It is mid-October and I pulled out my hat and gloves yesterday for the first time. It just seemed wrong. I refused to wear a proper coat, in defiance. It is only mid-October, people! NYC has gotten slammed with 30 degree temps the past few days and I am not sure how to react, or what to wear. But, what I do know is what to eat.
As I walked home yesterday, all I had on my mind was Hot Chocolate. No Swiss Miss action. Not even Starbucks. I wanted the real thing, complete with real milk (I usually go for soy) and whipped cream. I stopped off for some Cool Whip–but when I turned to the ingredients (corn syrup and high fructose corn syrup), I decided I could make my own whipped cream. For some reason it seems fancy and complicated. It is fancy, but not complicated.
First, I pulled out the hot chocolate ingredients. Last year I splurged on MarieBelle Hot Chocolate and still had some. So, 1/2 cup of milk, 1/4 cup of hot chocolate. Boil the milk, add the hot chocolate, simmer for 10 seconds. Pretty simple. Next time I might add some cinnamon, or peppermint…when it is actually offiically winter!
8 oz heavy cream
1 tbsp sugar (or to taste)
1 tsp vanilla
Beat the cream with an electric mixer (unless you want your arm to fall off) until it is about half-way to looking like whipped cream. Add the sugar and vanilla. Continue beating until it looks like what you want your whipped cream to look like (though, it shouldn’t be beaten to the point that it has peaks–this isn’t a meringue!). Dollop on your hot chocolate and enjoy.
Best enjoyed in a soft robe, or big sweater.
Let the winter games begin!
♦ Buttery B