I’ve never been a huge fan of hot chocolate, but I also never realized that real hot chocolate doesn’t come from a powder packet. In real hot chocolate, you actually melt chocolate and add milk and cream, which probably should be obvious but I never even considered it. It tastes like liquid happiness. Or at least this recipe does, especially with the additions of raspberry flavor and a little tipple.
This isn’t a recipe you want to share with red-cheeked children when they come back in the house from playing in the snow. The Chambord reserves this special treat for the grown ups who crave the nostalgia of hot chocolate, but with better taste and a bit more than a sugar buzz.
This also isn’t the first time that someone suggested that hot chocolate be for adults. Sure, there was last year’s post for Adult Salted Caramel Hot Chocolate Floats (What can I say? If I’m drinking hot chocolate, you can bet there’s a bit of booze in it), and there are also a million other spiked hot chocolate recipes floating around the web, but I’m talking about going a little deeper back in history here. Like thousands of years back. You see, up until the mid-1800s, chocolate was only consumed in liquid form, and you can bet that it wasn’t a treat for children, even without any alcohol added in. Instead, chocolate was widely believed to be sacred sustenance, a symbol of power, and even sometimes magical. It was reserved for royals, warriors, and the upper tier of ancient societies. It was not a kid’s drink, so don’t feel bad when you keep this one away from the little guys. You’d just be honoring the history of chocolate. It’s a noble thing to do.
- 10 ounces milk chocolate chips
- 1½ cup whole milk
- ½ cup heavy cream
- ¼ cup unsweetened cocoa powder
- Chambord, to taste, plus another ⅓ cup for reducing
- Whipped cream and raspberries, to top
- Add everything but the Chambord, whipped cream, and raspberries to a small saucepan over medium-low heat. Stir occasionally until the chocolate completely melts.
- After the chocolate melts, continue to cook, but stir more frequently. The mixture should thicken a bit and all of the chunks should dissolve. After 5-10 minutes, remove the mixture from the heat and let it cool for a few minutes.
- As it cools, add ⅓ cup of Chambord to another small saucepan. Bring to a boil and reduce to a simmer. Cook for a few minutes, until the Chambord has thickened enough to coat the back of a spoon. Don't over cook, or it will become hard like candy, rather than syrupy, which is what we want.
- Pour the hot chocolate into little mugs (servings should be small because it is so rich), add Chambord to your liking, and top with whipped cream. Drizzle with the Chambord reduction and top with a few raspberries. Serve.
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