Tag Archives: Drink

Study Up

Options abound for a great wine education.

shutterstock_234516136Want to strengthen your wine smarts? There are plenty of ways to get a wine education—from casual to formal. Here are a few of the different options available, whether you just want to know a little more about which bottles to buy or are thinking about making wine your full-time job.

Leisurely Pursuit
Wine & Spirit Education Trust (WSET)
WSET is a global network of wine schools. Just visit the site to find the program nearest you. (In New York, for example, you can enroll at International Wine Center, run by Mary Ewing Mulligan, author of Wine for Dummies.) WSET Level 1, the most fun and informal course you can take, covers basic wine types and styles, as well as food pairings, over six hours. You can study online, but try to find an in-person class; the friendships forged here are known to last a lifetime. Level 1 ends with a 30-question multiple-choice exam.

Level 2 requires 28 hours of study time, followed by a 50-question exam. Levels 3 and 4 are more intensive programs for industry professionals.

Visit wsetglobal.com.

Swirl Like a Somm
International Sommelier Guild (ISG)
This is no-nonsense wine study. The Intermediate Wine Certificate, the lowest-level program offered, requires 24 hours of online instruction over 8 weeks. By the end, students are expected to have an understanding and appreciation of all the major types of wine.

More advanced courses, for industry professionals, are also available, including the six-month-long Sommelier Diploma Program.

Visit internationalsommelier.com.

Go Professional
UC Davis Extension Winemaking Certificate Program
Plan to pack your bags for wine country? The Winemaking Certificate Program is for you. The five 10-week college-level courses are each taught online, and the entire program can be completed in 18 months to 2 years.

The program largely covers the scientific elements of winemaking to prepare you for a wine-industry career. Who really used that undergrad degree earned at age 22, anyway

Visit extension.ucdavis.edu.

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Try the Stranger Things

Many grapes seem as if they come from another world, but they’re worth trying.

shutterstock_309562097Wine is a journey, not a destination. That’s why we try to offer some of the world’s tastier lesser-known grapes. Here’s a sampling of some from this month (and there are plenty more to come).

St. Laurent (Jon E Vino)
Facts: St. Laurent is the signature red grape of the Czech Republic, but it’s Austrian in origin. It’s a genetic cross of Pinot Noir and an unknown variety, and it’s also a parent grape to Zweigelt, Austria’s main red grape.
Flavors: St. Laurent has the fruity juiciness of Pinot Noir, and the peppery spiciness often associated with Syrah.

Carignan (Fabre)
Facts: This red grape is Spanish in origin but is grown mostly in France. Winemakers typically add small amounts of Carignan to other wines to achieve a darker color.
Flavors: Many complain that Carignan is too bitter and tannic. Grown and handled carefully, however, Carignan can be a bright, juicy wine, full of complexity—as you’ll find in the Lusu Cellars wines coming next month!

Nielluccio and Sciaccarello (Domaine Vettriccie)
Facts: These two grapes are widely planted in Corsica, where they’re mostly used to make rosé. Nielluccio is genetically similar to Sangiovese (from Italy), and Sciaccarello, though likely Italian in origin, is found only in Corsica today.
Flavors: Nielluccio becomes a robust, tannic wine, while Sciaccarello is light and juicy, like Pinot Noir. Blending the two makes for a balanced wine.

Mourvèdre (Sans Liège “The Offering” and Domaine du Maridet)
Facts: Spanish in origin yet most widely grown in France’s southern Rhône Valley, this grape is beloved as a blending component. It also goes by the names Monastrell and Mataró.
Flavors: Used in small amounts, Mourvèdre, with its earthy, even meaty flavors, brings beautiful complexity to Grenache-Syrah blends. On its own, though, Mourvèdre can be too much of a good thing, tasting overly gamy.

Marsanne and Roussanne (Sans Liège “Côtes du Coast”)
Facts: Both grapes, typically blended together, originated and thrive in France’s Rhône Valley. Most Côtes du Rhône whites are made of these two grapes.
Flavors: The wines are known for their balance of fleshy, peachy flavors and a pronounced nuttiness. Exercise restraint, since Marsanne-Roussanne blends tend to be higher in alcohol.

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Taste for the Obscure

Jason Wilson discusses his exploration of the world’s lesser-known wine grapes.

