It's been a busy week! Lots going on at school, and every single evening was spent out of the house. Therefore this weekend finds me catching up on paperwork for Guides, sorting out admin, frantically baking for a cake sale tomorrow and attempting to get in a bit of crafty goodness in the gaps. It keeps me sane.
So by mid-afternoon a break was very much called for. I decided to make hot chocolate. The kind of hot chocolate I could wrap my hands around and sit back with. The kind of hot chocolate that would afford me a little while to daydream. Today was the day I was going to make Gingerbread Hot Chocolate.
Gingerbread Hot Chocolate is just normal hot chocolate with added home-made gingerbread syrup (and added capital letters for importance). I used the recipe here from A Beautiful Mess to make the syrup. But I used Galaxy hot chocolate made with milk for the drink. Topped, of course, with marshmallows and white chocolate chips, and a dusting of cocoa powder. It's been very cold and the marshmallows help to insulate the hot chocolate.
The Lindor Lindt chocolates don't do anything, they just taste nice. Interesting fact: if you drop them, they don't bounce. They just sort of sit there and roll a little bit in a way that looks strangely anti-physics. Secondary fact: I've done enough not-very-interesting things today in order for that to seem interesting.
So hear's to Gingerbread Hot Chocolate, best eaten with a spoon. This is a beautifully indulgent drink for January, and when Saturday means ploughing through a lengthy to-do list, it's nice to have a little bit of chocolately luxury and warming, spiced ginger.
P.S. Another bemusing fact about Lindor Lindts is that strange melty stuff in the middle. It's solid but melty, and velvety smooth in a way that normal chocolate isn't. What do they do to it? Why is it so perfect?