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Hot Chocolate Day arrives on 31 January every year to celebrate the nostalgic comfort that this warm drink invokes. A childhood favourite, well-made hot chocolate is a sheer hug in a mug. It remains a favourite among young and old alike, for its indulgent, creamy notes and its soothing warmth. Mark Hot Chocolate Day this time around with a mixology twist.
Turn the hot winter drink into a delicious cocktail infused with the deep complexity of spirits like whisky and rum. The layered notes of these liquors will turn the cosy and warm blend into a charming cocktail perfect for serving on a chilly winter evening, after a sumptuous dinner.
Start With The Hot Chocolate Base
To make a hot chocolate cocktail, the first thing to do is choose good quality, premium and well-balanced cocoa. Now, make the hot chocolate itself, to craft a good base for the ensuing cocktail concoction. This involves using milk and a little bit of cream for thickening and lightly sweetening the hot chocolate before adding the spirits. Also whisk the hot chocolate concoction delicately to lend it a smooth, airy and silky texture. Such a base will provide indulgent layers to the creamy cocktail recipe.
Experiment With Flavours
The next step is to infuse different flavours into the hot chocolate which can pair well with the spirits added to the mixture. For instance, a spoonful of salted caramel can actually compliment the flavours of vanilla liqueur added to the hot chocolate. Peppermint schnapps is a liqueur option that becomes an excellent festive and fresh addition to the hot chocolate base. Dark spiced rum tends to go well with a pinch of cinnamon and nutmeg whereas whisky and orange syrup is another classic that will blend beautifully into the winter warmer. Come up with flavour combinations which best suit the preferences of your guests.
Read More: Cosy Christmas Hot Chocolate Flavours You Can Easily Make At Home
Add Spirits After Removing From The Heat
Once you settle upon the flavours of the hot chocolate, the next step is to get blending. Remember that excessive heat can scorch alcohol and flatten some of its more pronounced notes. Avoid this by adding spirits only after the hot chocolate has been taken off the flame. Additionally, stir-in your choice of spirit, whether it is rum, whisky or peppermint liqueur instead of building the cocktail in layers. This will prevent the warm drink from curdling.
Balance Sweetness With Salt Or Spice
One of the reasons hot chocolate is such a favourite across generations is because of its indulgent sweetness. This sweet flavour becomes more pronounced only when it is accompanied by a contrasting tasting note. Think cinnamon drizzle as a spicy contrast or sea salt as a briny accent sprinkled on top of the hot chocolate cocktail. These opposing flavours will better bring forth the sweetness of the base drink, adding more complexity without tampering with the tasting notes of the spirits used while blending the cocktails.
Finish With The Right Garnishes
Bring that wintry comfort and cosy warmth into the hot chocolate cocktail with garnishes which ooze this soft charm. Garnishes can also be elements which spark a little bit of nostalgia. Lightly roasted marshmallows which bring a gooey effect into the hot chocolate cocktail can be one such option. Other adornments can include whipped cream swirls with chocolate sprinkles, orange zest, crushed mint candy or candied ginger. These garnishes will add another indulgent textural flourish to the already decadent cocktail. Serve the drink in pre-warmed mugs to keep it hotter for a longer duration.
