Friday, 5 October 2012

HOT CHOCOLATE WITH A TWIST

 

Remember when you were a kid, sipping hot chocolate on Christmas Eve before making a valiant attempt to stay up all night to see Santa Claus? (Silly wasn't it? That hot chocolate was a devious plan to get you to fall asleep.)

Now that we're almost all grown up, time to savour a childhood moment with a few decidedly adult touches of rum, Irish whiskey, mint, and even a touch of chile powder.

HOT RUM CHOCOLATE
(Makes 2 servings)

60 ml Havana Club Añejo 7-Year
240 ml fresh whole milk
75 gr bittersweet chocolate, chopped
Pinch of each: ground allspice, ground cinnamon
Ancho chile powder and chipotle chile powder, to taste

In a small saucepan, warm the milk, rum, and spices over medium heat. When it is slightly warm, gradually add the chocolate while whisking constantly. (Add more chopped chocolate, if you prefer a deep, rich drink.) Continue to heat, whisking constantly, until the milk begins to form bubbles around the edge of the pan. Do not allow the milk to boil. Pour into warmed mugs.

IRISH HOT CHOCOLATE
3 parts Jameson Irish Whiskey
6 parts hot chocolate made with whole milk
1 part crème de menthe (optional)

Prepare hot chocolate in your preferred method and pour into a warmed punch bowl or Tom & Jerry bowl with a lid. Add Irish whiskey and liqueur. Serve in warm mugs. Garnish with a sprig of fresh mint.

Chocolate not your thing? Then try an old classic—Keoke Coffee:

KEOKE COFFEE
(Serves two)

240 ml hot, strong-brewed coffee
60 ml Jameson Irish Whiskey
30 ml dark crème de cacao
30 ml Martell cognac
30 ml single cream
Combine ingredient in order of their appearance into a warm jug. Pour into two warm mugs and garnish with a grating of nutmeg.

Back to making three-cheese scones and a few Christmas sweets. Happy Christmas Eve!

© MIXELLANY LIMITED 2012

No comments:

Post a Comment