RECIPES
Food is a reflection — and I returned to cooking after years of culinary neglect (who wants to sauté anything after commuting home from a job that sucks the life out of you? What are we sautéing the onions in, depression? lol, sorry). I forgot you can tell whole stories with a pot: your story, your people’s story, the good and the bad. If you’re mindful, you can even honor someone else’s story without being weird about it. You shouldn’t live to eat — insert <Pilates, gym, Ozempic, blah blah blah> — but food can be a source of joy. There is science behind it and there’s a reason it’s such a distinctive, central element in most cultures.
I cherish diversity, and my palate does too (my taste buds love to get their edges snatched). But listen — if you prefer familiarity, there’s nothing wrong with sticking to what works. If it ain’t broke, and all that jazz. You may see nods to my Caribbean, Black Southern, and Midwestern roots, plus my DMV (DC, MD, VA) sensibilities and NYC exploits. I’m not a big Holiday Person… but I am a big “we deserve good food” person. So here, some holiday recipes for that ass the culture:
INGREDIENTS
- 4 cups milk (whole / oat / almond / coconut)
- 10 oz milk chocolate (chips or chopped)
- 1½ tbsp cocoa powder (for depth)
- 1 tsp peppermint extract (measure it)
- ¼ tsp salt
- Optional: ¼–½ cup cream or half & half (extra body)
Milk note: Coconut milk adds a subtle flavor; it’s usually a bit less creamy than whole/oat.
WHITE CHOC WHIP
- 1½ cups cold heavy cream
- 4–5 tbsp melted white chocolate
- Optional: 1 tsp vanilla
How: Whisk (or jar-shake) to soft, spoonable peaks. Don’t take it to butter.
INSTRUCTIONS
- Heat milk gently over medium-low. Warm, not boiling.
- Whisk in milk chocolate + cocoa until melted and glossy.
- Add salt + peppermint extract. Taste and adjust.
- Stir in cream if using.
- Serve hot. Add whipped cream. Choose your toppings.
Texture control: This is intentionally rich and full-bodied (still a drink). Prefer it lighter? Add warm milk a splash at a time.
GARNISH
Crushed peppermint/candy cane • milk + white chocolate shavings • drizzle • marshmallows (optional, but… why deny yourself?)
Yields: 2 large • 4 medium • 8 small mugs
Peppermint schnapps: If adding alcohol, reduce peppermint extract.
• ¼ cup schnapps → ½ tsp extract
• ½ cup schnapps → ¼ tsp or none
Add alcohol at the end, off heat.
Milk swaps: Whole or full-fat oat milk work best. Almond is lighter. Carton coconut milk adds flavor but less creaminess. If using thinner milk + alcohol, keep the cream.
Decadent paths:
• Drinkable rich: keep 10 oz chocolate + add ¼–½ cup cream
• Extra-decadent: increase chocolate to 11–12 oz, optional ½ cup cream swap
Texture control: Cocoa adds depth without heaviness. Add warm milk to loosen.
