July 27, 2004
Yummdiddlyumptious Hot Cocoa 'n Stuff
...um, yeh. So, you want some cocoa. But not just *any* cocoa. Nosirree. You want yerself a mouthwaterin', tastebuds-tantalizing, tongue-ticklin' treat. Well, read on fer directions. This is one you make at home, and it's one you make carefully so as to heighten the anticipation, and one you have trouble waiting for convection cooling to make drinkable.
Ingredients required (per cup):
- 1.25 cups of water
- 3 tbsp. unsweetened, fine cocoa powder (Ghirardelli's ain't bad for this)
- 3 tbsp. whole milk (or 1 tbsp. light cream)
- Mint extract
- 2-5 tbsp. white sugar depending on taste, or 2-5 tbsp maple syrup (the real stuff). Note the next ingredient before going overboard.
- Pamperos Anniversario rum especial - although, yeah, you could wuss out and use Bacardi. Just make sure it's dark. Pusser's Rum is good too.
- Unsweetened butter
You can probably see where this is going. Here we go:
- Put the cocoa powder at the bottom of a large mug.
- Splash in a couple tbsps. of water; muddle into chocolate syrup. If you are using dry sugar, mix that in as well at this point (you'll need another tbsp or two or water).
- Boil the rest of the water.
- Add the milk or cream. No need to mix yet.
- When the water is ready, slowly add it to the cup, stirring as you go. Lumps are evil here.
- When you have added the remainder of the 1.5 cups of water, stir for about 30 seconds to cool the mixture slightly.
- Stir in a thin pat of butter.
- Stir in a dash of the mint extract.
- Stir in a shot of the rum of your choice.
To quote The Hitchhiker's Guide to the Galaxy, now...drink...but...very carefully...
Note that good results can also be had with Frangelico, but I prefer the higher proof of the rum. Other fine substitutions: rather than mint extract, go halfsies with rum and crème de menthe. Note that salted butter can add an interesting touch, but generally, I prefer to let the cocoa provide what non-sweet is required.
This will almost guarantee snoozies.
Posted by jbz at 02:46 AM | Comments (0)
June 18, 2004
Pomegranate Gin and Tonic
I grew up watching my Mom's family drink gin and tonics at gatherings. I always felt like it was the family cocktail. When my cousins and I got old enough to drink, having a gin and tonic felt like the right thing to do at weddings and reunions. It's like a little piece of the family legacy.
On the other hand, maybe I'm overly romanticizing.
I was just chatting with my Mom about hot weather beverages, and she mentioned a recipe she's found for "the perfect gin and tonic". Plymouth Gin, tonic ice cubes, and a touch of lime juice.
Sadly, I didn't have any of those ingredients handy. No time to make tonic ice cubes, no limes, and only Tanqueray gin. However, I had few lemons and a bottle of pomegranate juice.
So, the recipe: add a shot or two of gin (I used one) to a large tumbler, and fill within two inches of the top with cold tonic water. Add pomegranate juice until it's a raspberry red, and garnish with a slice of lemon. The slightly sweet pomegranate juice balances the bitter tonic, and the slice of lemon brings a touch of freshness.
Verdict: a tasty, refreshing way to combat the heat and humidity.
I'm nearly out of gin and they have Plymouth at Marty's, so maybe I'll review the perfect gin and tonic soon.
Posted by peter at 10:41 PM | Comments (0)