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Autumn Sangria

one and a half slices sangria wine recipe cocktail
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Autumn Sangria

I am pretty sure we all think of Sangria as a summertime cocktail. Definitely something to be consumed, along with tisana, while wandering the Costa Brava during the summer months. But my food philosophy states that sangria can be consumed any time of the year. In fact, it can even be a bit Christmassy. All you need is to spice it up with a little seasonal flavor.

🍂🎄❄️

Traditional sangria is made by letting fruit marinate in light red wine and fortifying it with brandy. Those who have had this kind of sangria are left disappointed by the boxed red wine + lemon wedges + Sprite situation we so often find here in the United States.

I’ll be honest, when concocting my autumn sangria I may have riffed a little on the Blackberry Farm recipe. It was their idea to take sangria up a notch with… are you ready for it? Beetroot. *gasps*  I promise it isn’t as root-vegetably as it sounds, but it does give the sangria a distinctively earthy quality. For that reason, I believe it pairs exceptionally well with my winter root vegetable soup and simple croutons.

Happy Fall , happy Christmas, happy Saturday!

what you need

Recipe makes 1 pitcher. 

For the sangria: 

1 bottle pinot noir or red wine of choice

1/2 cup citrus juice (blood orange, orange, lemon, blend, all fair game)

1/2 cup brandy or cognac (I used Courvoisier)

1/4 cup citrus liquor such a Grand Marnier or Cointreau (I used Solerno)

1/2 apple sliced thinly

1/2 orange sliced thinly 

1/2 cup water

1/2 cup beetroot simple syrup

 

For the simple syrup:

2 1/2-3 cups water

2-3 small-medium beets, peeled and halved

1 cup sugar

2 sprigs of thyme

two dashes of cardamom 

how to make it

For the simple syrup: Place the water over medium to high heat stovetop and add the beets, sugar, thyme, and cardamom. (Should you need some actual beats for this process, check here 🎶). Bring to a gentle boil, reduce the heat to a simmer, and cook for 30 to 40 minutes, or until the mixture begins to bubble light brown and take on a thicker texture.

Remove the fresh thyme sprigs and discard. Remove the syrup from the heat and let stand in the pot for a few minutes while you deal with the beets. Place the beets in a high speed blender with a little bit of water and blend until very, very smooth. You may need to add more water to play with the consistency until the pureed beets are more or less pourable. Then add the pureed beets tablespoon by tablespoon back to the simple syrup, stirring well until you have a very thick, sticky liquid.

Pro tip: aside from the massive sugar content, I am pretty sure the pureed beets would make great baby food. I do not own a baby, so I would not know. Store the simple syrup in the refrigerator for up to two weeks.

The sangria itself is far from difficult but it is best if it sits for at least a couple hours before you serve it. In a serving pitcher or large vessel (candidly, I used a flower vase), place the sliced apples and oranges. Pour the citrus liquor, citrus juice, cognac, and beetroot simple syrup over the fruit. Stir well. Add the wine and the water, and let sit refrigerated for several hours. Garnish with fresh fruit and serve. 

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Old Fashioned

one and a half slices old fashioned cocktail recipe
one and a half slices local simple recipes food

The Old Fashioned

one and a half slices old fashioned cocktail recipe

For those of you who have tried my Smoked Old Fashioned or my Burnt Peach Old Fashioned, it occurred to me the other day that I hadn’t made it simple for everyone by just including a base Old Fashioned recipe. The Old Fashioned is one of the most quintessential cocktails, like the Manhattan or the Sazerac (my other two favorites). The Old Fashioned is the sweetest of the three and the most fruit-forward. 

what you need

2 oz bourbon of choice

1 sugar cube

5 dashes bitters of choice (mix it up from Aromatic or Citrus with walnut, golden spice, or oak)

1 orange slice (plus more for garnish)

1 cocktail cherry

how to make it

In a mixing glass, sprinkle the bitters over the sugar cube, then add the orange slice. Muddle.

Add the bourbon and some crushed ice. Stir. 

Strain into cocktail glass over large ice cube. 

