Friday, January 30, 2015

Super Bowl Snacks Roundup 2015

Guys, it's here! It's the best snack food weekend of the year! That rhymed! And that was way too many exclamation points. Let me calm myself down a bit.
I've been blogging long enough that I can do these recipe roundup type posts. And even though I hate roundup posts (as I think they make me come off a little lazy) because I'm not a full-time blogger (I have a day job) I don't make dishes in advance and share them for the coming holiday. Instead, I make them to eat for the actual holiday and then I share them afterwards (when they're kind of useless).

So, a bunch of the posts I'm linking to are a result of last year's Super Bowl. The rest are just other delicious foods I'm dreaming of making myself this weekend. In summary, I just picked a bunch of my favorites. I'm not sure which recipes I'll be making yet, though I'm sure there may be one or two newer recipes that will end up on the blog on next year's round up. All I know is that I'm excited to sit on the couch and pretend to be interested in football whilst actually being interested in the mountains of food in front of me.

Thursday, January 29, 2015

Thai Style Mussels

I really love singing whilst cooking. Is that weird? I think it's an awesome way to pass the time, especially if the internet's just gone a little wonky, which has caused Netflix to cut out, and I can't do anything about it because I can't touch my iPad because I'm in the middle of kneading dough. I especially love taking upbeat songs and transforming them into slow songs - imagine Superbass as a ballad - and making up my own tunes (usually the lyrics describe my current mood or activity). I'm not super talented or anything (this isn't some sort of braggy introduction), but I do have a knack for imitation and one of my favorite numbers to belt out is Toni Braxton's Unbreak My Heart. Hey, I'm a 90s kid, okay? Anyway, if you ever become a close enough friend - you know, the type of friend where I feel like I can do anything shame-free - then you might one day be blessed enough to witness an up-close and personal live concert from moi.

My number one fan is my dog, George Michael, who loves to sit in his little bed whenever I'm cooking. If he sees me heading for the kitchen, he'll come down to observe, and probably to hope that I have some snacks that I can share while I'm chopping. He'll take a little snooze usually but if I start singing, his tail will start wagging and sometimes, he'll get up and come over and give me a little smooch on the knee. Probably to show his appreciation and say, "Nice song, mama! Keep going!"

I always have a lot of fun in the kitchen. And I almost always look forward to cooking a meal, especially when it's been planned out. That's what today's dish was like. I had been taking trips to the fishmonger here and there and buying whatever looked good and was recommended by the guys at the counter. During one particular trip, I was buying clams when I noticed that they also had a pile of really pretty looking mussels. I bought a big bagful and when I told my sister, we both said, "We should make them Thai style!" at the same time. We planned the meal to be enjoyed over the weekend and the anticipation was fun, the cooking was fun, and of course, the eating was really fun.
Ingredients [serves 4]:
mussels
2 lbs mussels
1 teaspoon oil
2 teaspoons minced garlic
3 Thai chilis, sliced
1 teaspoon grated ginger
2 teaspoons minced lemongrass
½ onion, sliced
½ bell pepper, sliced
1 lime, juiced
2 teaspoons fish sauce
2 teaspoons chili garlic sauce
handful Thai basil
handful cilantro
2 cups coconut milk
+ scallions for garnish

dipping sauce
1 lime, juiced
1 teaspoon minced lemongrass
1 teaspoon fish sauce
1 handful cilantro
1 teaspoon sugar

Wednesday, January 28, 2015

Pad Kee Mao | Spicy Basil Noodles | Drunken Noodles

When I was growing up, Chinese takeout was a rare occurrence and therefore, it was a treat. Mum was really into home cooking and didn't like the idea of letting her children gorge on processed foods where she couldn't control our salt and sugar intake. But every so often, we'd call out for vegetable chow fun, extra spicy orange chicken, and beef with garlic sauce. Those three dishes were our takeout staples.

A decade later and Chinese takeout has gotten a bit boring. It's still a rare occurrence but not as much of a treat. In its place, Thai food has stepped in. Thai food has spice and strong flavors and it's much more appealing to our Korean palates. It's also a pretty frequent occurrence; we have it at least once a month in our house. And that's a good thing except Thai food is pricier than Chinese. And for good reason; it's got more ingredients, more punch, more spice so why shouldn't it be more expensive?

