raising a cup of spicy chai to the New Year

A Happy New Year to all! Is anything better than the first day of a brand new year? The year stretches before us, pristine and optimistic; another day to get it right, I often think to myself. Or, another YEAR to get it right. I wish the very best good fortune and health to all.

This morning, I decided to skip the usual two cups of French Roast and stir up a pan of spicy chai instead . I'm delighted I did - the spiciness of cinnamon sticks, fresh ginger slices, cloves, black and red peppers, and the subtle scent of cardamom pods warmed me right down to my toes. I think I could get used to this calming wake up, rather than the high octane coffee I usually drink far too much of.

I think this could easily be made dairy free by using rice or soybean milk , for those who are lactose intolerant.

Adapted from The Herb Companion

3 cups cold water

4 teaspoons loose black tea

8 cardamom pods, crushed with a knife blade

5 thin slices fresh unpeeled ginger root

8 whole cloves

3 black peppercorns, whole

pinch of red pepper flakes

4 two inch pieces of cinnamon sticks, split with a knife blade or broken up

1 cup milk

3 T. sugar

a 4 inch piece of fresh orange peel

Bring water to a boil in a saucepan. Add the cinnamon sticks, cover the pan, and remove from heat. Let steep for several minutes.

Return pan to heat, uncover, and bring to a boil.

Add the tea, the cardamom pods, ginger slices, cloves, peppercorns and pepper flakes, and orange peel, the milk, and the sugar . Cover the pot and remove from heat. Steep for 5 minutes.

Using a fine strainer or sieve, strain the tea into cups. Discard the spice solids, and garnish with long cinnamon sticks.

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* What I'm reading:

Strength in What Remains by Tracy Kidder

hot chocolate!

This is the silkiest, most delectable hot chocolate I've ever had. I've tasted some hot chocolates that were so thick and rich, I thought I was drinking chocolate icing - not true of this recipe, which is adapted from Sherry Yard's recipe in The Secrets of Baking. And while I served this in a cafe au lait bowl, a demitasse would be plenty for me.

So let the winter winds blow, and the snow pile up - grab a mug of this hot chocolate and head outside to raise a toast to January!

To make:

4 ounces finely chopped bittersweet chocolate ( I used Ghirardelli 60% )

1/2 cup heavy cream

Finely chop chocolate, or chop coarsely and throw into the food processor until the chocolate looks like little crumbs, see photo above.

Place chocolate in microwave-safe china bowl.

Heat cream to boiling and pour over chocolate.

Let sit 5 minutes, then slowly mix together until chocolate is melted completely.

In another pan heat:

3/4 cup milk

1/2 cup heavy cream

Add when hot:

1 T. good, unsweetened cocoa powder and whisk in.

Add the cocoa powder mix to the melted chocolate mix and whisk gently.

Add 1 t. Godiva Chocolate Liqueur

If the mixture isn't piping hot, microwave for a minute, then pour into bowls, mugs,

or demitasse cups.

Serve as is, or with a spoonful of unsweetened whipped cream.

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