Hot beverages soothe the soul. You’re forced to slow down, sip carefully and deliberately. You’re savoring rather than chugging and multi-tasking. It’s calming, almost meditative, and this week it was necessary.
I broke my camera a few days ago, sending me halfway into panic mode. Luckily, my man is quite the photographer and is letting me use his camera temporarily. Crisis averted.
He couldn’t, however, save me from my 30th birthday. I know. It’s just 30. It’s only a number, but I am wholly insecure in my “adulting” abilities.
Are “That’s What She Said” jokes off limits now? Can I still run errands in flip flops and yoga pants? Should I buy a house? Start taking vitamins? Get a “real” career? (I’m still not sure what that means. If I make real money serving real booze, why is that not considered a “real” job by some?)
Maybe I’m just overthinking the whole 30th birthday celebration thing, but getting bombed and partying did not appeal to me this year. Instead, I opted to leisurely sip spiked hot chocolate while enjoying the fresh Fall air and delighting in pleasant conversation friends. That’s a grown-up thing to do, right?
(I don’t know how to/want to grow up. Please send help.)
- 1 cup whole milk
- ¼ cup dulce de leche
- ½ oz. dark chocolate OR 2 tbsp unsweetened cocoa powder*
- pinch of salt
- 1-1/2 oz. pisco
- Whipped cream, for garnish
- Chocolate shavings, for garnish
- In a saucepan over low-medium heat, heat together the milk, dulce de leche, the cocoa powder (or the dark chocolate), and the salt. Whisk until everything is melted together and heated through. Add the pisco and whisk until frothy. Pour into a mug and top with whipped cream and chocolate shavings.