Alcademics RecipeFeed

Spiked Cocoa with Maker's Mark

Spiked Cocoa Recipe

3 cups milk
3/4 cup half-and-half
1/2 cup sugar
1/2 cup cocoa
1 teaspoon vanilla extract
1/3 cup Maker’s Mark

Directions:
1. Combine milk and half-and-half in a medium saucepan; cook over medium heat until thoroughly heated (do not boil).
2. Add sugar and cocoa, whisking until blended.
3. Remove from heat; whisk in vanilla and Maker’s Mark.
4. Pour into mugs; top with whipped cream, if desired.

V-Day Drinks: Hearts Afire

HEARTS AFIRE

2 oz Van Gogh Dutch Chocolate Vodka

4 oz Hot Chocolate

3 Roasted marshmallows on small skewer

Pour Van Gogh Dutch Chocolate Vodka into a warm mug and add hot chocolate. Garnish with home-roasted marshmallows on a skewer or whipped cream. (Always use caution when handling hot liquids)

Hot Drink: Red Hot Chocolate

Described by the New York Times as “New Haven’s newest and perhaps hippest, Ninth Square bar and restaurant scene,” 116 Crown stands out as a destination where a passionate attention to detail is evidenced in an international menu and a truly unique offering of cocktails, served in “a chic urban place where upscale meets pop culture”.  Crown’s owner and bartender John Ginnetti developed a sophisticated treat that could cure anyone’s winter blues: “Red Hot Chocolate.”  This delicious drinks mixes a decadent cup of hot chocolate with Campari, the red Italian spirit which serves as a perfect complement to the bitterness of rich dark chocolate.  “[The] Campari Hot Chocolate…has been universally loved…it celebrates the notes of bitterness present in both Campari and Chocolate,” says Ginnetti.  Here’s the recipe for John Ginnetti’s Red Hot Chocolate below:
 
Red Hot Chocolate
1 oz. Campari
2 oz. Brandy, preferably Germain-Robin
3 oz  whole milk
.5 oz heavy cream (optional)
2 tbsp chocolate drops (or equal amount crushed disks, accounting for volume differences) at least 55% cocoa, preferably DeBauve & Gallais

Put milk, cream & chocolate in a milk frothing cup used with espresso.  Froth milk as you would for cappucino.  When milk is hot remove frothing wand and whisk or stir vigorously until chocolate is completely melted.

Add Campari & Brandy.  Pour into heat resistant cup.  Can be garnished with 1 large Hand-Cut Marshmallow or a Red Peppermint Stick