Today is National Hot Chocolate Day, so with that in mind, I’m sharing my favorite recipe.
Drinking chocolate has a long history, though in Europe, it was so expensive it was received for the royals. King George I even had a specific room in Hampton Court Palace dedicated to making his daily drinking chocolate, and of course, a chef dedicated to preparing the King’s cup.
Though I’m not opposed to chopping chocolate to make a quality cup, and I don’t consider myself too good for the typical powdered cocoa, I prefer to split the difference. Nutella based cocoa combines quality and speed.
Steamy, Spicy Hot Chocolate
- 2 cups of milk (You can use any, but higher fat is yummier.)
- 1/4 cup of Nutella
- 1 tsp. vanilla extract
- 1/2 tsp cinnamon
- 3 oz. vodka per serving
- 1 oz Ancho Reyes
- marshmallow fluff
1. In a saucepan over medium heat, whisk 1/2 cup of milk and the Nutella until smooth.
2. Slowly add the rest of the milk, whisking until combined.
3. Heat until piping hot, but do not boil.
4. Remove from heat and stir in the vanilla and cinnamon.
5. Divide the chocolate between two mugs. To each add 1.5 oz of vodka and .5 oz of Ancho Reyes. Stir well.
6. Top with a dollop of marshmallow fluff. If you want to be fancy, toast the fluff.
Adapt the liquor to your taste or eliminate altogether. If heat isn’t your thing, I’ve made this using coffee flavored liquor and whipped cream flavored vodka, and it was equally is good.