Chocolat chaud au Nutella*

Quite frequently in the winter months, as I’m winding down for bed with a nice book, I’m struck with the urge to drink some hot chocolate. However, as soon as I make the hot chocolate and have my first sip, I realize that I’m only enamored with the idea of hot chocolate, more than the actual drinking and enjoyment of it. In reality, I often find hot chocolate cloying and flat, at the same time.

Now, there are certainly exceptions to this rule. I recently came across a shop called Cacao in downtown Portland. Attached to the Heathman hotel, this pint-sized shop carries an amazing collection of small batch chocolates from around the world. They also serve an extraordinary hot chocolate, called the Everyday Hot Chocolate. If you’re ever in the neighborhood, definitely stop in for one of these in either a milk or dark chocolate version.

Another exception to my hot chocolate aversion is this recipe that combines hazelnuts and chocolate. Any chocophile knows that this flavor combination is a marriage made in heaven and not to be tampered with. If you don’t have some in your pantry already, go pick up a bottle of this heaven that comes packaged in the guise of a spread called Nutella, and the next time a craving for hot chocolate strikes you, do give this simple recipe below a try.

Nutella hot chocolate

Stir together one heaping tablespoon of Nutella with 1 C hot milk

You can use any milk you like, but my preference is always skim milk

Top with whipped cream, if desired, and enjoy by a roaring fire

*I know Nutella is Italian, but I always associate it with France, probably because of the copious amounts of Crepes au Nutella that we consumed while roaming the streets of Paris -- I have never seen such gigantic bottles of Nutella as I did at the roadside creperies there. This is probably why I feel compelled to give this post a French name, so play along, would ya.

Lots and lots of Lassi

Anyone who has been to an Indian restaurant is familiar with this delicious Indian drink made with yogurt and sugar. Some restaurants will serve this drink made with milk, and while this can be delicious, a true lassi is always made with yogurt or buttermilk. In India, it’s found in many different incarnations, including saffron-flavored, mango-flavored, or just plain. It also comes in varying levels of viscosity, from a really thin liquid you can slurp by the gallonful to a thick, creamy dessert version. The latter is generally found in dairy stores, is sold in earthen pots called matkas, and is so thick that it requires a spoon to “drink”. Although the sweet lassi that is popular outside India belongs to Northern India, flavored yogurt/buttermilk drinks are prevalent in Southern India as well. In the hotter South, these drinks are generally served in a savory version with curry leaves, salt, and a unique spice called asafoetida, to alleviate the sweltering summer (and winter) heat. This drink is called “mōr” (pronounced ‘more’) and is definitely more-ish.

So, whether you fancy a salty or a sweet lassi, here are the basic recipes for both, along with some variations for something fancier.

Sweet Kesar Badaam Lassi

¾ C yogurt, I use non-fat

1 small pinch kesar (saffron)

2 T milk to dissolve saffron

¼ tsp. Ground cardamom

1 T chopped or slivered badaam (almonds)

Enough water to achieve desired consistency for the drink. I usually use ½ C to ¾ C depending on how thick the yogurt is.

1 sachet of splenda, or sugar/sweetener to taste.

Dissolve saffron in milk and let steep for 5 minutes

Whisk together all ingredients except nuts.

Serve, topped with chopped nuts.

Plain lassi: Omit saffron, but preferably not the cardamom.

Mango lassi: Instead of water, use canned or fresh mango puree to thin yogurt. Use equal amounts of mango puree as yogurt. Adjust sweetener if mango puree is pre-sweetened.

Mōr (A salty lassi from Southern India)

1 C low-fat buttermilk

1 C water

A pinch of salt

A tiny sprinkle of asafetida (can be purchased at Indian grocery stores. I cannot stress enough that you must use very little of this pungent spice).

5 large curry leaves, coarsely crushed

3 spicy green chilies, such as Serrano, sliced lengthwise in half (optional)

To make: Mix all ingredients in a bottle and shake vigorously. Optional step -- strain out curry leaves and chillies. Pour into an ice-filled glass and drink-up – it’s as simple as that.

Mango Spritzers

Summer is a time for spritzers! These refreshing drinks are not only versatile, in that you can make them in any flavor, but they also cut your drink calories in half. So go ahead, grab a straw, and pour yourself one of these delightful and delightfully easy concoctions.

To make spritzer, fill a tall drink glass with ice. Fill to halfway point with carbonated water. Top off with your favorite juice. I like mango, guava, or pineapple. Crush a couple of mint leaves and toss into drink. Top with a straw and a parasol, and a lemon or mint garnish. Enjoy!

Cheers!