Tuesday, September 18, 2012
The Land of Milk and Agave
This post is terribly irreverent. You can turn back now. Just know that you have been warned, that's all I'm saying. It all started when I was sitting in church on Sunday, this time actually listening to the sermon. At least I tried to focus and listen to all of it, instead of daydreaming. It was about Moses. Moses and the burning bush, only it wasn't really burning, Moses freeing his people, Moses and the Land of Milk and Honey. Milk and honey. Milk and agave. Milk and agave and unsweetened cocoa, a revelation. Hint: here's where the daydreaming began. Chocolate syrup has been a bit of an issue for me. Any of the premade stuff is full of corn syrup and even food coloring, if you can believe that one. At one point, I subjected myself to making homemade chocolate syrup for my children as not to deprive them of what I consider one of the great pleasures in life: icy cold, chocolate milk. But they consumed the chocolate syrup so voraciously, that it was all I could do to keep up. They not only wanted it in their milk, they insisted on dribbling it on pancakes and waffles, using it to smother scoops of chocolate chip ice cream, and then my husband constantly helped himself to as much as he wanted, likely squeezing it straight into his mouth whenever I wasn't looking. At this point, we were going through at least 3 squeeze bottles full a week. Pure insanity. I stopped making this delightful syrup maybe a year ago. But that hasn't stopped me from craving a delicious, cold chocolaty beverage from time to time. And it doesn't help that every work out magazine lately has been extolling the virtues of drinking low fat chocolate milk after a workout to "rebuild" your muscles. So, after the gym one morning, as my kids ate their Cheerios, I stood with my back to them and secretly experimented with the only things I had in the cabinet: Hershey's Unsweetened Cocoa and vanilla scented agave syrup from the health food store. By mixing 1 teaspoon cocoa with 1 1/2 teaspoons agave syrup into a paste and then adding a cup and 1/2 of low fat milk, I had come up with a heavenly concoction. I know that keeping this recipe all to myself, not sharing it with my people may be perceived as selfish, maybe even sinful. But I believe that they are better off without this temptation and I am a better person for taking responsibility and shouldering this burden, alone.
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