SPICED HAZELNUT HOT CHOCOLATE WITH FRESH MINT WHIPPED CREAM

My family is big on “the holidays”.  The festivities began as early as December 1st from playing Nat King Cole Christmas tunes to decorating the house with lights.  Holiday spirit is not something we lack nor something we doubt.  But more than decorations and gifts, the holidays are the only time my entire family is in one place. It’s one of two times a year I visit them all the 3,000 miles away.

On Christmas morning, my mom still gets up early to set up the spread of hot chocolate, cinnamon buns, and quiche.  My sisters and I are all too old for this treatment, but she still breaks out the same traditions that we grew up having without missing a beat.  So for me, hot cocoa is not just a winter indulgence, but a drink of festivity and family.  It’s a drink of home.

SPICED HAZELNUT HOT CHOCOLATE WITH PEPPERMINT WHIPPED CREAM (Serves 4) 

• 4 cups hazelnut milk
• 1/2 cup cocoa powder
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• Freshly grated nutmeg

In a large saucepan, heat hazelnut milk over medium heat until warm. Whisk in cocoa powder, adding small portions at a time to avoid clumps.  Stir in maple syrup and simmer.  Once mixture is hot, add in spices and remove from heat.

• 1 cup heavy whipping cream
• 1 1/2 teaspoon peppermint extract
• 2 tablespoons powdered sugar
• 1 tablespoon fresh mint

In a stand mixer, add whipping cream with the whisk attachment.  At the highest setting, let cream beat until mixture thickens to a whipped cream texture. At the last minute, add in peppermint extract and powdered sugar.  With a spatula, scrape out mixture into a small serving bowl.  Top hot chocolate with whipped cream and fresh mint leaves.

TO MAKE FRESH HAZELNUT MILK*:

• 2 cups raw hazelnuts
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract
• Cheesecloth, fine sieve or “nut milk” bag

Add raw hazelnuts and water to a large mason jar or bowl completely submerged in water and let soak for 12-24 hours.

Once soaked, drain and rinse hazelnuts well.  Add them to a blender with 4 cups water, vanilla extract and sea salt.  Blend very well.

Then set up a large mixing bowl with cheese cloth or a nut milk bag.

Pour milk through the cheesecloth making sure to drain all the hazelnut pulp.  Squeeze bag well to release all liquid.

* There are store bought brands of hazelnut milk, too! If you don’t feel like making your own, try Pacific foods brand Hazelnut milk.

(This was originally shot for FOOD&__ in 2013)

SPICED APPLE BREAKFAST CAKE WITH OAT STREUSEL

I'm definitely one for a savory breakfast (eggs, avocado toast, etc), but as soon as it starts to get cooler, I crave a sweet one now and then.  With apple season in full effect, I know a lot of us are trying to get rid of apples in as many recipes as possible.  This breakfast cake goes great with any fruit, but seasonal apples are a winner. It's perfectly sweet and nutty with the most delicious oat topping.  It's somewhere in between a light dessert and breakfast, but either way - I promise you'll enjoy it.

SPICED APPLE BREAKFAST CAKE WITH OAT STREUSEL (gluten-free) serves 6

• 3/4 cup almond flour or meal
• 1/4 cup cornmeal
• 2 tablespoons tapioca flour
• 3/4 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 5 tablespoons butter, melted & cooled
• 1 teaspoon vanilla
• 2 large eggs
• 2 tablespoons almond milk
• 2 large apples (honeycrisp or granny smith, or your preference), peeled and cut into small cubes
• 1/2 teaspoon cinnamon
• freshly ground nutmeg to taste

TOPPING:

• 1/2 cup gluten-free oats
• 1/3 cup walnuts, chopped
• 1 taplespoon maple syrup
• 1 teaspoon butter
• 1/4 teaspoon cinnamon
• Sprinkle of sea salt
• Raw sugar, to top

Preheat oven to 350 degrees. 

