Use a cookie cutter to cut vegetables and fruits into hearts (photo © Boursin).

[2] Look for red or purple fruits and veggies (photo of red Belgian endive © Melissa’s Produce).

[3] Cauliflower florets in “passion” purple also belong on a Valentine cheese board. Also look for purple asparagus, bell peppers and green beans (photo © Sid Wainer | Facebook).

Here’s an easy and fun snack for Valentine’s Day.

While our go-to with cheese was Valley Lahvosh Cracker Hearts, they’ve become harder and harder to find.

An aha! moment came when we saw this crudités presentation from Boursin:

 
 
FRUITS & VEGGIES TO CARVE

If you have both small and large heart-shaped cookie cutters, so much the better. Cut up:

 
What about the cores of pears and apples?

It’s easy to use a coring tool.

Or, like olive pits, simply eat around them and place the cores in a bowl.
 
 
NOT EVERYTHING HAS TO BE CUT INTO HEARTS

Some items can simply be scattered, such as:

 
The leaves of red endive, by the way, are excellent “boats” to fill with:

 
 
BEYOND VALENTINE’S DAY

The idea also works for other “loving” occasions, such as anniversaries, bridal showers and Mother’s Day.

Not everybody wants candy for Valentine’s Day.

And some who want it shouldn’t have it.

So how about sharing the love with Valentine’s drinkware from Zak! Designs?

There are 18 different types of pink- and lilac-hued drink carriers, including:

 
Check them out here.

Also check out these fun “Confetti” melamine dishes in six colors, including pale pink and bright red.

”Chocolates and bouquets are great while they last,” says Zak, “but these Valentine’s ideas will stay year after year, and will be a romantic reminder every time they’re used.”

Roses are red, violets are blue, and a pink water bottle, is a lovely gift too (photo © Zak! Designs).

[1] Greek-style nachos use favorite Greek ingredients in a nachos format. They’re just as delicious with beer as Mexican nachos (photos #1, #2 and #3 © DeLallo).

[2] A closer look. The pita triangles are made from whole pita rounds.

[3] Banana peppers are mild and tangy. Though typically bright yellow or greenish yellow, they can change to green, red or orange as they ripen.

[4] We love sun-dried tomatoes in oil with herbs (photo © Bella Sun Luci).

Looking for something different for game day?

These Greek Nachos are a riff on the traditional Mexican version.

Why stray from the tried-and-true, south-of-the-border nachos?

Because if you love Greek salads, you’ll relish porting their ingredients to a plate of nachos. It’s true fusion food.

This recipe is from DeLallo, who recommends that you “skip the tortilla chips and try toasted pita.” (We tried both with success*.)

In DeLallo’s recipe, pita chips replace tortilla chips, yogurt-mint sauce replaces salsa, feta cheese replaces cheddar and banana peppers replace jalapeños.

But remember: You’re the cook. If you want to use tortilla chips instead of pita chips, go for it.
 
 
RECIPE: GREEK “NACHOS”

Ingredients

 
Toppings

 
For The Yogurt-Mint Sauce

 
Preparation

1. MAKE the pita chips. Preheat the oven to 375°F. Line a baking sheet with parchment paper and arrange the pita triangles in a single layer. Drizzle with 1 teaspoon olive oil. Salt and pepper to taste. Toss to coat.

2. SPREAD out the chickpeas on a second parchment-lined baking sheet. Drizzle with the remaining oil. Toss with the oregano, with salt and pepper to taste.

3. PLACE both baking sheets in oven and bake for 10 minutes, tossing halfway through cooking. Remove from the oven. Meanwhile…

4. MAKE the sauce. Combine the yogurt, mint, garlic, lemon zest, lemon juice and anchovies in a small bowl. Season to taste with salt and pepper.

5. TRANSFER pita chips to serving platter or keep them on the sheet pan. Top the pita chips with the chickpeas and other toppings. Drizzle sauce over nachos. Serve garnished with green onions.
 
 
> THE HISTORY OF NACHOS
 
 
> THE HISTORY OF GREEK SALAD
 
 
> AN AUTHENTIC GREEK SALAD VS. THE AMERICAN GREEK SALAD
 
 
________________

*We tried tortilla chips on half the batch, and liked it as as the pita. We also tried Stacy’s Pita Chips in Original and Jalapeño flavors. They worked, too.

[1] Chalo’s Masala Chai mix, ready for hot water and your milk of choice (photos #1 and #2 © Chalo).

