may have noticed there is a trend happening here on the blog. I would like to say it was intentional, but that wouldn't exactly be truthful. If you have seen a shift toward easy (or easier) to make recipes, you have keen powers of perception and observation! What prompted me to share less complicated recipes for beautiful, delicious food will be one of those unsolved mysteries. Who knows how long this trend will last, so it's duration is definitely one worth celebrating. More importantly, these simple or simpler recipes are the ones you want to put in your 'keepers' file. Especially these flaky, decadent, semi-homemade Chocolate Croissants! 

Yes, these three ingredient French classic inspired Chocolate Croissants are made with only three ingredients! And you probably know what I am going to say next, because redundancy is my middle name. The quality of ingredients matter. But more on that in just a bit.

For those you have ever eaten a croissant or two or three in France, Switzerland, London or anywhere else in Europe, your bar for mouthwatering Chocolate Croissants is set pretty high. Which means the challenge for me in sharing a recipe promising to evoke all of your fondest memories is a bit daunting. But it's a challenge I am willing to accept. 

What makes the croissants in Europe, particularly in France, taste so good is the high in fat content butter used in making the puff pastry. The biggest difference between an 'authentic' Chocolate Croissant and this one has everything to do with the puff pastry. This recipe uses a high quality pre-made puff pastry rather than one made from scratch. There are several pre-made puff pastry options available at the grocery store, but the one I would strongly recommend using for these croissants is made by Dufour. Hands down it is a winner. Slightly more expensive than other commercially made puff pastry, but worth every penny. Swap out a different puff pastry (other than homemade) when making these Chocolate Croissants and you will have drastically changed the recipe. 

Semi-sweet or bittersweet chocolate is both melted and semi-finely chopped. I melted and chopped up Guittard's Semi-Sweet Chocolate Chips (46% cocao) and was thrilled with the results. However, if there was one swap in the ingredients you could make in this recipe, it would be using a good quality chocolate with a higher percentage of cocao. You might even want to use Nutella if you love the flavor of hazelnut. 

The third ingredient is one large egg or one large egg yolk. There are many recipes for egg washes. Some using the egg only, some adding a little water to the egg, and others adding a little milk or cream to the egg. This recipe uses the egg only. I brushed them with a whole egg, but for a more golden finish, you could brush them with just one egg yolk.

To make these Chocolate Croissants you have to first thaw the frozen puff pastry (Dufour only comes frozen). On a lightly floured surface it's rolled out to about an 1/8" thickness. After cutting the sheet in half, the melted chocolate is thinly spread out on one half of the puff pastry using an offset spatula. The semi-finely chopped chocolate gets sprinkled on the melted chocolate before the plain half is laid on top and pressed down lightly. Note: If you were making a double batch of these Chocolate Croissants, you would buy two packages of the Dufour puff pastry, roll both out, and lay one on top of the other. The amount of chocolate needed should then be doubled.

Using a very sharp knife or very sharp pizza cutter, you will cut out 8 triangles. At the widest point, the triangle will range between 1 1/2" - 2".  Staring at the widest end of the triangle, the croissants get tightly rolled up and placed on a parchment paper lined baking sheet.

Brush off any excess flour on the rolled croissants before generously brushing on the egg wash. To help ensure the tip of the croissant doesn't lift during the baking process, brush some of the egg wash under it so it adheres better to the pastry. Note: If you roll out the puff pastry between two sheets of parchment paper, you won't have to worry about any flour adhering to the puff pastry.

In a 425 degree (F) preheated oven, the Chocolate Croissants bake for anywhere between 22-26 minutes. The croissants are done when they have puffed up and are deep golden in color. If under baked, the croissants will be more doughy than crispy. Note: To find the right amount of baking time for your oven, you can bake up one in the oven. Store the others (unbrushed with egg wash in refrigerator) while the first one bakes. Or you just can bake all of them for the recommended time range.

A fresh out of the oven, golden, flaky, buttery, chocolatey croissant eaten any time of the day is one of those just pinch me moment indulgences. If you want to spoil your family and friends or if you want to relive that memorable trip across the pond, make them these Chocolate Croissants. 