GodforsakenGrapes27580JF (1)There are approximately 1,400 grape varieties used for winemaking, but most of the world’s wine comes from only 20 of them. Author Jason Wilson hit the road to find out why. His new book, Godforsaken Grapes: A Slightly Tipsy Journey Through the World of Strange, Obscure, and Underappreciated Wine, explores the grapes you never hear about and never see in wine shops—often with good reason. But perhaps the next great grape is just waiting to be discovered.

Q: You’re best known for editing The Best American Travel Writing series, and for your drinks column in The Washington Post, which focused mostly on cocktails. What led you to wine?
A: I had always been writing about wine as well, but it wasn’t as front and center. Honestly, I got pretty bored with cocktails—they’d kind of plateaued in terms of interest and knowledge. I still write about spirits, but wine was just more interesting.

Could it be argued that the wine market’s reliance on 20 grapes is really just market forces at work? Giving the people what they want in the same way that Hollywood makes the same films over and over?
It’s market forces at work, for sure. It’s easier to sell 20 grapes than to expect that people will have a taste for 300 or 400 grapes. But it’s not for me to say what people should drink. If they only want to drink five grapes, go ahead. I’m just telling you there’s a lot more out there you might like that you haven’t been presented with.

And it’s not like I don’t drink Cabernet, Merlot and Pinot Noir. Of course I do. But I’ve been discovering others I’m interested in as well.

What’s the most exciting wine variety you discovered in your research for the book? Does it have the potential to go mainstream?
In the book I get into the idea that obscurity is relative. Grüner Veltliner is probably my favorite grape, but for most people in the U.S. it’s still pretty obscure. On the other end of the scale are alpine varieties, where there’s one acre of each grown in the entire world. Somewhere in the middle are the wines of southwest France, like Mansois [also called Fer]. If you like Cabernet Franc or those more savory red wines, it’s a cool, inexpensive red. Maybe moving a little less obscure would be Schiava from Alto Adige, Italy—a light red you can drink every day.

Were there any grapes you discovered that have enthusiastic, perhaps delusional advocates?
Some of the Eastern European ones, the jury is out on. Žilavka, from Bosnia, for example. But I feel terrible every time I have to say that about one of these grapes.

wilson_7 PHOTO (1)Is taste the reason why so many varieties never caught on, or is it typically a more nuanced story, grape to grape?
It’s from grape to grape, and because of market forces, power, trends and geopolitics—not because of taste. It’s not monolithic. For example, there are great Chasselas, [a white wine] from Switzerland, and also not great ones—but you can’t get the good ones here. Also, Chasselas is shockingly lacking in acidity, but it’s a perfect wine for certain occasions or times of day other than dinner. You have to think about the situation. Mostly it didn’t catch on here because it’s a hard sell. Oaky Chardonnay is an easy sell.

One of our favorite discoveries for Blue Apron Wine was a St. Laurent. Do you think it has a shot at the spotlight?
It’s a very finicky grape because there’s so much variation from year to year. Some years it’s amazing, some years it’s not. I had one from 1950 in Austria that was amazing. It’s really good [from vineyards] around the city of Vienna.

What’s the endgame for an avid wine drinker? Is it embracing the understanding that there is no endgame at all, and instead enjoying the journey of discovery?
That is it. There’s this idea of wine education where wine is a ladder, and at the top there are all these serious, important wines that you gain enlightenment with. That isn’t the case at all.

Wine is a labyrinth, and it leads from one thing to the next. There’s endless discovery if you’re willing to have an open mind and embrace the fact that you’re never going to know everything. There’s always a new grape or new region. That’s the best thing about wine, really.

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Grill, Then Thrill

These three easy wine pairings will guide you to a summer of grilling greatness.

The best thing about firing up the grill this summer: There’s always a festive feeling, no matter what you choose to cook over the hot coals. If you truly want your summer outdoor dining to be spectacular, though, keep just a few simple go-to wine pairings in mind. Pairing the perfect wines with beautifully grilled foods isn’t complicated, it’s full-blown festive.

fishforblogSeafood: Whole-roasted fish, such as striped bass, red snapper or porgy
Wine: A zesty, tropical white such as a New Zealand Sauvignon Blanc
One of the most hassle-free and tasty things to cook over hot coals is a whole fish. Season with salt, pepper and olive oil, throw on some slices of lemon, and you’re in business.

