The weather’s been weird here lately. We’ve had record lows one week and then record highs the next. I couldn’t decide whether to post a hot drink or a cold one, so I did both.

AZTEC HOT CHOCOLATE

The drink’s a little thicker than your typical hot chocolate, although you can thin it out with more milk if you want. I recommend serving it with some sparkling water. It balances out the richness. I learned that trick from a café in France…

It was midday on the Île Saint-Louis in Paris. I was peeking into the shop windows of this chocolate shop, La Charlotte de l’Isle, and admiring the funky chocolate sculptures that looked like they came out of a Tim Burton movie. The shop was on the list of chocolate shops my sister had recommended, but I just noticed the sign that said it was closed midday. I turned around to leave, but a lady came out and asked what I wanted. I told her, “Un chocolat a l’Ancienne,” but that I’d come back later. She said, “Pas de problème” and sat me in a seat in the corner by the window.

The thick hot chocolate was served in a small yellow pitcher along with a vase of sparkling water. It took me about an hour to drink the whole thing, but it was cool hanging in the closed shop and checking out all the random art pieces. At one point, another French woman burst into the door, who I assumed to be the owner. She didn’t notice me at first in the corner. But when she turned around, she gave me a confused, “Euh, bonjour…”

RECIPE
makes 2

4 oz bittersweet chocolate, the bar kind, chopped
1/4 c hot water
1 1/2 c milk
1/2 a vanilla bean, seeded
1/4 tsp cinnamon
A pinch of cayenne
A pinch of sea salt

1. Melt the chocolate in a double boiler (a pot over simmering water) then set aside.
2. Meanwhile simmer the milk with the cinnamon, chile, salt, and vanilla bean (toss the actual bean in after you seed it, too, and remove it later), for about 10 min.
3. Stir in the hot water into the melted chocolate, and then gradually add the milk.

RUBY RED “LEMONADE”

I love the color of ruby red grapefruit. The citrus makes the drink real refreshing, too. Add an ounce or two of vodka to transform it into a summer cocktail.

RECIPE
makes 2

2 ruby red grapefruits, juiced (about 1 1/4 c)
1/3 c sugar + 1/3 c water (simple syrup)
3/4 c sparkling water
a few sprigs of fresh mint

1. First make your simple syrup. Combine the sugar and water in a pot on a stove and bring to a boil. Once it boils, remove from heat and toss in a handful of fresh mint leaves. Let cool. If you want to avoid this step completely, use agave instead.
2. Juice your grapefruits and divide among the two glasses.
3. Stir in some simple syrup and then top with sparkling water. Add more syrup if you like it sweeter.
4. Garnish with fresh mint.