PEPPERMINT HOT CHOCOLATE

We upheld our annual tradition of picking out our Christmas Tree with long time friends and their family, and hot chocolate.
This year I experimented with Peppermint Hot Chocolate - some of the kids loved it and others didn't care for the flavor.
I lined the cups up along the back of the car and divided the chocolate among them. I had loaded up my basket with various adult beverages (peppermint schnapps, Godiva chocolate liqueur, creme de cacao and Kahlua were what I had in the liquor cabinet) so the parents could adjust the drink to their liking.
This will be the perfect accompaniment to the ice and snow forecast to come through over the next couple of days.

cups filled with Peppermint Hot Chocolate lined up along the back of the car

PEPPERMINT HOT CHOCOLATE

1/2 cup cream
2 cups whole milk
4 ounces dark chocolate, coarsely chopped
1/4 teaspoon peppermint extract
whipped cream and candy canes to garnish if desired

Whisk cream and milk in a medium saucepan over medium high heat, bring to a boil. Remove from heat. Add chocolate, whisk until smooth. Whisk in extract. Divide hot chocolate among mugs, top with cream and garnish with candy canes if desired.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

CAPETOWN COLLINS

My plan for the the day was to clean out the toy closet - but when a friend invited us over for a play date I jumped at the chance to leave the clutter behind for a while. I had been wanting to try this cocktail recipe, and I couldn't think of a better place than in her gorgeous backyard. I loved the refreshing combination of the tea and gin, and the subtle rosemary flavor brought it all together beautifully.

CAPETOWN COLLINS

1 cup water

1/2 cup sugar

6 large fresh rosemary sprigs, divided

1 rooibos tea bag 

1 cup gin, divided

4 teaspoons fresh lemon juice, divided

ice cubes

Bring the water, sugar, and 2 rosemary sprigs to boil in a medium saucepan, stirring to dissolve sugar.

Reduce heat to low, and simmer until syrup measures generous 1 cup, about 5 minutes. Add rooibos tea, boil in syrup for 10 minutes. Remove tea bag.

Mix half of rooibos syrup, 1/2 cup gin, and 2 tablespoons lemon juice in cocktail shaker filled with ice cubes. Shake well, then strain into 2 ice-filled collins glasses. Repeat with remaining syrup, gin and lemon juice. 

Garnish drinks with rosemary sprigs and serve.
Enjoy!

Recipe adapted from Bon Appetit, May 2008
www.bonappetit.com