Issue link: https://read.dmtmag.com/i/216837
GO+DO SAVOR WARM UP WEATHER'S FRIGHTFUL? HOT COCOA'S DELIGHTFUL. DB INFUSIONS Mixed with heavy cream, the rich meltin-your-mouth drinking chocolate flavors include exotic chipotle-spiced Mayan, curry-laced Madras, White Violet and classic Naturale. Hilldale, Madison. infusionchocolates.com. SWEET BITES SUGAR 'N SPICE Indulge beyond spritz and cutouts with cookies from some of our favorite Madison bakers—they taste as homemade as Grandma's, and pair perfectly with hot toddies, cocoas or Christmas morning coffee. Richly spiced oversized ginger molasses, La Brioche True Food Bakery, 2862 University Ave., Madison. labriochetruefood.com. Sandy sweet Russian tea cakes; tender raspberry rugelah dense with nuts; crisp apricot pinch; buttery sweet raspberry thumbprints; Rolling Pin Bakeshop, 2935 S. Fish Hatchery Rd., Fitchburg. rollingpinbakeshop.com. COMPANIONS CULTURE COURSE Try these perfect pairings, from Ken Monteleone of Fromagination, a Madison artisan cheese shop. Uplands Rush Creek Reserve (Uplands Cheese Co., WI): Serve with Quince & Apple's Pear with Honey and Ginger preserves and Riesling, the deeply aromatic Gewurztraminer or a malty beer. CHOCOLATERIAN CAFÉ Like superb French hot cocoas, the focus is on simple, high-quality ingredients: Belgian semi-dark chocolate and Sassy Cow milk. 2004 Atwood Ave., Madison. chocolateriancafe.com —Leslie Jernegan For more great area cups of cocoa, visit BRAVAmagazine.com. RECIPE FROTH HOUSE ESPRESSO MINT COOKIES If you must bake, make these festive cookies—with a kick and a lift—from Froth House's baker Eric Stimson. 11 N. Allen St., Madison. frothhouse.com. Hook's 15-year cheddar (Hook's Cheese Co., WI): Pair it with Wisconsin cranberries and Potter's Crackers' Cranberry Hazelnut Crisps. Dunbarton Blue (Roelli Cheese, WI): This creamy cheddar-blue pairs well with Scotch ales and dried Wisconsin cherries. Colston Bassett Stilton (England): It's delicious with walnuts, dried figs and port. —Kathy Brozyna For more on Fromagination, see SHOP TALK p. 64. 2 1/4 c. all-purpose flour 1 tsp. baking soda 1 tsp. salt 3/4 c. brown sugar 3/4 c. white sugar 2 eggs, room temperature 2 sticks (8 oz.) butter, softened 2 tsp. vanilla extract 1/2 c. Froth House espresso beans, coarsely ground 1/4 c. semi-sweet chocolate chips (or your favorite variety) 1 c. Andes Crème de Menthe candies, chopped Sift together flour, baking soda and salt. In separate bowl mix sugars and softened butter on medium speed until creamy. Add eggs and vanilla, and mix on low speed until combined. Slowly add in dry ingredients until nearly incorporated. Add espresso, chocolate chips and Andes candies; mix thoroughly. Shape into a 2" tall log in plastic wrap; seal tightly. Chill overnight. Preheat oven to 350 degrees. Cut dough into equal slices. Bake on ungreased sheet 10 to 15 minutes until brown around the edges. 62 BRAVA MAGAZINE | DECEMBER 2013 PHOTOGRAPHED BY SHANNA WOLF Parmigiano Reggiano (Italy): Simply drizzle with balsamic vinegar and serve with prosecco (Italian sparkling wine) or French Champagne.