Creative Sanctuary

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Ginger Cookies

By Allison

ginger cookiesWe often said that Grandma Mary Ellen was a “cookie grandma” rather than a “pie grandma.”  She always sent us home from her house with a bag or two of cookies from the big freezer in the basement—chocolate chip, starburst, or cut-out cookies…  We each had our favorites.  One of the stars in her cookie repertoire was her ginger snap cookies.  These crispy molasses cookies seem to please everyone—the ginger, cinnamon, and cloves are warming and serve to balance the molasses.

Growing up, we ate Grandma’s ginger cookies year-round.  I was well into my 30s and living in Strasbourg before I realized that this type of spice cookie is perhaps best suited to the winter holidays.  So this year, I dusted off Grandma’s recipe and got to work on making it my own.  Her recipe calls for vegetable shortening, but that’s not an ingredient I keep on hand, so I swapped in softened butter.  I admit that the butter makes for a less crisp cookie.  My brother Jack says my version has less “snap.”  To be perfectly honest, I prefer my slightly softer ginger cookies to Grandma’s firmer rendition.

Ginger cookies call for a beverage pairing.  My dad prefers a stack of frozen ginger snaps with a tall glass of cold milk.  I pair them with a full-bodied black tea that stands up to the spices and molasses.  I am sure that coffee would also complement the flavors of these ginger snaps.

Ginger Cookies

Created by on December 17, 2019

ginger cookies For the most part, I am maintaining the format and wording of this “vintage” recipe.  I like how simply it reads and how easy it is to prepare.  If you prefer a more “snappy” cookie, substitute vegetable shortening for the butter.

Ingredients

This recipe has no ingredients

Instructions

  1. Preheat oven to 325.
  2. Cream: 1 c sugar and 1/4 c room temperature butter until light and creamy, about 4 minutes.
  3. Add: 1 unbeaten egg, 4 T molasses, and 1 c flour. Mix well.
  4. Into 1 cup add: 1/2 tsp cinnamon, 1/2 tsp salt, 1/4 tsp cloves, 1 tsp ground ginger, and 2 tsp baking soda.
  5. Fill cup with flour, sift into egg and molasses mixture. Stir until just incorporated.
  6. Chill for 2 hours to over night.
  7. Use a tablespoon to scoop dough. Roll into balls with hands, then roll in granulated sugar. (For a more "sparkly" cookie, use turbinado sugar)
  8. Bake for 11-12 minutes. Cool a few minutes on cookie sheet, then transfer to wire rack.

 

Summer Redux

By Allison

Are you ready to sink into autumn? While we sweat out the last days of summer, let’s revisit the glories of the season. What brought you joy this summer?

 

cancale beach

Brittany

 

elegant versailles

Elegant Versailles

 

Wild Child Times Three

 

pittoresque bruges

Picturesque Bruges

 

tiny tea cups

Spring Greens in Strasbourg

 

 

 

Mint Sunflower Spread

By Allison

mint sunflower spreadMy ten days in Australia were magical.  I had never imagined I would travel there, so apart from the Sydney Opera House and kangaroos, I didn’t hold any fixed images of what Australia might be or mean to me.  Arriving without expectations left me open to experiencing each day’s offerings—beach walks, fish markets, Aboriginal art.  At each turn there was a friendly face ready to welcome me to Australia and perhaps point me to my next adventure.

My culinary experiences were especially energizing.  I tried new foods with “exotic” names like barramundi and freekeh.  I ate the best breakfast of my life at Cornersmith in Sydney.  Two years on, I think that I am most affected by the creative preparation of foods I already knew.  I still remind myself to use ingredients in ways that are new to me, and my Mint Sunflower spread was developed in that spirit.

Inspired by Vladia Cobrodova’s Creamy Mint Pesto, my spread is summer fresh.  It gets its creaminess from sunflower seeds and raw cashews.  The potency of mint and Parmesan cheese stand up to one another and make for a surprisingly lovely pairing.  Baby spinach and parsley round out the flavors.  I serve this spread with pita chips and raw vegetables as an appetizer.  It also works well as part of a main course that includes other dips and spreads.  Thin it out with a few tablespoons of water and use it as a pesto in a bowl of pasta or drizzled over grilled vegetables or meat.  Mint Sunflower Spread freezes beautifully and has brightened up many a dreary winter evening when I crave healthy, bright flavors.

