After skiing in the wind for five hours straight, I was chilled to the marrow and all I could think of was my special spicy version of hot chocolate.
This chocolaty monster will make you swoon! Think of the cocoa and all the spices that contains this drink that promote cardiovascular health and boost the immunity. It is rich, I know, but absolutely marvelous!
Feel free to play with the amounts of the ingredients to suit your own taste:)
Spicy Hot Chocolate
•2 cups milk (preferably almond milk)
•½ tsp ground cinnamon
•¼ tsp nutmeg
•¼ tsp chili powder
•2 tbsp brown sugar
•2 mini chili peppers
•3 tbsp unsweetened cocoa powder
•¼ cup 70% dark chocolate, chopped
•Pinch of salt
1. In a medium saucepan, bring milk, cinnamon, nutmeg, chili powder and sugar to a boil.
2. Slit the chili pepper lengthwise and stir in.
3. Whisk in cocoa powder, chocolate and salt, let simmer until mixture is frothy.
4. Discard the chili peppers and divide drink among 2 cups and garnish with mini marshmallows or cinnamon sticks if desired.
Hello storm, you’re wild and angry, violent and reckless and I don’t seem to like you! I’m nothing like ready for cold obviously; a powerful storm with violent winds and heavy hail and rainfall is ripping through Lebanon leaving me with limited desire to step out.
Meantime schools are shut and my daughters are, with all the kids of the neighborhood, celebrating the happy occasion. My doorbell kept on ringing, kids in kids out, …well if I look at it from the bright side, it was a good exercise for me especially that I skipped gym this morning;-)
So it was almost lunchtime and I still haven’t decided on what to cook! I went roaming in the kitchen when my sight fell on potatoes. Since I didn’t have enough of gold potatoes to make a large dish of gratin enough for guests and us, I added sweet potatoes! Results were gorgeous and crunchy. Yummm!
I have decided to eat more vegetarian food during January and I proudly add this recipe to my meat-free repertoire. I added a dash of curry to it while the cream was simmering and some parmesan cheese on the top before baking, that I don’t mention in below recipe, but now that I reveal it you may want to try it with curry or even chili for some spicy flavor.
2 kg potatoes (half sweet potatoes and half gold), sliced
1 tbsp butter
1 cup cream
1 tsp salt
Pinch of pepper
Pinch of nutmeg
1 tbsp olive oil
½ cup cheddar cheese
½ cup Emmenthal cheese
Pre-heat the oven to 200°C/400°F/gas 6. Butter a shallow ceramic baking dish.
Pour the cream in a large saucepan, add salt, pepper, nutmeg and heat to boiling over medium-high heat. Add potatoes and drizzle with olive oil and let simmer for 3-4 minutes.
Remove pan from the heat. Use a slotted spoon to transfer half of the potatoes, layer them and sprinkle with cheddar cheese. Top with the remaining potatoes; pour the cream mixture and sprinkle with the Emmenthal cheese.
Bake for 40-45 minutes until gorgeous and golden on the top.