So, the other day, I took the subway seven stops clutching a small tree.
This time of year it’s not that rare to see otherwise sane looking adults dragging whole trees, minus the roots, through the streets of New York. Tourists point and stare at grown men in expensive coats struggling against the weight of the trees on their backs as they try to walk down the subway stairs. Women in heels choose trees twice their size and tip delivery men because they know better.
When I was growing up we always had an artificial tree so, of course, I always wanted a real one. If we’d always had real trees I’d probably be sitting here writing about the joys of fluffing and shaping artificial branches.
Every year since getting my first apartment I’ve had a real tree. This year I went for a modest 3-footer, but over the years I’ve had big ones, small ones, potted ones, cut ones, and little tiny live ones that came with teeny tiny ornaments attached. A few years ago we just decorated a house plant because we were so strapped for cash that we didn’t want to waste money on a tree. It was a 3 foot dwarf palm with string lights and blue, green, and purple bulbs. No star.
I’d had those blue and green and purple ornaments for years, and I bought a few of them from the dollar store in Saranac Lake, New York for my very first tree in my first apartment. Last year we decided to finally put them to rest, and to simplify with a white and silver scheme instead.
When I was little I’d made craft dough Christmas ornaments with my mother and sister, so last year I adapted the idea and made “gingerbread” salt dough ornaments cut into the shapes of snowflakes and furry woodland creatures. If you want to try the project out for yourself, check out my gingerbread salt dough ornament tutorial.
To warm us up while we decorated I made a spiced Mexican dark hot chocolate with homemade whipped cream. I recommend using the highest quality chocolate you can get for this. Use a chocolate bar that you would eat on it’s own, not something you find in the baking aisle. Since there’s little more to this than milk, a bit of spice, and the chocolate; the chocolate you choose will make a big difference in the flavor.
This hot chocolate is rich and dark and thick and creamy. It’s got just a hint of spicy warmth, and a tiny bit of caramel-y sweetness from a touch of brown sugar. It’s just barely sweet, but is still so rich that a small serving is completely satisfying. If you don’t care for dark chocolate and want to use milk instead, I’d recommend you skip the addition of brown sugar or it may end up too sweet. If you like to get down, I’d also highly recommend adding an ounce or two of whiskey to each serving. If you don’t want to get too crazy but like a touch of the sauce, you could add a tablespoon or so to your whipped cream instead.
Mexican Dark Hot Chocolate
2 cups whole milk
1 tablespoon light brown sugar
4 ounces good dark chocolate (about 70%), chopped
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
pinch cayenne pepper
1/2 cup heavy cream
2 tablespoons powdered sugar
more cinnamon, for dusting
Place the milk, brown sugar, cinnamon, and cayenne in a medium saucepan and bring to a simmer. Off the heat add the chocolate and vanilla. Let the chocolate sit and melt in the milk for a minute or two before whisking in to combine. If necessary, reheat the hot chocolate over low heat just until it simmers.
In a medium bowl, vigorously whisk together the cream and powdered sugar until the cream whips up into stiff peaks. You can use a hand mixer or stand mixer if desired, but it doesn’t take more than 5 minutes or so to do by hand, and you’re not making much.
Divide the hot chocolate between mugs and top with whipped cream. If desired, dust very lightly with cinnamon before serving.
Ohhhhh, an Ina recipe!!! I have been wanting to try a Mexican hot chocolate. The contrast between sweet and spicy sounds so good!
I always had an artificial tree growing up too. I have mostly had live ones since I got out of my parents house on my own. I have an artificial tree this year. I miss the smell, but do not miss the watering and vacuuming. :)
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FYI: I just saw on Foodimentry that today Dec. 12 is National Cocoa day. How appropriate is your post?!?
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Cool! I had no idea!!
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Co-wink-a-dink! 😉
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Thank you!
I usually try to go for smaller trees and get them later in the month to avoid shedding, but they still are a bit more high maintenance than artificial trees- but i think theyre worth it!
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Pretty tree!!
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Looks really good. Last month, we went to dinner at Xoco in Chicago. http://www.rickbayless.com/restaurants/xoco/
After dinner, we had a chocolate drink that was to die for. The entire meal was delicious.
Did you know there is a small dog in the top of your tree? :-)
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Thank you! Theres also a moose, a penguin, a squirrel, and several deer!
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Mmm…this hot cocoa sounds delicious! I absolutely love all of these pictures – it’s like you captured the essence of Christmas in a snapshot :) And I really want to try making those salt dough ornaments as well!
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Thank you so much! I was nervous about how the ornaments would look after a year in storage and theyre still gorgeous! Id recommend giving them a try!
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Hey Tux, I am trying to visualize you and a small tree riding the subway!? Cheryl
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Haha! I was standing against the door of the car with the base of the tree on ths floor, steadying the top with my hand. (Hope that adds some depth to your visual)
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Yes, that helps me! One way or another that tree was getting home to Brooklyn! Keep up the good work…Cheryl
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Your photographs are stunning. Your tree topper is very nice too. I see your Linzer Cookies with Orange Ganache in the photos. They were very tasty. They’re all gone now. Thank you again.
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Thank you! Im glad you liked them!
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What a beautiful tree! We always make hot chocolate in our nest with cinnamon and real cacao. Cheers!
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Yum! Thank you!
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I feel like hitting a jackpot today. First – your mexican dark hot chocolate which I crave right now and second is the ornaments! Super duper creative.
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Thank you!!!
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