Inspirations

Using summer herbs

Tea in Sydney

Australian cookbooks:  Cornersmith and A Whole New Way to Eat

Mint Sunflower Spread

Created by on August 10, 2019

mint sunflower spread Inspired by Vladia Cobrodova’s Creamy Mint Pesto, this spread freezes well, so consider making a double batch when mint is abundant.

Ingredients

  • 3 c baby spinach leaves
  • 1 1/2 c mint leaves, tightly packed
  • 1/2 c flat-leaf parsley leaves
  • 1/2 c raw cashews
  • 1/2 c raw sunflower seeds
  • 1/2 c parmesan cheese, grated
  • 1/4 c extra virgin olive oil, plus extra to store
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black papper
  • 1 1/2 limes, juiced
  • 1/4 c water

Instructions

  1. Place all ingredients except extra virgin olive oil and water in food processor. Process until smooth. With motor running, slowly add olive oil. Then add water. Verify consistency and seasoning. If not to your liking, thin with more water.
  2. Drizzle with olive oil and serve with pita triangles, pita chips, or raw vegetables. If not serving immediately, transfer to jar and top with a thin layer of extra virgin olive oil to prevent oxidation. Will keep in refrigerator for 3-4 days.

Gazpacho Party

By Allison

gazpacho party

How are you doing with the oppressive heat? Even with the blessing of air conditioning it’s hard not to feel sluggish, isn’t it?

Today I offer you three gazpacho recipes that can serve as an easy, elegant first course at your next summer dinner party. Gazpachos are often thickened with a piece of stale bread or garnished with diced vegetables, but with these three recipes, my approach is different. I aim for thin, drinkable soups. These beauties make a stunning presentation in small glasses—no need for spoons! I do not worry about matching the glassware. In fact, all the tiny glasses pictured in this post come from local flea markets.

If you don’t have a dinner party in the works, a pitcher or two of gazpacho in the fridge can be a godsend during a heatwave. Hydrating and nutritious, soup makes a satisfying afternoon snack or light meal.  These gazpachos are best in the first three days, but will keep for almost a week.

My Elegant Gazpacho features bell peppers and ripe tomatoes. Silky Gazpacho has a generous dose of olive oil that makes an especially smooth soup. Red Fruit Gazpacho is a sweet soup whose flavor is heightened by a few drops of black vinegar.  Stay cool, stay hydrated, and enjoy!

Elegant Gazpacho

Created by on July 20, 2019

gazpacho I’ve been making versions of Daniel Boulud’s gazpacho for almost 20 years. Over time I’ve streamlined the steps, but I still blanch the bell peppers to lessen their sharp bite. This recipe makes a creamy red soup, flecked with basil. Adapted from Café Boulud Cookbook

Ingredients

  • 1 yellow bell pepper, core and seeds removed and cut into chunks
  • 1 red bell pepper, core and seeds removed and cut into chunks
  • 1 green bell pepper, core and seeds removed and cut into chunks
  • 3 ripe tomatoes (a mix of red and yellow is nice)
  • 1 English cucumber, peeled and cut into chunks
  • 1/4 mild onion, peeled and cut into chunks
  • 2 cloves garlic, split
  • juice of 1 lemon
  • juice of 1 lime
  • dash hot sauce
  • salt
  • pepper
  • 1 handful basil leaves, cut into ribbons

Instructions

  1. Bring a pot of salted water to the boil and add chunks of yellow, red, and green pepper. Blanch 2-3 minutes. Drain and run under cold water to stop cooking. Once cool, pat dry between a clean dish towel.
  2. Place all ingredients except salt, pepper, and basil into the container of a blender or food processor. Blend until mixture is smooth, at least 2 minutes. Work in batches if necessary. With blender running, add about 2 tsp. salt and several grind of pepper. Stop blender, taste and adjust seasonings, adding more salt, pepper, or hot sauce to suit your taste.
  3. Strain gazpacho through a strainer, using a rubber spatula to push all liquid through. Discard the solids.
  4. Stir in basil, transfer to pitcher, and refrigerate until chilled, at least 4 hours. Serve in glasses. Makes about 1.5 quarts.

