Jan Norris: Food and Florida

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Grown Up Hot Chocolate – Use Good Chocolate and a Liqueur for Flavoring

December 5th, 2010 · No Comments

Move away from the marshmallows, or at least, use some quality ingredients in your hot chocolate this year.

Chocolate as a hot beverage was once as popular as coffee is today. Chocolate pots, as the vintage set shown above, were found in as many households as teapots in the late 1700s, when chocolate was considered a royal drink.

Today, it’s relegated mostly to kids after-school and after-snow drinks – a shame, we think. The childhood beverage, best served (in our opinion) with cinnamon-sugar broiled toast or Snickerdoodles for dunking, gets a makeover for adults.

Use tasty liqueurs that marry well with the dark chocolate creamy drink. (Omit the liqueur, but use some good vanilla, though at 35 percent alcohol or more, isn’t it the much the same? – to spike it instead.)

Rich, silky hot chocolate with liqueur

  • 2-1/2 cups milk, preferably whole milk
  • 1/2 cup half-and-half (or cream)
  • 1/3 cup good quality semisweet or bittersweet chocolate, grated
  • 1 tablespoon good quality cocoa powder
  • 1 tablespoon white sugar (or to taste)
  • Liqueur for floating – see note
  • Whipped cream (the real thing)

Heat milk and half-and-half to slight simmer (small bubbles form around edges) in a small saucepan or in large glass container in microwave. Remove from heat and stir in chocolate and cocoa powder; stir in sugar and mix well. Divide into 2 tall mugs and pour a shot of the liqueur of your choice over top; alternately, stir in 1 teaspoon pure vanilla or almond extract.

Serve with a dollop of whipped cream, and a spoon.

Note: Suggested liqueurs – Godiva (chocolate), Kahlua (coffee), Kirsch (cherry), Grand Marnier or Cointreau (orange), Creme de Menthe (mint), Chambord (raspberry), Frangelica (hazelnut), Bailey’s Irish Cream (cream) or Dulce de Leche Caribbean (caramel, rum).

Alternately, use a spoonful of bourbon or rum.

Makes 2 tall mugs.

Tags: Sips: Drinkables

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