Friday afternoon I reluctantly made my way to the market for extra milk and marshmallows, thinking all the time that the predicted blizzard would amount to nothing but a few disappointing flurries.

I was beyond delighted to find myself proven wrong Saturday morning. While the Sun was still mostly in hiding, I hopped out of bed and rubbed the condensation off of our bedroom window, revealing a heavenly white world.

The snow was still falling, and we lingered in bed, watching the flakes kiss the windows while enjoying a sumptuous breakfast tray Mr. Pedantic had assembled.

When we had finished our tea and layered on the fleece pants, I popped some corn and baked up several dozen of Mr. Pedantic's favorite cookies. After all, a snow day is something to celebrate.

My hallowed father bravely fetched us in his truck, and we spent the afternoon pacing up the great hill and sliding back down again.

There is such a classic romanticism about snow days. The charm and coziness they bring will never grow old in my mind.

We both woke up sore the following morning. Apparently our "young and invincible" bodies were left behind in London by mistake. Tumbling down hills takes a much greater toll than it once did, thank goodness for restorative cocoa.

I baked SOOO many cookies over the past few days. It seems that nothing cures the chill of 15 degree weather better than a warm, butterscotch-studded cookie...or four.

I packed away our Christmas ornaments this weekend but, while the tree was supposed to go along with them, the mister convinced me to keep it up a few days longer. It's golden glow complemented the white world around us so perfectly.

I have been tackling organization projects all week and it has felt so good. The spice, tea, and mug cabinets have been thoroughly inspected and rearranged, and now I can open them without cringing.

While I kept moving and did small projects throughout the days, I tried to move a bit slower over the weekend, and even found time to curl up with a blanket and just...read. It has felt so good.

I hope your weekend was cozy, restful, and full of memories!

Sincerely,

Pedantic Foodie

We have officially entered the bright, bustling world of December. It’s filled with gift guides, Christmas cards, and post office lines, and though it’s a wonderful world to live in, it can be a bit overwhelming.

It is important to take some moments for yourself and enjoy the lovely luminance of the Christmas tree that you have so diligently adorned. Relax, breathe, wrap a few gifts if you like, and sip on a cup of chocolate.

Once upon a time, before Howard Shultz and flavored lattes, men would sit around large, sturdy tables, sipping on mugs of chocolate.

It was not the chocolate-flavored powder sprinkled with tiny marshmallows that we know today. It was a smooth, rich, drinkable chocolate spiked with warm cinnamon and a pinch of cayenne.

(Yes, cayenne. Yes, it’s amazing.)

Fast forward to modern day and our passionate forefathers would likely be very disappointed with what America has done to the humble cup of chocolate.

Hot chocolate is such a treat and yet it is often so disappointing. I want my hot chocolate to be rich, a dessert in and of itself - not a thin, chocolate flavored water concoction.

So we look to colonial ingenuity to find the perfect cup of cocoa. The first and most important element is, of course, the chocolate. Seventy percent dark, to be precise. Rich whole milk, a little bit of sugar, and a few spices to add warmth and kick.

This hot chocolate is best served with large spoonfuls of whipped cream and good company.

I hope you will take some time to sit down by your Christmas tree with your sweetheart to enjoy a cup of American heritage.

(Yes, this cup of American heritage was completely copied from the Aztecs, but does it really matter? I think not.)

Let’s grab a hold of this December and appreciate every, wonderful, stressful moment.

Sincerely,

Pedantic Foodie

Colonial Spiced Hot Chocolate

makes 4 small servings or 2 large

2 cups whole milk
1/4 cup granulated sugar
4.5 ounces dark chocolate (70%), roughly chopped
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
pinch of ground cayenne*
1/3 cup heavy whipping cream

In the bowl of your stand mixer, beat heavy cream on medium-high speed until stiff peaks form. Reserve for later use.

Pour milk into a small saucepan and place over medium heat. Heat until the milk is steaming and then add the sugar; stir until dissolved.

Add chopped chocolate to hot milk mixture and cook for about 5 minutes, stirring constantly, until the chocolate is fully melted. Add spices and cook for an additional 2 minutes and remove from heat.

Pour into mugs or teacups, whatever fits your style, and top with whipped cream. Enjoy!

* The amount of cayenne is up to you. I like my chocolate on the spicier side, but I would definitely recommend adding it slowly and tasting as you go until you get it to where you want it. Too much cayenne can be a painful thing...