Recipe for Success: Best Hot Cocoa Ever
Spiked for 2020!
Oh, what a year! 2020 calls for a little something extra in our hot cocoa as we head into a long winter's nap—or whatever it is you have planned for the holiday break. I'll resume posting to Erica's Editorial in 2021. Until then, please enjoy an amazing drink recipe from our friends at Bon Appétit Magazine.
Happy Holidays! Take care, stay safe and be well.
Spiked Hot Chocolate
Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.
I N G R E D I E N T S
4 Servings 3 cups whole milk 3 tablespoons crushed cinnamon sticks (preferably Ceylon) 8 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped 3 tablespoons demerara or granulated sugar 1 Pinch of kosher salt 2 ounces bourbon Toasted marshmallows (for serving)
P R E P A R A T I O N
Step 1 Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, and salt and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Pour through a fine-mesh sieve into a large measuring cup; discard cinnamon.
Step 2 Add bourbon to hot chocolate mixture and stir to combine. Divide among mugs, then top with toasted marshmallows.
Step 3 Enjoy!
Remember to drink responsibly.
Here's where I found this wonderful recipe: https://www.bonappetit.com/recipe/spiked-hot-chocolate?utm_source=onsite-share&utm_medium=email&utm_campaign=onsite-share&utm_brand=bon-appetit