Christmas is upon us. It’s such a wonderful time. I really love this time of year. And yes, it may be a little tacky, but I also love all that Christmas music you hear everywhere. All day long on the radio. I think I’ve heard ‘Driving home for Christmas’ by Chris Rea at least 20 times today! No Christmas without Chris Rea :).
Too bad we don’t have snow at all this year. Actually, we’re breaking records here every day. It was already the warmest November since they’ve started to record the weather. Now, it also is the warmest December.
It’s just confusing. For nature as well. Trees are butting, we need to mow the lawn. Weeds are growing all over the garden. It’s like we’ve skipped winter and gone straight from Fall to Spring.
Too warm (but not for me)
Nearly 16 degrees Celsius. Though I don’t mind that temperature at all (I start feeling comfortable at 25 degrees Celsius and up, much to my husband’s dismay who’d rather have temperatures around minus 20 degrees), it’s just not right. It should be cold right now. So we can snuggle up inside under a nice warm blanket, sipping hot cocoa. A nice cold milkshake would be more fitting right now.
Oh, what the heck, I’ll just make me some Hot Chocolate anyway and snuggle up on the couch and watch a movie. Let’s just pretend that the weather outside is frightful and the fire inside is so delightful. Yeah that’s right… and since we’ve no place to go, LET IT SNOW, LET IT SNOW, LET IS SNOW!!!
To somewhat counterbalance all those calories (yes, I thoroughly enjoy all those Christmas goodies), I’ll be making this healthier version of a Hot Chocolate. I’m using coconut milk (from a carton) and whipped coconut cream (solid part of a can of coconut milk) to top it off. This really tastes just as creamy and delicious as your regular Hot Cocoa.
240 coconut milk (I use Alpro Coconut Original)
1 tbsp cocoa powder (unsweetened)
1/2 tsp sweetener of choice
1/2 tsp vanilla extract
1 tbsp whipped coconut cream*
Extra whipped coconut cream* for topping.
Bring coconut milk, cocoa powder and sweetener to a boil.
Turn down the heat immediately.
Add cream and vanilla extract. You might want to adjust to desired sweetness.
Serve with a bit whipped coconut cream on top.
* Put a can of coconut milk into the refrigerator for at least a couple of hours. Don’t shake the can. Then scoop the solid cream that’s at the top out of the can and whip until fluffy.
If you’d like a colder drink, this Frozen Hot Chocolate might be just right for you.