In my world there aren’t four seasons. It kinda ruins the magic of The Four Seasons, the hotel and the band. Aw, let’s be honest, nothing ruins the magic of The Four Seasons hotel. That place is tops any which way you look at it. I have fond memories of soaking in a luxurious tub there while watching HGTV from the comfort of the bath with no wrestling or yelping in the background. That stolen bliss was remarkable but sadly becoming a distant memory. Sigh. Anyway, in my little world there not four, but five seasons.
There’s Girl Scout cookie season.
I buy lots of Thin Mints and immediately toss them into the freezer. I can nosh a whole sleeve in the time it takes to sneeze. I buy a secret stash box so I can savor some cookies long after Bird and Deal have eaten through all the other boxes. It’s ironic that Thin Mints are not aptly named, isn’t it?
Yesterday was a damp, chilly day, which means just one thing in my house – hot chocolate. I don’t use the powdered stuff and water to make hot chocolate. Blech. I shudder to think of it. I whip up the real deal. As I was stirring the pot of melting chocolate, I thought I’d add a little zing to my mug. And just like that, my frozen Thin Mint fixation transformed into a steamy version in mug.
Thin Mint in a Mug
1/2 bag of semi-sweet chocolate chips
2 cups milk
1 cup cream
1 teaspoon vanilla
3 ounces creme de menthe
Pour milk and cream into a pot and simmer on medium heat. Watch it closely so it doesn’t scorch! Add the chocolate chips and vanilla and stir with a wooden spoon until the chocolate has melted completely. Then whisk until the chocolate has blended thoroughly. Feel free to add extra chocolate to suit your palate. Simmer for a few minutes and pour into mugs. For the kidlets, add a few marshmallows. For the grown ups, add the creme de menthe.
Three cheers for Girl Scout Cookie season!