Silky Gazpacho

Created by on July 20, 2019

gazpacho Adapted from Julia Moskin’s Best Gazpacho

Ingredients

  • 3 medium ripe tomatoes (a mix of red and yellow is nice)
  • 1/2 medium onion, chopped
  • 1 cucumber, mostly peeled and cut into chunks
  • 1 clove garlic, split
  • 2 tsp. sherry vinegar
  • 1 tsp. dried Piment d'Espelette or Aleppo Pepper
  • 1/2 c extra virgin olive oil + more for drizzling

Instructions

  1. Place tomatoes, cucumber, onion, and garlic in blender or food processor. Work in batches, if necessary. Blend on high speed until very smooth, at least 2 minutes. Scrape down the sides as needed.
  2. With the motor running, add the vinegar, 2 tsp. salt and Piment d'Espelette or Aleppo Pepper. Then slowly pour in olive oil. The soup will become very smooth and bright orange or pink. If soup is still watery, add a little more olive oil until texture is creamy.
  3. Strain the gazpacho through a strainer, using a rubber spatula to push all liquid through. Discard the solids. Transfer to a pitcher and chill until very cold, at least 4 hours.
  4. Before serving, adjust seasonings with salt, Piment d'Espelette or Aleppo Pepper, and vinegar. If soup is too thick for your liking, stir in a few tablespoons of cold water. Serve in glasses. Makes one scant quart.

Red Fruit Gazpacho

Created by on July 20, 2019

gazpacho This purple fruit gazpacho is ready in minutes! Its flavor and health are heightened by tangy black vinegar from Japan. Substitute 1/4 tsp apple cider vinegar if black vinegar isn’t available.

Ingredients

  • 1/2 small watermelon, cubed and seeds removed
  • 2 handfuls red cherries, rinsed and pitted
  • 2 handfuls blueberries, rinsed
  • 1 lemon, juiced
  • 6 drops black vinegar
  • yogurt for garnish, optional
  • ice cubes, optional

Instructions

  1. Place all ingredients except yogurt and ice cubes in blender. Blend until smooth. Chill until cold, at least 4 hours. If soup has separated, shake or stir to recombine. Serve over ice and add a dollop of yogurt, if desired. Makes 1 scant quart.

Markets and Picnics in Versailles

By Allison

red fruits french marketOutdoor markets and picnics. Quintessential French experiences that join food, fellowship, and nature.  Versailles is lucky to have some of the best farmers’ markets in the greater Paris area.  So why not take advantage of the abundance and pair a morning market visit with a picnic lunch?

Marketing and picnicking require some forethought.  First, check the weather forecast to assure that your picnic won’t be spoiled by rain.  Then, think about supplies.  I always travel with bamboo cutlery and a few tea towels, so I’m close to picnic-ready in Versailles.  Another option is to drop by a local supermarket to pick up disposable cutlery, napkins, and plates.

Outdoor markets don’t take place every day, and they usually shut down in the early afternoon.  Versailles’ main market, the Marché Notre-Dame, has distinct sections and schedules:  the indoor part operates every day except Monday.  The outdoor part runs on Tuesdays, Fridays, and Sundays.  Sunday is undoubtedly the most beautiful market day, with the most vendors selling their produce.  The Marché Notre-Dame is a few minutes’ walk from the Château.

The Marché Saint-Louis, held in front of the Cathedral on Thursday and Saturday mornings, is a vibrant part of the Saint-Louis neighborhood, a 10-15 minute stroll from the Château.  Although both this market and the Marché Notre-Dame are frequented by locals, I have noticed that the Marché Saint-Louis is more quaint and less crowded.

Once you’ve equipped yourself for a picnic, you’ll need to select your ideal picnic spot.  On the Château property, there is dedicated picnic space on the Plaine Saint Antoine, between the Château and Trianon Palaces.  Picnicking is also allowed along the lower part of the Grand Canal, closest to the Château.  Please note that glass bottles are not permitted in the Park, so all wine bottles will be confiscated at the security points as  you enter.  Access to the gardens and the picnic area is free of charge, except on Musical Fountains Shows and Musical Gardens Days.  Make sure you check the schedule beforehand!

Another picnic option outside of the Estate is the Lake of the Swiss Guards, accessible from the rue de l’Indépendance Américaine.

Versailles Markets

Marché Notre-Dame, Place du Marché Notre-Dame

Indoor market—Les Halles
Tuesday-Saturday:  7:00 a.m.–7:30 p.m.
Sunday:  7:00 a.m.—2:00 p.m.

