It almost feels strange that barely two weeks ago I was still twirling in skirts, indulging in ice-cream and going on long walks in the blazing summer sun with my boyfriend. Today, I am wearing a sweater, re-thinking my winter wardrobe and having one to many cups of coffee.
Autumn makes me nostalgic, after reading Miss Moss’s blog post, even more so. I love Stellenbosch, watching the leaves drop off of the oak trees, the rain soaked mornings and indulging in hot chocolate in a pretty little cafê.
(This is me last year in Stellenbosch just before my birthday.)
Today, I discovered a real hot chocolate recipe here. I can’t wait to try this for myself!
Real Mayan hot chocolate
2 cups boiling water
1 chilli pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or 3 tablets Mexican Chocolate, cut into 1/4-inch pieces
2 tablespoons granulated sugar or honey, or to taste l tablespoon almonds or hazelnuts, ground extra fine
In a large saucepan over medium-high heat, add chile pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.
In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused water, a little at a time, tasting to make sure the flavor isn’t too strong. If chocolate is too thick, thin with a little more milk.
Serve in small cups and offer ground almonds or hazelnuts and whipped cream.