A Court of Frost and Starlight | Roasted Hazelnut Hot Chocolate
An ode to found family, this is a book where nothing much happens. Best enjoyed on a snowy day heading into the Christmas season, as it is heavy on the vibes and light on plot. It felt like a celebration of all of the different relationships within the series and its sole purpose was to set up for the next book. I did appreciate its focus on the difficulty and tenderness of celebration after a period of hardship and loss. I’m not sure it was a necessary book, but I’m glad it timed up so perfectly to read it this time of year as I know that helped my enjoyment of it.
“..as we strode into the crammed Palace square and edged around a red-painted cart selling cups of piping hot molten chocolate… Arm in arm, we continued on, the aromas of roasting hazelnuts, pine cones, and chocolate replacing the usual salt-and-lemon-verbena scent that filled the city.”
I feel like hot chocolate is mentioned often throughout this series, so when I read these lines I just couldn’t resist the combination. I would like to imagine the group of friends coming in from the snow and enjoying this rich, nutty hot chocolate while they warm up by the fire together.
I started by roasting some hazelnuts with maple syrup, cinnamon, and a pinch of salt, then blended that into a creamy hazelnut milk. Heat with some cocoa powder, more maple syrup and dark chocolate and you have a comfortingly decadent drink, best enjoyed with those you love.
Did you enjoy ACOFS or did it feel too much like filler for you?
Archeron Sisters’ Ginger Mocha Ice Cream Sandwiches
Makes: 15 sandwiches
30 ginger crinkle cookies (recipe below, or use store bought)
2 pints coffee ice cream (store bought is fine)
8 oz semi-sweet or dark baking chocolate
3 tablespoons coconut oil
Let the ice cream soften until scoopable. Place one generous scoop between two cookies and press together. Freeze until firm. (For perfect circles you can spread the ice cream out on a parchment lined baking pan, freeze and then cut with a cookie cutter before placing between the cookies.)
Melt the chocolate and coconut oil together. Place into a bowl that will give the chocolate some depth for dunking. Dip half of the ice cream sandwiches into the chocolate and let the excess drip off. Once it starts to harden you can place it down onto parchment paper. Once they are all dipped, freeze for just a few minutes to harden fully, then enjoy!
Ginger Crinkle Cookies
(makes 56, more than you will need)
1.5 cups butter, softened
2 cups sugar (+ more for coating)
2 eggs
1/2 cup molasses
4 cups flour
4 teaspoons baking soda
1/2 teaspoon salt
4 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cloves
Instructions
Cream together butter and sugar. Beat in eggs and molasses. Combine dry ingredients and blend into butter mixture. Shape into 1 inch balls. Roll in sugar to coat. Place 2 inches apart on greased baking sheets. Bake at 350ºF for 10-12 minutes until set and crinkly (no obvious browning will appear). Allow to cool several minutes before removing to wire racks or paper towel to cool completely.
Interested in more ACOTAR recipes? Follow the link to view the whole series!
Hi I’m Cheri, I’ve been staying up too late reading since I was a kid hiding under the covers with a flashlight.