2/3 cup milk (2%)
2 T heavy whipping cream
1 t brown sugar
1/2 t confectioner's sugar
1/8 t instant espresso or coffee powder, optional
2 oz dark choc, chopped
whipped cream and choc shavings on top
In a saucepan, heat milk, cream, sugars, and espresso powder until bubbles form around the sides of the pan. Remove from heat and whisk in dark chocolate until melted. Serve in mugs with whipped cream and chocolate shavings.
Ingredients
2 T coconut oil or olive oil
1/2 c popcorn kernels
Salt, to taste
Directions
1. In a large, heavy-bottomed saucepan over medium heat, combine oil and a couple popcorn kernels to test the heat. Cover and wait for kernels to pop, several minutes. Have a serving bowl ready.
2. Once the kernels pop, turn off burner, remove pot from heat and pour in remaining kernels. Cover again and gentle shake to distribute the kernels evenly. You can wait a few seconds for the kernels and oil to get to the same temperature before returning to heat, if desired.
3. Put the pot back on burner at medium and cook until popped. You can shake the pan occasionally to try to distribute evening over the heat and tip the lid open occasionally to carefully let out some extra steam (you don't want to steam the kernels or they will be rubbery). If the pot starts to overfill, you can dump some of the finished popcorn into a the serving bowl before continuing to cook the rest.
4. Once all popcorn is done, you can add salt, to taste and any other topping desired. This website is a good source for toppings and other popcorn recipes: Perfect Stovetop Popcorn - Cookie and Kate
