Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Iced Chocolate & Anise Hyssop

Iced Chocolate & Anise Hyssop

Full disclosure - I love chocolate and I am an especially big fan of Askinosie ChocolatePrior to switching gears into librarianship, I worked for Askinosie as a wholesale account manager and educator. I'm very fortunate for the time I spent with them. It's an extraordinary company. 

Askinosie is a bean-to-bar chocolate maker located in Springfield, MO. They create from-scratch single origin chocolate in small batches using 100% directly sourced cocoa beans. Direct trade for Askinosie means frequent visits to origin to work with farmers, paying above market prices for the cocoa beans, and profit sharing with the farmers thereafter. Not only that, it means investing in the communities where the cocoa beans are grown through their program A Product of Change and sharing these experiences with students in our local community here in Springfield through Chocolate University. Phenomenal in and of itself, but the resulting chocolate is truly exceptional, each bar distinct in the flavors of its origin and production. If you've ever wanted to explore the flavor differences in single origin chocolate, I highly recommend the Single Origin Box

Needless to say, I always keep a fair amount of Askinosie in the house, whether chocolate bars to share with friends or cocoa powder and nibs for the kitchen. I recently picked up a bundle of anise hyssop at the farmers market (from the mint family, but tastes strikingly like anise) and decided to infuse it into a chocolate sauce. Whisked into milk it makes a wonderful iced chocolate drink, which, you know, is another way of saying chocolate milk. 

Consider this with a bit of vodka for a delicious chocolate cocktail. You can also try this recipe with fresh mint instead of anise hyssop. -Mallory

Iced Chocolate & Anise Hyssop
Serves 1
8 ounces milk
1/4 cup anise hyssop chocolate sauce**

Whisk together and serve on ice. 

**Anise Hyssop Chocolate Sauce
1 cup sugar
2/3 cup loosely packed anise hyssop leaves, stems removed and leaves roughly chopped/torn
2/3 cup cocoa powder (I use Askinosie)
1/2 teaspoon salt

Combine sugar with 1 cup water in a small saucepan over medium-high heat. Whisk to dissolve the sugar as it heats, then add in anise hyssop leaves. Place a lid on the saucepan and remove it from heat. Set aside and let it infuse for 1 hour.

Strain out the leaves, return the infused simple syrup to the small saucepan and heat on low heat. Whisk in cocoa powder and salt, stirring continuously until all of the clumps are gone. Remove from heat and let cool slightly before using. Refrigerate leftovers for up to one week. Pour it over ice cream, dip fresh fruit, or enjoy it with a spoon. 

 

 

 

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