Garnish with a cocktail cherry and a small orange slice. 
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Cocktail

Manhattan

manhattan whiskey bourbon cocktail recipe one and a half slices
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Perfect Manhattan

While we have been on a bit of an Old Fashioned kick recently, early endeavors to capitalize on my love of whisky always led me to the Manhattan. Still the drink I’ll usually order out, I’ve perfected the ability to make one at home (and my mother has contributed a variation on the theme with her signature French Manhattan!). If you’re looking for a perfect way to end your week, start your weekend, or deal with an idle Tuesday, try my Perfect Manhattan recipe. And if you’re a Northern Virginian-er, I highly recommend trying Clarity’s signature Manhattan selection in Vienna, VA for a top notch libation.  Note that I like my Manhattans on the sweeter side, juxtaposed with the drier, rye-based Manhattan garnished with a lemon or orange twist, not a cherry. 🍋🍊🍒🥃 

what you need

🥃2 parts (2oz) bourbon of choice (I like Woodford Reserve, Angel’s Envy, or Breckenridge, though Michter’s is also a good option).

🍷3/4 parts sweet, red vermouth. (I prefer Dolin Rouge).

🌿2 dashes bitters. (Bitters are part of what give your cocktail character. For a standard, sweet, herbaceous Manhattan, stick to Agostura Aromatic Bitters. To deepen the flavor, I will turn to Scrappy’s or Angostura’s Cocoa Bitters, or Fee Brothers Black Walnut Bitters [careful, these are strong!]. The final standby, to liven your cocktail up a bit, are Peychaud’s Bitters which add a distinctly bright citrus quality).

🧊1 large ice cube.

🍒1 cocktail cherry. (see notes below on cocktail cherry options) 

how to make it

Place one large ice cube (I have 2″ cube trays) or two small ice cubes (1″) in your cocktail glass. 

In separate glass, pour in the bourbon, vermouth, and bitters. Stir gently. Do not shake. 

Pour cocktail over the ice cube into the cocktail glass. Garnish with 1-2 cocktail cherries on a toothpick. 

🍒Special notes on cocktail cherries. There can be a lot of kerfuffle around cocktail cherries. Suffice it to say that the standard, radioactively pink maraschino cherry has never been my thing. Originally, maraschino cherries were simply Italian Marasca cherries macerated and preserved in sugar and some form of alcohol along the Croatian coastline. Today, the bastardized maraschino cherry that sits atop a Dairy Queen Sunday is a prime example of what the United States is capable of doing to foreign delicacies by sprinkling them with a little mass production.

🍒

So which cherries are suitable for a cocktail as elegant as a Manhattan? The answer is the same for vermouth… and the same for bitters… the Italian ones. Some of my favorites are Fabbri Amarena cherries, which are small, sour cherries that are delivered to you in an ornate white and blue vessel. The sweetest and arguably most authentic are the Luxardo marasca cherries. These will always have a place in my fridge. Finally, a viable option, and the ones that are most like regular American cherries if the candied cherry thing turns you off, are the Jack Rudy Bourbon Cocktail Cherries, made with Oregon cherries and Kentucky bourbon.🍒
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Smoked Old Fashioned

oneandahalfslices cocktail recipe whisky smoked old fashioned
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Smoked Old Fashioned

one and a half slices smoked old fashioned recipe bourbon

Imagine your favorite bourbon (or rye) poured over that 2 inch ice cube – that satisfying crack the ice makes when the liquid hits its surface. Knowing that your drink only gets sweeter the closer you get to emptying your glass because the sugar crystals tend to collect at the bottom. A deeply caramelized orange peel rests on top; notes of burnt sugar and citrus fill your nose every time you take a sip. And your cherries of choice – fresh cherries in the summertime settled in your fridge in a cocktail of cinnamon and maple syrup, Luxardo Amarena (a classic cocktail favorite), perhaps Jack Rudy’s… either way, your drink is perfect and your evening complete. Now, let’s take this classic cocktail to the next level with… smoke. Smoked Old Fashioneds have become somewhat of a popular thing around the five star dining scene but it is surprisingly not that difficult to replicate at home. All you need is a small blow torch like this one and some wood (I know, right?! Added bonus). If you want to completely ignore the smoked bit and just use the recipe to make an Old Fashioned, that’s fair game as well.

Looking for other variations? You could always give the Burnt Peach Old Fashioned or the Classic Manhattan a try. 

what you need

2oz bourbon or rye whiskey of choice (if you’re at a loss, check out my Whiskey Post)

2 dashes bitters of choice

1 sugar cube

1 orange slice

1 cocktail cherry

1 large ice cube

(optional) 1 orange peel slice

(optional) additional sugar for caramelizing 

For smoking:

1 cedar plank. You can order these on Amazon; they are the same ones used to make cedar plank salmon

1 small blow torch

Some good bitters!

how to make it

Smoke your glass: Pick a spot on the cedar plank and get the blow torch going in a circular motion. Work up a good flame and put the flame out by placing the glass over it. Let stand ~3-5 minutes. Do not remove glass until ready to pour the cocktail. When you remove the glass, quickly insert the large ice cube into the glass and spin it 1-2 times. The smoke is absorbed into the ice.

