Two years ago, for our first Christmas in Tokyo, my thoughtful husband did everything he could to make me feel at home. I had a really difficult time not being in Minnesota with my family and he knew that I was struggling a bit. Fortunately, Christmas in Tokyo is just as festive as Minnesota, if not more so, minus the snow of course.  One of the things Brad got to keep me in the holiday spirit was a sampling of hot chocolate stir sticks.They were simply blocks of chocolate at the end of wooden sticks. I don’t know where I had been, but I had never seen these before and I was so excited to give them a try! They reminded me of an Argentine Submarino (Argentine hot chocolate) that we enjoyed in Buenos Aires a few years ago. It’s hard to find anything more fitting for hot milk than a big hunk of chocolate that slowly melts, creating a rich, comforting mug of wonderfulness.

Two years after the idea entered my mind, I finally got around to making my own hot chocolate stir sticks. I wanted to try some new flavors that I hadn’t seen before, so I used what I had in my pantry cabinet to add a little flare to the dark chocolate base for the sticks. One clear option was the addition of matcha powder to the chocolate. After all, what is Tokyo Terrace without a little Japanese twist, right? I also made an almond and pink sea salt stir stick, and another with warm, spicy cinnamon.

There are so many options for creative flavor combinations- you could even make the sticks a little bigger and add mini marshmallows if you wanted to! Crushed peppermint candy is another classic addition. These stir sticks also makes very nice Christmas or hostess gifts. All you need is an ice-cube tray, some chocolate chips, and perhaps something to dress them up- a ribbon to tie at the top of the stick, or a sprinkling of powdered sugar to make them look pretty. These are easy to make in large batches, so you can get a bunch of gifts taken care of easily!

Hot Chocolate Stir Sticks

Makes about 12-16 stir sticks

I’m providing the basic recipe for you below without the addition of other flavors. If you’d like to add your own creative twist to the basic recipe, it’s relatively simple. If you are using almond extract or peppermint extract, go with about 1/2 to 1 teaspoon for 4 cups of chocolate chips. If you are using something like cinnamon or other dried spices, add a little at a time and taste it to make sure it is acceptable for your palate. Keep in mind, however, that these will be slightly mellowed out in flavor when they are added to the hot milk. If you use sea salt, a sprinkling on the top of the chocolate is plenty for some, but if the salt is particularly mild, you may want to add a touch to the melted chocolate as well.

Ingredients:

4 cups bittersweet chocolate chips (I used Ghiradelli)

1/3 cup cocoa powder

Materials:

Bamboo skewers or craft sticks

piping bag or ziplock

ice cube tray

Put the chocolate chips in a microwave-safe bowl. With the microwave on its lowest setting, microwave the chips for 30-45 seconds. Remove from the microwave and stir. Continue doing this in about 30 second increments, stirring after each increment, until the chocolate chips are almost completely melted. There should still be a couple lumps left- just stir everything together and they should disappear. If they don’t, place the bowl back in the microwave for about 10 seconds. When the chocolate is completely melted, stir in the cocoa powder.

Let the chocolate sit for 3 or 4 minutes. Transfer the melted chocolate to a piping bag or ziplock. If you are using a ziplock, clip the bottom corner of the bag with scissors. Pipe the chocolate into your ice cube tray. Use a small spoon to smooth the top of the chocolate. Insert the stir sticks and allow to sit (at room temperature is best) until the chocolate sets. If you notice imperfections in the finished product, melt more chocolate (I like to make a creamy ganache by adding about a tablespoon of cream to 1 cup of chocolate chips) and dip the stir sticks to create a nice outer layer. Allow them to cool on wax or parchment paper. This is also a great time to add your garnishes- crushed peppermint, sea salt, etc. If you adding cinnamon or powdered sugar, the chocolate will need to be nearly cooled so that the powder doesn’t dissolve.

For the hot chocolate:

Heat 6 oz. of milk in a small saucepan or gently in the microwave. When the milk is hot (not boiling, just letting off a nice steam) transfer it to a mug. Stir with your hot chocolate stir stick until the chocolate has completely melted and sip away!

Is it May? Really??? It’s hard to tell here in Minnesota because it is chilly, rainy, and more like March than May. Still, whether it feels like or not, Cinco de Mayo has arrived! Hopefully warmer weather will not be far behind.

I don’t know about the rest of you, but May really snuck up on me. I’m still writing April as the date on various papers without a second thought. Lately, time seems to stand still and fly by at the same time. With so many crazy things happening in the world, I think Cinco de Mayo is just what some of us need to unwind and enjoy some down time.