In order to satisfy my Thai food cravings without breaking the bank, I like to whip up some of my favorites at home. I've previously shared a spicy basil noodle but that was almost three years ago and in that time, I've updated my recipe. The old one was inspired by my favorite Thai place in college. This new one is inspired by my new favorite Thai place near home and it's more flavorful and I think it's a bit prettier to look at.
Ingredients [serves 2 as a main or 4 if serving alongside other (Thai) dishes]:
6 oz. rice noodles
2 tablespoons oil
1 teaspoon minced garlic
1 teaspoon grated ginger
3 Thai chilis, sliced (use more or less depending on your spice preference)
½ onion, sliced
½ bell pepper, sliced
3 to 4 broccoli florets
1 egg
6 oz. tofu (or protein of your choice, beef, pork, chicken, shrimp, seitan, quorn, what have you)
handful Thai basil (regular basil also works but it has a slightly different flavor)
handful mung bean sprouts (optional; this is typically seen in pad thai but I enjoy the crunch)
2 tablespoon soy sauce (use tamari for gluten-free option)
1 teaspoon fish sauce (use ½ teaspoon miso for a vegetarian/vegan substitute)
2 teaspoons brown sugar
2 teaspoons chili garlic sauce (use more or less depending on your spice preference)
+ scallions for garnish

Tuesday, January 27, 2015

Salted Caramel Apple Tartlet

I have always thought that I'm the type of person that gets bored way too easily. I think I just really enjoy change. However, I'm coming up on almost seven years of working at the same company (almost ten if you count the three years that I interned here) and I seem to be faring well. I always thought I'd flit from job to job, switching it up as soon as I got stuck in a rut but I'm still here!

I owe it all to blogging. Having this creative outlet and being my own boss is totally the opposite of what I do at work. At work, there's tons of structure, too many people to report to, and it's all math and numbers and science. My blogging world is food and art and travel. That whole yin yang thing is no joke. Balance is a serious necessity. Wow, thanks Captain Obvious (speaking to myself there).

Anyway, this is where I try to segue my random thoughts into the recipe I'm sharing. Well, when you're cooking all the time - like I am - sometimes, you need to take a little help from the store and go for something that's only partly homemade. If you always make complicated stuff, you'll get burnt out! So you know, just throw an easy dish together here and there. Was that an okay segue? Eh, I think I've definitely had better ones in the past.
Ingredients:
tart
1 apple, peeled & sliced
1 sheet puff pastry
3 tablespoons apricot jam
1 teaspoon sugar
1 tablespoon melted butter

caramel
¼ cup sugar
2 tablespoons water
¼ teaspoon salt
2 tablespoons apple cider

Monday, January 26, 2015

Sweet & Spicy Baked Ham

Do you like green eggs and ham? I do not like them, Sam I Am.

Okay, so no green ham here today, but it's got speckles of green! For New Year's Eve, I wanted to whip up a fancy, delicious dinner for the family. Ham tends to be quite salty and my family is kind of salt intolerant so we usually avoid heavily salted foods (like ham). However, a few years ago, we were gifted a really cute, tiny baked ham. I made a pineapple glaze and it ended up being (surprisingly) delicious. We actually enjoyed ourselves. So, having let an appropriate amount of time pass, we were ready to enjoy another ham.

This time, I opted for a sweet and spicy glaze because my family loves spicy food. The more mouth-numbing, the better. One time, we had peppers that were so spicy, I got the hiccups, and it was one of my favorite meals ever.

I know it's weird to share a holiday meal way after the holidays but we still have our Christmas stockings hanging up so it's clear that our household isn't really on top of caring about what's appropriate to do and when, huh?
Ingredients [serves 4 to 6]:
2 lb. sweet slice ham
¼ cup apricot jam
2 tablespoons dijon mustard
1 teaspoon crushed pepper flakes
2 cloves garlic, minced
1 jalapeno, sliced

Friday, January 23, 2015

What I Ate: Chai Crème Brûlée

Creme brulee doesn't really need changing. It's already crazy delicious. But hey, why not flirt with danger a little? I flavored the cream with a little chai and it resulted in a delicious, spicy, winter-appropriate custard.
This is a winner of a dessert. Even without the brulee bit, the custard is so silky and spicy, you'll weep knowing that such a wonderful thing even exists. Okay, maybe a bit dramatic, but seriously, it's delicious.

