Baby, it’s cold outside…
This is the time of year when the Alpine weather visits Zurich and our little city transforms into Narnia. The mercury has dipped to minus 5, a taste of the cold weather ahead, and everything outside is covered in a blanket of pure white snow.
It makes me want to hibernate in the warmth of my apartment; to admire its majesty from the comfort of my armchair. When the evenings draw in, my favourite thing to do is change into my warmest pyjamas, sink my feet into a furry pair of slippers, light a few sage-scented candles and curl up on the sofa with a good book and a hot chocolate. If I’m feeling particularly hygge, I might even put the fireplace on Netflix.
The best way to make a hot chocolate? Indulgence is the key. Always add that extra spoonful, for luck. And then adorn it with extravagance: a dollop of whipped cream, some mini marshmallows, a candy cane and a glug of your favourite syrup.
RECIPE: Gingerbread Syrup
SOURCE: Nourish and Nestle
FLAVOUR PROFILE: Warm. Spicy. Indulgent.
GOES GREAT WITH: Fabulous in hot chocolate, especially if you can get your hands on 70% dark hot chocolate. I’ve been known to drizzle some in my coffee of an evening. I’ve also been known to drizzle some on ice-cream when I think no-one is looking.
- 225g (8oz) BROWN SUGAR
- 225ml (8oz) WATER
- 40g (1.4oz) BLACK TREACLE or MOLASSES
- 1 stick CINNAMON
- 1 tbsp. FRESH GINGER, grated
- 1 tsp. WHOLE BLACK PEPPERCORNS
- 6 WHOLE CLOVES
- 1/2 tsp. WHOLE ALLSPICE
- 1/4 tsp. NUTMEG, ground
- Put all the ingredients into a saucepan and put on a medium heat.
- Stir continuously until the SUGAR has dissolved.
- Bring to the boil, then reduce the heat and simmer for 45 minutes.
- Let the syrup cool, then pour through fine mesh, straining out all of the whole spices, which you can discard.
- Store in a sealable bottle and use within two months.