A zesty, tropical white wine is always a sure thing with fresh fish. The wine’s acidity acts like a squeeze of fresh lemon juice with every bite and sip, drawing out the flavor of the fish and refreshing your palate.

veggiesforblogVegetables: Think zucchini, bell peppers and eggplant
Wine: A bright, crisp rosé, particularly from Provence
Slice up your veggies and season with olive oil, salt and pepper. The extreme heat of the grill will caramelize the outside of the vegetables, making them taste sweeter.

That’s why a crisp rosé is perfect. Its bright acidity will balance out the veggies’ sweetness, and the wine’s fruit flavor will complement—and elevate—the veggies’ flavors.

burgersforblogRed meat: Burgers, steaks, etc.
Wine: A big, bold red, such as Cabernet Sauvignon, Petite Sirah or Zinfandel
Whether you like your meat still mooing, well-done or somewhere in-between, it’s essential to let it rest for a few minutes before serving so the juices all spread evenly through the meat.

You need a big, bold red to stand up to all that meaty, juicy richness, but the main benefit of a full-bodied red is its tannins. That mouth-drying sensation from the wine’s tannins primes your palate for the next bite of burger or steak, so the last bite will taste as juicy and delicious as the first.

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Coat It with Cabernet

Use that leftover glass of red wine to make an incredible barbecue sauce.

bbqsauceblogpostThe secret to great-tasting barbecue sauce isn’t sugar—though that’s what a glance at the options on the supermarket shelf would lead you to believe. The best barbecue sauces have that same balance of tangy acidity and savory and fruity flavors that also makes wine taste great. Next time you’re grilling ribs, burgers or a couple of chicken breasts, try slathering on this delicious sauce. It’s easy to make and far superior to any store-bought sauce—and, of course, be sure to serve some red wine with dinner!

Blue Apron’s Red Wine Barbecue Sauce
(Recipe makes approximately ⅔ cup, enough to coat 2 chicken breasts.)

Ingredients:

    • ⅓ cup full-bodied red wine
    • ⅓ cup ketchup
    • 1 tablespoon molasses
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked paprika
    • ½ teaspoon kosher salt

Instructions:

Place a small saucepan over medium-high heat. Whisk together all the ingredients in the pan until smooth; season with freshly ground pepper. Continue cooking on medium-high, whisking occasionally, until simmering. Reduce the heat to low and cook, whisking occasionally for 4 to 5 minutes or until the sauce is slightly thickened. Transfer the sauce to a bowl or other container to cool.

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Easy Cheesy

Our guide to pairing wine and cheese quickly, simply and deliciously. 

Spread_June-Wine-Booklet_WINE_00164_full_CMYK

The best thing about pairing wine and cheese: There are no wrong decisions, only better ones.

Sure, a bold Cabernet Sauvignon and a light, zesty goat cheese may not be the “correct” pairing, but it’ll taste pretty good. After all, you’re still marrying two of the most delightful indulgences, wine and cheese. Why overcomplicate things? Because if you take just a little time to look at why certain wines and cheeses match so well, you’ll discover pairings that aren’t simply good but truly perfect.

Epicurean beauty really is more than rind-deep.

Cheese: Cypress Grove Humboldt Fog
Wine: Sauvignon Blanc
This slightly aged goat cheese with a creamy edge is delightfully tangy. The classic pairing with really any goat cheese is Sauvignon Blanc, since the wine’s bright acidity matches up with the cheese’s tanginess and makes it taste creamier. Also, this is a “what grows together goes together” pairing: France’s Loire Valley is a hub for both goat cheese and Sauvignon Blanc production.

Cheese: Jasper Hill Farm Cabot Clothbound Cheddar
Wine: Cabernet Sauvignon
Cabernet is classically paired with cheddar because the wine’s fruitiness complements the cheese’s sharp tang and nuttiness. The wine and cheese also have similar weight, or body—one doesn’t overpower the other. Cabot Clothbound also has a slight sweetness that marries perfectly with fruity Cabernet.

Cheese: Vermont Creamery Bonne Bouche
Wine: Rosé
Did we say something about Sauvignon Blanc being the classic pairing for goat cheese? It’s certainly a safe bet, but Bonne Bouche is creamier and oozier than most goat cheeses. That extra heartiness and its breadlike, yeasty flavor and aroma make rosé a better choice. The wine has the fruitiness to complement the flavors of the cheese, and the weight to stand up to it.

