This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Microplane It.
One of the quickest and easiest ways to bring a dish to the next level is by adding a little dusting of unexpected spice. Whether it’s adding a little cinnamon or cayenne pepper to plain old hot chocolate or dusting almond and nutmeg over a bowl of yogurt, the added flavors bring something new and exciting to the table. The microplane is the perfect tool for this job because it lets you shave off tiny slivers of flavor that blend well without changing the texture of your dish. These added flavors have a chance to shine when they’re added to something neutral like plain yogurt or whipped cream. In fact, my favorite way of using this technique is to layer flavors like cinnamon, nutmeg, lemon zest or dark chocolate it into whipped cream for desserts.
One of our favorites around here is thick, piping-hot chocolate with whipped cream dusted with cinnamon and almond. It adds a great, subtle spice that is warm and nutty.
I also love fresh berries or fruit tossed in a little honey and lemon zest. It’s even better topped with cinnamon and nutmeg spiced whipped cream…with a few shavings of dark chocolate on top.