Sometimes I too violently stir my hot chocolate. Spills everywhere. Just like my kids.
Some people think hot chocolate is a seasonal beverage, served only after frolicking in snowdrifts and stacking snowmen. I maintain that it’s desirable year-round, and savor the sweet nectar even in the heat of the summer.
Homemade hot chocolate is a lot better than instant, and does remain in my heart a cold weather-season drink. My mom and I would only make the from-scratch version on chilly fall or winter days after a day of yardwork or play. I loved coming in smelling like leaves, rain, or snow, and warming up to a warm mug of the stuff. We’d scoop it out with a large metal ladle into mismatched mugs and cups and watch smiles appear on red-cheeked faces.
Instant hot chocolate and its ever-presentness has spoiled the romance of this image a bit for me. I started seeing hot chocolate as an anytime treat somewhere between high school and college. Sometimes I just need sugar. And chocolate. And those little packets are inexpensive and ohsoconvenient.
The homemade version on winter days is still magical, but, like my kids, I can’t wait that long for it. I drink it almost every day. I just need to stir more slowly.
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