[2] Three of the four flavors of Chalo (not shown, Lemongrass).

[3] Chai pairs well with most desserts, and is delicious with chocolates (photo © Charles Chocolates).

[4] Chai latte has become popular in the U.S., hot or iced. It’s made with steamed milk, like a coffee latte (photo © Peet’s Coffee).

[5] Chai is a blend of Assam tea, plus spices like cardamom, cinnamon, ginger, peppercorn, clove and nutmeg. Chalo adds spices to the tea and grinds it into a powder (photo © Steven Smith Teamaker).

Back in 2018 at a coffee and tea trade show, we came across Chalo Chai, a premium chai mix in classic masala plus three flavors.

(If you’re not familiar with chai, check it out below).

We loved all four varieties, and so did the SCA*, which named Chalo “Best Specialty Beverage.”

The premium Chalo chai mixes were simply splendid—each flavor more charming than the last.

 
Alas, Chalo, a Belgian company, had no distributor in the U.S. We kept writing them to check on progress, but the answer was “not yet.”

Then, in a serendipitous search for chai on Amazon, we recently came across Chalo in all four flavors (click on the links for more information):

 
They are lightly sweetened, and you add your milk of choice.

The brand is a premix powder blend made from Assam tea and cane sugar.

 
If you visit the Chalo website, you’ll find many more options.

But until Chalo gets enough traction in the U.S., you’ll have to get to Belgium—as soon as the borders open up to travelers from the U.S.
 
 
THE STORY OF CHALO

One of the co-founders of Chalo, Gita van den Boer, was born in India but was quickly adopted by a Belgian family, and has spent all her life in Belgium.

As an adult, Gita visited India and discovered masala chai, a drink that could be found nowhere in Belgium. She co-founded Chalo with several business partners, and brought masala chai to Belgium and neighboring countries.

In Hindi, “chalo” translates to “let’s go” or “hurry up.” In India, you’ll hear people saying “Chalo! Chalo!” while a vendor pours their tea.

The monkey logo represents a prominent Hindu deity, Hanuman: a god of strength, victory and the ability to overcome all obstacles.

That’s reason enough to have a cup of Chalo right now!
 

WHAT IS CHAI?

In India the beverage is known as masala chai, or spiced tea: Masala is the Hindi word for spice and chai, as previously noted, is the Hindi word for tea.

The drink is made from a strong black Indian tea (usually Assam), infused with milk, sugar and spices. The spices are commonly cardamom, cinnamon, ginger, peppercorn, clove and nutmeg.

But people are free to flavor as they wish. Chocolate and licorice are also used; and, as you can see in Chalo’s flavors, lemongrass and vanilla.

While chai is traditionally made from black tea, following food trends, green tea masala chai and rooibos masala chai have become popular.
 

THE HISTORY OF MASALA CHAI

The precise origin of masala chai is lost in legend, but different sources date it back from 5,000 to 9,000 years.

Some say it originated in what is now India, others attribute it to Thailand.

But certainly, the drink began in an ancient royal court, which had access to expensive spices.

It was created for the king as a cleansing, vivifying Ayurvedic† beverage.

Initially, the spicy-sweet drink did not contain any tea leaves: It was a caffeine-free spiced drink, served hot or cold

Recipes for the drink evolved to include a wide range of spices, prepared with different methods.

Many centuries later, in 1835, the British established tea plantations in Assam, India. The black teas produced there were added to the local masala chai recipes.

This was the first appearance of masala chai as we know it today: black tea, spices, sweetener and milk.

However, this version was available only to wealthy locals. Tea was primarily an export product and was too expensive for most Indians.

In the early 1900s, there was enough production that the British-owned Indian Tea Association began to promote the tea for consumption within India.

The result was most enjoyable, and masala chai’s popularity spread.

In the 1960s, mechanical processing made tea affordable for everyone. Vendors on streets and trains sold it.

Masala chai was also served at home, to welcome guests and at the Indian version of British afternoon tea: served at 4 p.m., with snack foods.

Today, masala chai has spread worldwide (tea is the second-most consumed beverage in the world, after water).

Just remember to ask for masala chai, shortened to chai in the U.S. “Chai tea” is erroneous: It translates to “tea tea” [source] .
 
