Okay I know it’s not even december yet, but this is just a sneaky, semi-christmas-y post really. I mean spices like cinnamon, ginger and clove you use all year around, right…? Or at least we ought to cause they make everything so darn delicious! I’ve really been getting into the christmas mood this weekend; listening to old jazz, baking stuff in the oven, throwing around spices (ok strategically placing), poking around at home, drinking chocolate and pickling veggies with allspice. Btw what kind of unflattering name is “allspice”?? Sounds like a suspicious, monosodium based flavor enhancer. Nah I prefer the much more rustic sounding Swedish “kryddpeppar”. Great for pickles anyhow. Recipe coming!
Actually, I’m not going to hide that I’m all into Christmas now. From now on, let’s go all in! To my defense, I’ll be spending Christmas Eve on a plane to Australia this year. And tropic heat, sea salt kissed skin, endless beaches, deadly dangerous animals wherever you step, unbearably cheery Aussie people – and Christmas…? Don’t think so. Even though it means I’ll be missing out on all the wet snow, snotty kids and the annual ‘reclaim the street’-action that is crazy stressed out parents christmas shopping, I’m super excited about the trip! If you have any tips on must-do’s and must-see’s in Sydney, Melbourne or Cairns, please let me know!! Until then you’ll find me babbling nonsensical words over mountains of saffron buns and gingerbread cookies, quite convinced the year is 1948 when girls wear pin curls (did they in the 40’s?), people still kiss under mistletoes, and going out dancing to big-band jazz is a fully reasonable dating option. Traditionalist? Who, me?
Before heading on to the recipe, a few words on the styling & photography post. I’m so glad it seemed to be appreciated! If you also have a food blog and have written anything about the styling process, I would love to read it! Just write me a comment and I’ll check it out and add it to the links at the end of the styling & photography post so that others also can find it : )
(and of course I forgot to turn off my bedside lamp for this photo shoot, of which the result you can see in the orange glow in the shadowy parts of the picture)
And I knoowww I’ve been teasing you lots already with pics of the gluten-free version of My New Roots pumpkin bread (seen in the picture above), but you will have to wait a little while longer for the recipe, cause I want it to be PERFECT. That cake deserves no less. Nuff said.
…And then there were chocolate!
For a vegan option: simply skip the egg and make do with a little less fluffy coconut cream, or use store bought whipped oat/soy cream.
Christmas Spiced Hot Chocolate
2,5 dl / 1 cup plant milk of choice (I use oat milk)
2 1/2 tsp cacao
3/4 tsp cinnamon
1/3 tsp dried ginger powder
1/5 tsp pure vanilla powder
1/5 tsp cardamom
1/5 tsp clove
pinch of cayenne pepper
1 tsp runny honey or agave syrup
Whipped Coconut Cream
1 dl / 0,8 cup full fat coconut milk or coconut cream
1 egg white, beated until fluffy (save yolk for scrambled eggs, baking or smoothies)
pinch of pure vanilla powder
2 tsp runny honey or agave syrup
Notes on this recipe: 1) The measurements are rough; sweeten as much as you prefer, make it spicier if you like; adjust according to your own preferences. 2) If the coconut milk in your can has separated into a thick “lid” with the coconut water underneath, you might need to heat it a bit to make it creamy and smooth, and then let cool before proceeding with the recipe. 3) The whipped coconut cream yields quite a bit more than you need for one cup. Store leftovers in a jar in the fridge and use for next cup of chocolate or for making chia pudding or overnight oats.
For the whipped coconut cream
In a bowl, beat egg white until very fluffy. Set aside. In another bowl, combine coconut milk, vanilla and agave. Fold into the egg white using as few strokes as possible. Set aside.
For the hot chocolate
Combine all ingredients in a sauce pan. Carefully heat while stirring. Once the spices and sweetener has dissolved, pour into a mug. Leave some room for a couple of tablespoons Whipped Coconut Cream on top. Enjoy with a cookie in front of the fire. Or something like that. (Caution! Hot!!)
Store leftover coconut cream in the fridge, and use as base for chia pudding, overnight oats, or for your next cup of hot chocolate.
BTW: if you want to pin any of my photos, you can easily download a Pin It-button to your browser here, and start pinning as much as you like, simply by clicking at the button (that will appear to the right of the address field in your browser) while having my site open.
All photographs, recipes and content are Cashew Kitchen originals, unless otherwise indicated. Please link back to me when sharing.0