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Well folks, we did it. We’ve made it to that chilly time of year full of snow, sparkles, & magic! I’ll admit, I’m a sucker for the holidays. I revel in the commercialism of it all. Aside from tree decorating, cookie baking, and movie binging, you’ll likely find me curled up by the fireplace with a cup of hot cocoa and a good book—it’s totally hygge!
What…you don’t know about hygge? It’s that feeling of well-being through life’s simple pleasures, specifically the cozy ones. Like a pair of thick wool socks or a hot bowl of soup to warm your hands.
This year, set aside some time to enjoy a hygge moment. This hot cocoa will do just that.
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~*~ MATÉ WHITE HOT CHOCOLATE ~*~
This creamy tea-infused hot cocoa combines holiday comfort with South American tradition. Yerba Maté adds a smokey, earthy flavor, plus a healthy dose of caffeine! The best part? No need to strain the leaves, simply drink your cocoa through a filtered straw for a rustic, more natural cocoa-drinking experience. Substitute maté with any tea. I suggest chamomile, earl grey, or peppermint!
2 cups water, milk, or nut milk
4 oz white chocolate
2 tsp loose leaf maté
1 orange or lemon
Artist: Harry Connick Jr.
Albums: When My Heart Finds Christmas
1. HEAT THE MILK
Add milk to a pot and bring to a bare simmer, until bubbles form around the edges (190 to 200F). Stir the milk occasionally as it heats.
2. STEEP THE TEA
Remove pot from heat and let cool. Check that the milk is pleasantly warm by touching the milk with the tip of your pinky finger for 10 seconds (110 to 115F).
Stir in the maté; cover and steep for 10 minutes.
3. ADD THE CHOCOLATE
Place pot back on medium heat and add the chocolate, stirring until melted. If you’d like leaf-free hot chocolate, strain milk through a fine mesh sieve to remove, then return to the pot.
Squeeze in lemon or orange juice, to taste. Add honey to taste. Pour into mugs and serve with bombilla.
Recipe adapted from:
~*~ MY HYGEE TREE ~*~
oven-roasted orange ornaments · stringed kettle corn · backyard pine cones