Outdoor market—Les Carrés Notre-Dame
Tuesday, Friday & Sunday—7:00 a.m.-2 :00 p.m.

Marché Saint-Louis—In front of the cathedral, Place Saint-Louis

Thursday & Saturday:  7:30 a.m.—1:30 p.m.

Flower Market—Avenue de Saint Cloud, across from carousel

Tuesday, Friday, Saturday:  8:00 a.m.—7:00 p.m.
Sunday:  Morning

 

 

Reading Serendipitously: De l’âme

By Allison

tree man tommy mcrae

Spearing the kangaroo, Tommy Mcrae (detail)

Try this.  Pull a book from the shelf, open it at random, and let your eyes fall where they will.  What words jump out at you?  Do they hold wisdom, hope, or even an answer to a question you’ve been pondering?

I often find unexpected messages in this way.  It’s always a surprise when a seemingly random chain of words speaks to something that’s been on my mind.  The Improvised Life blog features this practice in its Opened at Random posts.  In his book on creativity, Phil Cousineau writes about engaging in bibliomancy in a Galway bookstore in hopes of finding inspiration.  When messages leap from the page to my heart, I call this reading serendipitously.

As spring was about to emerge, I was yearning to re-ground myself in nature, but it was still too cold to spend much time outside.  François Cheng’s meditation on the soul, De l’âme, spoke to my need to reconnect with the outdoors.

“Le lien entre l’arbre et les oiseaux semble naturel.  Mais l’alliance de l’arbre avec les hommes est-elle assez prise en compte par nous ?  Sommes-nous conscients que nous ne pouvons trouver dans la nature compagnon plus fiable et plus durable ?  Cet être debout comme nous, qui depuis les profondeurs du sol tend résolument vers le haut, nous rappelle que notre être tient tout autant de la terre que du ciel” (118-119).

“The connection between tree and birds seems natural.  But the union of tree with man, do we consider it enough?  Are we aware that we can find no more reliable and durable companion?  Like us, this upright being, who, from the depths of the soil stretches resolutely upwards, reminds us that our being holds just as much from the earth as from the sky.”

Buy Vintage, Save Money

By Allison

limoges stacked teacupsDuring a recent visit to a Central Kentucky flea market, I overheard a mother instructing her children:  “These are antiques, so they are three times as expensive.  Don’t touch anything.”  Her words have been rolling around in my mind for a few days, and I must admit that I find antique and vintage pieces to be very reasonably priced.  Why?  For most people, “old” things are not desirable.

I am dazzled by my recent haul of “old” stuff.  I brought home four vintage Limoges teacups—delicate, floral, and elegant.  There are no chips, and the saucers are intact.  I paid $9 each.  I haven’t tried to date them or research the pattern, but I’m guessing that my teacups are from the 70s or 80s.  I am tickled by the idea of sipping my morning tea from the delicate porcelain cups.painted limoges plate yellow

When I can get my act together to find a vintage or antique plate rack, maybe I’ll display them with the four hand-painted Limoges plates that I scored in the same booth ($6 each).  These floral plates are a delight, each featuring a different flower.  When I turned one over and saw that it was signed by “Maude”, that sealed the deal.  Knowing the name of the artist who painted my plates makes them all the more special for me.violet limoges dish

 

In another booth, I found a charming soap dish painted with violets, also made in Limoges ($7).  I’m guessing that this piece was painted in the 50s or 60s.  It somehow feels older than my cups, saucers, and plates, due to its patina.  I’ll place it in my guest bathroom with a pretty little soap.  I finished my great buying day by scooping up a set of eight embroidered napkins.  They must be several decades old.  I’ll bring them to the dry cleaner for a good cleaning and starching.  They’ll be so beautiful during tea time!

embroidered napkin

Did I need any more cups, saucers, plates, and linens?  Absolutely not.  Though had I not been wandering around the flea market with my friend Shelley on that Saturday afternoon, I probably would have been spending money in other ways.  All of the items I purchased would be more expensive new, and it’s unrealistic for me to expect to find the beautiful craftsmanship and handwork that are not valued as they once were.  Bringing vintage and antique items into my home gives new life to pieces that people have left behind.  Placed next to the newer items in my home, they create a unique style for a small price.

