A Mugs’ Worth of Comfort

The snow has begun here in southern Ontario and like most of us thoughts of how to get through the cold, dark winter ahead have started to cross my mind. Some people look forward to the snow and ice whereas others look for the most effective way to hibernate and wait for spring. There is a way, or several, to both embrace the season while still remaining in a quasi-hibernative state; movies, a good book or a fire and a warm, comforting beverage made at home.

When searching out a comforting beverage there are a number of options. Coffee or tea, lattes or espressos, even hot chocolate can all offer there own sense of comfort through the cold winter months. While many options may exist typically one’s emotional attachment to a food, or anything else for that matter, is rooted in childhood or another important time in life.

For a number of people hot chocolate with marshmallows brings back the nostalgic feeling of a day with friends or family from a time long past, for others it may be the sense of individuality and independence tied up in the first years of coffee. For myself however it has been lattes, not that the five-dollar price tag means I get them regularly. Lattes, to me, offer the best of both options; a bit of coffee mixed in with a version of the wholesome sweetness that hot chocolate offered so many years ago. In an effort to curb the hole in my wallet and still enjoy the joy of the latte I have taken it into the kitchen, so come along shall you?

Things you will need:

Approximately ¼ cup coffee or espresso (while espresso is traditional a strong coffee can substitute)

Approximately ½ cup milk

2 Tbsp. each: white sugar and vanilla extract

1 large pinch ginger powder

Immersion blender

While your coffee is brewing put your milk, sugar, vanilla extract and ginger powder in a pot and over medium heat begin to warm. After a minute begin to pulse milk with immersion blender until bubbles form. Working the blender to the surface and back near the bottom of the pot work the bubbles into the milk. If you have a thermometer the ideal temperature for the milk to reach is between 65 and 70 degrees C. If not simply allow the milk to begin to steam, but not boil. Once the milk has nearly doubled in size put coffee in the bottom of your cup and pour the warmed spiced milk overtop. A touch of the foamed milk gets placed on top of the steamed milk if you choose.

The warming, steaming or aerating of milk does take some time to do properly but once you get the feel for it any guest you prepare this drink for will be asking for thirds! The sensuous joy of a homemade latte is one that I certainly will be adding to my cookbook, and I can guarantee it has made it onto my seasonal treat list for years to come. Enjoy this delicious treat with you and your loved ones through the cold winter nights and the inner warmth you feel will keep you toasty even on the coldest of nights.