Blog All About It ~ Winter

This month’s Blog All About It prompt is Winter – and I have to say that as a prompt, this was a difficult one for me.

Winter

W is for

WHY am I not at a warm beach somewhere?
WHY can’t I survive an hour without fuzzy, warm socks?

I is for

I’m really NOT loving the grey skies and the chill in the air – especially when it feels wet.

I’m certainly convinced that the scowl Mrs. Cardinal has is because Mr. is off playing about in someone else’s warm nest.

N is for

Not wanting to get out of the blanket fort that is the bed these days.

T is for

Tissues. Tons of Tissues.

E is for

Endless winter and cold – will it ever end?

R is for

Reading – all curled up with a hot drink, a fuzzy blanket and a pile of books.

Recipes – all of those soup / stew / braised meals that are so warming and yummy.

And in keeping with the R theme – a quick (and delicious) simple recipe for the BEST hot chocolate ever!

3 Tbsp. Cocoa Powder (I use either Guittard or Scharffen Berger) unsweetened

3 Cups Whole Milk (I actually substitute OUT ½ cup of milk for ½ cup of heavy cream)

6 oz. Semi-sweet chocolate – finely chopped. (I use Ghirardelli or Scharffen Berger)

3 Tbsp. Sugar – any table sugar will work.

Chop the Semi-Sweet Chocolate finely and set aside. Take a 2 quart non-stick saucepan, place ¾ cup water – bring to a simmer over medium heat, whisking in the cocoa powder until smooth and no lumps can be found. To this – add the milk (or milk and cream mix) and return to a simmer. DO NOT ALLOW THIS TO BOIL! Add the sugar and the chopped Semi-Sweet chocolate in 2 batches – being sure to have chocolate melted and sugar incorporated before adding the second batch. Stir constantly, making sure the chocolate is melted and the sugar is incorporated.

Divide mixture into 4 mugs – being sure to leave enough room for whipped cream. Top with whipped cream, dust this with chocolate / powdered cinnamon or crushed peppermint candies for effect.

If too hot – add a dash of heavy cream to cool it.

Enjoy!!!!