Inspirations

More flea market inspo

Hand-painted beauty

Decorating on a small budget, NYT

 

Le Petit Trianon, Marie-Antoinette’s Château

By Allison

petit trianon

When Louis XVI presented le Petit Trianon Château to his wife Marie-Antoinette in 1774, he gave her a master key encrusted in diamonds.[1] Although she was the first resident of the Château, it had been commissioned by her father-in-law Louis XV for his mistress Madame du Barry.  After his death, Madame du Barry was banished from the court, never having inhabited her Petit Trianon.  The Château has always been a space dominated by women.  After Madame du Barry and Marie-Antoinette were forced to abandon the estate, other remarkable women followed.  Napoleon I’s sister Princess Pauline Borghèse spent time there, and after a major restoration, le Petit Trianon was later presented to his second wife Marie-Louise (who happened to be Marie-Antoinette’s great-niece).  In 1867, Napoleon III’s wife the Empress Eugénie transformed the Château into a museum honoring Marie-Antoinette.

Conceived as a refuge for happiness, le Petit Trianon offered Marie-Antoinette respite from the demands of the court.  Although sumptuous and extravagant, her château feels cozy next to its neighbor le Grand Trianon and to the even grander Château de Versailles.  Its smaller scale makes it inviting, and the bright floral fabrics infuse the space with a femininity that is absent in other areas of the Domain.

The gardens of le Petit Trianon are extensive and varied.  The French Garden and French Pavilion are right outside the Château.  The garden is orderly and symmetrical, and its seasonal flowers are glorious.  Beyond the French Garden is the Queen’s Garden.  Inspired by English gardens, it has meandering pathways, lakes, a belvedere, a Greek style Temple of Love, and a grotto.  After the rambling Queen’s Garden lies The Queen’s Hamlet, a rustic-looking reproduction of a Norman village whose recent restoration was sponsored by Dior.  Visits of the interiors of the buildings are by reservation only, in French, and all visitors are required to wear special slippers!

With limited time in Versailles, should you even venture to Marie Antoinette’s château?  Without a doubt, yes.  In fact, you should spend an extra half-day in Versailles so that you can have a leisurely visit of Marie Antoinette’s château and gardens.  Louis XIV’s golden palace draws people to Versailles, but Marie Antoinette’s estate is slightly less crowded and therefore much calmer.  If you visit France with daughters, nieces, or granddaughters, le Petit Trianon gives them a glimpse of a world in which women had a degree of agency and power.  In addition, the stunning gardens and Queen’s Hamlet alone are worth an afternoon visit.

If you are on the fence about carving out time for a visit of Marie Antionette’s estate or if you want to treat yourself to a visual feast, check out Sofia Coppola’s Marie Antionette (2006).  The film contains a number of historical inaccuracies, but the scenes shot at le Petit Trianon depict the Château as the refuge of happiness intended by its most famous mistress.

Allison’s Tips

Access: Le Petit Trianon is 30 minutes on foot from the Château de Versailles or 20 minutes on the Petit Train.  Visitors can also access le Petit Trianon from the Boulevard de la Reine.

Hours:  12:00-5:30, Tuesday-Sunday

Tickets:  Visit of the Trianon Estates is included in the Passeport tickets (20-27€) .  Otherwise, tickets cost 12€. Children under 18 are free.  Visit of the gardens is included with admission.

For a detailed introduction to Le Petit Trianon, read Jérémie Benoît’s guide The Petit Trianon:  Marie-Antionette’s Château

[1] The Petit Trianon: Marie Antionette’s Château, by Jérémie Benoît

Recent Reads

By Allison

winter readsThese days, I’m living my best book life.  I have short, precarious stacks of books all over the house:  travel guides, novels, poetry, cookbooks. I love my books, but I am hard on them.  I make copious notations, I stash them in my bag when I’m on the go, and if I sense someone needs my book more than I do, I give it away.

Our winter wasn’t as cold and snowy as some, but it was grey and damp.  I spent those months dabbling, skipping from book to book, and rereading a few favorites.  If I begin reading a book and I’m not hooked after a few chapters, I set it aside.  I spent ten years as a student of literature, and I always read what I was instructed to read.  Now I’m more reckless.  Sometimes I purchase a book simply because it has a pretty cover.  I read more in English.  Unfinished books linger.  It’s glorious to flit between subjects and genres and to touch so many different books in one sitting.

