How to Make Italian Hot Chocolate
I am revisiting a post I did way back when I ehem was still knee deep learning about this crazy thing we call blogging . I’m calling a mulligan on this one. It’s perhaps my FAVORITE cold weather drink – Ciccolata Calda (aka Italian hot chocolate, the best hot chocolate in the world) and I think once you’ve tasted it, it will be your favorite too. If you’ve been making something from a packet (and it’s okay you just didn’t know any better – we’re here to help) ditch it and make this instead. You’ll never look back. Guaranteed.
Rossini – A Classic Cocktail
I adore Prosecco and think that bubbles shouldn’t just be reserved for special occasions. Besides sipping prosecco directly from my flute I also like to mix it up into cocktails. Besides the BELLINI one of my favorite bubbly based cocktails is the Rossini! It’s bright, festive and yes tickles your nose a little when you drink it.
Sgroppino al Limone {Lemon Sgroppino}
What is a Sgroppino you ask? Well it’s pretty much a boozy Italian smoothie! This Sgroppino al Limone {Lemon Sgroppino} is as it’s name suggests incredibly lemony. It’s a refreshing chilled cocktail that’s perfect to sip during these warm okay who am I kidding HOT HOT HOT summer months.
Negroni
There are a few classic Italian cocktails, the Negroni is on that short list. It’s said to have originated in Florence as a twist to the Americano cocktail. It’s an aperitif which is meant to be enjoyed prior to dinner to stimulate the appetite {not that I have any problem with that}. And while I was in ROMA recently we did just that.
Nutella Shooters
You knew it was only a matter of time before we posted a Nutella cocktail/shooter right ; ) We’ve actually made these several times but for some reason they’ve disappeared before I was able to shoot them : D. Even though they taste like a milkshake these are definitely an adult beverage. Don’t be fooled by their innocent taste, they will sneak up on you!
Nutella and Chocolate Chip Cream Cheese Party Dip
Who doesn’t love a party? Especially when it’s a NUTELLA party! Yes, you read correctly, a NUTELLA Party. I was fortunate enough to be chosen to host a MommyParties Nutella party sponsored by Nutella. Could this be any more perfect for a self proclaimed Nutella-holic ; ) I think not LOL
Cheers to a New Year’s Eve Party
*Horns Blowing* Confetti flying through the air, landing in your hair, on the floor, in your drink ; ) Then before you know it the clock strikes MIDNIGHT, you’re dodging party horns and the crowd screams Happy NEW YEAR! Well not quite but almost!
Horchata
Do you all know Pati from Pati’s Mexican Table? Well if you don’t you should! I’m so happy to be able to call her my friend. She is super talented {Among her many credits she’s one of my fellow contributors on PaulaDeen.Com and just appeared on The Today Show – told you she was talented ; ) } and is one of THE sweetest people you’ll ever meet. She teaches cooking classes at the Mexican Cultural Institute in Washington. If you’re in the area you should go. Heck, if you’re not in the area, you should go. I know, my friend Lisa & I drove the 4 hours to attend her class and we would have driven further. Pati’s enthusiasm is contagious, her storytelling mesmerizing and her smile is just infectious. And yes, her food OUTSTANDING. Such a memorable evening.
Everything we ate and drank that evening was stellar but one of the items that we had that evening was a drink called Horchata. I hadn’t ever had Horchata before {gasp I know} and I was smitten from the first sip. Pati was gracious enough to let me share her recipe and story with you. You should also check out her mole’ sauce, mamma mia is it something spectacular!
Baci {or Besos}
We could all use a little Horchata…
No matter how hard we tried we just couldn’t stay dry.
A single step out of the plane and it all seemed part of a magical realism novel from Gabriel García Márquez. In that hot, humid and tropical pueblo, every move was slowed down in a permanent mist, which made my clothes feel damp. Under the open sunny sky, that mist was shiny and full of light as it transformed the colors from the exotic overgrown plants, colorful houses and small streets. There were cute little insects, bees and hummingbirds moving all around. Wide chubby trees offered some shade, as people walked by with no hurry, wearing earth colored hats.
And everything, absolutely everything, was infused with the lusciously sweet aroma of vanilla.
