Winter! It's finally here.

by Dina Ranieri Harper

I LOVE seasons. 

Well, maybe not all of them equally.  Summer is at the bottom of the list.  Maybe because I never feel thin enough or tan enough to wear summer clothes.  But, after living in Savannah, Georgia, I have a new appreciate for seasons and how much I took them for granted.  Savannah is coastal, so there's not much change there.. and having to put a pumpkin under a palm tree doesn't work for me.  I need the full change.  Bring on the snow days, I say.

I love winter because of the solitude.  It's a very quiet, sleepy time of year.  Its a great time for reflection over the year and thinking ahead to what you want to do next.  I love planning out the next year's goals on New Year's Day.  I love winter food.  Its hearty and warm.  I love fireplaces and flickering candles...Sting's "If On A Winter's Night.." album is just perfect.  And the evergreens...Evergreens covered in snow...The smell of the wood in the fireplace.  All magical.

Don't let the ice, the messy roads, the freezing temperatures and the hassles of winter cloud the season.  Enjoy the season for things we can only get at this time of year.  

Such as an excuse for a boozy hot chocolate!  Try this one.. its FAB.U.LOUS.

What you need:

  • 10 ounces milk chocolate chips
  • 1 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup unsweetened cocoa powder
  • Chambord, to taste, plus another 1/3 cup for reducing
  • Whipped cream and raspberries, to top

What to do:

  1. Add everything but the Chambord, whipped cream, and raspberries to a small saucepan over medium-low heat. Stir occasionally until the chocolate completely melts.
  2. After the chocolate melts, continue to cook, but stir more frequently. The mixture should thicken a bit and all of the chunks should dissolve. After 5-10 minutes, remove the mixture from the heat and let it cool for a few minutes.
  3. As it cools, add 1/3 cup of Chambord to another small saucepan. Bring to a boil and reduce to a simmer. Cook for a few minutes, until the Chambord has thickened enough to coat the back of a spoon. Don’t over cook, or it will become hard like candy, rather than syrupy, which is what we want.
  4. Pour the hot chocolate into little mugs (servings should be small because it is so rich), add Chambord to your liking, and top with whipped cream. Drizzle with the Chambord reduction and top with a few raspberries. Serve.

Courtesy of Host the Toast: A Kitchen Kapers Blog

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