Thursday, January 22, 2015

Wild Mushroom Soup

Something I love to do after eating a fantastic meal at a restaurant is going home and doing my best to recreate it. I've done that a few times here already; coconut pie (Coco Bistro in Providenciales), grilled nutella (Crock 'n' Roll in Lyon), and banh mi (Les Givral's in Houston) are a few examples. Recreating dishes at home is great because for one, if the restaurant is hundreds of miles away (or say, on a different continent) then you can still enjoy the dish. Secondly, it's probably more economic to make at home. And lastly, if you're a homebody like me, it's fantastic to enjoy food from the comfort of your own dining room, or, say, the couch in front of the television.

Just after Christmas, my sister and I ventured into the city to enjoy a lovely lunch and do a bit of light shopping. We made reservations at Butter, where Alex Guarnaschelli is head chef, and it was divine. The highlight of the meal was the butter burger 2.0, for sure, but the special soup of the day, which was a wild mushroom soup, was also a major success. It was incredibly savory, woodsy, creamy, and full of flavor. If you're not keen on mushrooms, I'd steer clear, but for fungi lovers, this is the ultimate soup. And for anyone who took Professor Hudler's 'Magical Mushrooms & Mischievous Molds' class at Cornell, well, this is definitely the ultimate soup for you!

I did step away from Alex's version a bit by adding some wine to the mix. I thought it would lighten and brighten the soup a little so that it could be enjoyed as the star of a lunch, all on its own, without feeling really heavy and food coma-inducing. Plus, the lightness would allow you to guiltlessly enjoy it alongside a half-sandwich or small salad (or full-sandwich or whole salad; or both). That being said, I think if the wine were omitted, it would taste incredibly similar to the soup we enjoyed at Butter so keep that in mind if you're looking for something more "authentic."
Ingredients [serves 6]:
8 oz. baby portobella mushrooms (also known as cremini)
8 oz. oyster mushrooms
½ oz. dried morel mushrooms (or 2 oz. fresh)
½ oz. dried chanterelles (or 2 oz. fresh)
½ oz. dried porcini mushrooms (or 2 oz. fresh)
1 cup white wine (dry or sweet, whatever your preference; or omit the wine and use stock)
1 tablespoon butter
1 tablespoon olive oil
1 small onion, diced
2 to 3 cloves garlic, minced
1 sprig thyme, stripped
1 sprig rosemary, stripped
2 tablespoons flour
6 cups mushroom stock (or vegetable stock)
1 cup milk (I used cow milk but almond or soy can be used for a vegan soup)
salt & pepper to taste
+ scallions, toast, and parmesan cheese for garnish

Tuesday, January 20, 2015

Chai Tea Latte

Growing up Korean has intensified my palate. I love really strong spices and extreme flavors. I can imagine that anyone who grew up eating Indian food, Thai food, Malaysian food, etc. could claim the same fate. Sorry, America, but your food is generally quite bland. I mean, salt and pepper are the main seasonings in western cuisine. But in Asia, it's all about garlic, spicy peppers, cinnamon, ginger, curry, cumin, and fermented stuff. If it's fragrant (re: odorous?), it's used.

So, even when it comes to drinks, I like a little intensity. Which means that obviously, chai is one of my favorite flavors. It's incredibly spicy and aromatic and really beautiful. I've added it to ice cream and macarons but I haven't shared my favorite (and simplest) preparation here yet: the chai tea latte.

My favorite chai blend is a loose leaf chai from McNulty's Tea & Coffee in Soho. I recently went by to restock because I was running low and I'm happy to say, we have a full half pound, hanging out in the cupboard, waiting to be consumed. There are so many different blends of chai tea - after all, it's a mishmosh of tea and spices - but I love McNulty's because it has such a delicious balance of flavors. Their blend has black pepper, orange peel, cinnamon, cloves, and sugar crystals. It's as pretty as it is tasty.
Ingredients [for one]:
1 teaspoon loose leaf chai
¼ cup water
¾ cup milk
1 to 2 teaspoon sweetener (sugar, honey, agave, stevia, etc.)
pinch cinnamon

Monday, January 19, 2015

Cabbage Kimchi (배추김치)

Kimchi is a staple of (most) Korean homes. It's spicy, it's pungent, and it's necessary.

