[1] Chocolate peanut butter smoothie. Here’s the recipe (photos #1, #2, and #3 © Fairlife).

[2] Frozen chocolate and cold brew smoothie. Here’s the recipe.

[3] For breakfast, a whipped mocha cream. Here’s the recipe.

[4] Hot chocolate milk with whipped cream and shaved chocolate (photo © Jez Timms | Unsplash).

[5] You can get fancy with garnishes. The rim is coated in chocolate syrup and dipped into shredded coconut. If that isn’t enough, there’s a small scoop of vanilla ice cream, and a pick with dried fruits (photo © American Heritage Chocolate).

[6] Even fancier: This chocolate milk is topped with chocolate whipped cream, more chocolate syrup, and an Oreo cookie (photo © Victor Rutka | Unsplash).

[7] Fox’s U-bet chocolate syrup, the pride of Brooklyn since 1900. Made with real-cocoa, it was the syrup used to make egg creams (photo © Fox’s U-bet).

It’s September 27th, National Chocolate Milk Day. You don’t have to be a kid to go for it.

You can pour a glass, of course. But here are six easy-to-make chocolate milk recipes from Fairlife, which makes lactose-free chocolate 2% ultra-filtered milk.

> The history of chocolate milk. Yes, someone actually invented it!

A recipe for homemade chocolate syrup.

> The history of chocolate syrup is below.
 
 
BREAKFAST

 
 
AFTERNOON COOL-DOWN

 
 
WARM-UP

 
 
CHOCOLATE MILK NIGHTCAP

 
 
THE HISTORY OF CHOCOLATE SYRUP

There would be no chocolate milk if there were no chocolate syrup.

Chocolate syrup was first made by pharmacists for medicinal purposes, following the invention of cocoa powder in 1828.

That year, Dutch chemist Coenraad J. Van Houten patented a press that successfully removed some of chocolate’s natural fats, reducing its bitterness and turning it into a powder that could dissolve in water (the history of cocoa powder).

It’s unclear exactly when pharmacists first combined cocoa powder, sugar, and water to make chocolate syrup. But to make medicines palatable, pharmacists would mix the cocoa powder with at least eight times more sugar than cocoa [source].

In those days before the mechanized production of pills, medicinal syrups were more common. A base of sugary flavored syrup, like chocolate, would be combined with medicinal components.

The popularity of chocolate syrup exploded in the second half of the 19th century, for medicine as well as soda fountain drinks.

This coincided with the golden age of patent medicines, which at that time were over-the-counter drugs.

An advertisement for Hershey’s cocoa powder appeared in the December 1896 issue of the trade magazine, “The Druggists Circular and Chemical Gazette.” The ad touts Hershey’s “Soluble Chocolate” and in parentheses underneath, “Powdered Cocoa.”

You can see the ad here, right next to an ad for soda water making equpmnent for druggists.

At that time, many pharmacies had soda fountains. So the chocolate syrup had a double purpose: mixed with regular water for medicinal syrup, mixed with carbonated water for a chocolate soda drink.

It later became used for ice cream sodas, sundaes, and other soda fountain treats. To-be-famous brands of chocolate syrup emerged so that every home could have a bottle: Bosco, Fox’s U-bet (photo #7), and Hershey’s, among others. Today, better chocolatiers, such as Ghirardelli and Guittard, also make chocolate syrup (dark, milk, and white!).

We would be remiss if we didn’t tie in the story of chocolate syrup with carbonated water.
 
Carbonated Water

Before aspirin was invented in 1898, common digestive problems such as indigestion were alleviated with a glass of naturally effervescent volcanic spring water, which was rich with natural minerals.

People went to spas to drink it and brought some back with them.

This medical aspect drove experiments by professionals and amateurs alike to create carbonated water.

In 1767, the English chemist Joseph Priestley was the first to artificially carbonate water with carbon dioxide. He hung a vessel of water over a fermentation vat at a brewery. Fermentation vats naturally give off CO2 in the process of converting sugars into low alcohol.

Priestley didn’t try to commercialize his discovery but shared his process. His scientific paper caught the eye of a young watchmaker in Geneva, Johann Jacob Schweppe.

Schweppe saw a big commercial opportunity. He simplified the carbonation process through the application of two common chemicals, sodium bicarbonate (bicarbonate of soda) and tartaric acid.

He then left watchmaking behind and set up mass production of the Schweppes brand of carbonated water.

But the carbonated water, sold in bottles, had a salty taste imparted by the chemicals.

Sugar and flavorings were soon added to make the drink more palatable. Carbonated water began to be imbibed for not just medicinal reasons, but as a pleasurable beverage.

This was the beginning of bicarbonate of soda becoming soda water, then “soda pop” and later, simply “soda” [source].

