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This winter has been a true nightmare, health wise. While I am a winter’s person, prefer cold over hot, happy when it is raining or snowing, and always looking forward to the winter, this one has been real challenging, and the current month just feels like a peak (I can only hope things are going to get better from here on).
We were sick numerous times. My little one had mononucleosis, which led to a few not so easy months (we actually didn’t even know that’s what she had initially), the older one just got better this week and got back to day care after 8 days at home being sick, I am recovering from a throat infection, and my husband is still under fever from that, in parallel the little one started to bleed from her nose which apparently had an infection as well, and she got some belly issues now. I can go on and on but I think you get the point..
The thing about having toddlers at home, is that they carry over exotic viruses from day care, and while they usually heal pretty quickly, us (grownups) are left beaten for a few days later, trying our best to pick ourselves from the floor when the girls come home in the afternoon.
So between one disease to another, and between all the vacation days we took and “what will we say at work, it almost seems unbelievable anymore..”, I tried to cheer myself up with all the things I love about winter, and while I was thinking about running outside without sweating, getting into a warm bed that my husband pre-warmed, the girls looking like cute little care bares with their winter cloth, a good excuse to wear my crazy stockings I bought in Spain once, desire to go skiing, blowing air on the window and draw shapes, I also remembered I like some hot and creamy white chocolate.
One comment about the nuts in the recipe: I tried a few versions, and found that the hazelnuts fit best, taste and texture wise. But, it can be done with other nuts if you prefer.
- ¼ cup (30 g) raw blanched hazelnuts (soaked in water for 10 hours (if you have a high speed blender soaking isn't a must, but it is recommended nutritionally)
- 1 cup hazelnut/almond/soy milk
- 2 table spoons pure maple syrup
- 2 Tablespoons (28 g) cocoa butter, in liquid form (melted)
- 1 tea spoon vanilla extract
- Pinch of salt
- Drain the hazelnuts and place in a high speed blender along with the milk and blend until smooth.
- Heat the hazelnuts and milk mixture along with the maple syrup, cocoa butter, vanilla extract, and the salt in a small saucepan over medium-low, whisking constantly, until cocoa butter has melted and mixture is steaming (should take 2-3 minutes).
- Pour mixture back into the blender and blend on high until frothy.
- Serve immediately.
The recipe was adapted from the lovely gourmandeinthekitchen.
P.S.
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Moran
2 תגובות
where do you get food grade cocoa butter? I know places that sell it as a body butter/ moisturizer, but can you eat that version of it?
Hi Tara, I know where to get it where I live (Israel) but not sure that will help you much.. I do understand it is all imported anyway, and I assume a chain like Wholefoods would have this.