These Chocolate Croissants are a tad on the decadent side and maybe a bit over the top, but they are destined to make anyone you bake them for feel loved. And serving beautifully delicious, especially easy to make food doesn't get any better than that.

Recipe

Chocolate Croissants

Makes 8

Ingredients

14 ounce (396g) package of puff pastry (recommend Dufour), thawed

4 ounces (112g) semi-sweet or dark chocolate, melted

1 ounce (28g) semi-sweet or dark chocolate, semi-finely chopped

1 large egg or 1 large egg yolk (using only an egg yolk will give you the deepest finished color on the baked croissants)

Directions

1. Preheat oven to 425 degrees (F). Line a heavy bottomed rimmed baking pan with parchment paper. Set aside.

2. On a lightly flowered surface, roll out the puff pastry to about a 1/8" inch thickness. OR roll out between two sheets of parchment paper.

3. Cut the puff pastry in half. 

4. Spread the melted chocolate thinly over one half of the puff pastry. If using the chopped chocolate, evenly sprinkle over the melted chocolate.

5. Place the other half of the puff pastry on top. Use a very sharp knife or pizza cutter to make 8 triangles (bottom of each triangle should be 1 1/2" - 2").

6. Generously brush the egg wash or egg yolk over each croissant.

7. Bake for 22-26 minutes or until they are puffed and a deep golden color.

8. Remove from the oven. Let cool slightly. These Chocolate Croissants are heavenly when enjoyed warm, but they are also very delicious when they come to room temperature. 

Notes: (1) Store the baked croissants at room temperature, uncovered if there is low humidity in your house. Covered if the humidity is high. (2) Pepperidge Farm also sells pre-made puff pastry. It is generally found in the refrigerated section of the grocery aisle. If you can't find Dufour puff pastry or are not making your own, you can use this one. The results may be slightly different. (3) Instead of melted chocolate, you can also use Nutella. You will need a little more than a half cup for this recipe.

Coconut Margarita (Two Versions)

I am calling this blog post the tale of two Coconut Margaritas. The original version and the revised version. But more on that a bit later. Let me first offer my apologies to those of you who set the intention of going dry month. I understand sharing a recipe for an alcohol based cocktail might be considered a bit of tease or an intent to undermine your Dry January good intentions. Trust me when I say it is neither of those. In actuality it's me being unable have the patience to wait until February or even the warmer months to share this refreshing, swanky cocktail with you. For those of you who decided a January Drizzle was more achievable or who long be somewhere warm and tropical, today is your lucky day! As this version of a margarita might just become your favorite.

As with most of the recipes on the blog this one too comes with a backstory. We celebrated Christmas with my sister, brother-in-law, nephew, niece and her partner a week early. A change in tradition that initially had me a bit weepy. With so much changing in the world in the past couple of years, this change hit me a bit hard. But after all of my angst, the 'early' Christmas dinner gave us all the chance to spend some quality time with another, enjoy a fabulous meal, savor a most delightful holiday cocktail, and exchange gifts. The first gift I opened was two limes. Imagine my curiousness. This was followed by a can of cream of coconut. My curiosity then turned to intrigue. By the time I opened the third gift, a good bottle of reposado tequila, I knew what the fourth one would be (you have probably already guessed it). The recipe card for the delicious Coconut Margarita my niece Laura served as our tasty holiday cocktail. Which is what I will call the original version.

The original version is made with two ounces of reposado tequila, one ounce of freshly squeezed lime juice, and one ounce of cream of coconut. All three ingredients are poured into a shaker to which 10-12 ice cubes are added. After vigorously shaking for 15-20 seconds, the Coconut Margarita is poured into a cocktail glass more than half filled with crushed ice. Simple, spirity deliciousness. It can be served completely ungarnished. It can have a toasted coconut rim. Or it can have a lime, pineapple, or edible flower garnish. Or for that full on tropical feel you can top it with a paper umbrella.

The second version is made with two ounces of reposado tequila, one ounce of freshly squeezed lime juice, two ounces of cream of coconut, and one ounce of Grand Marnier (or Cointreau). Grand Marnier is considered by some to be a classic margarita ingredient as it gives the margarita an added depth of flavor. An increase in the amount of the cream of coconut adds richness without too much sweetness. But more importantly, it slightly masks the flavors of the alcohol. Which also makes it a bit more lethal. Although I will say the second version is dangerously delicious.

