COZY COMFORT
Stay in. Snuggle up. And revel in the warmth of this season’s hottest finds.
ABOVE: New Yorker chenille/feather blend chair in Austin fawn, $1,645, at Quatrine, 3120 Knox St. 214-522-2214. The Dance wool throw by Andrew Morgan, $383, at Peacock Alley, 4311 Oak Lawn Ave. 214-520-6736. Thai silk botanical-print draperies in goldenrod, $160, at Restoration Hardware, 5217 Alpha Rd. 972-404-8707. ON HER: Versailles-inspired pajamas, $122. ON HIM: Blue pinstripe pajamas, $138. Both by Bed Head. Women’s available at Neiman Marcus, NorthPark Center, 214-363-8311. Both available at The Spa at Crescent Court, 400 Crescent Court. 214-871-3200. www.bedheadpjs.com.
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Bear Hug >>
If this little guy doesn’t make you melt, then you’d better check with your cardiologist. You have no heart! Teddy bear, $10, at The Learning Express, 6818 Snider Plaza. 214-696-8697.
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<< Throw It On
Stay warm wrapped up in this hand-woven red chenille throw by Churchill Weavers. $232 at Peacock Alley, 4311 Oak Lawn Ave. 214-520-6736.
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How Sweet >>
Draw a nice, hot bath and have some fizzy fun with Sugar Bath effervescent bath cubes. They’re even made with real brown sugar (yum). $26 at Rue No. 1, 6701 Snider Plaza. 214-265-0900.
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<< Slow Glow
It’s all about mood lighting. And nothing casts a cozy glow like these Medina silk pendants. $39-$44 at Pottery Barn, 1900 Preston Rd., Plano. 972-985-7778.
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La Duni’s Latin Hot Chocolate
Nothing keeps Old Man Winter away like a cup of hot chocolate, and nobody does it better than La Duni. What makes their brew extra nice is the homemade chocolate sauce.
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4 tablespoons 2 percent milk
(for French version, substitute half and half)
6 tablespoons chocolate sauce (recipe below)
Miniature chocolate bar or coin
Whipping cream
Chocolate shavings
Chocolate Sauce
2 cups whipping cream
10 ounces Valrhona semisweet chocolate
10 ounces Valrhona milk chocolate
1/2 cup warm water
6 tablespoons corn syrup
1 tablespoon pure vanilla extract
5 tablespoons Valrhona dark cocoa powder
To make chocolate sauce: boil whipping cream. Remove from heat and add cocoa
powder, water, vanilla extract, and syrup. Blend with immersion blender until fully incorporated.
Chop chocolate in a food processor until coarse.
While food processor is running, gradually add hot cream mixture until chocolate is fully incorporated and melted.
Set aside and store.
Reheat to use, if sauce is too thick to pour.
To make hot chocolate: Heat milk and chocolate sauce together until hot.
Use immersion blender or steamer from espresso machine to froth.
Crown with freshly whipped cream and garnish with chocolate shavings.
Serve with miniature bar of chocolate or chocolate coin.
