San Churro Classic Spanish Hot Chocolate

You’ve probably noticed that my recent posts have got nothing to do with what I have been cooking. Please forgive me. Uninspired is probably not the right term but it is something akin to it. But very soon, I promise, I’ll be back in the kitchen to try out some new recipes to add to my repertoire.

In the meantime, this post is to thank good friends of mine from the west coast for gifting me with hot chocolate mix from San Churro. Thank you Doms & Dei! Love it!

A recipe on how to make a classic Spanish hot chocolate is printed on the very stylish looking can it came in. Follow it to the dot and you get a thick and rich chocolate drink. The only thing missing???? The churros!

San Churro has got a branch in the Sunshine Coast (which is a couple of hours drive from where we live). I have a better chance of visiting it in NSW or WA in the near future. No plans to head up the coast any time soon.

Just in case you can’t read the recipe in the photo I’ve re-printed it below:

How to Make Classic Spanish Hot Chocolate

1 cup milk

2 heaped scoops (approximately 40 grams) of Classic Spanish Chocolate powder

1. Heat up the milk in a saucepan.

2. When milk is warm add the chocolate powder and stir continuously over low heat until mixture thickens. DO NOT BOIL.

Thé De Chine (Tea Glass with Filter)

My lovely wife was at the shops one day when she stumbled upon this curious looking tea implement. First person she thought of was yours truly, of course. She purchased it and gave it to me just because… There was no special occasion but I certainly felt special.

My love of tea has caused me to “unintentionally” accumulate all sorts of apparatus to enhance my enjoyment of it. This latest addition would have to be the most exquisite and delicate of the bunch.

When given the option I’d rather have “loose leaf” rather than “tea bags”. But using loose leaf can be a messy affair if not done right or if you lack the right gadget. It is especially tricky if you’re only making it for one.

My new Thé De Chine is intended to be a personal infuser set. It makes brewing tea for one a lot less complicated. Simply add your loose leaf tea, pour in hot water, and let the tea steep to your taste. The lid acts as a trivet when you are done brewing.

So thanks once again sweetheart! I love you too!

Not quite my birthday

It was actually Cherry’s (my wife) birthday yesterday and not mine. But along with a package she received from the UK were gifts for me from my mother-in-law (Inay Carmen).

I love coffee but I also love tea. This is evidenced by the fact that in my tiny cupboard in the office you’ll find at least half a dozen varieties of tea.

When Cherry came back from London she brought with her a couple of cans of Ceylon tea from Harrods. I’m not really that fussed with brands but I expressed how good the tea was. She must have mentioned it to my “mabait na biyenan” (*sip sip*). Inay must have thought it inappropriate not to have something for her favourite “manugang” (naks! *sip sip* na naman!). So, together with Cherry’s gift she sent over a couple of varieties of tea from Harrods, of course. There was also a very English apron that came with it.

I just would like to say Thank you Inay!

Australian Customs have got one of the strictest quarantine policies in the world. A “reality” TV series was created to show this (Border Security). Inay’s package did not escape the close scrutiny of this government department. You'd think x-ray and sniffer dogs would have been enough. Nope! One of the tea packages was actually opened to satisfy themselves that there was nothing prohibited.