It’s that time of year Galley Peeps,

as least for those of us above the frost line,

when winds blow,

and snow arrives

and wintery evenings drive us indoors

to share a comforting grog or two with friends.

I tried this next recipe several ways –

with milk,

with evaporated milk…

both were very nice by the way,

but my taste tester’s fave was made with full fat coconut milk

especially when a wee dram of rum was added,

It’s very rich and creamy with a very subtle coconut flavour,

just a hint of spice,

and that Miso Caramel with a sprinkling of fleur de sel

was the ‘pièce de résistance’!


(‘boozie’ part is optional)

makes 2 generous servings

1 can coconut milk

6 tbsp DIY Cocoa Mix (recipe follows)

a pinch or two of cayenne

whiskey, rum or bourbon (optional)

whipped cream

miso caramel (recipe follows)

fleur de sel (finishing salt flakes)

Gently heat coconut milk, cocoa mix and cayenne

to your preferred steamy temperature.

To each serving mug add 1 to 2 ounces of preferred liquor or not.

Amount will depend on the size of mug and the thirst of your pirate.

Ladle in the steamy cocoa.

Top with whipped cream.

Drizzle on the Miso Caramel

and finish with a sprinkling of fleur de sel.

Now grab your mug,

sit down,

and put your feet up.

(big sigh)



3/4 cup white sugar

1/4 cup water

1/2 cup heavy cream

2 tbsp miso

In heavy saucepan bring sugar and water to a boil.

Make sure the size of the pan is at least 2/3 bigger than the amount of water/sugar.

When adding the cream it will really bubble up.

Let the sugar and water mixture boil without stirring

until it becomes a rich amber colour, about 5-10 minutes.

Remove from heat and whisk in cream.

When thoroughly mixed whisk in miso.

When cooled, decant to a container

and refrigerate until ready to use.

This is amazing drizzled on just about anything,

ice cream…cake…

Captain drizzled it over a couple of slices of Boston Brown Bread

(recipe for bread here)


…and I double dare you not to eat it straight out of the container.


thanks Food 52 for the inspiration


what you will need

1/3 cup cocoa powder

1/3 cup sugar

3 tbsp powdered milk

a pinch of sea salt

Mix all together and store in an airtight container.

About 3 tbsp of mix in 1 cup milk per serving.

Make a bunch.

It’s great to have ready for an ‘après anything’ occasion.

A word about whipping cream….
I can’t be the only one who tries really hard
to cut down on washing too many dishes?
Try this little trick next time…
In a small mason jar
add 1/3 cup cream
a dash of vanilla extract
and 1 tsp sugar.
Place the lid on tightly and shake.
Shake! shake! shake!

It took me about 1-1/2 minutes to get a good result.
One dish,
no beaters (sorry no licking either)
and what you don’t use,
just replace the lid and refrigerate until your next fix of sweet.

That’s it for now.

Be back very soon…


  1. This is a very tasty substitute caramel sauce. Thank you for the recipe.

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