Winter’s Coming: Real Homemade Hot Cocoa

On a miserable cold day or evening, few things are as satisfying, flavorful, and aromatic as a cup of hot cocoa. In this day of instant gratification and artificial things like spiced cider powder, it is good to know some things still are best the old fashioned, homemade way. Hot cocoa can be prepared as easily and almost as quickly as ripping open an envelope, pouring out powder, adding water and then nuking in the microwave.

You can use any brand of powdered cocoa – from common to rare, inexpensive to extravagant. I use plain old Hershey’s Cocoa (I am not paid for any endorsement of this product). You can use any milk: whole, skim, half and half, evaporated milk (for a retro take on this classic) milk made from nuts or soy. Sweeteners and how much is up to you: granulated sugar, brown, natural, honey, stevia, agave, honey, maple syrup, artificial sweeteners. If you have never made hot cocoa, taste as you go as to amount of cocoa and sweetner you like.  Additions of some cinnamon or peppermint extract, schnapps, or crème de menthe, crème de cacao, or a bit of rum adds an adventurous adult twist.

This recipe multiplies easily. One cup is as easy as four. Add a dollop or squirt of whipped cream or a marshmallow to the finished deliciousness for a bit of added decadence. Pour into your special mug, kick back, relax, sip, and let the harsh cold outside world drift away in a cloud of fragrant, gentle, chocolate steam.

Hot Cocoa
2 tablespoons unsweetened cocoa powder
1 to 2 tablespoons sugar (depending on how sweet you like it) or other sweetener
Pinch of salt
1 cup milk or any combination of milk, half-and-half, or cream or non-dairy “milk”
1/4 teaspoon vanilla extract

Preparation
Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve. If you like it frothy, blend it in the blender.

 

Winter’s Coming: Two Yum Deluxe Oatmeals

Yes indeed.  Snow is coming down all over the map – and before Thanksgiving!  Oatmeal, plain, is good for you.  Oatmeal fancied up and fixed in a slow cooker or overnight in the fridge is….wonderful and good for you.  This is comfort food that stays with you and sustains you.

Depending on the ingredients you choose, both of these can be vegan, dairy free, and sugar free.  The slow cooker oatmeal had the whole house smelling of apple pie the next morning and had my cat trolling for breakfast.  The cinnamon on top of the oatmeal was crusty and the apples just fell apart in my mouth.  If slow cooker oatmeal be the music of life, then play on!   Or so says my paraphrasing of Mr. Shakespeare.

The overnight oats are what I need in the morning  – something nourishing, tasty and idiot proof.  Yeah, idiot proof.  I’m not the brightest bulb in the pack before I’ve had a gallon of coffee.  This oatmeal is prepared the night before and “cooked” in the refrigerator.  I like it cold, room temp, or nuked until hot.  I carry the container with me to work and while my puter is revving up, I’m scarfing down this oatmeal.  When in Switzerland, I fell in love with muesli and this dish comes close.

Enjoy.  You will be so glad you fixed these and even more glad you ate!

public domain clipart

Slow Cooker Irish Oatmeal
◾1 cup steel cut oats (or Irish oats) Not: quick, instant, etc.
◾4 cups liquids (I used 2 cups water, 1 c. natural apple juice & 1 cup regular flavor almond milk)
◾2 tsp cinnamon (I use a good cinnamon, usually Saigon)
◾1 apple, skinned and chopped
◾1/4 cup raisins, or craisins, or dried plums (chopped into raisin size pieces)
◾Stevia, honey, raw sugar or other sweetener of your choice to taste, or no sweetener
◾Optional: ¼ c. chopped walnuts, pecans, or almonds….I love nuts. You don’t have to.

Add apples, dried fruit, and cinnamon to slow cooker, next oats. Stir in four cups of liquid. Stir in rest of ingredients. Set slow cooker to low setting for 7 hours. The cinnamon on top will be crusty, and the apples should just fall apart in your mouth. You can also add the chopped nuts afterwards in case someone has nut allergies.

Overnight Oats
1 part liquid (apple juice, soy mild, almond milk, milk)
1 part rolled oats (non-instant or quick cooking. I like Irish oats)
fruit: apples, peaches, bananas, mangos, strawberries, blueberries, raisins, prunes, etc.
sweetening: sugar, raw sugar, brown sugar, stevia, honey, maple syrup, none.
Seasoning: cinnamon, nutmeg, mace, orange zest
Extra: nuts, crumbled muffins, fruit preserves

Method: Mix together and place into a container and cover. Put in fridge. Eat the next morning.