Whisk together first six ingredients in a large mixing bowl.  In separate mixing bowl, mix together butter, vanilla, eggs, almond milk, cinnamon, nutmeg and apples.  Slowly mix in the dry ingredients to the wet, adding a little at a time until all is well-combined without lumps.  

Pour cake batter into a greased 9x9 cake pan.  Chill for 30 minutes in the fridge.  In the meantime, combine oats, walnuts, maple syrup, cinnamon, butter and sea salt in a medium mixing bowl.  Using your hands, mix together mixture well until cookie dough-like texture and well-combined. 

Top chilled cake with crumb topping, and sprinkle with flaky sea salt and raw sugar. then bake for 45-50 minutes or until a toothpick stuck into the center of the cake comes out clean.  Cool for 20-25 minutes before serving.

SORGHUM BUTTERMILK PANCAKES WITH WHIPPED COCONUT CREAM & BLUEBERRY MAPLE SYRUP

Pancakes are usually that thing you order at brunch and regret later.  Since they're essentially dessert, you're terribly full after consuming them, then immediately hungry soon after.  We still seem to crave them in the way that they're inherently a "special" breakfast. It feels decadent compared to toast and coffee, and that's where I knew I had to make a longer lasting recipe.

These pancakes are filled with almond meal, sorghum, cinnamon and coconut oil -- making them easy to digest and a gift to your blood sugar.  Topped with a dairy-free and unsweetened coconut cream (like whipped cream but better), you will not regret making these for breakfast.

Buttermilk Poppyseed & Sorghum Pancakes with Whipped Coconut Cream and Blueberry Maple Syrup (Gluten-free, dairy-free)

Makes 8-10 medium-sized pancakes

• 1/4 cup sorghum flour
• 3/4 cup almond flour
• 1 tablespoon poppyseeds
• 1 teaspoon baking powder
• 1/4 cup coconut or brown sugar
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 1/2 lemon, zest and juice
• 2 eggs
• 1 teaspoon vanilla extract
• *Extra Virgin Coconut Oil to fry (approximately 1/3-1/2 cup)

Preheat your oven to 300 degrees.  Whisk together all dry ingredients (or the first 7) in a large mixing bowl.  In a smaller bowl, combine almond milk and lemon juice to let stand for 5 minutes.  Then, whisk in eggs and vanilla into the "buttermilk."  Carefully whisk in wet ingredients into dry making sure to beat well to avoid lumps.  Chill batter for 20 minutes.

Heat a large skillet over medium high heat.  Add about 1 tablespoon of coconut oil before pouring approximately 1/4 cup of batter per pancake.  Once batter begins to bubble on the sides and the middle of the pancake, it's ready to flip.  Make sure pan always has enough coconut oil to coat the bottom, so add when needed.  

Once pancakes are fully cooked, add them to a paper-towel lined plate to absorb excess liquid.  Then, add finished pancakes to a parchment-lined baking sheet and store in the oven to keep warm while you continue frying.  Repeat until you have 8-10 pancakes.  Top with coconut cream, reserved fresh berries and blueberry maple syrup.  Serve warm!

COCONUT CREAM:

• 1 can coconut milk, chilled for 24 hours  (*I recommend the Thai Coconut brand

Once mixture is chilled very well, open the can and scoop out the thick cream settled at the top.  You will be left with a clear syrup which you can discard or save to bake with.

In a stand mixer, beat coconut cream well until fluffy.  Feel free to add lemon zest or powdered sugar as well.

BLUEBERRY MAPLE SYRUP:

• 1 pint blueberries (reserve 1/2 cup for garnishing
• 2 tablespoons water
• 1/2 cup maple syrup
• 1/2 lemon, juice + zest

Bring blueberries, water and lemon to a boil, then simmer until blueberries burst and thicken.  Stir in maple syrup and set aside to cool.  Use hand blender to puree until smooth or desired texture.