Merry Christmas Eve everyone. By now, I hope everyone has made it safely to their holiday destination. But I'm sure there's plenty of cooking, shopping, wrapping and last minute decorating left to do.
I'm here to remind you to set out a plate of cookies and spiked hot chocolate for Santa. Yes, you heard that right, spiked hot chocolate. Trust me, this is a simple recipe that the entire family can enjoy. Just make sure you don't serve the kids the spiked cups or you'll have a "Daddy's Home 2" situation on your hands. Pancakes?!
This hot chocolate recipe is rich, thick and a drastic change from those hot cocoa packets where you "just add water." Once you've had this hot chocolate, there is no turning back. You will note that there is no added sugar in this recipe. So it's imperative that you use the best chocolate you can find (I used Guittard chocolate). If the kids don't think it's sweet enough, then by all means add the marshmallows, whipped cream or even a candy cane. Since the adults are adding bourbon to their cup, I forgo the additional sweetness.
His & Hers Cocktail - Mississippi Mud Hot Chocolate (Phillip Ashley Chocolates, TN)
1½ cups whole milk
½ cup heavy cream
1 vanilla bean, split lengthwise/Dash vanilla extract
4 ounces dark chocolate
2 ounces milk chocolate
1 teaspoon Ceylon cinnamon
2 ounces bourbon (more or less)
Mini marshmallows/Whipped cream for garnish (optional)
Combine the milk and cream in a saucepan. Scrape seeds from vanilla bean into pot and add pod or add a dash of vanilla extract. Set over medium heat until hot Add the chocolate, stirring to incorporate until completely melted. Turn heat to low, add the cinnamon and stir. Remove the vanilla bean. The mixture will thicken as it simmers; take care not to scorch. Once thick, remove from head and stir in bourbon. Pour into mugs and serve plain or with toppings.
Merry Christmas and happy drinking!