Smokey, bourbon spiked Hot Chocolate
Today’s cocktail courtesy of Booze & Yarn founder Corinna Mantlo, for Happy Homesteader .
There’s nothing better on a cold night than a piping hot cup of hot chocolate…that is unless you take it a smokey, spiked one!
Ingredients (makes 2 cups)
2 cups milk
1/2 smoked chipotle pepper (seeds removed)
1 Mexican chocolate tablet (approximately 3oz) – see below
4oz Bourbon Whiskey (I’m a fan of Bulliet Bourbon)
pinch sea salt
Mexican chocolate tablets pressed chocolate rounds, generally 3oz each. They come sweet, semi, or unsweetend. depending on the region, they will also include sugar granules, almonds, cinnamon, or other local spices. I bring back a stash of local, market bought tablets every time I go to Mexico, but you can find it in your local Mexican grocer, or Moctezuma is a good brand that can be bought HERE
Combine milk, chocolate tablet and chipotle in a saucepan over medium heat and whisk constantly using a molinillo. The molinillo is a wooden stirrer that serves two purposes. The bottom has notches cut into it that will help break up the chocolate, and the mid section has several rings that spin around then the molinillo is turned, this aerates the milk to keep it from boiling over and to give the hot chocolate a light, frothy texture. To whisk the mixture, place the molinillo in the pan, with the bottom touching the pan bottom. upright, with the handle between your open palms, roll your hands back and forth (as if rubbing your hands together to warm them). You can buy a nice molinillo stirrer HERE
Remove and discard the chipotle pepper
Add salt and bourbon
Pour into two cups evenly and serve.
The wonderful, etched stainless steel flask seen above courtesy of Izola