Winter has arrived! In our neck of the woods, at least… And for those of you outside of Southern California, that means it’s raining. We’re amidst a good old-fashioned downpour complete with a pop of thunder here and there. Aside from breaking out our boots and stomping around in a few puddles, we’re enjoying cozying up fireside with a good magazine (ahem… the newest edition of Flutter) and decadent Ceylon Hot Chocolate from Jessica Foster Confections.
Ceylon Hot Cocoa
Ingredients:
– 2 cups milk
– 1/2 cup cream
– 1/3 lb. milk chocolate
– 1/4 tsp cinnamon
Instructions:
In a pot, bring all ingredients to a gentle simmer over low heat. Pour into mugs and serve. We suggest topping off with homemade whipped cream or marshmallows.
Styled by Kelly Oshiro for Flutter Magazine – Winter 2014
photography: Nancy Neil | recipe: Jessica Foster Confections | mugs: Huset-Shop
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