 
> THE HISTORY OF TEA

> A GLOSSARY OF TEA TYPES & TERMINOLOGY

________________

*SCA is the Specialty Coffee Association, which awarded Chalo the Best Specialty Beverage even though Chalo is tea, not coffee!

†Ayurveda is a traditional Indian system of medicine, one of the world’s oldest holistic (“whole-body”) healing systems. Ayurvedic medicine aims to preserve health and wellness, preventing disease rather than treating it. To do so, it employs a holistic approach that aims for a delicate balance between the mind, body and spirit.
 
  

There are easy ways to celebrate National Hot Chocolate Day, January 31st—although, hopefully, your celebration extends beyond a packet of instant mix). Then, there are recipes that transform a cup of hot chocolate into something very different and special, like our first recipe below. Both recipes are tequila hot chocolate. The first adds a touch of the exotic, with tamarind purée. The second is a classic, with cinnamon and chile powder.

No tamarind? Use lemon or lime juice mixed with an equal quantity of light brown sugar as a substitute. Use 2 tablespoons of lemon or lime juice with equal amounts of light brown sugar for every teaspoon of tamarind concentrate you’re replacing.

It’s that easy!

There are more yummy hot chocolate recipes below.

> The history of cocoa and hot chocolate.
 
 
WHAT IS TAMARIND?

The tamarind tree, Tamarindus indica, is a member of the Fabaceae botanical family, commonly known as the legume, pea, or bean family. When you see its pod-like fruit (photo # 5), you’ll note the immediate connection.

While most Americans associate tamarind with Indian cooking. India is the largest commercial producer. Tamarind pulp is a key ingredient in flavoring curries and rice in South Indian cuisines.

However, the tamarind fruit is native to Africa, where it grows wild around the content in areas as diverse as Cameroon, Nigeria, Sudan, and Tanzania.

It also grows wild in Oman, on the Arabian Peninsula; and the fruit’s name derives from tamar hindi, Arabic for “Indian date.”

The immature fruit is sour. It becomes more palatable as it ripens.

The ripened fruit is dried and turned into a paste or a purée, as well as an extract. The flavor is used in desserts including baked goods, puddings, ice creams, and sorbets; in jams; snacks; and in drinks such as juices and sweetened drinks.

In the Middle East, from the Levant to Iran, tamarind is used in savory dishes, particularly meat-based stews; and is often combined with dried fruits for a sweet-sour effect.

In Western cuisine, the most common use for tamarind is in Worcestershire Sauce. (Who knew?)
 
 
RECIPE #1: BOOZY, SPICY HOT CHOCOLATE

Ingredients For 2 Servings

 
Preparation

1. COMBINE all ingredients except for the chocolate in a medium saucepan. Bring to a boil, and then simmer for 15 minutes.

2. REMOVE from the heat and fold in the chocolate. Add 4 ounces of mezcal/tequila. If the beverage has cooled while folding in the chocolate, reheat in the microwave for 30 seconds.

3. SERVE hot in a mug or a snifter.

Want a simpler recipe?

The following version was created by Milagro Tequila’s National Brand Ambassador, Jaime Salas.
 
 
RECIPE #2: TEQUILA HOT CHOCOLATE

Ingredients Per Serving

 
Preparation

1. MAKE the hot chocolate by melting the chocolate or chocolate mix in the hot cream, according to package directions. Stir in the chili powder and cinnamon.

2. HEAT the hot chocolate to the desired temperature. Remove from the heat and stir in the tequila.

3. TOP with the whipped cream and chocolate shavings.
 
 
> THE DIFFERENCE BETWEEN COCOA & HOT CHOCOLATE

> THE HISTORY OF HOT CHOCOLATE
 
 
MORE HOT CHOCOLATE RECIPES

[1] Add mezcal or tequila to your hot chocolate, pour and enjoy (photo © Maddi Bazzocco | Unsplash).

[2] Here the saucer is decorated with bits of nut brittle and some cocoa powder (photo © Johnny Caspari | Unsplash).

[3] Yola is a handcrafted mezcal made from a recipe passed down from Yola Jiminez’s grandfather, using a 300-year-old method of traditional Mezcal making (photo © Drizly).

[4] Tanteo Tequila, in three hot chile flavors (Jalapeño, Smokey Chipotle and Extra Spicy Habanero) add a different kind of heat to your hot chocolate (photo © Tanteo Tequila).

[5] The pods grow on the tamarind tree. The seeds inside are made into a paste or (photo © Mal Smith | CC-BY-2.0-License).