winter has finally come to northern illinois, and we are now peeking out from under a foot-thick blanket of plush white, a crust frozen on top so that stray leaves skitter across without disturbing the surface. (at least for now; perhaps it will be completely different by the time you read this.)
i have been working on my hot chocolate philosophy for a while now. hot chocolate deserves to be done right, and i’m constantly tweaking my approach. here are two of the main ways i’ve been doing it this winter.
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