by Maria del Mar Sacasa
Whenever I am asked to review a cookbook, I can always find one recipe that jumps out at me as a must-try. Good cookbooks will grab me with a several possibilities. Great cookbooks have me debating between half a dozen choices. And, then, there are cookbooks that I read before bed, dream about, and want to make every single recipe in them.
Winter Cocktails by Maria del Mar Sacasa falls into that latter category.
Not only are the photographs stunning, the recipes themselves are unique and beg to be tried. This finally got me to try making my own Classic Eggnog. And I loved her twist on an Affogato.
The recipe I'll share here was one that instantly intrigued me in that it has three of my favorite elements all rolled into one comforting, winter beverage. Earl Grey. Lavender. Hot chocolate. Then...it's spiked with a honey liqueur. Bliss!
1/2 dried organic lavender flowers
1/2 C loose leaf Earl Grey tea
4 C whole milk
2 T unsalted butter
1/2 C organic cocoa powder
3 T coconut sugar
6 oz bittersweet chocolate chipped or shaved
pinch of fleur de sel
1 T pure vanilla extract
4 oz honey liqueur (for 2 adult servings)
Bring the lavender, tea, and milk to a simmer in a heavy-bottom sauce pan, stirring occasionally. Remove from heat and let steep for at least 15 minutes. Strain out the leaves and flowers and reserve. Clean out your pan.
In the same pan, melt the butter over medium heat. Add the cocoa powder and coconut sugar. Whisk together to form a paste. Add the infused milk and bring to a simmer. Reduce heat to low and stir in chocolate pieces and salt. Cook until chocolate is completely melted.
Serve hot and spike with 2 oz of honey liqueur per adult serving. Cheers!
1/2 dried organic lavender flowers
1/2 C loose leaf Earl Grey tea
4 C whole milk
2 T unsalted butter
1/2 C organic cocoa powder
3 T coconut sugar
6 oz bittersweet chocolate chipped or shaved
pinch of fleur de sel
1 T pure vanilla extract
4 oz honey liqueur (for 2 adult servings)
Bring the lavender, tea, and milk to a simmer in a heavy-bottom sauce pan, stirring occasionally. Remove from heat and let steep for at least 15 minutes. Strain out the leaves and flowers and reserve. Clean out your pan.
In the same pan, melt the butter over medium heat. Add the cocoa powder and coconut sugar. Whisk together to form a paste. Add the infused milk and bring to a simmer. Reduce heat to low and stir in chocolate pieces and salt. Cook until chocolate is completely melted.
Serve hot and spike with 2 oz of honey liqueur per adult serving. Cheers!
I have a great recipe for Earl Grey Chocolate Icing on my site so I can imagine how delicious this is with the additional flavor profile of lavender. Sounds like a great book.
ReplyDeleteI've made Earl Grey Brownies with Lavender Ganache. It's a great mix!
DeleteOooh, this looks so yummy! I love fancy drinks. :)
ReplyDelete