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Sun-Kissed Hot Chocolate from Cooking By Moonlight

Contributed by: Chris WebAdmin. of

We build houses to protect us from the elements,
Cooking By Moonlight
dams to redirect rivers and even use chemicals to artificially enhance our food. So much goes into fighting nature that it is important to also learn how to work in harmony with the seasons and phases of the moon in order to feed body and spirit.

With your favourite wooden spoon, an open mind and generous heart you too can stir a little magic into your life with Cooking By Moonlight by author Karri Ann Allrich. Although it is not a vegetarian cookbook, many recipes contain "Moonlit Kitchen Tips" offering a vegetarian substitution making them more versatile.

In Cooking By Moonlight each aspect of the moon's cycle is discussed offering suggestions on what to look for in a recipe, what ingredients to use during that time, blessings and food preparation tips. Learn how to develop your seasonal intuition. Enjoy the sensual experience of cooking with "love foods and practical magic" and understand how our food choices influence not only ourselves but the world around us.

Included are sections on "Stocking A Moonlit Pantry", "Using Herbs and Spices Magically", "Lunar Lessons and Menus" as well as over 100 recipes to tempt you. Many of the mouth-watering recipes are very easy to prepare and come complete with serving suggestions. Cooking By Moonlight is more than just a collection of recipes but is a guide to enriching your entire culinary experience.

Sun-Kissed Hot Chocolate

Serve this delightful hot chocolate as a gift of love... and make sure the guests kiss the cook!

  • 4 cups organic milk
  • 8 ounces semisweet chocolate chips or bittersweet chocolate bar, cut into pieces
  • 5 2 inch strips (about 1/2 inch wide_ fresh orange peel (no white pith, as it is bitter)
  • 1 teaspoon instant espresso powder or strong instant coffee
  • 4 tablespoons granulated sugar
  • Freshly grated nutmeg


  • Freshly grated nutmeg

Combine the milk, chocolate chips, orange peel, espresso powder, granulated sugar and nutmeg (to taste) in a heavy-bottomed, medium saucepan. Stir constantly over low heat until the chocolate and the sugar melt. Increase the heat and bring to milk to steaming, stirring often.

Remove the pan from heat and using a wire whisk, whip the cocoa until it is frothy. Return the pan to medium heat and whisk again until frothy. Discard the orange peel. Pour the hot chocolate into four mugs or glass Irish coffee mugs.

For garnish, grate extra nutmeg on top of the hot chocolate.

Serving Suggestion

Serve with a bowl of freshly popped popcorn.

Makes 4 Servings

About the Reviewer:
Chris Sadler is Owner and WebAdmin of The Recipes Database. Become a member to receive the weekly newsletter alert: Download FREE eBooks at:

See also Crab Cakes With Cranberry Orange Salsa


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