By Anya 32 Comments
This post is also available in: French
We’ve been waiting for so long to announce this news that I am having a hard time writing a cohesive first sentence. But here it is – we are working on a cookbook! It will be published by Roost Books and is due to come out in the Spring of 2014. We’ve been working on it all summer with the help of our wonderful editor over at Roost and the amazing Alison Fargis of Stonesong as our agent. The book will be hardcover, with all new recipes, and lots of photos of course.
Although the book will be a continuation of this blog in many ways, we are taking a bit of a different approach to it. We took into consideration all the emails and comments received from readers over these past two and a half years and left out most of the hard-to-find ingredients and unconventional techniques. It is really important to us that the recipes in this book are accessible to everyone, while still original and nutritious.
All the recipes are vegetarian, mostly vegan, and gluten-free. Many of them have instructions for both cooked and raw preparation. We are also working on a Play Time chapter where we cook with and for kids, knowing that so many of you are particularly interested in a healthier way of feeding the little ones.
It’s hard to describe how excited and immensely grateful we are for this opportunity. We want to thank each and every one of you for your support – visits, comments, emails – this book would have never happened without your encouragement.
The book has kept me busy, and I’ve hardly noticed the holiday season sneaking up. The days have become much shorter, and the air has been crisp and chilly. This is the perfect time to cure any hot chocolate cravings. This hot chocolate is spicy, rich, and heart-warming. Enjoy the season and celebrate with us. Cheers!
Spiced Hot Chocolate
3 cups hazelnut or almond milk
1 cinnamon stick
1-inch piece of fresh ginger – peeled and sliced
freshly ground nutmeg – to taste
1 vanilla bean – seeds scraped out
5 tablespoons coconut sugar or to taste
1 cup shredded cocoa butter
1/2 cup cocoa powder
1/4 cup mesquite powder
2 tablespoons maca powder
1 teaspoon ground ginger
In a medium saucepan, combine the nut milk, cinnamon stick, ginger, nutmeg, vanilla seeds and pod, and coconut sugar. Bring to a near boil, stirring to help the sugar dissolve. Remove from heat, cover and let infuse for 20-30 minutes. In the meantime, melt cocoa butter on a double boiler. Add in the rest of the ingredients, mix until smooth. Strain the milk and gradually add it into the chocolate mixture, mixing to combine as you go. Enjoy and stay warm.
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Comments
Zita saysCongratulations on the book! What a great news!
This hot chocolate is very tempting! I’m gonna give it a try!
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- Tiffany says
CONGRATULATIONS! It will be lovely, no doubt. Your creations — both in the kitchen and behind the lens of the camera, are amazing. Looking forward to it!
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- Tebasile says
Congratulations!!! I can’t wait to buy your book :-) .
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- Florence A. says
Bravo!! What a beautiful piece of news!! I LOVE your blog, you know it (I’m even proud to have helped a few French bloggers to discover it :).
I hope you will keep us informed of the different steps you’ll both take on this new adventure.
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- Nadia says
So happy for you!!! Spicy hot chocolate is exactly what I need wright now, thank you.
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- Ana says
Wow, this is such wonderful news! Even though I discovered your site just a short while ago, it’s already become one of my favourite places to come and get inspired about cooking and food, so clearly I can’t wait for the book to come out! :) A big congratulations!
See AlsoAnise Hyssop Whoopie Pies5-Ingredient Raspberry Crumb Bars (Gluten-Free, Vegan)Back to work – Basler Brunsli » delicious:daysIt's the Summer of the Slow Cooker (Including co*cktails!)Reply
- Chef Amber Shea says
I’m thrilled to hear the news about the cookbook – congratulations!
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- VeganLisa says
Fantastic news! I can’t wait to hold a copy in my hands. Congratulations. It will be such a tribute to your talent.
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- bonnie says
Sounds fantastic, can’t wait to buy a few copies for myself and others! Just wish I didn’t have to wait so long!
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- Sweet Faery says
What great news, I am so happy for the two of you.. You so deserved it, congratulations!
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- Norka says
Congratulation!!! That’a good news :)
.. I need to hurry to prepare the hot chocolate :)
I wish You great inspiration and joyful times for working on the book!Reply
- Julia says
That’s wonderful news! You deserve a book. I’ll be (one of) the first in line to buy it…
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- Uma says
Congratulations! I can’t believe that we have to wait for so long to see your book.
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- Liz Long says
I cannot wait for your cookbook to come out!!! I wish it were already here (as I’m sure you do as well). Send out reminder e-mails when it is finished so I can purchase as soon as it’s available. I know it will be fantastic. best of luck as you create it : )
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- urban vegan says
Congrats on your upcoming book! I can’t believe I just discovered your blog. Lovely cocoa recipe.
I am Polish-American and we grew up eating “golabki,” known in English as “blind pigeons.” But I guess they were doves, really. Nowadays, my golabki are truly peaceful.
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See AlsoHow to Make Almond Paste - Tanya says
Wow, finally!!! I can’t wait!
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- Elenore says
Wohoooo yes yes yes yes yes! Already in love with it! <3 3 GOOD LUCK with all the preparations and work! You will rock it!
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- thelittleloaf says
Huge congratulations on the book and look at that divine hot chocolate. Would love a steaming mug right now.
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- Eva says
Great news!I’m sure your book will be
amazing.Reply
- Bibbi green says
CONGRATS GOLUBKA!!! I don’t know of another blogger that is more deserving of their own book. This hot chocolate sounds wonderful, will give it a whirl. Can’t wait to buy your book.
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- celia says
I’m so excited for you! I figured a food book from you would be in the near future. So glad to hear, can’t wait to see the finished product :)
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- Brindusa says
First of all I want to congratulate you for your blog, I really like it, it is wonderful!
I want to try your recipe of hot chocolate, however I am not able to find mesquite powder. I am living in Spain (I am a Romanian married to a Spanish), and I have asked in several shops but nobody has even heard of it. Do you think it can be replaced by something else? I guess I can try to do it without it, unless it has some special role in there.
Thank you very much!!
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- Maryanna Dua says
Congratulations! This is so exciting.. I just found your blog when I stumbled across your black sesame ice cream, which I’m now dying to try.. I’m sorry I’ve missed out on two and a half years of your wonderful photos and recipes, but I’m happily anticipating your upcoming book and all of your adventures in between!
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- Anonymous says
That is amazing! Congratulations :)
I have a question about Irish moss, I tried making one of your recipes but it tasted so like the sea. I wondered when you say to use a cup of gel, how much Irish moss did you soak to make the gel? Also when you don’t say to use gel such as in your cranberry sauce, any tips? It tastes to fishy, did I not soak it long enough or rinse it well?
Thank you so much!
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- Aimee @ Simple Bites says
Big congratulations! I’m a fan of Roost and their books. Yours already sounds wonderful, especially the part for kiddos.
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- Luise says
Congrats on the book deal! so exciting!! Lovely recipe for hot chocolate <3
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- Vanessa says
Félicitations, j’attendrais donc le livre avec impatience même si l’anglais n’est pas mon fort!
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- sophiesfoodiefiles says
Congrats on your book! Waw!!
What a lovly hot chocolate this is!!
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- sophiesfoodiefiles says
Congrats on your book! Waw!!
What a lovly hot chocolate this is!!
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- Emma Galloway says
I have no idea how this post slipped by me, but I just wanted to say a huge belated congrats on your book deal! I too am working on my first book so I know exactly how busy you must be, but how super excited as well. All the best, can’t wait to see the end product! xx Emm
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- Anonymous says
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