The pause, the time you make and take to be quiet, is so necessary this time of year. Without it, you'd go crazy. I did find a few moments here and there. One such moment was made all the sweeter when accompanied by a cup of homemade hot cocoa.
I hope you have been able to hit the pause button at some point this past month and enjoyed a peaceful moment or two.
Merry Christmas, Happy Hannukah and Holidays to you!
The Best Hot Chocolate Mix
from Cook's Illustrated, November & December 2014
1 cup (7 ounces) sugar
6 ounces unsweetened chocolate, chopped fine
1 cup (3 ounces) unsweetened cocoa powder
½ cup (1½ ounces) nonfat dry milk powder
5 teaspoons cornstarch
1 teaspoon vanilla extract
¾ teaspoon kosher salt
Process all ingredients in food processor until ground to powder, 30 to 60 seconds. Transfer to airtight container and store at room temperature for up to 2 months.
For one serving of hot chocolate, heat 1 cup whole, 2% or 1% low-fat milk in a small saucepan over medium heat until it starts to steam and bubles appear around the edge of the saucepan. Add ¼ cup of hot chocolate mix and continue to heat, whisking constantly, until simmering, 2 to 3 minutes longer. Pour the hot chocolate into a mug and serve.