Warm Your Soul Delights

By Lisa Payne

My mom has a Christmas tradition where every year she gives the grandchildren a special ornament to hang on the tree. The ornaments have accumulated, and special memories surround each one. The kids keep them in their own special box to open up year after year. And when we put them away they always know which ones are theirs, which makes clean-up a breeze. I even have a huge box of my own ornaments she and my grandma have given me over the years too! Stories adorn our tree. Thank you, mom.

We love traditions in this house. Another one we love is our good friend and neighbor Emily Hastings makes the kids hot chocolate and a special braided bread when the kids are busy outside sledding and building snow forts. My son Rowdy is already talking about snow days so he can go over there and eat the bread dipped in hot chocolate (a tradition my husband also grew up with!)

This year we will incorporate this bread and hot chocolate tradition after hanging ornaments on the tree. Thank you mom and Emily for the inspiration this month, and for providing our family with treasured memories.

Homemade Hot Chocolate

Batch Powder Form:

Ingredients

• 2 cups powdered sugar

• 1 cup dutch-processed cocoa powder

• 2 ½ cups powdered milk

• 2 tsp. cornstarch

• 1 tsp. kosher salt

In large mixing bowl, combine all of the ingredients with a whisk and store in an airtight container for up to six months.

To make, mix together one cup of hot milk or water with ¼ cup hot chocolate mix. Stir well to combine. Top with marshmallows and enjoy!

Fresh Hot Chocolate (serves 4):

• 6 cups whole milk

• 16 oz. high quality semisweet chocolate, chopped

• 8 tsp. packed brown sugar

• 2 tsp. vanilla

Heat the milk to steaming. Add the chopped chocolate, brown sugar, and vanilla and stir on low until melted. Pour into mugs and top with fresh whipped cream. Yum!

Emily’s Braided Christmas Bread

Makes 2 loaves. In mixer with dough hook attached, dissolve 2 Tbsp. yeast in 3 ¼ cups warm milk. Add and mix together:

• 3 Tbsp. melted butter

• 2 tsp. salt

• 2 Tbsp. sugar

• 5 beaten eggs

Mix in about 9 cups of flour, one cup at a time. Knead/mix for 10 minutes.

Cover and let rise until doubled. Divide dough into 6 pieces, 3 for each braided loaf. Roll into long strips. Twist and braid 3 together and form into a circle, connecting the ends, trying to hide the seams. Place onto a greased cookie sheet.

Brush with 1 egg mixed with 1 Tbsp. water. Cover and rise until doubled.

Bake at 350 degrees for 30 minutes or until golden brown.

Delicious dipped in hot chocolate!

Lisa Payne writes about food, home, and family. You can reach her at paynefam6@gmail.com.