(optional) Caramelize your orange peel: On the other side of the cedar plank, rub the backside of an orange peel on the orange fruit to get it wet, then coat is generously with sugar. Use the blow torch to caramelize the sugar on top, again, being generous with the flame.

Muddle and Mix: You can make your drink right in the drinking glass or in a separate mixing glass. I like to make it in my mixing glass and strain the mixed beverage over the ice cube. Place an orange slice, a sugar cube, and two dashes of bitters in a glass and muddle well until combined. Add the bourbon, stir with ice, and strain into the glass over the smoked ice cube. Or just follow my basic Old Fashioned recipe. 

Serve: Garnish with cocktail cherry and the caramelized orange slice, if you so chose.

Backstory

After making it 30 years on the planet, I’ve discovered a handful of universal truths. Prices will rise. Politicians will philander. Brown liquor is better than clear. Jose Cuervo and I had a disagreement in college that put me off tequila forever and somewhere in the void between my apologetic youth and womanhood, I discovered whiskey. How I discovered whiskey is the story that follows.

The year is 2014. I am 24 with a very fancy title. My first job out of graduate school is as the Deputy Director of Operations at a large company in Washington D.C. My boss, a stately, reputable, metrosexual gentleman with a very large collection of perfectly tailored suits, had read a Harvard Business Review article about prioritizing talent over experience. Graying and midway through his years of mentorship, he decided to give me an opportunity and bring me into the brave new world of Govcon (government contracting).  I was excited to be there, star-struck by the fancy dinners and plethora of BMWs, and had absolutely no idea how to do my job. A few weeks into my new role, and after the purchase of a lightly used all black Cadillac ATS, we won a contract. Or lost a contract. I don’t actually remember. My boss (the Vice President of Operations) saunters into my office around 4pm on a Thursday to announce the news – again, good or bad, I couldn’t say. 

“This calls for something special!” he announces, loudly. “You drink whiskey, yes?”

“Of course!” I sputter, attempting to be nonchalant. And he proceeds to pull a bottle of Laphroaig Quarter Cask from his bottom desk drawer and retrieve two glasses from the communal kitchen. For those of you who have read my Whiskey Post, you know that Laphroaig has a reputation as one of the peatiest scotches one can purchase. It’s basically like learning to MMA fight first time go in a UFC ring. I was brazen. 

He handed me a healthy pour and downed his in a single gulp, slamming his cup to the table and reaching for the bottle to refill. I, not wanting to seem timid but also not knowing what to expect, sloshed half the liquid haphazardly into my mouth and held it there for a second. My tongue ached and the peat hit the back of my throat like liquid fire as I clumsily swallowed my share. I tried not to let my eyes water or sputter or wince, but I’m sure it was all over my face. It was terrible. I finished my glass and accepted another. 

This ritual repeated itself almost every Thursday or Friday for several years. As time wore on and my boss and I grew closer – like friends – we went out whiskey tasting, scotch tasting, cigar smoking, and I was gradually inducted into the secret world of Gentlemen. It felt a bit like Mad Men but I wasn’t opposed. It took me four years to tell my (now former) boss that I had never had whiskey when we met.

A few weeks before the Laphroaig incident I had wandered into a liquor store looking for a bottle or two of something to have on the shelf for ‘entertaining.’ I had a brand new, modern-styled, Arlington apartment, and had it in my head that I was going to host dinner parties and happy hours like an adult. Why I thought the rarified air of Washington D.C. was suddenly going to make me a raging extrovert, I’m not sure, but somehow I saw myself abandoning videogames and quiet evenings writing on the deck for the parties thrown by John Cusack’s ex-girlfriend Charlie in High Fidelity. This didn’t turn out to be the case. Here I am eight years later, in a nicer house with an even nicer Cadillac, still playing videogames on a Friday night. 

Anyway, I had selected from a shelf of libations, none of which I recognized save the Cuervo and the Cruzan, a large bottle of Woodford Reserve Double Oaked Bourbon Whiskey. Why? I liked the bottle and needed something that would look nice on my kitchen counter. Again, for ‘hosting.’ The bottle had been sitting unattended on said bar for several months. One particularly lonely Friday evening several months into my D.C. residence (after the Laphroaig incident), I decided to give it a try. After all, it had to look like I actually drank the stuff when someone came over. I poured some over a few ice cubes and started to sip. 