Cheese: Spring Brook Farm Reading
Wine: Oaked Chardonnay
This cheese is an American take on raclette, typically melted and served with potatoes, pickles and cured meats. Spring Brook’s version is richer, nuttier and earthier than Swiss raclette, so while you certainly can melt this one, it’s delicious as is and served with Chardonnay. The wine’s fuller body will match the weight of the cheese, and the oaky, vanilla flavor of the wine will complement its nuttiness.

Cheese: La Tur
Wine: Sparkling
La Tur is a dense, creamy trifecta of cow, goat and sheep milk. It has a little bit of everything, from tanginess to oozy richness to a slightly earthy flavor, all of it working harmoniously in each bite. La Tur is sublime with a dry, crisp sparkling wine such as Prosecco, which cuts through the cheese’s richness while accentuating the cheese’s tanginess—and doesn’t overpower its complex flavors.

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Rosé and Aioli: A Classic Warm-Weather Pairing

The French always pour rosé alongside garlicky aioli—and you’ll instantly taste why. 

The key to a perfect pairing of wine and food is balance. The wine’s job is to either match the flavors on the plate or to provide a contrast that cleanses your palate for the next bite of food. There are few better examples of the latter than an everyday indulgence you find in southern France: a crisp rosé and garlicky aioli.

The best part about this pairing? The versatility. It doesn’t matter whether you spread your aioli on a sandwich or bite-size toasts, or serve it as a dip for cruditées, shrimp or even homemade french fries. After each sip of the crisp rosé, you’ll notice that its zesty acidity cuts the richness of the aioli, cleanses your palate of the garlic flavor and then instantly makes your mouth water for another bite of food. That’s precisely what a classic food-wine pairing is supposed to do.

This easy recipe is sure to become a standard of your sunny weekend lunches all through this spring and summer.

Quick Aioli

INGREDIENTS

1 cup mayonnaise, preferably a premium brand
Juice of half a lemon
2 cloves of garlic
Drizzle of your best olive oil
Salt and pepper to taste

INSTRUCTIONS

1.     Peel and finely chop the garlic. Using the flat side of your knife, smash the garlic until it resembles a paste (or use a microplane). If you prefer a stronger garlic flavor, mince 1 or 2 more cloves, depending on their size.
2.     Add the mayonnaise, lemon juice, garlic and olive oil to a bowl, and stir to combine.
3.     Season with salt and pepper to taste.

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Wanderlust for Wine: The Best Regions to Visit

These are the world’s best wine regions to visit and enjoy a memorable experience.

meridian sign

Planning a vacation? Be sure to build in time to visit a nearby wine region. Here are some of the best for discovering and learning about new wines — or just having a great time in the countryside.

Willamette Valley, Oregon

willametteAn hour’s drive south of Portland, Willamette is Pinot Noir paradise—with more than 500 wineries. But the region retains its laid-back, welcoming farming-community charm. Best of all, it’s a beautiful, scenic spot to spend a weekend.

Visit: Adelsheim Vineyard, Archery Summit, Benton-Lane, Domaine Serene, Ponzi, Sokol Blosser, WillaKenzie Estate

Tip: Visit in summer (the season is short), and try to spend part of your time biking between wineries to enjoy the views and cool breezes.

Napa Valley, California

Napa

The top wine destination in America is bucolic, yet offers luxury seemingly at every turn. Napa wineries are spread out, so pick up to three to visit per day and enjoy your time at each—especially ones that offer not only great Cabernet Sauvignon but great views of the valley.

Visit: Alpha Omega, Cade Estate, Cakebread, Corison, Duckhorn, Newton Vineyard

Tip: Visit wineries that require reservations and/or charge a fee for tasting. Free spots tend to be crowded and serve inferior wine.

Champagne, France

ChampagneReims, the city at the heart of the world’s premier sparkling-wine region, is a quick train ride or drive from Paris. It’s easy to get to several Champagne houses, and a few are walking distance from the town center.

Visit: Domaine Pommery, Ruinart, Taittinger, Veuve Clicquot

Tip: Do some online research to find a small producer — often called Grower Champagnes — that accepts visitors. There might be a language barrier, but the bubbly will taste better.

Rioja, Spain

riojaAs one of Europe’s most historic wine regions, Rioja offers medieval-looking estates and architecturally wondrous wineries. All produce robust reds that captivate your senses.

