For Day Twenty-Four of the cocktail advent calendar, I created "Christmas Cocoa." This drinking chocolate pairs nicely with any Christmas movie, especially Elf. I tried several iterations to figure out the seasoning and the best way to incorporate the baker's chocolate. After four tries and Sarah patiently taste testing each one, I was finally happy.
For the drink:
-1 oz baker's chocolate 100% cacao unsweetened
-4 oz heavy cream
-2 oz whole milk
-2 drops vanilla extract
-1 1/2 tbsp powdered sugar (or more for a sweet tooth)
-Hint salt
-Pinch chili powder
-1/8 tsp cinnamon
-1/8 tsp allspice
-3/4 tsp dark rum
Garnish:
Whipped cream
Dark-white chocolate winter bark (Modified version of Cook's Illustrated)
Glassware:
Mug
-Measure out you heavy cream, milk, and vanilla extract in one bowl.
-In a separate bowl, measure your sugar and spices. Melt the dark chocolate. The rum gets added at the very end.
-I used the double boiler method, with one pot of boiling water on the bottom and another pot on top with the chocolate. You could also use the microwave on 15 second intervals, stirring in between.
-If using the double boiler method, keep the chocolate moving constantly so it does not burn.
-When melted remove the pot of boiling water, place the pot with the melted chocolate on the burner, and turn the heat down to medium.
-Immediately add in the heavy cream mixture and spices. And stir frequently.
-Initially, it may appear the chocolate and cream are separated, but as it heats they will combine.
-When it reaches the desired temperature and the chocolate and cream are combined remove the pot form the heat.
-Add the rum to your mug.
-Pour the drinking chocolate into your mug, add the whipped cream, and garnish.
-Watch a Christmas movie.