For several months after, I drank whiskey ginger – Woodford Reserve with Maine Root Ginger Beer. It was kind of like a Dark and Stormy – a drink I had come to appreciate in graduate school along with the local Erie bartender’s version of a Hemmingway (my version coming soon to the blog). Eventually my tastes became accustomed to straight bourbon whiskey, scotch, and the like. Today, it is obviously my favorite beverage, but it definitely took some acclimation. I am proud to say there are several whiskey converts out there in the world due to my influence – an ex boyfriend or two, my 21 year old nephew, a former intern-turned-friend. My shelf is filled with smooth scotches and interesting bourbons, and my recipe book filled with Manhattans, Boulevardiers, Sazeracs, and Old Fashioned smoking techniques. It has been a journey but, in the end, I’ve found my flavor. For now. They say your taste buds change about every seven years. 🥃

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Cocktail

Whiskey

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

The Whiskey Post

OneandahalfSlices is starting to go rogue with cocktails. A couple gems await you all in the near future. But one thing is for certain – there will be a lot of whiskey-based beverages. For that reason, I decided to kick off our foray into the vast and captivating world of libations with a What’s On My Whiskey Shelf post to familiarize you all with some of my favorites. Seemed like the perfect thing to post on a Friday night! So pick your favorite and get ready to whip up my signature drink – the Smoked Old Fashioned. For the more adventurous, we’ve also got the Burnt Peach Old Fashioned, the Ginger Peach Smash, and the Paper Plane.

Bourbon

Of the three main whiskey/y varietals (bourbon, scotch, and rye, for our purposes), bourbon is by far my favorite. It is the sweetest and tends to be the smoothest, though ‘smoothness’ typically has more to do with age than anything else. Bourbon, by law, must be distilled in the United States and is native to the Kentucky/Tennessee area. Us Virginians make some passable bourbon but some of my favorites hail from Colorado. Also by law, bourbon has to be >51% derived from corn mash (as opposed to some form of grain mash). For an awesome overview of the process for those Virginia-dwellers, I highly recommend a visit to Copper Fox Distillery in Sperryville (followed by lunch at Penn Druid Brewing expertly concocted by upstart pop-up cook Sumac VA). Now, without further ado, the list…

#1 Jefferson’s Ocean is a unique bourbon – sweet, smooth, and just beautifully drinkable. What most people know from the Jefferson Distillery is Jefferson’s Small Batch, which is also good, but Jefferson’s Ocean is aged at sea!!! Maybe that’s why I like it – my soft spot for the sea… It has to be labeled “blend of straight bourbon whiskeys” even though it isn’t technically blended because the final batch is created from the contents of several different barrels that have spent months – sometimes years – on container ships charting course through the Atlantic. $70-90.

#2 Angel’s Envy is what happened when long-time Woodford Reserve distiller Lincoln Henderson got bored. Woodford is a staple of mine and typically what I use to make cocktails such as an Old Fashioned, a Manhattan, or a Sazerac. Woodford is a robust yet smooth bourbon that is only mildly sweet. But Angel’s… Angel’s is lighter still and while it tastes somehow younger and crisper than the heavier Woodford, it is smooth all the same. It is by far Lincoln’s finest work, evidenced by the fact that it is frequently out of stock on liquor store shelves. $50-60.

#3 Breckenridge (yes, like the brewery, and yes, like the ski resort). Breckenridge makes some heady stuff. Sweet, bold, powerful. I like just about everything Breckenridge makes. Pictured here is the quintessential bourbon and the PX Cask Finish. The Port Cask Finish and the High Proof Blend are also both fantastic. There is also an elusive Breckenridge that I am simply dying to try but haven’t for my unwillingness to spend $400 on an unknown bottle. Once you hear the name you’ll understand the nature of my intrigue – Breckenridge: Dark Arts. Distilled from Malt Mash. So, yes, naturally I want to try it. $30-60.

Honorable Mention. Arguably the best bourbon on this list was introduced to me by the Piemaker – Blanton’s. Blanton’s is easily recognizable by its squat little geometric bottle with a galloping horse on top. It will set you back upwards of $200 but that isn’t really the problem – finding it is the problem. Most liquor stores are restricted to a 1-2 bottle quota per shipment and it will be gone within 10 minutes of delivery. It’s that good. The second honorable mention is likely more elusive still than the first. The Kentucky-born Willet Distillery puts out all kinds of bourbons but one, in particular, caught my taste buds at the DC classic Jack Rose Dining Saloon (with over 2,500 bottle of whiskey on the shelves!). Willet Milk and Cookies Bourbon might as well have been dessert. It was sweet and very complex – slightly spicy and very bold. 

