Low Mileage Kitchen: Warm sips, cold nights

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Updated: August 4, 2011 4:20PM

The legendary winds of March swirl, but we have a serious case of cabin fever and need to get out.

Whether it’s a necessary errand or a fun adventure, after fighting the wind, it is good to come back inside and feel a blast of warm air. It’s even better to be met at the door with a cup of something warm to drink.

From a traditional Irish coffee to hot tomato soup served in a mug and spiked with cinnamon, we have served a wide variety of hot drinks to our arriving guests as soon as they have taken off the multiple layers of coats, gloves, hats, scarves and boots the March weather requires.

The Farmstand offers several wonderful starting points for a buffet filled with hot drinks. Begin with Seedling Farms cider, stir in some Urban Accents mulling spices and garnish with a long cinnamon stick for the simplest warm-up.

I like to put a half-gallon of cider into a copper pot with the spices and warm it until steaming, then set it on a buffet with a candle warmer. Placed right near the door, the warmth and the aroma welcome everyone as they come inside.

A thermos of hot coffee and another of tea can lend themselves to a coffee-shop array of make-it-yourself treats. Just set out milk, sugar, some whipped cream, honey and a couple of bottles of Jo Snow syrups for those who would like to add a bit of extra flavor. We love the exotic Tangerine Lavender Honey and the Mexican-inspired Cafe de Olla syrups for the sunny climates they bring to mind.

Hot chocolate lovers will be able to build a cup of cocoa at just the intensity they like by pouring hot milk into a cup, then swirling in one of Chocolate Inspirations’ gourmet hot chocolate cups. We like to make it with half milk and half coffee for a deep mocha flavor.

Whip some Kilgus heavy cream with a drop or two of Nielsen-Massey flavoring such as coffee, orange or almond and just a sprinkle of confectioners’ sugar for a more elegant topping.

Intelligentsia’s Black Cat espresso beans come in regular or decaf, perfect for the late hours. Serve the espresso plain with a biscotti from Nonna Santi for an authentic dunking experience.

Or go all out with a drinkable dessert like the Tiramisu Affogato we offer here. This riff on the popular layered dessert is oh-so-easy, but totally impressive. No advance preparation, no storing a big pan in the crowded fridge, no waiting hours for the dessert to set up to proper serving texture.

Tiramisu is a dessert we love and have come to expect in Italian restaurants all over the country. Surprisingly, its popularity in Italy has come about only recently due to the demand of tourists.

On the other hand, affogato is an authentic Italian drink/dessert made by pouring hot espresso over cold gelato. We use Ruth and Phil’s Vietnamese coffee ice cream or Snookelfritz espresso hazelnut for our version.

A layer of crisp ladyfingers and a sprinkle of grated chocolate give this no-bake dessert a tiramisu twist. Serve it in an old-fashioned glass to see the layers, and with a spoon to get all of the delicious bits.

Have all of the ingredients ready, then invite guests to help you form a production line for quick assembly. These will disappear quickly. Don’t be surprised if you find yourself secretly hoping for more cold winter evenings so you can serve and enjoy them often.

Judith Dunbar Hines is director of culinary arts and events for the Chicago Department of Cultural Affairs, which operates Chicago’s Downtown Farmstand.