Gramma's Nightcap
James Beard award–winning bartender and co-founder of Crafthouse Cocktails, Charles Joly started putting spiked Mexican-style hot chocolate on his winter cocktail menus back in 2008 at the Drawing Room in Chicago. They would even go so far as to make boozy marshmallows with orange and vanilla liqueur, then toast them tableside. (At home you can top the drink with purchased marshmallows and use a kitchen torch to toast them until lightly browned for a similar effect.)
He explains about the chocolate, “I’ve fallen in love with the Picante Drinking Chocolate from Sleep Walk chocolate company in Chicago. It is perfectly spiced with cinnamon and cayenne and uses top-quality cacao. Widely available alternatives include Abuelita and Ibarra, but do yourself a favor and order up some Sleep Walk.”
Ingredients:
- 12 oz. (375 ml) milk or alternative milk (such as oat milk)
- 1 oz. (30 g) aged rum (preferably Planteray 5-Year Barbados Rum)
- 3/4 oz. (20 g) top-quality coffee liqueur (preferably St. George Spirits NOLA Coffee Liqueur)
- 2 disks spiced drinking chocolate (see note)
- Pinch of coarse salt
Directions:
In a small saucepan over medium heat, combine the milk, rum and coffee liqueur and warm until hot but not boiling. Add the drinking chocolate and salt. Using a molinillo (a traditional wooden whisk used to make hot chocolate in Latin America), roll it between your palms to combine the ingredients and make the drink frothy. (Alternatively, whisk the mixture with a wire whisk until frothy.) Pour into a mug and serve immediately. Makes 1 drink.
Recipe courtesy of Charles Joly of Crafthouse Cocktails
Recommended Products
-
$36.95
-
$59.95
-
$19.95