Back when I was a kid, my parents made a huge production out of kimchi making. Two to three times a year, my parents would buy an entire box of napa cabbage and an entire box of daikon radishes and the two of them (but mostly Mom) would spend the better part of a weekend making a season's worth of kimchi. My earliest memories of kimchi making are from when we lived in Long Island (in the 90s). Our kitchen was on the smaller side so most of the work took place in the dining room/living room. My dad would fetch a giant red cooler from the garage. My mom would lop the cabbages in half, generously salt them, and then put them into the cooler which my dad would then return to the garage (where it was cooler, ha). After a sufficient salt-soaking (usually overnight), the cabbage cooler would be retrieved and then Mum would rinse them off, one by one, in the sink and set them on a smattering of plates on the dining room table.

Then, she'd start making the spicy seasoning mixture. She and my dad would take turns sliding chunks of radish across the mandolin, tagging out when their arms got tired. The radish would be piled into an enormous metal bowl. Entire bulbs of garlic were peeled and placed into a mortar and got the crap beaten out of them by the pestle. Rice flour and water were mixed together and simmered on the stove until it formed a thick goop. Bundles of scallions were rinsed and chopped up. Then, everything got mixed into the radish matchsticks along with salt, fish sauce, and plenty of gochugaru.

Mum would then spread the floor with old newspapers. She would crouch on the floor, hovering over a second metal bowl, which would house the cabbages as they received their treatment. She'd peel each layer back and give each leaf a hearty massage with the seasoned radish. The red-painted cabbages were wrapped into little packages, nestled into clear jars (which were leftover from previous kimchi-making sessions - no idea where they came from originally), and set aside on the newspapered floor. Once all but two of the cabbage halves had been kimchi-fied and tucked into jars, my dad would grab a wet paper towel and clean off the mouths of the jars, slap a piece of cling film onto each one, screw on the lids, and then set the finished jars on the dining room table. The two remaining cabbage halves were chopped up and put into a glass serving dish for immediate consumption.
The kimchi jars were left out at room temperature for a few days to ferment before being tucked into the refrigerator for future meals. After a few months, when the kimchi supply would run low, my parents would do the whole thing all over again.

I don't subscribe to this kimchi making ritual. Not to sound like a bad Korean, but I eat store bought kimchi. It's convenient and it tastes fine and hey, I was born in America where we like to be coddled. But recently, I was gifted two really good looking cabbages and giant daikon radishes by my aunt who insisted I make kimchi. So, I did. But I did it on my own terms. I skipped that rice flour step because I think it's annoying and not super critical (it's just a thickening agent and doesn't offer much in the way of flavor) and I didn't meticulously massage each cabbage leaf and wrap it up into really adorable bundles. It's backbreaking work as it is; no need to fluff it up with pretentiousness, right?

Ingredients:
2 heads napa cabbage
¼ cup coarse salt
1 daikon radish, julienned
6 scallions, chopped
10 cloves garlic, minced
2 tablespoons grated ginger
1 to 1½ cups hot pepper flakes (gochugaru; amount depends on spice preference)
¼ cup fish sauce
2 tablespoons salted shrimp (optional)
¼ cup brown sugar

Friday, January 16, 2015

What I Ate: Cheesesteak

I burnt the bread a little but this was a fantastic lunch. I used leftover prime rib from Christmas to make a cheesesteak, at the suggestion of my sister. We bought a jar of hot cherry peppers and a bag of kettle cooked salt & vinegar chips, and ate to our hearts' content.
I mean, what's better than the best ever cut of beef smothered in gooey cheese?

Wednesday, January 14, 2015

Orange & Lime Ceviche

One of the saddest parts about January, besides having to take down all of the fun Christmas decorations, is that we're only halfway though winter and we've still got a solid two months until we're out of the woods. On the plus side, the winter solstice was back in December which means that (ever so) slowly, the days are getting longer. It still sucks though. It's freezing cold, sunshine is a rarity, and my car is always coated in salt stains.

To eradicate the foul mood that winter depression can cause, I like to make summery dishes. Food is my favorite form of therapy. One of my favorite summery dishes is ceviche. It's light, it's bright, and it's got a tropical vibe. I like my ceviche to be just lightly acidic and lightly sweet. I'm not a fan of overly sour ceviches. I think when there's too much acid, it overpowers the ceviche and often times, it "overcooks" the fish. If you are on the same page, I hope you'll try my ceviche recipe because I think it's pretty friggin' awesome.
Ingredients [for 4 to 6]:
½ lb. chilean sea bass (or any mild white fish)
juice of 1 lime
juice of ½ orange
1 clove garlic, minced
¼ onion, diced
½ bell pepper, diced
1 mini cucumber, diced
1 jalapeno, diced
1 mango, diced
2 scallions, chopped
1 tablespoon minced cilantro
salt to taste
+ chips, crackers, bread for dipping
+ avocado slices

Tuesday, January 13, 2015

Salmon Skin Roll

Now that Friends is on Netflix, I've been having a blast throwing it onto the iPad whilst I'm cooking. I've already watched every friggin' episode a hundred times over - hello TBS marathons - but it's one of my favorites and I will never get sick of it. I still remember watching the series finale (during my senior year of high school) and being so sad to see the sitcom that I grew up with finally end. Oh, nostalgia.