The carbonated water came in bottles that weren’t as convenient as they could be. Around the turn of the century, pharmacist Jacob Baur of Terre Haute, Indiana, sought a better option.

He invented the process to create pressurized carbon dioxide, liquefying the gas so it could be distributed pressurized in cylinders. The cylinders went underneath the soda fountain’s prep area, connected to a nozzle that was pulled (or jerked) by the counter attendant (or soda jerk).

A company with investors was formed and in 1889 sales of cylinders of Red Diamond carbon dioxide gas commenced.

Once soda bottlers and soda fountain operators realized the convenience and safety of carbon dioxide cylinders, the demand grew quickly [source].

The chocolate syrup got mixed with carbonated water. The delicious treat was also a “health drink,” in the terms of the day. Today we recognize that cocoa powder may have great antioxidant properties, but not when it’s sweetened with an 8:1 ratio of sugar!

Bauer became known as “The Father of the Soda Fountain.”

We didn’t want to let the clock run out on National Honey Month (September) without a special honey recipe. We found it in this honey and mezcal cocktail recipe, “Naughty Toddy,” from Dos Hombres Mezcal.

The brand was co-founded by actors Aaron Paul and Bryan Cranston (the dos hombres) along with third-generation mezcalero Gregorio Velasco.

The mezcal is made in the heart of mezcal country, San Luis del Rio, Oaxaca, Mexico at the same traditional palenque (mezcal distillery) where Gregorio’s ancestors have been making mezcal for many decades.

The brand currently makes two expressions, both 100% agave:

 
> The history of the toddy is below.

> So are more toddy recipes.

> Here are alcoholic drinks related to the Hot Toddy.

> National Mezcal Day is October 21st.

> January 11th is National Hot Toddy Day.
 
 
RECIPE: NAUGHTY TODDY

We’re not sure why this toddy is naughty, but you can make it hot or cold.

What if you can’t get ahold of mezcal? You can substitute tequila, but you’ll miss out on the wonderful smoky notes of mezcal ( The difference between mezcal and tequila).
 
Ingredients Per Drink

 
Preparation

Hot Toddy: Combine all ingredients into a small pot and heat on the stovetop. Use caution when pouring into a coffee cup as the cocktail will be hot. Garnish with a lemon wheel.

Cold Toddy: Add all ingredients to a mixing glass. Shake and strain into a rocks glass filled with ice. Garnish with a lemon wheel.
 
 
THE HISTORY OF THE TODDY

Around 1600 in India, the Hindi word tārī (pronounced taddy) referred to an alcoholic beverage made from fermented palm sap. The modern hot toddy began in 1608, when the British landed in India for the purpose of trade, and discovered the drink. By 1610, the spelling “taddy” had appeared [source].

By 1786, the term evolved such that a written recipe for taddy defined it as a “beverage made of alcoholic liquor with hot water, sugar, and spices” [source].

In the cold and damp winters of the British Isles, a hot drink was welcome. The taddy was heated and the terms Hot Toady and Hot Toddy evolved.

Hot alcoholic drinks had existed in England for centuries, if not millennia. During the reign of King Richard III (1483 to 1485), for example, people drank:

 
By the 18th century, trade routes with India made exotic spices readily available. When the recipe for taddy appeared, it made good use of Scotch (in England and Scotland) and Irish whiskey in Ireland.

Hot Toddy In The Colonies

In the Colonies, rum from the Caribbean and locally-made brandy‡ were the spirits used in toddies (rum was a lot more convenient to import than Scotch). A rum toddy made with butter was known as hot buttered rum.

Butter made the drink richer. Just about every family had its own recipe for hot buttered rum. A batter was made from butter, sugar, and spices, and was stirred into a mix of rum and hot water [source].

Two Spoilers

Beyond the history of the taddy from India, there are two more “origin stories” for the hot toddy. Thanks to Adagio Teas for the information.

 
A Cure For The Common Cold?

By the mid-19th century, the hot toddy was prescribed as medicine for the common cold and other conditions. It was touted as a cure-all for everyone—even for sniffling children [source]!

So does a hot toddy really help with colds?

Yes! Medical professionals agree that a hot toddy can be good for colds and mild respiratory congestion. Both the Common Cold Centre at Cardiff University in the U.K. and the Mayo Clinic in the U.S. have cited that:

 
Neither institution recommends a large dose of whiskey, but both agree that a small amount can ease the stress that comes with being ill from a cold [op.cit. Teamuse].

(Stress: is that the same as misery?)
 
