Elaborating on a future in wine leading to an academic lifestyle last night, it got me reminiscing for the simple things I’ve love to do as hobbies or a retirement/alternative lifestyle. Brew beer. Brew wine. Roast my own coffee. I even got to dreaming about the fancy chocolate at Soma and how I’d love to recreate some of my own amazing concoctions. It was an interesting reminder of my tastes: so much in life, I love things dark, rich, and complex.
Rich, spicy, and fruity wines; thick & complex Imperials, porters, and Belgian beers; dark roasted & spicy or complex coffee roasts; anything less than 60% cocoa chocolate is just sweet!
I love my decor and clothing dark as well. Bold colors (red, violet, blue, dark green) erring on the darker shades. Charcoal greys. Cocobolo & bocote wood. Purple heart & rosewoods. Just so many ways to mix all the dark colors!
I thought I had a goal in mind with this post. Maybe not so much. I’ll blame that on the delicious hot chocolate I made earlier.
- Hot Chili Cocoa
- 16 oz (2 cups) milk (ideally whole/3.25% fat)
- 2.5 tbsp Belgian-style cocoa powder (or some other rich, dark variety)
- 4 tbsp sugar
- 1/2 tsp dark vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ancho chili powder
Bring to just under a simmer over medium heat in a non-reactive sauce pot while mixing continuously (I prefer to slowly stir with a whisk for this). It should be steaming copiously, but not yet bubbling. Dispense & enjoy!