Indulge me for a minute… no, actually indulge YOURSELF. Red Wine Hot Chocolate is a thing, and it is delicious!
We are on the other side of a winter storm which brought snow followed by freezing rain and then single digit temperatures, and I can’t think of a better drink to warm up with after navigating the frozen tundra that is currently Massachusetts.
The ingredient list is short, it comes together quickly, and the combination of red wine and chocolate is – unsurprisingly – quite good (the smooth acidity of the wine keeps the hot chocolate from being too cloyingly sweet). You could certainly simply add wine to instant hot cocoa, but making it from scratch yields a cup of unrivaled rich chocolatey goodness.
I’ll just be over here cuddled up with a mug of this blissful beverage until winter is over.
Prep Time: 2 minutes
Cook Time: 3-5 minutes
- 1 cup milk, preferably organic (I used 1%)
- 1/3 cup good quality dark chocolate (chips or finely chopped)
- 1/2 cup good quality dry red wine, such as Cabernet Sauvignon
- 1 Tbsp pure maple syrup, optional
Combine the milk and chocolate in a heavy-bottomed saucepan set over medium heat. Slowly heat the mixture, whisking often, until the chocolate has fully melted into the milk. Add in the red wine and stir until heated through. Taste and add maple syrup for additional sweetness, if desired.
I am well aware that the pumpkin spice phenomenon has gotten completely out of control, (I mean, what?!), but I still love the flavor of those warm spices combined together.
These energy bites are an easy and quick way to get your pumpkin spice fix without having to turn on the oven or stove. They have only a handful of ingredients, most of which you probably already have in your kitchen if you’re accustomed to making gluten-free goodies. They don’t have a ton of added sugar, but they will satiate your sweet tooth after lunch or as a mid-afternoon pick-me-up.
Let pumpkin spice season commence!
Prep Time: 10 minutes
Cook Time: 0 minutes
- 1/3 cup natural unsweetened cashew butter (peanut or almond butter may be substituted, but the mild flavor of cashew butter is preferred for this recipe)
- 1/4 cup pure maple syrup
- 1/2 tsp pure vanilla extract
- 2/3 cup old fashioned rolled oats, certified gluten-free if desired
- 1/3 cup blanched almond flour, plus more if needed (for the batch photographed in this post, I used an additional 3 Tbsp)
- 1 tsp pumpkin pie spice
- optional add-ins: chocolate chips, dried cranberries, chopped nuts, etc.
In a mixing bowl, add cashew butter, maple syrup, and vanilla extract; stir until fully combined.
Add in the rolled oats, almond flour (starting with 1/3 cup), and pumpkin pie spice; stir until fully combined. If mixture is super sticky, add more almond flour – one tablespoon at a time – until the dough is no longer sticky but still holds together.
Scoop out the dough using a cookie scoop or tablespoon measure, and roll into balls using the palms of your hands.
Place bites on a parchment paper-lined plate and chill in the fridge for at least one hour before transferring to an airtight container. Store in the fridge.