Velvet Mocha (or Velvet Hot Chocolate!)
Valentines Day is upon us, and I am thrilled to be here sharing one of my favourite hot drinks to not only celebrate the season, but to also celebrate a budding friendship that started as a food blogger crush on the most amazing ceramicist. I found Jenny at the 2015 Etsy Made in Canada Show and immediately fell in love with her work (and apparently so did Ottawa, because I couldn’t get anywhere near her table to introduce myself!) After I reached out to her on Instagram, our relationship quickly grew into a friendship that has spanned many shows and lots of discussions of working with each other. I am so happy to be here kicking off a monthly collaboration with my girl, and momma extraordinaire, Jenny!!
Let me introduce myself! My name is Stacy Blair, a self taught baker and mother of three who shares my kitchen trails over on my blog 27th and Olive. I am going to pop by here once a month share some inspiration of how you can use your beautiful collection Jenny Rijke ceramics in your own kitchen!
Today is the first day, and being Valentines Day, I wanted to share a drink that I have been tweaking over the last few years. When I first started baking, I discovered just how powerful beets really are. Combined with the right ingredients, they can bring your baking to a whole new level. I know what you are thinking… “Beets in baking? Common!” This is just something that you just have to trust me on!
The pink tint to this Velvet Mocha is just the first thing that makes this drink perfect for Valentines Day. The combination of beets, cinnamon, figs and chocolate is something I would love to share with that special someone while cozying up on the couch and watching all this snow fall around us. You can decide to make this a true mocha with 2-4oz. of espresso, or leave the caffeine out to make it a pure hot chocolate!
· 1/2 medium beet, roasted and grated for produced ¼ cup
· 2-4 oz. espresso for each cup, brewed (optional)
· 2 cups milk (both dairy and plant based milks will work)
· 3 Tbsp. cacao powder
· 6 dried figs, roughly chopped
· 1/4 tsp ground cinnamon
· 1/2 tsp vanilla extract
· Small pinch fine grain sea salt
WHIPPED CREAM (OPTIONAL)
· ¼ cup whipping cream
· 1 tsp. icing sugar
· 1 tsp. vanilla extract
· Shaved dark chocolate
FOR THE HOT CHOCOLATE
1. In a heavy bottom sauce pan, warm milk on the stove until bubbles start to appear around the edges of the pan (make sure to not boil). Remove from burner and add grated beets. Allow the beets to steep in the milk for 5 minutes.
2. Place the milk grated beet mixture, cacao powder, figs, vanilla, and cinnamon in a high-speed blender and blend until completely smooth. You may find that not all the beets will process in the blender. Strain the mixture through a fine-mesh sieve and discard any larger pieces.
3. Transfer to a small saucepan and gently warm over low-medium heat, whisking frequently, ensuring not a boil the milk.
4. Once warm, remove from heat and pour into mugs. Top with a spoonful of whipped cream (see below) and chocolate shavings.
FOR THE WHIPPED CREAM (OPTIONAL)
1. In a stand mixer, combine whipping cream, icing sugar, and vanilla and whip on high until stiff peaks form.
2. Using a spoon, gently dollop as much (or as little) whipped cream you’d like on top of you drink. Garnish with chocolate shavings and enjoy!