Scotch

Scotch is a different animal – peaty and harsh, scotch tastes like yesterday’s burnt out campfire… in a good way. By law, scotch has to be produced in Scotland, like Champagne has to be produced in the Champagne region of France, Prosecco in Italy, Cava in Spain, Bordeaux wines in Bordeaux, so on and so forth. Some are harsher than others – Laphroaig and Lagavulin (considered “lowland” scotch) hold the reputation for being the peatiest where highland scotch like Oban can be a bit smoother. Then there’s Speyside scotch and Islay scotch… there’s a whole map… it’s a whole thing. Anyway, I’ll typically take a good bourbon over a good scotch any day but these have captured my taste buds and proven themselves to be some of the most expertly distilled spirits I have encountered.

#1 Scapa The Orcadian is distilled on the northernmost Orkney Islands of Scotland and comes in two varietals: Skiren and Glansa. It is considered highland single malt scotch. Skiren is delicate, smooth, and exceptionally creamy, where Glansa is peaty, spicy, and bold. Both Skiren and Glansa are Old Norse terms to describe the skies – skiren the glittering, bright, summer skies and glansa, the tumultuous, stormy-weathered skies over the sea. Skiren is my favorite but pictured here is Glansa. Note that you can only get this in D.C. proper. $80-100.

#2 You’re going to want to write this one down, if for no other reason than you are never going to remember how to spell it, much less pronounce it. Brook-lah-dee comes in an iconic, sea-blue-green bottle inside a same-colored can, and is also best procured inside D.C. city limits. It is probably the most expertly crafted spirit I have ever tasted and is considered an Islay scotch. Light, smooth, and exceptionally drinkable, it makes a lovely nightcap. $60-80.

#3 Finally, if you’re looking for a more traditional scotch, this is my pick. If you haven’t noticed by now, smooth and sweet is my jam. The Lagavulin 16 year is exceptionally smooth and levels out its heavily peated body well. Many will argue that Lagavulin 10 year is one of, if not the best scotch on the market, and it may very well be for the price, but if you find this one on sale, it’s worth it. $70-100.

Rye

As I mentioned, I’m not big on rye. Period. The whole Whistle Pig thing was just lost on me. But here are two noteworthy exceptions. Possibly, the only two exceptions. 😁 

#1 Basil Hayden’s is a good stand-by bourbon for cocktail making and I’ll drink it straight any day of the week. But this Basil Hayden’s is unique. This Caribbean Reserve Rye isn’t just aged in rum barrels, it has rum blended in! It is very sweet and makes for an excellent dessert. $30-50.

On another note, who knew that rum could be just as enjoyable to sip as whiskey? Even more so when sitting on a beach. Don’t believe me? Try a <$30 bottle of Zaya Gran Reserva dark rum. 

#2 Here we have saved the best for last… or certainly the most grandiose. A Midwinter Night’s Dram (hat tip Shakespeare) hails from Park City, Utah and, as of 2021, will no longer be available in retail stores! It is dark, stormy, complex, and beautiful, and will only be available at the distillery. This bottle of Act 8, Scene 1 set me back $475 and will be consumed sparingly, caringly, on cleansed palettes over the next several years.

Are you sure

That we are awake?

It seems to me

That yet we sleep, we dream.

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Sunshine Water

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Sunshine Water

one and a half slices healthy recipe sunshine water glow

When the Winter begins to give way, I am overcome with gratitude for warm sun rays, vibrant cherry blossoms, and that lime-y green that we only see once a year for a few weeks when the natural world begins to emerge from its hibernation. That crisp, warming air calls for something fresh, something bright, something cleansing. That thing is Sunshine Water. During the pandemic, I got in the habit of making a pitcher of this stuff when I woke up in the mornings I worked from home, and sipping on it all day long. It is a great way to wake up the digestive system before coffee. I’ve always found that citrus has an energizing effect. So mix up a pitcher and enjoy on your next sunny day with the windows open! Also, check out the Windows Open playlist to accompany.  

what you need

1 knob fresh ginger root

1 knob fresh turmeric root 

1 teaspoon cayenne pepper

1 lemon

1 orange of choice 

(optional) fresh strawberries or raspberries

(optional) 1-2 tablespoons fresh honey

Approximately 1 liter of water

how to make it

Using a juicer, juice the lemon and the orange, and pour the juice into the pitcher. 

