It’s been nothing buy grey and rain here, and I feel like I’ve been shivering for 3 days straight. Perfect timing for a banger of a hot chocolate recipe. My method is a little strange on the surface, but it yields an incredible end result. I like hot cocoa and cocoa/cacao powder-based drinks, but sometimes you need the richness that only actual chocolate can bring.
Basically I ask you to blend all the ingredients, including non-melted chocolate, in the blender before heating. You hear clicks and pulses coming from the blender as it chops through the chocolate and coconut butter chunks. Once the chocolate is visibly integrated throughout as little flecks, you heat the mixture up. Those flecks and coconut butter bits slowly melt away dreamily into the milk as you whisk. Coconut butter and dates make this almost caramel-y. Hope you love it!
This interview with Justin Vernon about the years that went into the latest album creation and the weirdness of fame is great.
Sometimes, if I’ve been on a long streak of photo editing or just general computer use, I start to get that weird double/blurry vision, and know that I need to step back into the real world for a bit. Lauren spells out so many great tips to protect your eyes from excessive screen exposure.
I’ve never trusted a recipe labelled as “best” because I know that it’s all for clicks. The utter deluge of “ultimate” versions of all kinds of recipes has rendered the terms meaningless for me–even from a source that I trust!
On cooking with MSG at home. It’s weird to me that MSG is still taboo given the feverish obsession with umami in food media. Also, a choice quote: “Chinese-American restaurateurs were unfairly maligned for a Japanese invention widely present in American foods.”
Even more on that umami thing: everything you’ve ever wanted to know about traditional soy sauce, its origins, and classification. Kind of makes me want to seek out some premium, more traditionally produced brands.
The “Life Skill” series on Rookie Mag’s site is the perfect mix of fun and wise, and this breakdown of the Minor Life Emergency Kit (modelled on a bride’s survival kit) follows suit: “…a kit for a person who has no interest in marriage but is very interested in spilling taco sauce on any and all new shirts.”
COCONUT BUTTER HOT CHOCOLATE RECIPE
Print the recipe here!
NOTES: I used cartoned coconut milk as my milk of choice. It has just the right level of viscosity for this, and it also compliments the coconut butter in obvious ways. There are plenty of ways to customize this hot chocolate. You could add some ground cinnamon or cayenne, some reishi powder/extract, or even steep some lavender tea while you heat it up.
1 ounce dark, dairy-free chocolate, roughly chopped
2 tablespoons cacao powder
2 tablespoons coconut butter (this is a product that has both the flesh and the oil–I use Nutiva’s Coconut Manna)
pinch of sea salt
2 soft Medjool dates, pitted
2 1/2 cups unsweetened, non-dairy milk
1/4 teaspoon vanilla extract
In an upright blender, combine the chocolate, cacao powder, coconut butter, sea salt, dates, non-dairy milk, and vanilla. Blend the mixture on high until the chocolate is scattered throughout and looks like tiny flecks.
Pour the chocolate mixture into a small saucepan. Warm the coconut butter hot chocolate on the stove over medium heat, whisking it frequently. When it’s almost simmering, steamy, and frothy on the top, it’s ready. Pour the coconut butter hot chocolate into mugs and enjoy! I grated chocolate on top of mine, but that’s optional!