The DIY Pantry (58 page)

Nothing makes a cold, dreary day better more than a cup of steaming hot chocolate. Store-brand versions often contain unidentifiable ingredients, so you never know what’s in your cup, but now, with this recipe, you don’t have to worry. Filled with only wholesome ingredients and the flavor you’ve always loved, this recipe is perfect for rainy days or right after a snowstorm.

1. Place powdered sugar, cocoa powder, cocoa butter, and salt in a food processor and pulse until everything is finely powdered. Scrape in the seeds from a vanilla bean and set aside. If you’d like extra “vanilla-y” flavor, place the split bean in the storage container along with the hot cocoa mix.
   
2. To serve, place 2 heaping tablespoons in a large mug and pour boiling water or hot milk over. Stir until dissolved. Sip and enjoy.
   
3. Store mix in an airtight container for up to 6 months.
   

Eggnog is one of winter’s delights and since the Middle Ages has served as a toast to prosperity and good health. The saccarine supermarket varieties today don’t hold a candle to the “real thing” in either flavor or nutrition and are often stuffed full of chemical additives, so this winter, whip up a batch of this classic drink and raise a toast to a healthy, blessed new year.

Oh, and an important note about raw eggs: raw egg yolks are packed full of fantastic nutrition, including caretenoids, essential fatty acids, a host of vitamins, minerals, and folic acid, just to name a few. However, conventional store-bought eggs also tend to sit around for a few weeks before they’re sold, so they can be a breeding ground for bacteria and should NOT be consumed raw, especially if you’re pregnant or dealing with illness. Thus, if you’re going to use raw egg yolks, this is one time when it’s important to source out fresh eggs from chickens raised on pasture (or even in a backyard!). If you don’t know where to look, see the Appendix at the back of this book for a few ideas.

1. Place all ingredients in a blender or a large bowl. Blend or whisk until very smooth and a bit frothy.
   
2. Set in the refrigerator for at least 1 hour and preferably overnight to chill thoroughly and allow flavors to blend.
   
3. Serve chilled. Store in the refrigerator for up to 2 days.
   

There is nothing more refreshing on a hot summer day than lemonade, but most mixes are chock-full of processed sugars. This homemade version of the classic drink uses honey as the sweetener to cut out a lot of the unnecessary sweetness, but retains the bright flavor you crave.