Both versions are exceptionally mouth-warming. So how will you decide which one to make? The answer is simple. If you like Grand Marnier in your margaritas, make the second version. If you don't, make the original version. Or better yet, make both versions and decide which one is the most margarita palate pleasing.

But let me take a brief step back and talk a bit more about the ingredients. Why use reposado tequila instead of a blanco of anejo? Blanco tequilas are aged for the shortest period of time, while a reposado is generally aged (in oak barrels) for a much longer period of time. The result is a tequila having a more nuanced, better flavor. So given the choice between blanco and reposado tequilas choose the reposado. Anejo tequilas are aged from one to three years and considered to be more of a sipping tequila. Which gets us back to the reposado tequila being the best, smoothest, well-balanced tequila for this Coconut Margarita.

For the richest flavor and a more luscious texture use cream of coconut, not coconut milk. There is a world of difference between the two. So when you are at the grocery or liquor store, make certain you are buying cream of coconut. When you open the can of cream of coconut, it will contain both a liquid and solid. Pour and then scrape the cream of coconut into a bowl or jar and whisk together until thick and creamy. You can store any leftovers in the refrigerator. 

You can serve the Coconut Margarita in a margarita glass, but I much prefer serving it in a cocktail (aka old-fashioned) glass for a more refined presentation. 

If you are looking to add to your signature cocktail list, are looking to change up your margarita game, or are looking to transport yourself back to a tropical destination, I highly recommend this irresistibly delicious Coconut Margarita! Last, but not least, always drink responsibly. And always, always respect the personal choices of your friends. 

Recipe

Coconut Margarita (two versions)

Makes 1 irresistibly, delicious cocktail

Ingredients

2 ounces Reposado Tequila

1-2 ounces Coco Lopez Cream of Coconut (See Notes)

1 ounce freshly squeezed lime juice (from 1 large or 1 1/2 two medium sized limes)

1 ounce Grand Marnier or Cointreau (if making the second version. I highly, highly recommend using it)

Crushed Ice

Optional Garnishes: Wedge of a pineapple slice, slice/wedge of lime, edible flower, toasted coconut rimmed glass, etc.

Directions

1. Add the tequila, cream of coconut, lime juice, and Grand Marnier (if using) into a shaker. Add in 10-12 ice cubes.

2. Shake vigorously for 15-20 seconds.

3. Pour the strained margarita into cocktail/old-fashioned glass filled about 2/3's full of crushed ice.

4. Top with a garnish, if using. Alternately, dip cocktail glass in simple syrup and then into a plate of toasted coconut before pouring in the Coconut Margarita.

5. Enjoy immediately. Drink responsibly.

Notes: (1) After opening the 15 ounce can of the Coco Lopez Cream of Coconut, pour into a bowl or jar and whisk until smooth and creamy. Store leftovers in a covered jar in the refrigerator. (2) For a slightly sweeter margarita, use 2 ounces of Cream of Coconut. Highly recommend using 2 ounces! (3) My favorite version of the Coconut Margarita is made with 2 ounces of Reposado Tequila, 2 ounces of Cream of Coconut, 1 ounce freshly squeezed lime juice and 1 ounce Grand Marnier. (4) If your freezer doesn't make crushed ice, put some ice cubes in a plastic ziplock bag and use a can or rolling pin to crush the cubes. 

Hot Chocolate

The blog is having it's tenth birthday! Double digits! A full decade! Half of a score! A milestone! It's crazy to think that I have been cooking and creating for the past ten years. Whenever I ask myself what is it that keeps me invested in this labor of love (non-income generating) side hustle, the answer is (public) validation and encouragement. While I spend more than my fair share of time self-reflecting, nothing is more energizing than getting feedback. Whether that be a comment on a Facebook or Instagram post, being tagged in a post of a recipe you made from the blog, hearing your stories about the accolades you have gotten for making these recipes, or for the messages about a recipe (especially the ones where you find a hiccup in my ingredient list), I continue to be beyond grateful for all forms of public support and encouragement. So thank you for helping to sustain not only my passion for sharing recipes and the things I have learned about food over the years, but for pushing me to be a better baker, cook, and blogger! And with this being the year of the rabbit, I am energized to keep this ten year old blog going!