Drizzle the inside of the pitcher with honey (if using).

Using a fine grater, grate the peeled ginger and turmeric root into the pitcher. Add the cayenne. 

Fill pitcher with water! Drop in a few sliced berries on top. Give it a good stir and enjoy!

Want a wintertime version that really packs in the immunity boosters? Try my Fire Cider.
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Sweet

Hot Chocolate

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Mexican Hot Chocolate

Valentine’s Day is so controversial. Dinner reservations are made and flowers are purchased. Anti-Valentine’s Day parties are planned among groups of single women. Me, I like the concept of a day to stop and acknowledge the uniqueness of your partner and the things you love about them. But I’ve always thought the day best celebrated with something representative of the couple, whether that’s a meal, an activity, or a favorite movie. My Valentine’s days have been filled with videogames and pizza, homemade dinners, and elaborate chocolate selections (because any excuse to buy gourmet assorted chocolates, even if purchased by yourself, for yourself, amiright?). 

If you are making a dinner at home and are worried about dessert, I’ve got a solution for that. Making full dinners is time consuming, so the last thing you want to do is have to worry about making dessert on top of a full spread. Dessert should be something easy or something you can make in advance. The magic of this dessert is its simplicity. And while it makes for a beautifully elegant Valentine’s Day nightcap, it serves just as well on a Tuesday night. This is all-purpose, every day, delicate, creamy, spicy, chocolate deliciousness. And yes, we’re going to follow the chili in chocolate and chocolate in chili rule. However or whenever you choose to test drive this unique conceptualization of cocoa, I promise it will be among the best cups of hot chocolate you’ve ever tasted. Whipped cream or marshmallows… you choose. 

Afterthought: Allow me to take a moment to highlight three of my favorite chocolatiers in case you are looking for last-minute gift ideas. SOMA Chocolatemaker is top of that list, headquartered in Toronto. Check out their cherries tumbled in dark chocolate, their truly artful chocolate bars, or some gingerbread ninja cat cookies (because whynot?).  For chef-quality chocolatemaking, check out NYC-based Kreuther Handcrafted Chocolates.  The pricetag is exorbitant on the Valentine’s Day Chef Selection but the chocolate connoisseur will not be disappointed.  They also have macarons (see below). Finally, the Swiss Teuscher Chocolates has several US-based locations (I discovered it in San Francisco).  The assorted truffles (emphasis on the champagne truffles) are extremely fresh. 

mexico-icon-png-picture-697490-mexico-country-png-mexico-map-icon-png-512_512

what you need

1/2 cup heavy whipping cream (or 1 cup mini marshmallows)

2 cups whole milk or dairy-free milk of choice (cashew or macadamia work pretty well)

2 generous tablespoons fresh, local honey

Ground cinnamon

Ground chili pepper or cayenne pepper 

1 teaspoon vanilla extract

1 tablespoon sugar or maple syrup

1 cup semisweet chocolate chips or chocolate chips of choice (I prefer 60% or more cocoa content… 100% makes the hot chocolate a little too thick)

how to make it

Makes two small cups of hot chocolate.

Before you begin, whip the cream into soft peaks adding the maple syrup or sugar to sweeten and a dash of cinnamon at the end. 

Place a small pot stovetop over medium-high heat. Make two dollops of honey on the base of the pot. Add the vanilla and healthy dashes of cinnamon and chili pepper. You will use a larger quantity of chili pepper or a smaller quantity if using cayenne; either way, adjust to your desired level of spiciness. 

Using a fork, blend the spices into the honey until just combined. Add the chocolate chips and stir as they begin to melt, being careful not to let them stick to the base of the pot. Add the milk.

Using the fork as a whisk, whisk the chocolate continually making sure to get all the chocolate off the base of the pot blended into the milk. Whisk continually as the milk heats until you see steam rising off the top of the chocolate. At sign of the first bubble, remove from heat. Do not boil. If the hot chocolate boils, the chocolate will separate from the milk and the chocolate will acquire a frothy (in a bad way) texture. 

Pour into mugs, top with a dollop of whipped cream, and a dash of chili and/or cinnamon. If using marshmallows, place mallows in cup first and pour hot chocolate over top. Serve with a truffle, a cherry, or a particularly good walnut on the side and you’re golden.