This post is being submitted to the Wild Things roundup over at Hunger and Thirst. If you [still] haven’t checked it out, please do!
Few things are as evocative as smoke. It’s primal. We humans have been using smoke since we started using fire. Which, if you think about it, was a long long time ago. It’s magic stuff– stuff that gets into your lungs and into your hair, and imparts its flavour to anything it touches. Smoke can be therapeutic (kills germies and such) or it can be magical (alters minds and such) or it can be comforting (hot fire on a cold day, and such). It can also fling you into memories, unawares, as if time exists so fluidly as to not really exist at all. One minute you can be standing in your kitchen attempting to light some branches on fire, and the next you are standing on a sea wall on the west coast of Scotland, with frozen fingers and a frozen red nose.
We’d spend our summers in a cottage in a little village called Craobh Haven. My days were spent scouring the rocky beaches (looking for treasure), and roaming the fields (looking for adventure). Such is the life of someone who grows up reading Enid Blyton books. On days when I didn’t get to roam, we’d go off on adventures, on boats to explore the Hebrides, out to see real live whirlpools, to explore old caves with stone formations that stretch all the way to Ireland. They were the best summers of my life. I’m sure at the time, in the way that kids do, I was jealous of those friends who got to go to Disney World, eat big hamburgers and get flourescent clothes to bring back to school. Florida was glamorous, where staying in rainy Scotland, well, wasn’t. However, until those comparisons arose (much like one can love ones outfit until one sees someone with a nicer outfit and then all of a sudden one begins to notice a frayed hem and a rubbed away elbow– as if for some reason we are built to compare), I was ecstatically happy. The first time I saw the Atlantic ocean was during one of those summers. We’d just emerged from a glass blowing workshop, and I had a little glass statue in the pocket of my wax jacket, flecked with pink and yellow, as if the artist had captured a nebula in a little glass ball. On the other side of the road was the Atlantic. I stood up on a wall with my fingers clenched tight around the cold metal railing, in the rain, trying to wrap my head around the vastness of it all. This might not feel abnormal to you if you are used to seeing ocean. But to a nine year old mind that had only ever sailed in a sea, this was an ineffable experience. One that shaped my life to such a degree that I still go to the ocean to get that feeling, even though its only 6 miles away now, and to this day my insides still dance with excitement at all that lies out there just beyond my reach.
After these long cold days, often roaming in the rain and cold (because lets face it, summer in Scotland doesn’t mean summer like it does in other places where the sun shines), we’d go back to the cottage and make hot chocolate. Mum often had a lively bunch of friends visiting. We’d light a fire, and the smell of smoke interlaced itself with the smell of sea and of happiness. The smell of smoke indoors, from a fire, on a cold day, is forever entangled with these memories. Not even like it happened yesterday, but like it’s happening simultaneously.
Of course the whole purpose for the smoke filled kitchen was hot chocolate. Smoky, sweet, evocative hot chocolate. With a hint of whiskey. And old leather. And tobacco. You smoke the milk, then pop the whole lot on the stove with chocolate and sugar and vanilla, then add a good splosh of whisky at the end. It’s perfect for these remaining cold wintery nights. A grown up, old fashioned, sexy hot chocolate. The kind of thing that you’d see served in Silverlake in a bar with fake old wood floors and waiters with heavy mustaches and waistcoats on. The kind of thing you’d pay $15 for and wonder how they made it, and wonder if you’re pretentious by osmosis for liking it. It’s a variation of a recipe that I saw on Tim Ferris’ site. His looked awfully labour intensive, and used a cigar. I don’t want cigar smoke hanging in my house for weeks on end, plus, I’m kinda fond of the smell of conifer. This, my friends, is crazy delicious– please give it a try.
Ponderosa smoked hot chocolate
For the smoking:
1 charcoal brickette
about 1/2 tsp conifer wood (preferably ponderosa pine, but anything delicious smelling will do), broken into little pieces
2 cups whole milk
1/4 cup heavy cream
For the rest:
3.5oz dark chocolate, chopped into small bits
1/4 cup sugar
1 tsp vanilla
2 tb nice whisky
To smoke the milk:
Place the milk, cream and sugar in a bowl, in a shallow dish of some kind. Place this shallow dish in a larger, deeper dish. Light the charcoal brickette, place it on a piece of tin foil, and set that alongside the shallow dish in the larger dish. Then place the bits of conifer atop the charcoal. It should start smoking. When it does, cover the whole thing with tin foil, tightly, and leave it for 20 minutes, checking periodically to see that the wood is still smoking (if not, re-light the charcoal or rearrange the wood).
Taste it. It should be smoky.
Put this milk mixture, plus the rest of the ingredients except the whisky in a saucepan over low heat. Heat gently until the chocolate is melted. Remove from the heat, stir in the whisky (more or less to your taste) and serve. Preferably with a good book and a fireplace and a cold winter’s evening.