 
MORE HOT TODDY RECIPES

 
 
________________

*The copal’s resinous oils perfume the soil and find their way into the agave plants. The name “copal” derives from the Aztec (Nahuatl) word copalli, meaning “incense.” The Aztecs and other groups created incense from the oils and burned it for ceremonies. It’s still used ceremonially by a number of indigenous peoples of Mexico and Central America.

†While in the U.S. and parts of Canada, the term “apple cider” is interchangeable with “apple juice,” in Europe a glass of cider is an alcoholic drink.

‡Brandy is a distilled spirit produced from fermented fruit. For a home hack, the alcohol in wine can be distilled into brandy by heating the wine to just over 173°F.

[1] A mezcal cocktail with honey and whiskey (photos #1 and #2 © Dos Hombres Mezcal).

[2] Start with Dos Hombres mezcal.

[3] Add some fresh lemon juice (photo © Deva Williamson | Unsplash).

[4] Sweeten with a bit of honey (photo © Heather Barnes | Unsplash).

[5] Your whiskey of choice (photo © Maker’s Mark | Facebook.

[6] Apple juice or cider (photo © Red Jacket Orchards | Facebook).

[7] Classic hot toddy with rum (photo © Mount Gay Rum).

[8] A saké hot toddy. Here’s the recipe (photo © SakéOne).

[1] An apple crisp is the perfect solution for when you don’t want to roll out a pie crust (photo © Urban Accents).

[2] A serving of apple crisp is even prettier than pie when you serve it in dessert dishes. Here it’s served with custard sauce (here’s a recipe), but you could substitute a scoop of ice cream (photo © Finlandia Cheese).

[3] You can also make apple crisp/crumble in individual ramekins or pots. This one has an extra-thick streusel topping. Yum (photo © Between The Bread [now closed])!

[4] For an apples and honey theme, add honey ice cream (photo © Van Leeuwen Ice Cream).

[5] A cobbler is topped with biscuit dough, which resembles cobblestones. The handsome pan is the Le Creuset Heritage Stoneware Oval Gratin (photo © Williams Sonoma).

[6] Use ramekins to make individual crisps (photo © Driscoll’s Berries).

[8] October is National Apple Month. These are Opal apples (photo © Opal Apples).

Our piemaker Mom was not keen on apple crisp. A cook and baker extraordinaire, she was beloved for all of her cuisine. But people raved about her pies with the “best crust ever.”

Rebel that we were, we weren’t into pie crusts. We preferred the thicker, cookie-like tart crusts; and with no crusts, crisps (sprinkled with streusel topping—photo #1) and cobblers (with biscuit “cobblestones” on top—photo #5).

Although we crimped many a pie crust when cooking in Mom’s kitchen, we learned to make the latter two when we had an apartment of our own.

This weekend, our baking project is Grandmother Bassett’s Apple Crisp.

For an apples-and-honey Rosh Hashanah dessert, we’re serving it with Van Leeuwen honeycomb ice cream (photo #3—other brands make honey ice cream, too). We’ve also enjoyed apple crisp with salted caramel ice cream, although your favorite—chocolate, coffee, vanilla, whatever) works, too.

This recipe was developed by the L.D. Bassett Ice Cream Company and shared with Melissa’s Produce, who shared it with us. Thanks to all three: Bassett’s, Melissa’s, and Grandmother Bassett.

> Do you know the difference between a cobbler, a crisp, and a crumble? Here they are, plus 10 more “cousins.”

> More crisp recipes and the history of apple crisp are below.

> The different types of pies and pastries.

> The difference between pies and tarts.
 
 
RECIPE: GRANDMOTHER BASSETT’S APPLE CRISP
 
Prep time is 20 minutes, and cook time is 45-55 minutes.
 
Ingredients For 6-8 Servings

 
Preparation

1. PLACE an oven rack in the center of the oven and preheat the oven to 325°F. Butter a 9-inch square baking dish.

2. COMBINE the water and cinnamon in a large bowl. Peel, core, and slice the apples into 1/2 inch-thick wedges, place them in the cinnamon water bowl and toss well. Pour them into the baking dish.

3. COMBINE the flour, butter, and brown sugar in another bowl. Work the mixture into coarse crumbs that resemble dried oats and sprinkle over the apples.

4. PLACE the baking dish on a cookie sheet or in a roasting pan to prevent spills. Bake for 45-55 minutes or until lightly golden. Serve warm or at room temperature with ice cream.
 
 
THE HISTORY OF APPLE CRISP

The earliest print reference to apple crisp in print occurs in 1924, with a recipe in the Everybody’s Cook Book: A Comprehensive Manual of Home Cookery, by Isabel Ely Lord [Harcout Brace and Company: New York] 1924 (p. 239).

Over time, the names have become used interchangeably; although that’s not correct. If it’s streusel, it’s a crisp, if there are rolled oats, it’s a crumble.

