Turn up the heat some more with Heather Babcock's Filthy Sugar, a cinematic, dream-like romp through the Jazz Age of flappers and artists, and the colour and sensation of 1930s burlesque. The adventures and misadventures of its redheaded heroine Wanda Whittle will be the extra spice to your sinfully delicious hot chocolate!
4 to 8 tbsp (50g to 100g) brown sugar (light or dark) – depending on how sweet you like it
Optional: Whipped cream, for garnish
Optional: Unsweetened cocoa powder, for garnish
Heat up the milk in a medium sauce pan over medium-low heat. Turn the heat off, and whisk in the chopped chocolate. Whisk continuously until the chocolate is all melted.
Turn the heat back on to medium, and bring the hot chocolate to a slow simmer. Simmer for 3-4 minutes, and whisk occasionally until you reach the desired thickness.
Turn the heat off and whisk in the brown sugar.
Pour the hot chocolate into individual cups (4 US size coffee cups or 6 to 8 French size cappuccino/tea cups). Optional: Top each cup with a generous dollop of whipped cream and a dusting a unsweetened cocoa. Serve immediately.
Armchair travel to 19th-century Paris with Dede Crane's
One Madder Woman, a clandestine love story between two visionary artists—Berthe Morisot and Édouard Manet. In this fictional account of Morisot's life, Crane paints a vivid portrait of the only female painter in the circle of French Impressionists that is deeply moving, passionate, and rich.
Your peppermint hot chocolate needs a side of cozy Christmas mystery with C.C. Benison's The Unpleasantness at the Battle of Thornford. This latest in the Father Christmas Mystery series sees The Reverend Tom "Father" Christmas at it again in a delightful, twisty, plot-driven story about murder and intrigue in the village of Thornford Regis. This is a great little book to cozy up with over the holidays.
1 cup (5 to 6 ounces) of your preferred dry hot chocolate mix
3-4 cups cubed or crushed ice
Whipped cream and chocolate sprinkles or shavings, for garnish, if desired
Add the milk, hot chocolate mix and ice, in the order listed, to a blender and process until smooth
Pour into glasses and top with whipped cream and chocolate shaving/sprinkles, if desired.
Pairs well with...
Fauna by Christiane Vadnais, translated by Pablo Strauss (Coach House Books)
Our frozen hot chocolate will set the mood for this chilling eco-horror set in a near-future world destroyed by climate change. As a thick fog and toxic green skies roll over Shivering Heights, a biologist fights to understand the nature and scope of the changing world around her in this post-apocalyptic tableaux of ten linked climate fictions that are wild, searing, and thrilling to the very end.
All Lit Up is produced by the Literary Press Group and LitDistCo. LPG and LitDistCo acknowledge the financial support of the Department of Canadian Heritage, the Canada Council for the Arts, and the Ontario Arts Council.
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