Anyway, if you're a fan, do you remember that episode where Rachel and Phoebe go to a self-defense class and then they're talking about it in front of Ross and bragging that now they can kick anyone's ass. Ross then responds that they might be able to handle a fight that they know is coming but they require "unagi," which is a state of total awareness, in order to sense danger. Rachel says, "Isn't that a type of sushi?" and Phoebe chimes in, "Yeah it is! It's freshwater eel," and Rachel says, "Ooh, I would kill for a salmon skin roll right now."

When I first watched that episode, I hadn't even heard of salmon skin rolls before. I'd eaten countless rolls made with unagi but I've never been big on fish skin so I never wanted to waste stomach space during a sushi dinner with (what I thought was) a sub-par roll. Turns out, salmon skin rolls are awesome. The skins are fried until crispy and they're basically like sushi bacon. And lately, I've been obsessed. Plus, I found a new fishmonger that I love and now I have access to awesome seafood. And because salmon skin is crazy cheap (basically $1 per skin because it would be discarded otherwise), it's totally worth making at home.
Ingredients [for 4]:
salmon skin
1 salmon skin (from one side of a whole fish)
½ teaspoon salt

rice
1½ cups sushi rice (short grain sticky rice)
1½ cups water
1 tablespoon rice wine vinegar
1½ teaspoons sugar
¼ teaspoon sesame oil

filling ingredients
1 mini cucumber, julienned
1 avocado, sliced
bunch watercress

roll
4 to 6 sheets nori
sesame seeds

eel sauce
1 tablespoon brown sugar
1 tablespoon tamari
2 tablespoons mirin

Friday, January 9, 2015

Salted Honey Candy

Why don't we have honeycomb candy in the states? Every time I go to the UK, I gorge myself on honeycomb candy because it's so friggin' good. It's fluffy and crunchy and it tastes like honey; it doesn't get much better.

I'm sharing my own version of honeycomb candy today. It's got the fluffy honeycomb top but the candy sort of separates into a chewy honey bottom. It's perfect for snacking and I also love using it to sweeten a cup of tea.
Ingredients:
1 cup sugar
½ cup honey
¼ cup water
1 tablespoon baking soda
¼ teaspoon sea salt

Wednesday, January 7, 2015

What I Ate: Kimchi Sujebi

My sister likes to tell this story whenever we make sujebi. I wasn't there to witness it because I was away at school, but she's told it so many times, it feels like I was there. As kids my sister and I loved to help our mum make sujebi (Korean hand torn noodles) because it was fun to play with the dough. I think it's something we'll always enjoy. Anyway, Mum was making this for dinner one evening and asked my sister to help make the noodles but told her to wash her hands first. M went to the sink, washed her hands, started tearing off pieces of dough and dropping them in the soup.

Everyone sat down to enjoy the meal. After the first bite, everyone crinkled up their noses and did that "[jjap jjap] What the frick is this taste?" thing with their mouths. My mom then turned to my sister and asked, "Did you use the cucumber melon soap to wash your hands?" The dough ended up tasting and smelling like the soap. Mom had a temper so my sister got a pretty strong talking to after that incident. Of course, we can laugh about it now. Oh, and we no longer have Bath & Body Works soaps in our house and probably never will, thanks to the sujebi incident of 20-whatever.
If you need the step-by-step recipe, I shared one almost two years ago exactly. The only difference is that I used a beef broth in today's post. I had some leftover from some other dinner venture and you know, waste not, want not.

Monday, January 5, 2015

Salted Caramel & Nutella Brownies

I don't often share the food I make with people. I mean, yes, my family gets to enjoy it and a few select friends, but despite the fact that I'm always making loads of food, a v. small percentage of the people I know get to experience it. I think it's partly because I'm insecure and I fear criticism but it's mostly because I don't want to bring someone food and make them feel obligated to eat it just because I gave it to them. Is that weird? I don't know.

