I never imagined I’d be starting a post in Spring with a mug of hot cinnamon chocolate. Surely this would have been much better for those cold depths of winter and flurries of snow that brought Devon to a standstill only a month ago, wouldn’t it?
It was T’s first experience of snow. You can tell he wasn’t very impressed by it all!
But now, the birds are furiously building their nests and perching on the telephone wires to sing out their dawn chorus. M is delighted by the exuberant sprouting of yellow daffodils and crocuses (yellow being her favourite colour) and we have welcomed clear blue skies and a burgeoning warmth as a teasing promise of lazy summer days ahead. Yes, it’s hardly the right moment to be thinking of spiced, steamy chocolate.
Nevertheless, there’s a nip in the air that makes us reluctant to take off our coats too soon and the heavy morning dew soaks our shoes on the walk to school. And while it may be the very beginnings of Spring in our neck of the woods, Autumn is just around the corner for many. Perhaps a warming drink may be just the ticket after all.
However I attempt to justify my sudden irrational craving for hot chocolate, I was pleased today to be able to find a use for some cinnamon sticks that have been slowly making their way towards the very furthest back corner of my cupboard. I bought a big bag of these sticks thinking they would be a saving, only to find that they are so very ‘bark-like’ and woody that I can’t grind them finely enough to use in any cakes, pies or cookies. A huge plank of cinnamon is one thing when subtly adding aroma to a chilli, but quite another when picking splinters of it out from between your teeth as you eat a spiced apple muffin.
Here’s an incredibly simple use for these lumps of wood. Hardly a recipe, you just make your favourite mug of hot chocolate and stir it with a cinnamon stick. Et voilà … (and my trusty book of herbs and spices tells me this is something they like to do with cinnamon sticks in Mexico).
This post is my entry to CLICK: Wood.