Winter solstice is here and I am welcoming the darkest day of the year with two hands wrapped around a steaming cup of hot chocolate. Unlike many people, I've never really been bothered by the dark, grey days of winter in Oregon. There is something romantic about the beauty of fog (a thick layer is outside my window as I write), the sparkling lights around the city, and the hope of snow. And, let's face it, it could be much worse.
Oregon winters are relatively mild and we receive many more hours of daylight than those who reside further north. Trust me, I lived in northern Europe for 7 years. Still, winter is a time to savor all the opportunities to be cozied up inside, no matter your location and especially after a long day outside in the cold.
The shortest day of the year calls for not one, but three cups of hot chocolate. I've created recipes for Mexican hot chocolate, whiskey hot chocolate, and my favorite hazelnut hot chocolate, inspired by Diana Yen's version in A Simple Feast.
A few ingredient tips: Holy Kakow cacao powder is delicious, organic, and local. Krista's Baking Co. has fantastic vanilla-infused sugar and Madagascar bourbon for all three recipes. For the hazelnut hot chocolate, Nutella is a classic. For a nuttier version, try Justin's chocolate hazelnut butter. And if you're lucky enough to have access to it, Marcus recommends Nudossi, the east German wonder. For the whiskey hot chocolate, Bull Run Distillery's Oregon single malt whiskey is perfection, especially when topped with the campfire caramel sauce from Hot Cakes.
Enjoy! And now, the slow ascent to spring begins.
Hazelnut Hot Chocolate
Ingredients:
¼ cup vanilla-infused sugar
⅓ cup unsweetened cocoa powder
⅛ tsp fleur de sel
4 cups whole milk
¼ cup hazelnut spread
½ tsp Madagascar bourbon vanilla extract
In a small mixing bowl, combine the sugar, cocoa powder, and fleur de sel. Warm the milk in a small saucepan over medium-low heat until it starts to steam. Add in the hazelnut spread and stir until well combined. Slowly add in the cocoa mixture, stirring until smooth. Add in the vanilla and let simmer for several minutes. Serve topped with whipped cream and a sprinkle of cocoa powder.
Mexican Hot Chocolate
Ingredients:
⅓ cup vanilla-infused sugar
⅓ cup unsweetened cocoa powder
⅛ tsp fleur de sel
½ tsp cinnamon
¾ tsp cayenne pepper
⅛ tsp fresh ground nutmeg
4 cups whole milk
1 tsp Madagascar bourbon vanilla extract
cinnamon sticks (optional)
In a small mixing bowl, combine the sugar, cocoa powder, fleur de sel, cinnamon, cayenne pepper, and nutmeg. Warm the milk in a small saucepan over medium-low heat until it starts to steam. Slowly add in the cocoa mixture, stirring until smooth. Add in the vanilla and let simmer for several minutes. Serve topped with whipped cream, a sprinkle of cocoa powder, and a cinnamon stick for stirring.
Whiskey Hot Chocolate
Ingredients:
⅓ cup sugar
⅓ cup unsweetened cocoa powder
⅛ tsp fleur de sel
½ tsp cinnamon
4 cups whole milk
4 fl. ounces whiskey
1 tsp campfire caramel sauce
In a small mixing bowl, combine the sugar, cocoa powder, fleur de sel, and cinnamon. Warm the milk in a small saucepan over medium-low heat until it starts to steam. Slowly add in the cocoa mixture, stirring until smooth. Add in the whiskey and let simmer for several minutes. Serve topped with whipped cream and drizzled with caramel.