Fall has always been my favorite time of year for it ushering in the beginning of hearty cooking and seasonal hot drinks, warmer and more cuddly clothing and blankets to wrap us in sitting around the fireplace. But surprisingly our Spring weather here in Southern California is extended in the month of June and often times feels like Fall.
With the mist hovering over the hillsides in the early mornings creating ribbon like clouds and the breezes blowing through the Rainbow Gap on the South end of Temecula, the coolness it creates is the perfect ambiance for a warm cup of hot chocolate.
I don't remember where I found this recipe.. but it has been in my collection since last year. The only difference I made was infusing the cream with nutmeg and then straining it. It has a more spicy taste and melds wonderfully with the brandy and the creme de cacao. This would be just as wonderful without the liqueurs. If you do omit them just up the vanilla content to 1 and 1/2 teaspoons.
Ingredients
6 oz half and half
1/8 tsp. Ground Nutmeg
2 oz espresso
2 oz grated or chopped white chocolate
1 tsp brandy
1 tsp creme de cacao
1/8 tsp vanilla
Whipped cream
Ground nutmeg
Preparation
Pour Half and Half and 1/8 of a teaspoon of nutmeg into pan. Heat till almost boiling. Remove from heat and strain through a fine mesh strainer. Pour back into pan and add chocolate. Whisk until melted and smooth. Stir in liqueurs and vanilla. Return to low heat and whisk until foamy. Pour espresso into a tall glass or mug, then spoon chocolate cream mixture over the espresso. Top with soft peaked whipped cream and a dash of nutmeg. Serving size 1.
Summer is the perfect time for sea shell collecting. We love going to La Jolla in San Diego in the early evenings and filling our buckets with beautiful shells. It is a "for sure" occasion to end a wonderful evening by a campfire with a frothy cup of White Hot Chocolate Nutmeg Cappuccino!
Enjoy and Buon Appetito!
Laurie
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