No. I don’t do drugs.
This is a true description of a small town in the region of Totonacapan in the state of Veracruz, where vanilla originated and is still heavily grown. Also where my husband and I were invited to a wedding, more than a decade ago. And it was in that small pueblo, where I tasted the best horchata I have ever tried.
Granted, memory has its ways of doing its own little thing. And granted, I was much younger and a complete newlywed, so probably more melodramatic. But I would bet this sweet, comforting, silky and refreshing horchata my hand is holding, that if I were there today my description would be just the same.
One could say I got lucky recently at a cooking demonstration and dinner for the Smithsonian. In small part by meticulous planning and in large part by chance, everyone there must have felt transported to Veracruz. Here’s why:
Son de Madera had just performed Son Jarocho music. The entire Mexican Cultural Institute was infused with the aroma of the vanilla beans and extract we had been cooking with all day, which was shipped from a company in that region to create the vanilla inspired menu. An unforeseen thunderstorm had left behind a wet ambiance. And to top it all off, in that hot summer evening, a couple air conditioning units decided to contribute to the programs’ authenticity and take a brake.
(Members from Son de Madera, getting ready for an outstanding performance)
As the 100 audience members listened to my description of the steamy pueblo, I kept wiping my forehead dry. I couldn’t help but laugh out loud in amazement: Indeed! It was tropical, hot and humid. All we were missing were the cute little insects, bees and hummingbirds.
It was a good thing that aside from wine and peanut Toritos, an original aperitif, we had big glass barrels filled with this cold homemade horchata. People could drink as much of it as their hearts pleased.
As it gets hotter as the summer advances, and we are not even near August, I am sharing the recipe with you too… It is very easy to make.
There are many versions of horchatas in Mexico. Some have a base of white rice while others use cantaloupe seeds. I prefer the former. But rice horchatas can be made in many ways. Some add condensed and/or evaporated milk. I add milk, which is more traditional, as well as vanilla extract and true cinnamon. And rather than grinding the rice first, I like to soak it for a couple hours before it is pureed and strained. It seems easier, and somehow, has more flavor.
(Rice and cinnamon soaking in warm water, getting ready for an outstanding performance too!)
But the special spin of this horchata, which is not that common and makes it go from delicious to you can’t have anymore because I am finishing it all up, is coconut water. It makes it thirst quenching and energizing, as it brings you a couple steps closer to those tropical pueblos. Plus, it adds a soft layer of thickness without making it heavy.
There is always a shortcut to most things in the kitchen… If you don’t want to make horchata from scratch, you can find horchata concentrate in many stores or online. Just add coconut water as you mix the concentrate with water and/or milk. But if you have a bit of extra time to spare, try making it from scratch. I am sure you will enjoy it.
HORCHATA WITH COCONUT WATER, CINNAMON AND VANILLA {Serves 6}
Recipe and photos posted with permission from Pati’s Mexican Table
INGREDIENTS:
2 cups long or extra long white rice
2 cups hot water
1 cinnamon stick, (Ceylon or true cinnamon, if you can)
2 cups coconut water, can be fresh or canned
1 tablespoon vanilla extract
3 cups milk
1 1/4 cup sugar
Ground cinnamon to sprinkle on top, optional
TO PREPARE:
1. Place the rice in a bowl, cover with hot water. Roughly crumble cinnamon piece into the rice mix and let it all sit and rest anywhere from 2 to 8 hours outside of the refrigerator.
2. Place half of the rice mixture in the blender with the coconut water and vanilla and blend until smooth, strain into a pitcher or container. Place the other half of the rice mixture in the blender with the milk and the sugar, pure until smooth and strain into the same pitcher or container.
3. Stir well and serve over ice cubes, or place in the refrigerator until it is cold. Serve with more ice cubes to your liking and sprinkle some ground cinnamon on top if you wish to do so.
Bellini Surgelato {Frozen Peach Bellini}
To me, a Bellini is the quintessential Italian cocktail. It’s refreshing, beautiful and oh so peachy! I’ve decided to do a twist on the classic with this recipe. A traditional Bellini is made using white peach puree, Prosecco and sometimes a dab of cherry juice to give it that glorious glow. This genius of a drink was first concocted by Giuseppe Cipriani, the founder of the infamous Harry’s Bar in Venezia {Venice}.