Visit: Bodegas López de Heredia, Bodegas Marqués de Riscal, Bodegas Muga, Bodegas Ysios

Tip: Be sure to visit the hotel at Marqués de Riscal, which was designed by renowned architect Frank Gehry.

 

Tuscany, Italy

tuscanyThere’s plenty to choose from in the rolling hills outside Florence, from small estates to large, coastal and inland. Enjoy everyday Chiantis made of the Sangiovese grape, to special-occasion Super Tuscans (made mostly of Cabernet, Merlot and other varieties).

Visit: Antinori (Chianti Classico), Baroni Ricasoli (Chianti), Castello Banfi (Montalcino), Tenuta San Guido (Bolgheri)

Tip: Make Florence your home base and visit the wineries on a day trip or two. Take the tour at legendary Castello Banfi in Montalcino, and for lunch visit the Cecchini butcher shop in Panzano.

Marlborough, New Zealand

marlboroughThis is where some of the world’s most exciting Sauvignon Blancs and Pinot Noirs are being made—on land that was, amazingly, deemed worth only $50 per acre as grazing land in the early ’70s.

Visit: Allan Scott Family Winemakers, Cloudy Bay, Fromm Winery, Herzog Estate, Highfield Estate, Huia

Tip: Visit in summer (remember, that’s winter here), and be sure to spend a day hiking, biking, swimming or all three in the majestic Marlborough Sounds, just 30 minutes by car from the wineries.

 

 

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Eat and Drink Like a Winemaker: Lamb Stew with Rosemary Dumplings

Try this hearty winter stew courtesy of a French wine dynasty. 

The Cazes family, who brought us the L’Ostal Eclipse Minervois red wine, offered up this hearty recipe from their award-winning restaurant at Château Lynch Bages in Bordeaux. It’s a perfect pairing with any bold, spicy red wine, but also just a delightful, soul-warming winter dish.

lamb stew

Lamb Stew with Rosemary Dumplings

INGREDIENTS

FOR THE STEW
1.5 lb lamb stew meat, cut into 1-inch cubes
2 Tbsp flour
1 Tbsp olive oil
4 Tbsp butter
12 pearl onions, peeled
2 carrots, diced
1 rutabaga, diced
4 Tbsp white wine
2 sprigs rosemary
4 bay leaves
5 1⁄4 cups beef or lamb stock

FOR THE DUMPLINGS

9 Tbsp all-purpose flour
5 Tbsp lard or vegetable shortening
1⁄2 tsp baking powder
1 Tbsp rosemary, finely chopped
2 cups beef or lamb stock
Pinch of salt

INSTRUCTIONS

1. Preheat the oven to 250°F.

2. Season the lamb with salt and pepper, and dust with the flour. Place a heavy-bottom casserole dish over medium heat, add the olive oil and butter, then the lamb cubes. Sear on all sides until golden brown. Remove the lamb to a plate.

3. Reduce the heat and add the onions, carrots and rutabaga until caramelized. Add the wine and simmer until the liquid has reduced by half, then add the lamb, plus the 5¼ cups of stock. Bring the stew to a simmer then add the bay leaves and rosemary. Cover with a lid, transfer the dish to the oven and bake for one hour.

4. For the dumplings, use a fork to mix the flour, lard or vegetable shortening, baking powder, rosemary, and a pinch of salt in a bowl. Gradually stir in 3–5 tablespoons of cold water, or enough to form a sticky dough. Flour your hands and roll the dough into 12 small balls. Chill these in the refrigerator for 30 minutes.

5. After the dumplings have chilled, place 2 cups of stock into a pan and bring to a simmer. Add the dumplings and simmer for 6–8 minutes. When the dumplings are cooked, remove them with a slotted spoon and set aside to rest for a minute. Discard the stock.

6. Divide dumplings and stew among four bowls, and garnish with parsley. Enjoy!

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The Secret of Sauce: Pairing Pasta and Wine

Pairing wine with pasta dishes is as easy as it is delicious. The first rule to remember about pairing wine with pasta: Forget about the pasta— it’s the sauce that drives your pairing decision. The second rule? Red with red, white with white. Here’s why:

feb 18 blog photo

 

Red wine with red sauce That same tanginess you taste in tomato sauce, natural acidity, is also present in grapes and the red wines made from them. When you pair a red sauce with a red wine, you’re also matching body, or weight—how the wine and sauce both feel in your mouth. Since tomato sauce is thick and dense, it matches more closely with the richness of many red wines.

