The state of our home (and its occupants) this week has been something like this...
Lights, lights everywhere. Music, all the time. Movies, as regular as the sun.
One cheerful baby, playing with my advent calendar, stacking dishes, and bearing the burden of growing teeth. Needing much comfort time with Mom.
One hard-working husband in the midst of basketball season, who has been waking up early, riding on buses, drinking a ton of chicken broth, trying not to get run-down, and still making time to play with us and wrap Christmas gifts and be awesome!
And me, feeling so happy to be busy at home. Trying to squeeze in all of our favorites-- and I'm always torn. Everything is my favorite this time of year! I wish I didn't need sleep during December. More time would be just the thing. I'm reading Little Women for the first time ever and loving it. Every free minute I'm longing to be either lost in my book, in the kitchen doing Christmasy baking, or just sitting and being quiet- admiring the tree and clutching a mug of something steamy. Speaking of which...
I've been saving this grand idea for Christmastime. A cup of hot cocoa, but better.
Raspberry Hot Chocolate. It's just one of those obvious moments in life. Of course raspberry would make it insane. I ordered a raspberry hot chocolate once and have never forgotten it. never! It's the most delicious choice I've made in a coffee house to date. I thought I could re-create it here in my own kitchen by steeping a raspberry tea bag in the milk. Yes. It works. It so works. Ta-daaa! This is the easiest way to make the most luxurious cup of cocoa ever!!
Dairy Free Raspberry Hot Chocolate
single serving
1 cup coconut milk
1 raspberry tea bag
1 T. cocoa
1 T. honey
1/2 tsp. vanilla extract
1/2 tsp. vanilla extract
1/8 tsp. almond extract
Warm milk until steaming, reduce heat to low and steep raspberry tea bag for about 5 minutes. Stir in remaining ingredients, except the vanilla and almond extracts. Warm through. Remove from heat, add extracts, and serve.
*If you are using the full-fat coconut milk (which I do) this cup of cocoa will be crazy rich. I diluted mine with a little water.
PLEASE TRY THIS.
Love, Summer
Cheers! From my lights-everywhere house to yours!
P.S. When do you do your Christmasy baking? Do you set a date? Do you wait until the perfect moment pops up? Do you bake several things at a time? Tell me! I need ideas.
*If you are using the full-fat coconut milk (which I do) this cup of cocoa will be crazy rich. I diluted mine with a little water.
PLEASE TRY THIS.
Love, Summer
Cheers! From my lights-everywhere house to yours!
P.S. When do you do your Christmasy baking? Do you set a date? Do you wait until the perfect moment pops up? Do you bake several things at a time? Tell me! I need ideas.
4 comments:
I love that pink vintage looking mug! In the past I have always waited until at least half way through December to start Christmas baking. Somehow in my mind I thought I should wait until it was closer to the 25th. NOW, I spread it out during the whole month. Last weekend the kids and I made cutout sugar cookies and had fun decorating them. This afternoon I am making fudge. This weekend the kids are going to dip pretzels in white chocolate and cover with red and green sprinkles. Later this month I am going to make English Toffee for the first time from a recipe off of the little red house. Can't wait to hear other ideas about Christmas goodies!
This sounds amazing! Raspberry and chocolate is one of my favorite flavor combinations. Love the pink mug too!
I appreciate how you soak in the little moments and value all that this season brings.
I love the drink idea..I am definitely going to try it! :)
WOW! Cannot wait to try this recipe - so good for a cold day!
Also, just made your recipe for banana bread and it turned out delicious! I'm referring everyone to your blog for the recipe!