Monday, November 22, 2010

Tis the season to be "Thankful"

This year, I'm thankful for my loving husband, family, friends and good health. I love this time of year! I like piling on the layers for the winter weather and coming home to a cup of the Barefoot Contessa's hot chocolate. (The wonderful recipe is below)
I hope you all have a wonderful Thanksgiving filled with food, laughter, family & friends and turkey cake pops!







GOBBLE! GOOBLE!

Hot Chocolate by The Barefoot Contessa
You'll need:
2 1/2 cups whole milk
2 cups half-and-half
4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 teaspoon instant espresso or coffee powder
4 to 5 vanilla beans or cinnamon sticks, for garnish
Directions:
Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.