Styling by Libbie Summers
Photography by Chia Chong
When you didn’t get quite enough sugar on Valentine’s Day, this deliciousness will do the trick! A little jolt of espresso, a lot of malted milk, the slightest cherry and a whole lot of goodness!
Iced Malted Cherry Coffee (a dessert coffee drink)
What you need: 1 cup brewed espresso
1/2 cup malted milk powder
2 teaspoons cherry syrup (yes, that “cherry syrup”)
Whipped cream (I colored mine pink)
What to do: In a large Mason jar, add hot coffee and malted milk powder. Place the lid on the jar and gently shake the contents until the malted milk powder is dissolved. Place jar in the refrigerator to cool for 30 minutes. Remove from refrigerator and add cherry juice. Shake again. Pack two glasses with ice and pour coffee mixture over. Garnish with a dollop of freshly whipped cream and a dusting of malted milk powder. Serve immediately.
Libbie’s Food Styling Props: Burlap Coffee Bag I poached from Perc coffee while we were there doing a podcast, Vintage Mason Jar with Zinc lid purchased from Habersham Antiques Market, Hermes Ribbon from where else, Vintage silver iced tea spoon purchased from an Antique shop in Annapolis, MD that I can’t remember the name of (it’s on Maryland Avenue and the owner is British), black straw liberated from a coffee shop in North Carolina that I would rather not mention since their significant straw loss could be traced back to me.
I look forward to the first day of the year that’s JUST chilly enough to have an excuse to make Le Chocolat Chaud. In Savannah, I’m typically waiting 2 months past the rest of the country. But yet, I wait.
If you are chocolate shy, this hot chocolate is probably not for you. Not because it’s too sweet or too rich, because French drinking chocolate is neither. It’s typically made with whole milk (not cream) and the best chocolate your francs can buy. So it’s real chocolate you are drinking/sipping, and it’s heaven. I’m not going to lie, I like to drop a store bought marshmallow in at the end and a sprinkle of flake sea salt. Because no matter how much Le Chocolat Chaud I drink…I’m still from Missouri. Le Chocolate Chaud via Missouri serves 4 (France) 2 (Missouri)
What you need:
2 cups whole milk
5 ounces best quality possible bittersweet chocolate, chopped
Pinch of sugar (optional)
Pinch of flaked sea salt
Homemade marshmallows (optional)
What to do: Add milk to a medium heavy bottom sauce pan and bring to a low simmer. Whisk in chocolate and stir until melted. Add sugar and continue cooking and whisking for another 2-3 minutes.
To Serve: Divid mixture between two cups and sprinkle each with a bit of sea salt. Float a marshmallow on each if desired.
It’s customary in the United States of America to leave cookies out for Santa on Christmas Eve. But what if your Santa isn’t American? Let the kids think outside of their home circle this Christmas and bake up some Santa treats for an International Saint Nick!
French Santa: 1 serving Macarons
1 glass Armagnac
By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest Photography
It’s funny how people come in and out of your life at the perfect time. Brian Hart Hoffman is one of those people. I had lost touch with Brian for a few years (no fault of either of ours) and BAM, just like that, we’re both guests at a private dinner in Charleston that ALSO just happened to fall on his birthday (of which he didn’t let me forget)! It was such fun catching up and reconnecting. I’ve always loved Brian’s energy, his zest for life, his laugh and his beautiful blue eyes. I’ve admired the business acumen of not only he and his brother, but their mother,Phyllis Hoffman DePiano, who started the family business –Hoffman Media where Brian serves as president and chief creative officer of the business, overseeing the editorial planning and brand direction for all publications and books. He’s also been the driving force behind the launch of The Cottage Journal, Southern Home, Southern Cast Iron and my favorite, Bake from Scratch (check out their instagram feed…you’ll get lost down a beautiful baked rabbit hole). Here’s the fun part of reconnecting with Brian…he’s now a published author!!
The Coupe features signature recipes from the country’s best mixologists and barkeeps and embraces the mood and magic that comes from drinking a craft cocktail from this storied glass. Brian’s personal coupe collection inspired this book, and he offers tips for collecting coupes and styling the home bar.
The Coupe also features easy and elegant dessert recipes perfect for serving in coupes, a primer on citrus garnishes, and simple syrup recipes that add depth and
flavor to cocktails. I keep my signed copy right on my bar next to the only two coupe glasses I own. Brian has pressured me into getting more!
ENTER TO WIN A COPY: In honor of the release of Brian’s first book, he’s signing one for a lucky WINNER!!! Just head over to my instagram and enter to Win. For now, I took the challenge and came up with a coupe worthy cocktail of my own. Brian said it sounded delicious…I can’t wait to make it for him…maybe he’ll bring a glass.
1. Make Rosemary Simple Syrup: In a small saucepan over medium heat add ½ cup water
and sugar. Cook just until sugar dissolves. Remove from heat and add 1 rosemary stem. Allow to sit until cooled (you can refrigerate for faster cooling). Remove stem after cooling. (you’ll have plenty of rosemary simple syrup for a few cocktails!)
2. Chill Coupe Glass: Pack a coupe glass with ice and pour water over. Set aside.
3. Make Cocktail: Add ice to a cocktail shaker. Pour in 1ounce apple cider, 1
ounce vodka and splash of Rosemary Simple Syrup. SHAKE. SHAKE. SHAKE.
4.Pour out ice water from coupe glass. Run fresh rosemary stem around the rim of the glass. Strain cocktail from shaker into glass. Garnish with rosemary. Serve