Limoncello
Limoncello! The luxuriously lemony drink! It just screams spring & summertime to me! There’s nothing like it. I love everything about it, it’s vibrant color, it’s sweet citrus smell, it’s smooth as Casanova flavor. But then again, I love all things lemon!
Frappe’ alla Nutella {Nutella Milkshake}
Have you been having Nutella withdrawals? I know I have! So I thought it was time for another Nutella recipe before someone got hurt (yes it’s that serious in my house LOL) I was lucky enough to get a 750ml jar of the luscious Nutella for Christmas and it was time to crack that bad boy open (I know such restraint right, don’t get too excited I have gone through 2 other smaller jars since Christmas tee hee)!
read moreCham-Pom Spritzer
*horns blowing* *confetti flying* *everyone screaming* Happy New Year! Whew, okay well not quite but almost! I wanted to give you a cocktail for New Years Eve! I’ve been crazy for Pomegranate juice (not any Pomegranate juice mind you, Pom Wonderful, there’s just something about it, including that incredibly sexy little bottle) lately and knew we’d have to include that in the recipe. I tend to like fruity drinks and this one is right up my alley! I hope it will be up yours as well.
read moreCioccolata Calda {Hot Chocolate}
Ah, just the thought of Cioccolata Calda sends me into a frenzy! Chi-o-co-la-ta Call-da is Italian for Hot Chocolate. I’m going to attempt to describe this to those of you who have not experienced an authentic Italian Hot Chocolate. Which, btw is the BEST hot chocolate in the entire world. Don’t even try to change my mind. It simply is. If you’ve had it, you KNOW! Can I get an Amen?
read moreCall a Cab Cappuccino
Keep this one away from the kiddies! This is NOT your normal morning Cappuccino! Oh no, there’s a reason I call it “Call a Cab Cappuccino!” It’s one kicked up Cappuccino alright (there are, after all, six different liquors in here, boys & girls)!
So go easy! It will be smooth going down so you’ll certainly want to have a few but pace yourself. They will most certainly sneak up on you & knock you on your bum.
read moreEspresso in a Moka Pot
Recently, Stephanie from Wasabimon honored me by asking if I would do a guest post on her blog. After much consideration, I wrote about making Espresso in the infamous Moka Pot! What’s a Moka Pot you ask? Well here’s a little snippet of the story followed by a link to the full post on her blog. Be sure to click on it so you can read all about it…(& be sure to leave her some comment love *wink wink* & then of course run out & get yourself a Moka Pot)
To give you a little history: The Moka Pot was created in 1933 by Alfonso Bialetti. His stove top espresso maker revolutionized the preparation of espresso coffee, and is still the most popular way of making espresso at home. Especially in Europe. For those interested in the technical part: the coffee is prepared by creating steam pressure in the bottom chamber that forces hot water up through ground coffee and into the serving chamber. The steam pressure produces a smooth and creamy coffee with a distinctive frothy cap. Me, I just like to know that it makes an ah-mazing cup of coffee that even a novice can prepare!
Okay, if you’ve never used a Moka pot I’m sure you’re thinking, this can’t be as easy as that? Well it is and I’ll show you …
Read the rest of the post at Wasabimon
As always, come on, you know the deal by now, if you liked this post, I’d really appreciate a Stumble, Tumble, Digg or Tweet & we made it super easy for you, the buttons are right below 
Mango Madness Mojito
This drink just sounds fun! Fun to say, fun to look at, fun to drink! It definitely delivers.
From the moment you lift the glass to take your first sip, you’re hit by the amazing smells of mint & mango. It is a smooth drink that packs a punch. If you like a Mojito I hope you’ll jazz your next one up & try this Mango Madness version.
read moreChampagne Slushi
Why should kids have all the fun with slushis? Well, they don’t get to anymore! I came up with this recipe this past December before New Years Eve. We were going to our neighbors party and I just didn’t want to show up with the predictable bottle of champagne, hence Champagne Slushis. They were a huge hit! They’re flavorful & fun to drink!
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