Haute Chocolate

It comes as no surprise that we're learning Seattle winters are damp. It's that chilling damp cold that seeps right into your bones. No matter how many layers of clothing you pile or scarves you wrap around your neck, this Pacific Northwest cold chills you right to the core.

And, don't think we're strangers to what frigid temperatures feel like. You're talking to people who have fox hunted for hours in slushy snow and rain and who have skied the Alps - enjoying themselves the whole frozen time.

In the pursuit to warm ourselves from the inside out, we offer two "haute chocolate" recipes recently introduced to our kitchen. We hope you enjoy them as much as we have!

HC with a kick:

1 2/3 cups milk
1/2 vanilla bean, split lengthwise
1 red chili pepper, split with seeds removed
1 cinnamon stick, around 3-4"
1 1/2 oz chocolate (bittersweet)
PREPARATION:
Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute. Whisk in grated chocolate, and continue to simmer on low until melted. Remove from heat and let 'steep' for another 10 minutes. Caliente!

HC for the grown-ups:

2 cups milk
1 1/2 oz chocolate (bittersweet)
1 shot buttershot liqueur
fresh whipped cream
PREPARATION:
Simmer milk in saucepan. Whisk in grated chocolate and continue to simmer on low until melted. Remove from heat and add in buttershot liqueur. Top with fresh whipped cream and nutmeg. Sit back and put your feet up!