Links:buy eso goldnike pas chernike pas chernike pas chernike pas chernike pas chernike pas cherair max pas cherair max pas cherair max pas chernike air max pas chernike air max pas chernike air max pas cherWomens Air Jordan 4Womens Air Jordan 4Womens Air Jordan 3.5Womens Air Jordan 3Air Jordans For KidsAir Jordan XX8Air Jordan 14 For SaleAir Jordan 13 For SaleAir Jordan 12 For SaleAir Jordan 11 For Sale hot chocolate | gluten free by nature

hot chocolate

Here in Colorado, we woke up yesterday morning to several inches of snow. It was quite unexpected – this our first snow of the season. The snow was a bit on the heavier side. As a result, the surrounding landscape was transformed into a winter wonderland. The evergreen trees were draped with snow,  their branches sagging ever so slightly under its weight. It was quite a beautiful sight.  What a perfect morning for a mug of hot chocolate – something I reserve for a special treat.  I wandered downstairs in my slippers, whipped this up and curled up on the couch to finish the last few pages of my book: Anthony Bourdain’s Kitchen Confidential.  This book exposes, quite candidly I might add, life as a professional chef as well as the ins and outs of restaurant operations from a chef’s perspective. All you want to know. Some things you don’t. It’s intriguing. But, it’s also entertaining. 

Anyway, back to hot chocolate. In the center of Paris there is a restaurant called Angelina’s. It’s on rue de Rivoli directly across the street from the Jardin de Tuileries (at the Louvre). They offer something deliciously sinful on their menu called ”drinking chocolate”. This recipe is modeled after their version except I have converted it to a dairy free delight. I prepared this recipe with both almond and cashew milks – and in my opinion the latter is a winner by a longshot. It gives a much creamier consistency. If you don’t have time to let the cashews sit overnight, soak them for as long as time permits, rinse and then toss them in the blender with some filtered water according to the recipe.

2 tblsp Dagoba cocoa powder
1 tsp gluten free vanilla
1 cinnamon stick
3 cups non dairy milk (I used cashew milk: see almond milk recipe)
1/4 cup organic light coconut milk 
2 tblsp agave nectar
4 tblsp Enjoy Life chocolate chips

  1. Place all ingredients into a saucepan over medium low heat.
  2. Using a whisk, briskly stir until all the cocoa powder is incorporated.
  3. Over medium low heat, allow it to heat up to a simmer, stirring frequently (so that the milk doesn’t scald) – about 8-10 minutes. As soon as it starts to froth up, remove from heat and serve.
  4. Serves 2-4 people. It is quite rich – so servings tend to be smaller.
Related Posts with Thumbnails

Tags: , ,

Leave a Reply