Leek Soup – Dina Avila, Photographer

What better way to start, or end, the Christmas holiday than with a little boozy hot chocolate? It’ll warm your soul and open you heart. And, let’s be frank here, make Christmas a more relaxing event.

Admittedly, Christmas with Adam’s folks (my folks live in Hawaii) is always a relaxed event. No stress, fantastic food, and even better company.  If I could take you with me, I would.

Here’s to a wonderfully cozy and peaceful Christmas!

Cheers!

Boozy Hot Chocolate

I decided to use coconut milk instead of regular milk for my hot chocolate for two reasons. The first reason is that I’m not much of a milk person. The second is due to some amazing vegan truffles made by Missionary Chocolates here in Portland. As we know, I’m no vegan, and truth be told, I usually avoid anything labeled as vegan. But after one bite of these truffles, I knew these weren’t your usual soy and sugar laden vegan fare. Their (not so) secret ingredient is coconut milk. Making their truffles unbelievably rich and buttery.  Naturally, when I thought about making hot chocolate, coconut milk was the first ingredient to pop into my head.

What you’ll need~

One can whole fat coconut milk

1/2 cup coarsely chopped bittersweet chocolate

1/4-teaspoon vanilla extract

Half of one vanilla bean, split and insides scraped out and reserved

1/2 teaspoon Chile powder, add more or less to taste

1/4-teaspoon cinnamon

Cognac

Whole cinnamon sticks and vanilla beans, optional

Warm coconut milk on stove at medium heat and bring to a very slow and gentle simmer. When your milk starts to barely bubble, turn heat down to low and add chopped chocolate. Let sit and melt.

Whisk in the remaining ingredients.

Warm mugs and add 1-2 tablespoon Cognac, depending on the size of your mug and/or desired booziness. Pour hot chocolate over Cognac, add cinnamon sticks and/or vanilla beans and serve warm.