What better way to kick off a new year or to celebrate a milestone than with a luscious, creamy, chocolatey, soul warming Hot Chocolate! The perfect beverage to have you feeling all warm and cozy on a chilly winter day. 

Made with whole milk, heavy whipping cream, milk chocolate, semi-sweet chocolate, instant espresso and a pinch of flaky sea salt, this Hot Chocolate is deserving of all the accolades I can possibly think of. Including, but not limited to, worthy of being referred to as droolworthy decadence. Channel an imagined ten year old self as an excuse for topping the Hot Chocolate with freshly whipped cream, a homemade marshmallow, and a dusting of cocoa powder for a pure bliss experience.  And think gloriously rich. 

Of course, you could drink the Hot Chocolate completely unadorned. 

Or maybe the only added bit of self-indulgence you need is a generous dollop of freshly whipped, lightly sweetened whipped cream. 

What makes this Hot Chocolate so darn delicious is the use of equal parts milk and semi-sweet chocolate. The milk chocolate gives it right amount of sweetness while the semi-sweet chocolate adds a hint of richness. The lusciousness of the Hot Chocolate comes from the use of both whole milk and heavy whipping cream. The 3 to 1 ratio of milk to cream adds a heavenly element to the Hot Chocolate. A pinch of flaky sea salt and an eighth of teaspoon of instant espresso powder are two other ingredients setting this Hot Chocolate apart from all others. Do I dare say this may be the BEST EVER Hot Chocolate? I think that may be the easiest dare challenge to accept!

Winter will be here for a while, so you have plenty of time and opportunity to savor some cups of Hot Chocolate. It pairs perfectly with a good book, a plate of cookies, a roaring fire, and/or the company of good friends. 

If you don't already, I would love for you to follow me on Instagram (lynnkrizic)! It's there where you will get previews of upcoming blog posts and access to reels, along with getting other insights into my sources of inspiration as well as my passions. 

Recipe

Hot Chocolate

2 Servings

Ingredients

1 1/2 cups whole milk

1/2 cup whipping cream 

2 ounces (57g) milk chocolate chips (or chopped milk chocolate)

2 ounces (57g) semi-sweet chocolate chips (or chopped semi-sweet chocolate)

1/8 teaspoon instant espresso (or 1/4 teaspoon vanilla)

Pinch of flaky sea salt

1/2 cup whipping cream 

1 Tablespoon confectionary sugar

Optional, but really good: Homemade Vanilla Marshmallows and/or dusting of cocoa powder

Directions

Whipped Cream

1. In a medium sized bowl whip the heavy cream and confectionary sugar until hefty (but not stiff) peaks form.

2. Place bowl in the refrigerator until ready to use.

Hot Chocolate

1. In a heavy bottomed saucepan, heat the milk and heavy cream until light bubbles begin to form and is well heated (do not let boil).

2. Remove from heat and add in the milk chocolate, semi-sweet chocolate, espresso powder and flaky sea salt. Let sit for four minutes without stirring. After four minutes use a whisk to blend the melted chocolate into the milk/cream until well blended. Return the pan to the heat and simmer for 1-2 minutes to bring the temperature up.

3. Equally divide the hot chocolate between two mugs.

4. Top with a generous dollop (or two) of freshly whipped cream.

5. If using, top with homemade (or store-bought marshmallows) and/or a dusting of cocoa powder.

6. Enjoy immediately.

Notes: (1) I used Guittard's Milk Chocolate and Semi-Sweet Chocolate Chips. Use your favorite milk and/or semi-sweet chocolate chips (or chocolate) for the hot chocolate if you can't find them. (2) If you don't have a scale, 2 ounces of chocolate chips or chopped chocolate is about. 1/3 of a cup. (3) I love the pillowy texture of these Homemade Vanilla Marshmallows but use your favorite marshmallows if you aren't making them yourself.

Door County, Wisconsin (September 2022)