Just like numerous fellow humans, the sky, the stars and the unknown space captivate us. Experiencing the clear southern hemisphere skies in winter that provides a phenomenon view of the vast expanse of the milky way has been one of the best charms. A visit to the night tour at the Sydney observatory sealed our love for these open skies. Our piggy bank slowly filling up for a telescopic camera too.
Though a very old house, the current abode has a beautiful front yard that allows us a clear view of the sky. The forest fringe provides the necessary darkness to illuminate the twinkling stars. So all we need is a couple of warm blankets, hoodies and snacks to watch the moon and the sky.
During the total lunar eclipse on 26th May, that is exactly what we did. The phenomenal blood moon effect again the chilling wind was a perfect eerie setting. What kept us going is some snacks and a thermos filled with hot chocolate to share. Hold on, not just any hot chocolate, it was the fresh mint hot chocolate.
Why is fresh mint hot chocolate so popular?
To start with it is a real deal. Most winters go hand in hand with the satisfying, dopamine (happy hormone) releasing chocolate. Real dark Chocolate has so much energy to provide that helps to keep warm. Pair it with milk and you have the nightcap perfected. Then comes the fresh mint. A few bruised leaves, the freshness seeped in the milk and you have the best ever hot chocolate that you ever want.
All this while I am talking about the 70 percent dark chocolate, not the instant pack of hot chocolate. It takes a bit longer than the kettle that boils, but it also makes a world of difference in terms of flavour and nutrition. It is also not with a high amount of sugar as we are adding none to it.
So here is mine with the images quickly snapped in the corner of the kitchen before we head back to watch the celestial drama unfolds.
Don’t wait for another total eclipse take this recipe. The recipe works on any day, especially the chilly ones. Hope you enjoy it.
Fresh mint hot chocolate
- 2 tbsp chocolate - dark (chopped)
- 2 cups low fat milk
- 10 leaves mint leaves
- sweetener ( as needed)
- Add the milk to the saucepan, add the min leaves and bring to a boil.
- Lower the heat, add the chopped chocolate and stir.
- Ppour into cups and stir in a sweetner if you like.