BrokeAss Gourmet

BrokeAss Gourmet

Not Your Grandma's Hot Chocolate

It was rainy here in San Francisco over the past few weeks. When it rains here, it feels like the rain never stops. I wake up and fall asleep to the pitter-patter on my window; and I never seem to get dry. I grew up in the Northeast, and I can tell you, I much prefer the snow. No matter where you call home, I’m sure you’ve noticed that along with cold noses and wet feet, inclement weather also brings certain cravings. I’ll let Gabi tell you how to satiate that hankering for a hearty beef stew, but right now, I long for a nice steamy cup of Hot Chocolate Alexander. Next time you find a few friends at home and weather too wet to venture out in, serve up a bunch of these and talk about the upcoming spring.

The first item is a small 1-pint handle of Creme de Cacao. This is your basic chocolate-flavored liqueur, and comes in dark, white and clear. The difference is literally a bit of food coloring—there is barely any difference in taste. I recommend clear—for presentation purposes, it is much more versatile. You can go for basic budget-friendly brands like Bols or Dekuyper, but true chocoholics can splurge on such brands as Godiva or Elizabeth Shaw.

Also on the list is a 1-liter bottle of brandy. Look for my upcoming $66 Basic Bar column and you will find brandy. Because it can’t compete with it’s more refined cousins like Cognac and Armagnac; it’s very easy to find good quality yet inexpensive Brandy. E&J and Christian Brothers come to mind, but any will do.

On your way home grab your favorite hot chocolate mix, ground nutmeg, and a half-pint container of heavy whipping cream.

Without adding sugar, use a blender or food processor to whip the cream just until it begins to thicken. A few 30 second pulses should do it. If you don’t have a blender, a whisk will take a bit longer but should do the trick. Refrigerate immediately until ready to use.

  • Ingredients
  • 1 serving hot chocolate, prepared according to directions
  • 1oz brandy
  • ¾ oz Crème de Cacao

Directions

Use a spoon to gently float about 1-2 oz of the thickened cream on top.

A sprinkle of nutmeg makes your hot chocolate an Alexander.

A few suggestions using similar ingredients:

Brandy Alexander

  • Ingredients
  • 1½ oz Brandy
  • ¾ oz Crème de Cacao
  • 2 oz cream, half and half, or whole milk.
  • Nutmeg

Combine all but the nutmeg in mixing tin with ice, shake and strain into wine or martini glass. Or serve on the rocks. Don’t forget to sprinkle the nutmeg on top.

Chocolate Truffle Martini

  • 2 oz Vodka
  • ¾ oz Crème de Cacao
  • hot chocolate mix
  • your favorite chocolate truffle

Put some hot cocoa mix in a small plate and jiggle until it is spread evenly. Use a dab of the Crème de Cacao to wet the rim of your wine or martini glass then dip into the coco mix so it sticks to the rim of the glass.

Combine the vodka and Crème de Cacao in a mixing tin with ice. Shake and strain into cocoa-rimmed glass.

Instead of an olive, we’re going to use the truffle to garnish our martini!
Now It’s a Chocolate Truffle Martini.

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