It’s been one of those days. I’m wearing odd socks. I’ve uttered the term “IDGAF” to so many people today I am properly offending my very own sensibilities.
I demand COMFORT FOOD. And yes, anytime I type this phrase it is always in CAPITAL LETTERS ‘cos it’s kind of a BIG DEAL.
I toyed with the idea of buying a mint pattie for myself earlier today at the supermarket for a split second, a decision I would live to regret; on the way home I was flooded by a remorse so deep I may have shed a teeny-tiny tear. Ravaged by this soul-destroying guilt I foraged around the pantry and found some leftover candy canes from my gingerbread house building venture a few days ago. I was craving peppermint and chocolate so badly I was willing to cast off the shackles of soy-based-beverage oppression that so constantly plagues my delicious lifestyle. The rest, as they say, is history. Quick, easy history.
The candy cane serves as lovely stirring utensil if you’re one to take your time enjoying a mug of hugs. If you’re in the company of anyone who doesn’t particularly enjoy peppermint however (a most unfortunate affliction) the candy cane can always be omitted as it is the sole source of peppermint in this recipe.
This recipe follows my golden rule of cookery; where this is chocolate there must be salt. It’s basic ying and yang! This recipe will serve one comforting mug or two smaller shots if you’re in a generous, sharing mood.
FESTIVE PEPPERMINT HOT CHOCOLATE
(an original recipe)
3/4 cup milk
50 g chocolate (I used half dark, half milk)
pinch of salt
1 or 2 candy canes, curve removed
1. In a heat-proof bowl microwave milk until it is very hot (around one minute).
2. Chop your chocolate and once the milk is ready add to bowl and stir until melted and combined (a few flecks of chocolate may remain). Add salt.
3. Pour into glasses and adorn with can upside-down candy cane.
Now, somebody please tell my brother if he doesn’t arrive home soon I’m drinking his for him.