Drink of the Month: Small-Batch Hot Chocolate

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Hot chocolate and cozy fireplaces are two staples of winter. Using a hot chocolate mix that can be made ahead and stored to enjoy throughout the winter season, this dessert drink warms the palate, while simultaneously

satisfying a chocolate craving.

Ingredients

(Yields 1 serving, but see instructions below for making a larger batch)

• 1 cup milk

• 2 tablespoons of dry hot chocolate

mixture (recipe below)

• 2 tablespoons of bourbon of your choice

• Bourbon whipped cream (recipe below)

• Chocolate shavings (for garnish)

Small-Batch Hot Chocolate can be served in large portions for gatherings, or two tablespoons at a time for individual indulgence. If preparing individually, warm one cup of milk in a microwave safe mug just until hot. Remove, stir in two tablespoons of dry mixture and two tablespoons of bourbon. Top with Bourbon Whipped Cream and chocolate shavings.

If serving a group of folks, warm one cup of milk per person in a saucepan over medium-low heat; careful not to boil. As it warms, add two tablespoons of dry mixture per cup of milk. Stir to dissolve. Remove from heat. To the saucepan, add two tablespoons bourbon per person. Stir, pour in mugs and top with bourbon whipped cream and chocolate shavings.

Hot Chocolate Mix

(Yields 5 cups dry mix)

• 3 cups sugar

• 2 cups pure cocoa

• 2 teaspoons table salt

Combine all ingredients in a large mixing bowl. Whisk together. Store in airtight container, such as a mason jar.

Bourbon Whipped Cream

• 1 cup heavy whipping cream

• 2 tablespoons sugar

• 1 tablespoon bourbon

Fresh whipped cream sounds fancy. It adds panache to desserts and drinks. While decadent, it is not complicated. It is actually quite simple and frugal. Once you learn how to make fresh whipped cream processed versions will never do.

Place a medium-sized mixing bowl and whisk or beaters into freezer for 15 minutes. Remove from freezer. Pour heavy whipping cream in bowl. Whisk or beat liquid on medium speed until soft peaks form. When soft peaks form, add sugar and bourbon. Continue mixing on medium speed until soft peaks return. Be careful not to over beat; the cream will turn buttery.

Whipped cream can be made two hours ahead of time and refrigerated – it also makes a great topping for French toast or pumpkin pie. ss

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