Yesterday fell the first snow of the season. I woke up in the morning to see the beautiful snowflakes gently falling outside my bedroom window while my whole being was screaming, "don't go to work, stay in bed, call in sick". I couldn't. I had to go.
I wore my heaviest and warmest coat, my big fat woolen gloves, a long scarf that I wrapped around my neck and head to keep the cold out, my favorite sheepskin boots to keep my toes warm and I braved the cold weather. My hands and face were freezing in no time as the snow that suddenly turned to rain, then to hail, and finally to snow again was grazing my cheeks. I was aching to go back home and crawl into bed but I pressed on.
The whole day at work I was dreaming of being in the arms of my S, drinking a cup of hot cocoa. That's all I wanted to do, and that's exactly what I did when I got home. S and I, after a rather difficult day out in the world, we sat on our comfy couch, put our favorite music on and drank some of this rich hot cocoa.
I hope you'll enjoy it as well.
Rumor has it, it will snow heavily in the next couple of weeks in The Hague. I can't wait! Perhaps we'll have a white Christmas.
See you again soon.
Hot Cocoa
Milk, cocoa, sugar. It couldn't be much simpler than that. A good hot cocoa means good cocoa powder. Don't use anything other than Dutch-processed which has an intense flavor and dark color.
And if you prefer hot chocolate rather than hot cocoa, check this out.
Yield: 2 large cups
Ingredients
500 ml fresh, whole milk
5 heaped tsp Dutch-processed cocoa powder (I use Van Houten but also Droste)
4 tsp caster sugar (or more to taste)
Preparation
In a milk pan or small saucepan, add the milk, the cocoa powder and the sugar and place over medium heat. Heat, stirring until the cocoa dissolves. Don't allow the milk to boil but take it off the heat when it starts to steam.
Note: The 4 tsp of sugar that I use, make for a fairly sweet cocoa. Add more or less depending how you prefer your cocoa to taste. Keep in mind though that Dutch-processed cocoa powder is quite bitter.
Drink the cocoa while it's still hot, served with your favorite cookies. We chose the traditional Dutch pepernoten and mini stroopwafels.
I wore my heaviest and warmest coat, my big fat woolen gloves, a long scarf that I wrapped around my neck and head to keep the cold out, my favorite sheepskin boots to keep my toes warm and I braved the cold weather. My hands and face were freezing in no time as the snow that suddenly turned to rain, then to hail, and finally to snow again was grazing my cheeks. I was aching to go back home and crawl into bed but I pressed on.
The whole day at work I was dreaming of being in the arms of my S, drinking a cup of hot cocoa. That's all I wanted to do, and that's exactly what I did when I got home. S and I, after a rather difficult day out in the world, we sat on our comfy couch, put our favorite music on and drank some of this rich hot cocoa.
I hope you'll enjoy it as well.
Rumor has it, it will snow heavily in the next couple of weeks in The Hague. I can't wait! Perhaps we'll have a white Christmas.
See you again soon.
Hot Cocoa
Milk, cocoa, sugar. It couldn't be much simpler than that. A good hot cocoa means good cocoa powder. Don't use anything other than Dutch-processed which has an intense flavor and dark color.
And if you prefer hot chocolate rather than hot cocoa, check this out.
Yield: 2 large cups
Ingredients
500 ml fresh, whole milk
5 heaped tsp Dutch-processed cocoa powder (I use Van Houten but also Droste)
4 tsp caster sugar (or more to taste)
Preparation
In a milk pan or small saucepan, add the milk, the cocoa powder and the sugar and place over medium heat. Heat, stirring until the cocoa dissolves. Don't allow the milk to boil but take it off the heat when it starts to steam.
Note: The 4 tsp of sugar that I use, make for a fairly sweet cocoa. Add more or less depending how you prefer your cocoa to taste. Keep in mind though that Dutch-processed cocoa powder is quite bitter.
Drink the cocoa while it's still hot, served with your favorite cookies. We chose the traditional Dutch pepernoten and mini stroopwafels.
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