On my intentions list for 2018? Hygge.
At a time when I needed it most this year, David brought home a book for me: How to Hygge: The Nordic Secrets to a Happy Life. It’s hard to describe hygge… it’s not something you do or how you feel. It’s kind of a combination of those things and a state of mind and a way you approach life and the people in it.
The best way I can describe it, for myself, is sitting in a big comfy chair by the window, with a blanket, a book, and something warm to drink, looking out at an overcast sky. Or sitting on a mountaintop, bundled up, with a cold nose, warm heart, and a smile, taking in everything and feeling the wind on my face. That’s hygge.
Still confused? Read the book. Your description of hygge will be different from mine, just like it will be different from everyone else’s. Signe Johansen shares the concepts of her Nordic life that she feels are the most important to achieving hygge. (Including some rather perfect recipes to accompany those concepts.)
Here are some of the steps I plan on taking this year to help me achieve hygge…
- Reading for enjoyment (not work or blogging) at least 20 minutes every day. (Next up is the 2nd book of The Southern Reach trilogy!)
- 52 Trails in 52 Weeks: I forget how happy hiking and biking make me until I’m actually on the trail; therefore, a trail a week!
- Exploring. Sometimes, you need to go elsewhere for new adventures. A couple big trips and lots of little ones. (First up? We are deciding between Portland and Austin!)
- Being more intentional about the time spent with family and friends–i.e., no multi-tasking!
Thick Hot Chocolate with London Fog Whipped Cream
As much as I love a cup of swiss miss when I’m coming in from the cold . . . there is nothing more cozy than a mug of an extra thick hot chocolate that is overflowing with creamy, melty whipped cream and marshmallows. This recipe is similar to a thick italian hot chocolate, made with cocoa and high quality chopped chocolate. (I like to use Ghirardelli.)
The topping possibilities are endless, so don’t be afraid to load up your thick hot chocolate while it’s steamy and hot:
- whipped cream (I love the London Fog whipped cream included with this recipe for thick hot chocolate, below)
- marshmallows
- sprinkles
- chocolate chips
- chocolate syrup
- sprinkles of cocoa, cinnamon, ancho chile, or powdered sugar
- peppermint sticks or candy canes
Happy New Year!
mikaela | wyldflour
4 mugs of hot chocolate
25 minPrep Time
25 minTotal Time
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1/4 cup + 3 Tablespoons sugar (aka scant 1/2 cup total)
- 2 Tablespoons cornstarch
- 1/2 teaspoon salt
- 4 1/2 cups milk of choice (skim, whole, almond, etc.)
- 1 Tablespoon vanilla extract
- 1/4 cup + 2 Tablespoons high quality semi-sweet chocolate (chips or chopped)
- 1 cup heavy whipping cream
- 4 bags earl grey tea (*optional--leave out for normal whipped cream)
- 2 Tablespoons sugar
- marshmallows
- mini chocolate chips
- chocolate sprinkles
- chocolate syrup
- sea salt
- cinnamon or cocoa powder
Instructions
- Steep the Cream! Measure out 1 cup of heavy whipping cream (*it has to be heavy!) and add 4 bags of earl grey tea to the cream. Place in the refrigerator and let it steep for up to 4 hours. (See Notes.)
- Prepare for Whipping Cream! Not making it yet, but just before you start the hot chocolate, place the beaters and the bowl you will use to whip the cream in the freezer to chill.
- Make the Hot Chocolate! In a large saucepan, whisk together cocoa, sugar, cornstarch, and salt. Add 3/4 cup of the milk and the vanilla. Whisk until the mixture is smooth. This can take a while! Just keep whisking until all the cocoa is incorporated!
- Slowly whisk in remaining milk. Then place the saucepan over medium-high heat. Heat until just starting to boil, whisking continuously so that no milk or cornstarch burns to the bottom of the pan. As soon as you see the chocolate start to bubble, remove from heat and stir in the chocolate chips until they are completely melted.
- Whip the Cream! Remove the steeping cream from the refrigerator. Squeeze the tea bags to extract any last flavor and throw away the tea bags. Add the earl grey cream and two tablespoons of sugar to the chilled bowl. Beat with chilled beaters on high speed until cream starts to stiffen and peak. (This takes a little while so be patient!) Set aside.
- Serve! I like to use a squeeze bottle with chocolate syrup to line the inside rim of the mug. (Tip the mug on its side, and spin while squeezing a bit of chocolate out. Then tip it back upright and it will run down the inside.) Divide hot chocolate into four mugs. Top with desired toppings, including a dollop of whipped cream!
Notes
I prefer cold-steeping the tea. If you prefer, you may heat the cream until it is JUST starting to bubble and steep the tea bags in the warm cream for 20 minutes. Squeeze the bags, remove them, and then chill the cream for a minimum of two hours. The cream needs to be completely chilled in order to properly whip up. When I warm-steeped the tea and tried to whip it too early, it fell apart as soon as I tried to whip it!
I use this whisk in a sauce pan without non-stick coating, and I never have issues with lumps!
Disclaimer: Please note that some of the above links may contain affiliate links and I will earn a commission if you purchase through those links. I recommend only products and ingredients that I have used myself. You can read wyldflour’s full policies here.
Stine Mari says
Mikaela says
Rosa says
Mikaela says