I’m not typically one to jump on the bandwagon early. Maybe it’s in part my natural scepticism to anything trendy or new, or my inner luddite weariness, but I’ve always been a late bloomer. There is no exception when it comes to holidays, either. Growing up there would be no talk of a tree or nog until school was out, come December 18th. Then it would be a mad week of shopping, eating, and decorating until the big day. This was, in part, a desire to keep things special, exciting, and full of anticipation. Yet here we are, the end of November, and I’m starting to cave! Oranges are drying out in the oven as week speak, I’ve laid a few boughs of holly that I pillaged from the neighbours on the window ledge, and low and behold, there are twinkle lights!
Ultimately, one of the best parts of this time of year are the cozy drinks. As of late, dandelion lattes, medicine mushroom mochas, and milky chai teas have been in heavy rotation in our house. Inspired by Renee, I’ve even gone so far as to add tahini to bevies, and found wonderful results. Just like the oats from last week, adding a touch of nut butter elevates a drink like cocoa from ordinary, to a thick and creamy drinking chocolate (someone pass the churros!).
The results are a drink so decadent that what I thought would be a cup for one could easily be a cup for two. Aside from adding a creamy thickness, the tahini brings a nutty flavour. When mixed with cocoa, this makes for a cup eerily similar to chocolate halva. I added some medicinal mushroom powder and maca, becuase you know -I’m a hippy- but this would be equally as great without.
Stay warm, stay dry, and happy merrymaking!
WEEKEND LINKS + LOVES
- If you’re in the need for a new podcast, a friend of mine has a really wonderful one exploring folk culture. I highly recommend this episode on Finland! Super good tunes.
- Some fun questions to ask your tarot deck (or better yet, your Oblique Strategy deck)
- My friends at Picot are giving everyone 20% off with the code WHOLEHEARTED20. This is a one time use, but it doesn’t expire. A perfect way to make use of the low Canadian dollar.
- Currently, I’m saving my pennies to go to this adorable Japanese vegan cafe/ pretty store. It’s everything I want in a shop, and besides the fact that I can’t read their IG posts, I adore them.
- This January I’ll be co-hosting an IG workshop with Moonrise Creative, Kristine Lee, and Leslie Shewring. If you’re in Victoria, c’mon by and say ‘hi’ and watch me nervously public speak.
- This week I’ve been binge watching Malin’s YouTube channel, picking a million kiwis (suggestions on uses welcome), and will be watching my first live tattoo (on a friend, not me) and hoping I don’t faint in the process.
- As for eats, I can’t wait to to try these Raw Eggnog Balls; this Winter Farro Bowl; these Beetroot Burgers, and this Lentil Soup. Hello cozy vibes!
- Last week we went and saw Seu Jorge perform the Bowie songs from the Life Aquatic, and now all I want to do is wear a red toque and pretend it’s 2012.
HALVA HOT COCOA
Serves 1-2. Print it Here
1 Cup Nut Milk
1/2 Cup Water
1 Tbsp. Coconut Sugar (or 2 tsp. Maple Syrup)
2 Tbsp. Cocoa or Cacao
Pinch of Sea Salt
Splash of Vanilla
2 tsp. Tahini
1 tsp. Maca
1/2 tsp. Mushroom Powder (I used this mix, but any medicinal mushroom powder would be great)
- Heat everything together in a small pot. Taste and add more milk or sweetener if needed.