In the spirit of this holiday, I’ve put together some menu ideas from past posts here on Tokyo Terrace. These are some of my favorite recipes, especially the addicting guacamole wontons and empanadas- delicious and perfect washed down with a raspberry and key lime margarita. Olé!

• Classic Margarita
• Argentine Empanadas
• Guacamole Wontons
• Raspberry Key Lime Margarita
• Blood Orange Margarita
• Fish Taco Cups

What will you be enjoying (or what did you enjoy) for Cinco de Mayo this year? I’d love to hear about some other ideas!

I’m sorry it has taken me so long to put up a new post. After all the cars, trains and planes that carried us through Tokyo, Seattle, Salt Lake City, Denver, Minneapolis, Chicago, Detroit and finally Tokyo again (in that order), I needed a few days to clear my head. Rather than going into all the details, I’ll just say this: there was a lot of laughter, hugs, food, wine, and SNOW!

It was great to spend time with both my family and my husband’s. We had a truly blessed Christmas season. So much so that my waistline was screaming for me to leave it alone for a few days! Yeah, I ate myself into oblivion and was in desperate need of some detoxification. I did a pretty good job eating light for the first 5 days after returning to Japan. No dairy, no sugar, limited caffeine and no alcohol. I feel back to the way things were before all the abuse to my system. Now, I’m working on overhauling my daily diet so things can continue to go in the right direction (down), giving me a healthy start to the new year. And it would be great if my swimsuit didn’t hate me when spring break comes around…just sayin’.

I’m not using the dreaded “R” word here. Resolutions usually mean “will fail miserably in only 2 days”. Instead, I am simply making a decision to be different. I will indulge when it is appropriate and only then. I will have control over food and make good, healthy, sustainable choices without completely depriving myself. I will cook cleaner meals. And I will be happy with myself. That’s all there is to it.

Am I getting myself into a deep hole? I hope not.

It may seem strange to pair a cocktail with a post like this one. I recognize that. I thought it would be a symbolic gesture- one last cocktail for a little while so I can get things under control. I will not be abandoning my blog style, including the cocktail side of things, just balancing them out a bit more.

To toast my new venture, here is a delicious variation of the Sidecar made with the syrupy leftovers of some candied kumquats and yuzu I made, along with a little fresh orange juice. The intense citrus flavor is beautiful and welcome in these darker winter days. Kumquats and yuzu are classic winter citrus fruits found in Tokyo around this time of year. Yuzu season is coming to a close, but not before the tiny orange kumquats begin to dot various trees, making winter seem a little more cheerful.

I would love to hear how you’re changing your eating habits after a season of overindulgence! I’m always up for suggestions and brilliant ideas!

Cheers!

Winter Citrus Sidecar

Makes 2 drinks

3 oz. whiskey (I used Japanese whiskey, but Stranahan’s or Macallan are good choices too)

2 oz. fresh squeezed orange or clementine juice

2 oz. kumquat/yuzu syrup (click here to make your own kumquat simple syrup, or use the leftovers from homemade candied citrus if you have it)

Super fine sugar for rimming the glass

1. Use a lemon wedge to moisten the rims of two cocktail glasses. Carefully dip them in the sugar.

2. Combine all the ingredients except the sugar in a shaker filled with ice. Shake for about 30 seconds or until you see a little frost on the metal shaker.

3. Pour into the cocktail glasses and serve.

As I write (or type, as it were) the rain is falling outside my window. The air is cold and damp, reminiscent of November rather than mid April. Still, in the midst of a dreary beginning to spring, the sakura have bloomed and given a delicate beauty to the gray skies. Somehow the rain becomes more romantic when it is falling on the pale pink petals of the cherry blossom tree.

My first experience with these iconic Japanese trees was last spring. In the weeks prior to the day when I took the photos for that post, I had been insanely busy. Life seems to accelerate about a million times for us in the spring, but when I stumbled upon 5 or 6 sakura trees along the Tamagawa River, I felt as though everything stood still. The hustle and bustle of life slowed down for a few minutes scented with the sweetness of fresh blossoms and warm spring air.

This year, the experience was a bit more rushed. Life has been busy yet again, which along with the crummy weather has made Sakura season seem shorter. Still we were able to enjoy a few moments among the pedals as they fell like snow from the trees. We live very close to a park with massive Sakura trees that take your breath away. During ohanami, crowds of people flock to any Sakura tree they can find, armed with blankets, food, and  beverages. Grocery stores are full of Sakura-themed treats that are dressed up especially for ohanami. I found this Japanese Sakura Wine, complete with tiny gold flakes in the shape of cherry blossoms, along with various mochi treats flavored with matcha and filled with red bean paste.