 
We have seen references that both crisps and crumbles became more popular during World War II, “when food rationing limited access to pastry ingredients used for making apple pies” [source].

However, the basic foodstuffs that were rationed were bacon, butter, and other fats, canned and processed foods, cheese, coffee, meat, and sugar.

Crisps, crumbles, and pies all contain sugar and fats. While the topping of crisps and crumbles requires much less fat than pie crusts, the toppings require sugar, and pie crusts do not. We’re guessing that the extra sugar was easier to manage during rationing than the extra fats.

Today, crisps and crumbles are made with all types of fruit. Like pies, they are equally beloved for their delicious selves.
 
 
MORE CRISP, CRUMBLE, & COBBLER RECIPES

 
 
MORE COBBLER HOLIDAYS

 
 
MORE APPLE HOLIDAYS

 
 
________________

*One medium apple yields about 1-1/3 cups sliced or cubed. So four apples should do it, but it never hurts to have extras [source].

It might be difficult to find a Stacy’s product—Pitas Chips, Pita Thins, Bagel Chip— that isn’t delicious.

But the new Girl Scout Thin Mints Pita Thins are a revelation:

They’re as good as eating a Thin Mint Cookie, with far fewer calories.

The recommended serving size of 16 pieces (130 calories), but 8 or even 4 pieces are very satisfying with a cup of coffee or tea.

And the full complement of 16 contains just 4g of total sugars.

While the other flavors of Pita Thins are savory, and Thin Mint is also made from pita dough, to us, Thin Mint is a welcome “Cookie Thin.”

The experience is true Thin Mint Cookie.

You can serve the Thins with:

 
Or, simply snack from the bag.

When something is this delightful, we hope it becomes elevated from LTO (limited-time offer) to at least a seasonal offering.

For more information visit StacysSnacks.com.
 
 
> The history of cookies.
 
 
> The different types of cookies.
 
 
STACY’S X GIRL SCOUTS

Stacy’s, a female-founded brand, is committed to empowering women entrepreneurs on their paths to establishing successful businesses.

The company is supporting Girl Scouts of the USA, the largest girl-focused organization in the country, with a donation of $50,000.

From running their own cookie businesses to solving problems in their communities, Girl Scouts learn about entrepreneurship and leadership.

Learn how Girl Scouts of the USA supports young leaders and how you can get involved.

________________

*We make a diet cannoli dip with ricotta cheese, with noncaloric sweetener to taste. Add an optional dash of cinnamon.

[1] Stacy’s Pita Thins in the limited-time Thin Mint flavor (photo © Stacy’s Snacks).

[2] Enjoy Thin Mint Thins for a snack (photos #2 and #3 © The Nibble).

[3] Serve a few with after-dinner coffee.

[1] Sweet Celebrations are chocolates with flavors that celebrate Rosh Hashanah (photos #1 an #3 © Chocolat Moderne).

[2] Apples and honey are a traditional combination eaten for a “sweet” new year (photo © Good Eggs).

[3] A 6-piece sleeve of Sweet Celebrations.

In 2022, the Jewish New Year, Rosh Hashanah, begins on Sunday, September 25th, and culminates on the evening of Tuesday, September 27th. It commemorates the creation of the world. Here’s more about the holiday.

One of the Rosh Hashanah traditions is to eat apples dipped in honey, to evoke a sweet new year.

How about chocolate?

Artisan chocolatier Joan Coukos of Chocolat Moderne, a Nibble favorite, has created a Sweet Celebrations collection to capture the flavors and traditions of the Jewish New Year. And yes, there is chocolate with apples and honey.

If you want an extra-special way to celebrate Rosh Hashanah—or want to send a gift—we recommend a box of Sweet Celebrations.
 
 
SWEET CELEBRATIONS CHOCOLATES:
A DELICIOUS START TO THE NEW YEAR

The handmade chocolates include two each of three dark chocolate and three milk chocolate bonbons:

Apple Flavors

 
Honey Flavors

 
Traditional Flavors

 
The chocolates are all natural but not kosher.

Rosh Hashanah marks the beginning of the Days of Awe, a 10-day period of introspection and repentance that culminates in Yom Kippur, also known as the Day of Atonement.

Four days after Yom Kippur, on October 2nd, the festival of Sukkot (the feast of the Tabernacles) begins. It remembers the years that the people of Israel spent sheltered in tents while crossing the desert from Egypt to the Promised Land.

So there’s plenty of time to celebrate and enjoy fine chocolates.
 
 
GET YOUR CHOCOLATES

Head to Chocolat Moderne for Sweet Celebrations:

 
While you’re there, check out the great chocolate bars, including our personal favorites, the Avant Garde bars. Heavenly!

L’Shana Tovah!