a lifestyle blog about motherhood, intention, whimsical moments, and wellness
Gingerbread Hot Chocolate
Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.
I traveled to Seattle earlier in the fall for a glorious 3 days to be by myself and take a food photography/styling class in the heart of Pike Place Market. It’s amazing how clear-headed you become about life when you leave the normal routine and observe your own documentary from a distance. On the second and last day of the class we were asked to jot down what we felt our purpose was in creating and how we wanted to tell our story. I realized so many things about myself and my past on that trip and I knew the wind was beginning to carry me down a different path than the ones I’d been accustomed to before. There were deep moments of clarity on that trip that I will never forget.
Being a class on food, we ate well. The second morning was particularly rainy and we were served hot chocolate with bits of cinnamon and froth on top. It was divine and I made a mental note to never go back to powdered packets again.
Upon returning home I started seeing a change in myself and the things I said yes to. I grew more intentional and less apologetic about the decisions I made and I started cooking again. Just for the fun of it. A few nights ago I made myself a proper cup of hot chocolate with real, grown-up, ghirardelli, dark chocolate chips and sat myself on the back patio to watch the sunset. It was alllllmost as cozy as the PNW and I felt like a real woman with a tea cup and new pajamas I’d always said I’d buy but never did. We are never done growing up. And I promise you, the journey to get there is worth it.
In a chilled bowl, beat 1/2 cup cream and 1 teaspoon sugar in bowl until soft peaks form. Cover; chill.
For the hot chocolate:
Whisk 1/2 cup cream, 2 tablespoons sugar, gingerbread spice, and milk in medium saucepan over medium-high heat; bring to boil. Remove from heat. Add chocolate; whisk until smooth. Divide chocolate among mugs. Top with cream and garnish with crushed gingerbread cookies.
I am Casey Leigh. I love to share my life through this little blog. When you stop by you can expect pieces of my perspective on life, faith, kids, marriage, loss... with touches of art, creative inspiration, fashion, projects & things I love along the way. My gift to you, our story...