Classic pairing: Pasta & Pork Bolognese with Sangiovese, Nebbiolo or Aglianico White wine with white sauce Whether a pasta dish is swimming in cream (Alfredo) or is topped with veggies (primavera) and dressed lightly with olive oil or butter, it’s best to uncork a bright, fresh white wine. The creamier the dish, the more a white wine’s acidity helps cut that richness and refresh your palate. With a lighter dish, the wine’s acidity helps the flavor of the veggies stand out—and since the wine has a lighter body, it won’t overpower or mask the food. Classic pairing: Shrimp & Pesto Fettuccine with Pinot Grigio, Fiano or Vermentino Sign up for Blue Apron Wine and save $25 on your first order! Click here.

Recipe for Wine Lovers: A tasty twist on risotto with whole-grain goodness

Halfway through January and craving the flavors you typically enjoy? Risotto likely isn’t on your resolution-driven menu, but sub in a few classic Italian ingredients and you’ll have a delicious side dish: farrotto. With whole-grain farro and polyphenol-rich red wine, farrotto is sure to satisfy.

January Wine Blog header

Farrotto

INGREDIENTS

4 oz. Parmesan cheese
1 medium yellow onion, small-diced
1 cup semi-pearled farro (farro is a wheat)
2 1⁄4 cups red wine (or 1 Blue Apron bottle)
1⁄4 cup chicken broth
4 Tbsps butter, divided
2 Tbsps hazelnuts, roughly chopped
1 Tbsp parsley, roughly chopped

INSTRUCTIONS

1. PREPARE THE CHEESE
Discarding any rind, cut the cheese in half. Grate one half on the small side of a box grater; crumble the rest, using a fork.

2. START THE FARROTTO
In a medium pot, heat 2 teaspoons olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes. Add the farro; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly toasted. Add the wine and 1 1⁄2 cups of water. Heat to boiling on high, then cook, stirring occasionally, 30–35 minutes, until the wine has cooked off.

3. FINISH THE FARROTTO
Add the broth and cook, stirring occasionally, 2 to 3 minutes, until the farro is tender and the liquid has reduced by half. Turn off the heat. Stir in 3⁄4 of the butter and the grated Parmesan. Season with salt and pepper to taste.

4. MAKE THE BROWN-BUTTER HAZELNUTS & SERVE
Once the farro has cooked for 25 minutes, melt the remaining butter over medium-high heat in a small pan. Add the hazelnuts and season with salt. Cook, stirring frequently, 1 to 2 minutes, until the butter is browned and fragrant. Turn off the heat. Stir in the parsley. Top the finished farrotto with the hazelnut brown-butter and crumbled Parmesan. Enjoy!

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Mexican Hot Chocolate

A generous tablespoon of cinnamon gives this rich Mexican hot chocolate recipe its pleasant warmth, while a pinch of cayenne adds a surprising—but welcome—touch of heat. If you don’t have Raaka bars, feel free to use your favorite dark chocolate (at least 70% cacao—and bonus if it also contains any of the spices in the recipe!). Serve this up at a holiday brunch, or a simply enjoy it on a cold afternoon. 

Mexican hot chocolate recipe

 

Mexican Hot Chocolate Recipe

Cook Time: 15-25 minutes

Makes: 6 Servings

Ingredients:

4 ½ Cups Whole Milk 1 Tablespoon Ground Cinnamon 5.4 Ounces Raaka Cassia Cinnamon Chocolate (3 bars) chopped 2 Tablespoons Granulated Sugar 1 Teaspoon Vanilla Extract ⅛ Teaspoon Kosher Salt ¼ Teaspoon Ground Cayenne Pepper or Ground Ancho Chile Pepper Whipped Cream (optional)

Directions:

Start the hot chocolate: In a medium saucepan, combine the milk and cinnamon. Heat to a simmer on medium-low. Once simmering, cook, whisking occasionally, 8 to 10 minutes, or until the cinnamon is fragrant. Finish & serve the hot chocolate: Add the chocolate, sugar, vanilla, salt, and cayenne; cook, whisking frequently, 4 to 5 minutes, or until thoroughly combined and heated through. Divide the hot chocolate between 6 mugs. If using, top with the whipped cream. Enjoy! Pink Sea Salt Tart