| Mexican Hot Chocolate |
| Features - The Craft of Cooking |
| Written by Liz Lamson |
|
cialis canadacialis generic india order viagra online viagra 20mg One of my favorite things about this milk is that Hatchland does not use any artificial hormones in their cows. This is a common practice on mass-producing farms to increase their cow’s milk output. Hatchland Farm is a smaller-scale operation, with about 500 cows that are fed homegrown feed consisting of alphalfa haylage, grass haylage, dry hay and corn silage. According to their website, "A comfortable home, healthy food for the cows and proper milking procedures are the first steps in the production of high quality and great tasting milk." Another awesome thing about Hatchland Farm? The milk comes in glass bottles which are so much better for the environment. And, if you live in the area you can bring back the olden days by actually having them deliver fresh milk to your doorstep! See here for the areas they serve in New Hampshire, Northern Massachusetts and Southern Maine. Because the milk is so fresh and their pasteurization process helps to maintain a creamy, rich taste, this milk was the perfect ingredient to use in my Mexican Hot Chocolate. Perfect for a chilly December night! Mexican Hot Chocolate Yields: 1 serving Adapted from: Yours is the Earth 1 cup of farm fresh milk 3 tbsp. cocoa powder 1/4 cup sugar Pinch of nutmeg Pinch of cayenne pepper Handful of dark chocolate chips Heat 1 cup of milk in a small saucepan over medium heat. Avoid letting it come to a boil or scalding. Add the cocoa powder, sugar, chocolate chips, nutmeg and cayenne, then whisk together until everything is combined and hot. Pour into a mug and enjoy this decadent treat garnished with some festive candy canes. |
Hatchland Farm
.png){kind=small}
0 Comments