For this post, I gathered a selection of some recent and favorite reads that might lead you to your next book.  Dainin Katagiri’s The Light That Shines Through Infinity has been a steady, insightful spiritual companion that I have already gifted to a friend and that I will reread multiple times.  Michelin’s guide to Brittany has had me dreaming about France’s rugged coasts, and Alexandre Maral’s Versailles: côté ville, côté jardin has furthered my research on the Royal City.  My cookbook collection is unmanageable, but Emeril Lagasse’s review of Bottom of the Pot made Naz Deravian’s new book on Persian cuisine irresistible.

A few months ago, I embarked on a poetry project with a friend.  Each month, we read one poem by Irish poet Eavan Boland.  We stay with that poem for a whole month, and then we each compose our own poem that is inspired by and seems to grow from the month’s poem.  Writing and sharing poetry terrifies me, but our Eavan Boland project has helped me to go deeper with poetry and to feel brave enough to write my own poems.

If English is my first and most comfortable language, French is my chosen and beloved language.  My French winter reads were delightful.  I’ve been enjoying random selections of François Cheng’s De l’âme (About the Soul).  He unfailingly brings me beauty as he bridges philosophies of the East and the West.  In Le camélia de ma mère (My Mother’s Camellia), Alain Baraton, the head gardener at the Château de Versailles, sings the beauty of his mother’s favorite flower.  And after teaching L’Elégance du hérisson (The Elegance of the Hedgehog), last spring, I am treating myself to a third or fourth reading of Muriel Barbery’s novel on the beauty of friendship.

Inspirations

Discovering Daphne du Maurier’s Rebecca

Thoughts on beauty and grief

More reads on Creative Sanctuary

Creative Spirits: Bourbon Hot Chocolate

By Allison

bourbon hot chocolateOn the rare occasion that someone tells me they are not fond of chocolate, I wonder what is wrong with them.  How could someone not love rich, decadent chocolate desserts?  A chewy brownie, a slab of homemade chocolate cake, or a square of dark chocolate as an afternoon pick-me-up…

Of course, high-quality chocolate can be rich, dense, and overwhelming.  I can’t count the number of times I have given myself terrible stomachaches by overindulging in chocolate.  As an adult, though, I’ve learned to be more measured in my chocolate consumption.  I’ve never been a daily consumer of chocolate.  I just needed to learn not to overdo it on the rare occasion that I bake a cake or a pan of brownies.  If I bake and give it away, there won’t be any chocolate to tempt me back into the kitchen in the evening.  If I freeze squares of brownies, I’ll forget that they’re in the freezer.

Another way to moderate my chocolate passion is through bourbon hot chocolate.  My recipe makes two espresso-sized servings.  One serving satisfies my craving, I serve the other to a friend, and since there are no leftovers, there is no risk of a tummy ache.  Serving this treat in vintage demitasse cups makes the occasion and the dessert feel special.

This is an old-fashioned hot chocolate that comes together in about five minutes.  With only three ingredients, it makes a quick, impromptu late afternoon treat or an elegant, unctuous dessert.  Use the best bittersweet chocolate you can find.  When I used Vietnamese chocolate from Eritaj, my hot chocolate was earthy and nuanced.  My favorite grocery store chocolate is Green and Black’s 70% Organic Dark Chocolate Bar. Don’t shy away from whole milk, as it makes the hot chocolate deliciously creamy.  But if you have none, use 2% or skim milk.  The bourbon adds a honeyed sweetness that helps marry the chocolate and the milk.  Skipping the bourbon is no problem if you prefer to keep your hot chocolate alcohol-free.

If, God forbid, you do happen to be one of those people who just isn’t into chocolate, you may want to try my Maple Pecan Tea Toddy.  It is warm, sweet, and comforting without the richness of bourbon hot chocolate.

Bourbon Hot Chocolate

Created by on February 24, 2019

bourbon hot chocolate

Ingredients

  • 1 c whole milk
  • 2 1/2 oz bittersweet chocolate, finely chopped
  • 1/4 tsp. bourbon, optional

Instructions

  1. Heat the milk in a small saucepan, without bringing to a boil.
  2. When the milk is hot, remove from heat and whisk in the chocolate. When the chocolate is melted, return to heat and cook at a very low boil for 2 minutes, whisking constantly. Do not step away during this time.
  3. Remove from heat. Stir in optional bourbon.
  4. Serve warm in demitasse cups.