November??! How can it be? We are almost through fall, and truthfully, I’m not ready to see it go. There has been a certain vibrancy and beauty to this season that I cannot explain, and do not want to end anytime soon.
Last weekend, we took a little trip east, over to Waubonsie State Park in Iowa. It was our third year for making this fall trip, to walk the trails and soak in the autumn beauty. There is something magical about being amongst the canopy of trees with colorful leaves gently falling on the paths. We hunted for acorns, walking sticks and other treasures.
Of course, after all that walking and treasure hunting, there must be snacks. I packed Honey Crisp apples, our favorite bars from Sprouted Kitchen and a thermos of hot cocoa.
Has it been declared hot cocoa season at your house? The minute cold mornings arrive here, the requests for this cocoa start coming in. I’ve shared this recipe before, both here, and here, but it’s so good I just had to again. So simple, delicious and any leftovers can be kept in the refrigerator for the next day. Usually, I double the batch, making it in a large pot. If you feel like getting fancy, it’s even more decadent with a dollop of whipped cream on top.
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/3 cup warm water
- pinch of sea salt
- 4 cups milk (dairy or nondairy)
- 1 teaspoon vanilla extract
- Over medium heat, in a large pot, combine sugar, cocoa powder, salt and water.
- Bring cocoa mixture to a boil.
- Add milk and heat through to desired temperature.
- Remove from heat and stir in vanilla extract.
- Any left over cocoa may be stored in an airtight container in the refrigerator.