Hot Chocolate Time!
Winter may seem to be passing us by for another year, but I’m certain we’re not completely done yet. There is sure to be more snow to come, at least for me, and I’ll be needing a way to keep warm. Problem is, I don’t much like hot beverages. While they are growing on me, I’m not a total convert yet. However, there is one drink that might just be able to take the convert title, Hot Chocolate. I love a good mug of hot chocolate on a cold day. It’s sweet, warming and just down right tasty.
At the gentle prodding of my roommate this seemed like a perfect time to see what I could do to add some spirits to the standard hot chocolate. So, for the next couple weeks I’m going to be doing just that. I’ve got some ideas already in the hopper, but I’d love to hear what you all like to do to spike your hot chocolate.
well, this is going to sound too obvious to even post, but honestly, just some bailey’s or godiva liquer is about perfect in a hot chocolate!
You don’t find that the chocolate liqueur is overwhelmed by the hot chocolate flavor? Or do they combine Voltron-style into something better than the sum of the parts?
-R
I do not usually spike my hot chocolate, but the Creme Yvette one I had a few months ago was very tasty and tequila works rather well. I know that Green Chartreuse is common but I haven’t had it that way yet. And I had a hot chocolate-like punch that contained chocolate, rum, vanilla bean, and coconut milk that was rather amazing.
Thanks for the tips, Frederic. I’ve not heard of any of those combos, looking forward to giving them a try!
-R
Nothing compares to Green Chartreuse in hot chocolate.
This cocktail is from Jenn Hegstrom of Pope House Lounge and received top marks at the recent cocktail competition Belvedere Unfiltered Vodka Portland release event at Teardrop Lounge.
Choco-nut Cozy
1.5 oz. Belvedere Unfiltered Vodka
.5 oz. Di Saronno Ameretto
Heater Whole Milk/ Coconut Milk 3:1 ratio
Hot Chocolate Mix
Served hot in clear coffee mug. In separate container mix heated milk, add hot chocolate mix, still until well combined. Add Belvedere Unfiltered and Amaretto. Top with Coco-Orgeat whipped cream. Garnish with fresh shaved chocolate and toasted coconut.
It has since become a staple in our house for cold winter nights by the fire.
Greg – That recipe sounds fantastic. I think I know what I’ll be making for a holiday tipple next winter!
-R