When it’s cold outside and you are looking for a little “omph” in your hot cocoa – what about making it minty AND alcoholic? That is sure to warm you up! Enjoy!
Grasshopper Hot Chocolate
yield:
Makes about 4 1/2 cups, serving 4 to 6
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1/3 cup sugar
- 1/2 cup cold water
- 1 teaspoon vanilla
- 1 cup half-and-half
- 2 1/2 cups milk
- 1/3 cup creme de menthe, or to taste
- 2 tablespoons creme de cacao, or to taste
- Whipped cream and shaved bittersweet chocolate for garnish
Preparation
In a heavy saucepan, combine the cocoa powder, the sugar, the water, the vanilla, and a pinch of salt and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the half-and-half and the milk, both scalded, and simmer the hot chocolate, whisking, for 2 minutes.
Stir in the creme de menthe and the creme de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the chocolate among mugs and top it with the whipped cream and the chocolate.
Recipe: epicurious.com
What did you do yesterday on the dreary Sunday? I was fortunate enough to be involved in a lovely wedding show, the Seaside Wedding Show, in Ipswich, Massachusetts at the Crane Estate. It was great to see some familiar faces from some of the top wedding professionals and also meet some new and excited brides. We designed a candy table to honor the Pantone Color of the Year, TANGERINE, LEMON and LIME. We loved being creative with the citrus colored chargers and bowls from Peterson Party Center.