I think it's because as a kid, adults would give me food that I didn't like and I felt like I just had to eat it so I wouldn't hurt their feelings. One time, at a sleepover, my friend's mum set out bagels for us in the morning. They were so stale but I didn't want to be rude so I took a few bites and then stuffed the bagel down my shirt. Later, I went to the bathroom and threw it in the waste bin and then covered it up with a bunch of toilet paper and tissues. After a while, I got savvier and started to lie and say I was allergic to a long list of foods because saying you're allergic to something is such an easy way to get out of eating someone without hurting any feelings.

Perhaps I'm too sensitive and weird; I don't care.

However, over the holiday season, we were getting sent loads of sweets from our clients at work. The kitchen was always stocked with cookies and candies and assorted nuts and toffee. Everyone seemed to gobble them up. I think we were all in the mindset that the clock was ticking on terrible eating because, as we all know, during the month of January, you are only allowed to drink green juice and snack on kale. So, I thought I'd add to the pile of treats, v. inconspicuously, and bring in a batch of brownies. Because the theme of all the treats we'd already eaten was "decadence," I knew I couldn't just make regular brownies. So, I decided to amp them up with salted caramel and Nutella.
Ingredients [8"x8" pan]:
4 oz. 60% cacao chocolate (or milk or dark, whatever you prefer)
¾ cup butter (1-1/2 sticks)
½ teaspoon espresso powder
½ cup packed brown sugar
1 teaspoon salt
3 eggs
1 teaspoon vanilla extract
¾ cup flour
¾ cup cocoa powder
+ ½ cup Nutella
+ ½ cup salted caramel sauce (or use a faux dulce de leche)

Friday, January 2, 2015

What I Ate: Yukgaejang

I'm back at work today after a much needed winter break that felt all too short. It's kind of a bummer but it's also always exciting to start a new year. I've got my new calendar up. Last year I had baby animals. This year, I have a calendar titled "Oh My Dog," with you guessed it, a new dog featured each month. It's all v. exciting, I know.

Anyway, even though I have resolved to lose a little weight this year, that doesn't mean you'll see fewer delicious food posts here. I'm just planning on eating a little less and moving a little more each day. I can still fit through doorways and I don't need to ask for a seat belt extender on airplanes so I don't need any drastic life changes. I'd just like to feel a little less snug in my jeans. So, with that announcement out of the way, let's move onto today's post. After this introduction, it'll be relatively wordless because it's a 'What I Ate' style post. I've shared yukgaejang before so if you need the steps, you can just take a look back at the post I shared two years ago. Lord, how foul is it that I can refer back to recipes from multiple years ago? Wow, time, you are a rude beast. Just slow down a bit, would you?
I love a good spicy soup. By the way, spiciness totally ups your metabolism so this is definitely a diet dish.

Thursday, January 1, 2015

Hot Cocoa

Is everyone hungover this morning? I'm not! I've never been that big into New Year's Eve. One year, I went to a party but the line to get inside was so long that we nearly froze to death and only made it into the venue about 9 minutes before the countdown to midnight. It was one of the worst nights ever just because it was a particularly cold winter and we were literally at risk of dying from hypothermia. It was somewhat our faults because we were wearing skimpy little party outfits but uh, hello, we weren't going to show up wearing snowsuits, you know?

So, I've been all about the lazy, vegetative New Year's Eves for the past few years. I'm such a homebody and I love spending time by myself so I just chilled out at home last night and it was amazing. I ate delicious foods, because I always eat delicious foods, and watched a ton of stuff on Netflix and had a few cuddles with the dog. You extroverts are probably like, "Wow, what a loser," but seriously, that was like my dream evening.

Anyway, I thought I'd share a cozy little drink for all your hungover lushes. Also, Friends is on Netflix starting today (in the States) so I feel like a celebratory cozy drink is in order. So c'mon and let's make a cuppa! You might be like, WTF, you've already shared hot chocolate. Well, this isn't hot chocolate. It's hot cocoa. Hot chocolate is made with chocolate. Hot cocoa is made with cocoa powder.
Ingredients [for one]:
1½ cups milk
1 tablespoon cocoa powder
1 to 2 tablespoons sweetener (sugar, honey, agave, stevia, coconut sugar, whatever you like!)
pinch salt
½ teaspoon vanilla extract
+ any flavorings you like (peppermint extract, nutmeg, cinnamon, cayenne pepper, maple syrup, Nutella)
+ marshmallows
+ whipped cream
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