Spiked Hot Cocoa

Spiked Hot CocoaWe are in for a wet winter…
And nothing warms the heart like holidng a cup of Spiked Hot Cocoa in your hands. Chris, in our Wine and Spirits department, made a few suggestions for what to spike it with:

Brandy is delicious, and so is a woody Bourbon. He recommends Elijah Craig Kentucky Straight Bourbon or a spicy one like Bulleit Bourbon Frontier Whiskey. You might also want to try this Bottom Shelf Gem, Old Granddad Bonded Whiskey.

As for the cocoa?
Here is our favorite recipe, or you can opt for a Silly Cow Farms Hot Chocolate Mix, they come in a variety of flavors, and mix up beautifully.

Spiked Hot Cocoa
Serves four

3/4 cup of water
3 tablespoons Dutch-processed cocoa powder
3 cups whole milk
6 ounces semisweet chocolate—our favorite is Guittard Bittersweet Baking Wafers
3 tablespoons sugar
Whipped cream for serving

Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk cocoa powder and sugar until smooth. Add milk, and return to a gentle simmer. Whisk in chocolate until melted, and mixture is smooth. This should take about 5 minutes.

Divide the hot chocolate into four mugs, and add a couple of tablespoons of your choice liquor. Top with whipped cream, and dust with cocoa powder or sprinkle with chocolate shavings.

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