First off, I would like to re-introduce myself. After a year-long hiatus from a fairly lame start to this page, I have resolved to begin writing again (hopefully explains the huge gap between posting dates). Since last January I have baked cookies (almond butter-chocolate chunk, ginger lemon-cream filled sandwiches), birthday cakes (chocolate fudge with cherry filling, Bill Yosses’ gorgeous Walnut Layer Cake with Apple Calvados filling), and concocted a hundred soups and salads. Unfortunately, I failed to record many of those recipes, and so they are lost forever, recorded only in my memory as a creamy, crispy mouthful of sandwich cookie, or the steamy curl rising from a bowl of lemony chickpea and butternut squash soup. Nonetheless, I plan on forging ahead in my recording my repertoire of recipes. I figure I have sixty years and a million meals ahead of me to conceptualize, create, eat, and reflect.
I gave up caffeine a couple of months ago, and as I’m desperate for a replacement for my 8-year habit of morning coffee (herbal tea just doesn’t cut it), I have started drinking my own version of Mexican hot chocolate almost daily. It’s more bitter than sweet, touched with cayenne and cinnamon, and does a fine job of giving me a morning or afternoon kick of energy.
I make it with unsweetened coconut milk, unsweetened Ghirardelli cocoa powder, and a little brown sugar, so according to my math, a cup still comes in at less than 100 calories. I’m not really a calorie-counter, but once I added it all up, I was surprised and how innocent this rich, faux exotic beverage actually is. The coconut milk gives it a silky texture and just barely coconut-y flavor, and I think the Ghirardelli chocolate is crucial for an authentic bittersweet chocolate experience.
Ingredients:
- 8 oz unsweetened coconut milk (I used So Delicious brand)
- 1 1/2- 2 tablespoons Ghirardelli unsweetened cocoa
- 1 1/2 tablespoons dark brown sugar
- 1/2 teaspoon cinnamon
- pinch salt
- pinch cayenne pepper
- Heat milk in small saucepan over medium heat until very hot but not boiling.
- Stir in the rest of the ingredients with a whisk and whisk for a couple of minutes until fully incorporated; serve immediately.
(serves 1)
I got the privilege to see you make this
Tricia said she stumbled upon your blog, so I thought I’d check it out! Love that you’re starting this up again. Looking forward to each of your postings!