The snow is finally here in the Netherlands! The day we returned from Austria it snowed about 6 inches, causing the last 3 km (of our 900 km trip) to take 1 hour instead of 10 minutes. The roads and trains were all a mess, but the beauty and fun that is snow made it all worth it the next day when we woke up to this:
Keuka Lake. I used them in college when I took skating as a gym credit, and on Rochester's Manhattan square park ice rink. The skates have been in storage (out of the sun) for the past few years we've lived here and when I tried to put them on, they just fell apart.
The hockey game even had uniforms of sorts!
Even the dogs had fun on the ice:
Next time, if I'm shooting for a vegan version, I think I will try this with oat milk, as that seems to be the closest thing to milk without that tell-tale soy flavor.
Hot Chocolate (sugarless, no artificial sweeteners)
Makes three 5 oz (155 ml) servings
2 cups low-fat milk (475 ml)
1/4 cup packed (30 g) Dutch processed cocoa (regular cocoa is probably okay to use, just use a quality brand)
2 1/2 Tbsp honey (75 g)
1. Bring milk to a simmer over low heat on the stove. Add cocoa, whisking to combine for several minutes. Add honey, and stir until completely combined.
Personally, I found that slightly less honey (about 1 tsp per 1/2 cup of the cocoa/milk mixture) was enough for my tastes, but my daughter liked about double that level of sweetness, which is what this recipe calls for. I even enjoyed the cocoa/milk mixture unsweetened and also liked it added to my coffee.
Doesn't this photo remind you of one of the old Dutch masters' paintings?