This year, it’s a sure bet that holiday gatherings will likely be more intimate, with perhaps more celebrating online rather than around a table. As you cozy up to the chimney…or computer, it’s nice to have a drink in hand either to take the chill off or to make things feel more festive.
Individual drinks are a nice way to celebrate more intimate gatherings and you can make just one to two, or scale up to make four or six, if necessary. My hot chocolate recipes (below) can easily be made in advance – in fact, they’re better if they are – then rewarmed right before serving. Marshmallows and whipped cream are optional, but if I’m going, to be honest, they’re encouraged.
- Parisian Hot Chocolate
People travel to Paris from all over the world to sip the ultra-rich chocolate chaud sold in cafés and swanky tea salons. This year that’s likely not in your cards, but not to worry, it’s easy to make Parisian hot chocolate at home…and it’s quicker than you think, as mine is just two ingredients. (Spoiler: One of them isn’t cream…)
Parisian Hot Chocolate
Four Parisian-sized Servings
Use the best chocolate you can find for this amazing hot chocolate.
2 cups (500ml) whole milk
5 ounces (130g) bittersweet chocolate, (best-quality), finely chopped
optional: 2 tablespoons light brown sugar
- Heat the milk in a medium-sized saucepan.
- Once the milk is warm, remove from heat and whisk in the chocolate, stirring until the chocolate is melted. For a thick hot chocolate, return to heat and cook at a very low boil for about 2-3 minutes, whisking constantly. Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.
- Taste, and add brown sugar if desired.
Serve warm in demitasse cups, or small coffee or teacups.
- Polish Dried Fruit Compote Recipe – Kompot
If you haven’t heard yet of a typical polish drink that is always served for Christmas you have to try it– it’s dried fruit compote.
Also, it’s the only Christmas Eve dish praised by dieticians for its fiber, vitamin, and mineral content.
Polish dried fruit compote or kompot (KOHM-poht) is a simple-yet-satisfying dessert of stewed fruit eaten year-round in Poland, but it is especially popular in the fall and winter. It uses summer’s bounty that has been preserved by drying and then reconstituted with sugar, water, spices, and, in some cases, liquors. It’s also a great edible gift, but it must be refrigerated. Dried fruit compote keeps for about 1 week.
Ingredients
- 1 1/2 pounds dried fruits (prunes, apricots, figs, apples, peaches, pears, berries, etc.)
- 8 cups water
- 8 whole cloves
- 2 cinnamon sticks
- Optional: ?lemon zest
- Optional: 1 cup sugar (or to taste
In a large saucepan, place 1 1/2 pounds various dried fruit of choice, 8 cups water, 8 whole cloves, 2 cinnamon sticks, and, if using, lemon zest and sugar. Bring to a boil, stirring frequently. Reduce heat and simmer, covered, for about 20 minutes or until fruit is tender and a syrup has thickened slightly. Add more water if you like more of a liquid consistency or, for a thicker compote, continue simmering to reduce the liquid further.
Ps. It is a traditional Christmas Eve (Wigilia) dessert and originally was made with 12 different dried fruits to represent the 12 apostles. If you want to know more about typical dishes served on Christmas Eve in Poland, read this article HERE:
Serve and enjoy.
Have a wonderful Festive Season everyone!