There is no question that ohanami is one of the greatest times of year in Japan. The already hauntingly beautiful scenery in Japan is enhanced by the light frosting of Sakura flowers for a brief time. The Japanese have successfully learned how to embrace this time of year in a way that I have yet to do. Next year, my goal is to be free and clear of anything that could take away my chances at experience ohanami at its peak. I will sit under the cherry blossoms on a blanket eating, drinking and breathing in the scent of a Japanese spring with friends. I promise!

One of the perks of being a teacher is being able to indulge in a full week of wonderful, relaxing vacation time in March/April. Spring break has usually meant a road trip with my family from chilly Minnesota to a much warmer Tennessee. The memories I carry with me of those road trips are some of the best that I possess. My sister and I have so many great inside jokes from hours of sitting in the back seat together. We’d laugh until we cried. Then, inevitably, I’d fall asleep for a few hours while my sister waited impatiently for me to wake up and play again. To this day I have no problem falling asleep in moving vehicles. It’s awesome.

Spring break for many of my friends growing up meant going to Florida or other exotic locations where they could play on the beach, go to Disney World, and have plenty of exciting stories and pictures to share upon returning to school. I can’t say that I didn’t feel a little jealous at times, but looking back I wouldn’t trade places with them for anything. Even though my grandpa Smith used to wake us up at 4:30am banging pots and pans around in the kitchen as he prepared to make gravy and biscuits. They were always cold by the time my sister and I crawled out of bed because he made them so early, but they were still delicious.

For the past two years, we have spent spring break with the high school choir at our school. Last year, it was Oklahoma and Texas (yeehaw!) and this year, to my immense pleasure and excitement, was Honolulu, Hawaii! For 5 full days, we enjoyed the beautiful ocean air and warming sun at Waikiki Beach. Time went by too quickly, of course, and there are a million things I did not get to see that I wish I had. However, I’d say our trip was pretty amazing.

We indulged in a little shopping, eating, lounging on the beach, and having a great time with a great group of kids. Yes, we “gave up” what could have been a vacation that was totally free of responsibility to have a week of chaperoning. But trust me when I say that it was totally worth it. Even though I now need a vacation from my vacation…

While we were in Honolulu, I made a couple visits to Island Vintage Coffee and became totally addicted to their Hawaiian Honey Latte. Oh man is it good! Honey, cinnamon, and Kona coffee come together to make a unique coffee beverage with the gentle sweetness of honey. I actually intensely dislike sugar in my coffee, but honey has a completely different flavor that doesn’t take away from the natural taste of the coffee itself.

Almost that very same day, I discovered the Honolulu Cookie Company. Their shortbread cookies are made on the island of Honolulu and include tantalizing, tropical flavors like macademia nut dipped in chocolate, Kona coffee, pineapple, and liliki (Passion Fruit.) If you don’t happen to be going to Honolulu any time soon, you can order the cookies here. Just whip up my version of the Hawaiian Honey Latte, close your eyes and you’ll feel like you are sitting on a balcony in the early morning looking over the Pacific Ocean…

This recipe is a variation of what Brad and I have every morning. I know, seems like we are adding a lot of extra work making lattes every morning. Trust me when I say that it really is simple. It’s all about the coffee itself and the coffee maker. I’ve tried a number of coffee makers and the Bialetti Espresso Maker is my all-time favorite. We use a hand held frother that works just great. It might not be as fancy as a Starbuck’s latte, but we love it!

Hawaiian Honey Latte

makes 2 servings

1 cup milk

4 shots brewed espresso or strong coffee (if you can find Kona coffee, use it- it’s more authentic!)

2 tablespoons honey

1 teaspoon cinnamon plus extra for dusting

In an espresso or coffee maker, add the grinds and the teaspoon of cinnamon. Brew as directed for your coffee maker.

Meanwhile, heat the milk in a sauce pan over low heat until it begins to steam but not boil. Pour equal amounts of milk into two mugs. Add 1 tablespoon of honey to each mug and stir into the milk until it has dissolved. Use a hand-held frother to create a nice layer of creamy foam. Carefully pour the brewed coffee into each mug. Dust with extra cinnamon and serve immediately.

Below is my favorite recipe for hot chocolate. I like mine with a little spice, so I add a small amount of cayenne pepper. You could substitute cinnamon for the cayenne if you are not a fan of the heat.

Spicy Hot Chocolate