Anne BralyBrrr! It's chilly outside. Is there any better way to enjoy a cold winter day than curling up with a good book, a mug of hot chocolate in hand?
When we baby boomers were kids, hot chocolate didn't amount to more than heating up chocolate milk on the stove or adding boiling water to a weak powdered mix. Then something happened. Chocolatiers took note, woke up and realized lovers of hot chocolate were looking for something more.
Now there are mixes, such as those from Ghirardelli and Starbucks, that taste almost homemade, like rich chocolate ice cream melted and thinned with whole milk. Or you can make your own, starting with chunks of chocolate melted and stirred with any number of ingredients.
Still, in any hot chocolate, milk is a must, of course. Milk and chocolate are a marriage made in heaven, so hot chocolate could be the drink of angels.
"During the chilly months of winter, there is nothing quite as comforting as a warm cup of hot chocolate," says Laura Marbury, registered dietitian and nutrition affairs program manager for Southeast United Dairy Industry Association's Tennessee and Kentucky divisions.
And milk, she adds, makes the ultimate cup of cocoa. "Always use milk instead of water. Milk provides a much richer, creamier texture." Plus, it helps boost your daily consumption of calcium.
Not that hot chocolate isn't good enough on its own. But have you tried adding different ingredients? Marbury suggests:
* Cinnamon sticks. Use them as a stirrer.
* Crushed peppermints. Who doesn't love a little peppermint with their chocolate?
* Orange zest. Just a bit. You'll be surprised how well the flavors of chocolate and orange marry.
* Vanilla. That's a given.
* Pumpkin pie spice. Yes, it works.
Use cinnamon sticks as flavor-adding stirrers for hot chocolate."And don't forget the whipped cream!" Marbury adds.
For your morning jolt, afternoon pick-up or at the close of the day, hot chocolate may be the ideal drink.
"I love to drink hot chocolate for my after-dinner dessert," Marbury says. "It guarantees sweet dreams thanks to tryptophan, an amino acid in milk that is known to promote sleep. And try adding some fresh lavender to your next cup to really bring on the zzz's."
But one of the best things about hot chocolate? It's so easy to make and gives such long-lasting pleasure. Here's a recipe from the Dairy Association. You can find more at southeastdairy.org.
The Fairway Café's Mitchell London Hot Chocolate
1 quart fat-free white milk
1 1/4 pounds (20 ounces) semi-sweet chocolate, cut into chunks
1 quart low-fat chocolate milk
Whipped cream (optional)
Combine first 2 ingredients in a saucepan and cook over low heat 3 to 5 minutes or until chocolate melts.
Stir in a low-fat chocolate milk and cook until mixture reaches desired consistency, stirring constantly. Pour into individual mugs and garnish with whipped cream, if desired. Makes 4-6 servings.
Changing with the times
While long-standing tried-and-true Southern favorites will still be on the menu at Tupelo Honey Cafe, the restaurant is introducing several smaller sharable plates.
"Southern tastes are changing as a new generation of diners is influencing the way in which we eat," says Brian Sonoskus, executive chef. "Diners want to share their food as [they do] a table."
And their food choices are also trending toward more global flavors, he adds. So beginning March 4, you'll find new menu choices, including Country Ham and Cream Cheese Wontons with Shaved Honeyed Brussels Sprouts Salad, Fresh Herb Lamb Meatballs with House-Made Tomato Curry Sauce and Feta, Baked Three-Cheese Macaroni and Cheese with Cajun Blackened Shrimp, and House-Cured Atlantic Salmon with Crispy Potato Pancake and Tomato Jam. All are meant for sharing. The new small-plate dishes range from $6 to $14. Tupelo Honey is located in Warehouse Row, 1110 Market St.
New tastes in town
On the North side: With more than 100 restaurants around the country, Old Chicago Pizza now has a footprint in Chattanooga with the opening of its newest restaurant at Northgate Mall. Like its sister restaurants, Big River Grille and Bluewater Grille, all three of which fall under the Craftworks brand of restaurants, Old Chicago sports that great industrial-warehouse look with high ceilings and partial brick walls, but that's where the similarities pretty much end. While you can go there and get a burger or panini, this place is all about pizza and beers. Dozens of pizza combinations and specialty pizzas and close to 100 craft beers. Don't know which beer to order? Ask for a sample. But without a doubt, order the Chicago No. 7 deep-dish with pepperoni, Italian sausage, red onions, black olives, green peppers, sliced mushrooms and signature house pizza sauce.
It's so nice to see new restaurants open in the Hixson area after Hamilton Place getting the mother lode for so many years. I wonder what will come next now that CBL is breathing new life into its newly acquired mall?
Now, on to Chattanooga's growing Southside:
If you haven't been to the new Clyde's on Main, 122 West Main St. in the old Clyde's Auto Glass location, you're in for a taste explosion. This place is all about big flavors, from its sandwiches and salads to its burgers and beers. All smoked meats are cooked in-house, so you might want to try the smoked brisket sandwich. But Clyde's also brings back a Chattanooga original: The Choo-Choo Hot Fish sandwich, a huge piece of fish fried to a crispy finish and topped with spicy hot sauce, cole slaw and pickles and served on a bun. It's an amazing thing, but leave it up to the Monen's -- Mike and Taylor. Name familiar? Think Taco Mamacita, Milk and Honey, Urban Stack and Community Pie. This is one more eatery in their growing restaurant empire.
And the corner of Cowart and 14th streets, former homes of Southside Grill and Niko's, has come back to life with the opening of Belle Vita, a restaurant that takes a Mediterranean-meets-the-South approach to dining. The menu is a fusion of Greek, Italian and Southern cuisines. Where else in town will you find a burger with Mediterranean flair topped with pulled pork smoked in-house, along with cheese, tomato and onion? And I love the sound of fried green tomatoes layered with mozzarella, provolone and prosciutto, then dusted with Italian herbs and cracker meal.
Contact Anne Braly at abraly@timesfreepress.com.